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Pumpkin no-churn ice cream (perfect fall dessert)
Marni Katz
easy no churn ice cream perfectly full of fall flavors
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Prep Time
10
minutes
mins
Cook Time
9
hours
hrs
21
minutes
mins
freeze
4
hours
hrs
Total Time
10
minutes
mins
Course
Dessert
Cuisine
ice cream
Servings
12
servings
Calories
265
kcal
Ingredients
1x
2x
3x
2
cups
heavy cream
1
can sweetened condensed milk
½
teaspoon
salt
1
cup
of pumpkin pie mix
or more
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), watch 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
if adding any mix-ins, add in now by gently folding in
transfer to a freezer safe container (like this
loaf pan
or these cute
ice cream containers
)
let freeze at least 4 hours and then enjoy!
Nutrition
Calories:
265
kcal
Carbohydrates:
25
g
Protein:
4
g
Fat:
18
g
Saturated Fat:
11
g
Cholesterol:
65
mg
Sodium:
200
mg
Potassium:
181
mg
Fiber:
2
g
Sugar:
18
g
Vitamin A:
2537
IU
Vitamin C:
2
mg
Calcium:
126
mg
Iron:
1
mg
Keyword
fall dessert, no churn ice cream, pumpkin ice cream
Tried this recipe?
Let me know
what you think!