4-Ingredient No-Churn Pumpkin Ice Cream
Pumpkin pie and ice cream in one easy dessert. Just 4 ingredients and 10 minutes of prep, no ice cream maker required. Freeze it overnight and wake up to creamy, fall-flavored ice cream.
Servings: 12 servings
Calories: 265kcal
Equipment
- Stand Mixer (a hand mixer will work as well)
- loaf pan (or cardboard ice cream containers)
Ingredients
- 2 cups Heavy Cream
- 1 can Sweetened Condensed Milk
- 1 cup Pumpkin Pie Mix (or more to taste)
- ½ teaspoon Kosher salt
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment, pour in 2 cups of heavy cream. Whisk until stiff peaks form (about 5 minutes), watching to make sure you don't over whip
- Gently fold in the sweetened condensed milk, the salt, the pumpkin pie mix, and fold until it's totally combined without deflating the cream. Fold in any additional mix-ins now.
- Transfer to a loaf pan or other freezer safe container. Let freeze at least 6 hours and enjoy!
Notes
- Make ahead: This freezes well up to a few weeks in advance. Store sealed tightly in an airtight, freezer-safe container.
- Plan for freezer time: 6 hours minimum, but overnight gives the best texture. Don't start this expecting a same-day dessert.
- Heavy cream only: Lighter creams (half-and-half, light whipping cream) won't whip to stiff peaks and the texture won't set right.
- Substituting plain pumpkin puree for pie mix?: Add brown sugar and pumpkin pie spice to taste, since puree alone has no sweetness or spice built in.
Nutrition
Calories: 265kcal | Carbohydrates: 25g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 200mg | Potassium: 181mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2537IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 1mg
