No-Churn Pumpkin Spice Ice Cream made with real pumpkin, sweetened condensed milk, and whipped cream. So easy!
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There is one dish I look forward to every fall: pumpkin pie. I’ve been addicted to it since my first slice years ago.
You don’t need any fancy equipment to make this pumpkin flavored ice cream without butter. All you need is a hand mixer or stand mixer to whip the cream. You can even hand whip the cream with a whisk if you want to work out!
The whipped cream is then sipped under the ice cream base—a concoction of sweetened condensed milk, pumpkin puree, and spices. This will lighten the ice cream and eliminate the need for churning.
A few hours in the freezer and you have ice cream!
To ensure a creamy and smooth texture for the ice cream, there are two things you should pay attention to when preparing the recipe. Be careful not to over-whip the cream at first, so make sure you stop mixing as soon as you see stiff peaks. This should take about 3 to 4 minutes.
Enjoy this ice cream on its own or serve it alongside a slice of your favorite cake!
No-Churn Pumpkin Spice Ice Cream
When shopping, be sure to buy 100% pumpkin puree, not pumpkin pie filling.
Also, be sure to buy sweetened condensed milk and not condensed milk.
ingredients
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1 14 oz. (400g) can of sweetened condensed milk
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1 teaspoon vanilla extract
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2/3 cup (170 g) 100% pumpkin puree (no pumpkin pie filling)
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3/4 to 1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon freshly grated nutmeg
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1/8 teaspoon ground cloves
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1/8 teaspoon ground allspice
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2 cups (475 ml) heavy cream
method
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Make the ice base:
In a large bowl, combine the pumpkin puree with the cinnamon, ginger, nutmeg, cloves, and allspice—this will help prevent the spices from clumping together.
Add the sweetened condensed milk and vanilla to the bowl, then beat with an electric mixer until the mixture becomes smooth, about a minute. It’s okay if you see a few small lumps.
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To whip cream:
In a second large bowl, beat the heavy cream with an electric mixer or in a stand mixer on medium-high speed until stiff peaks form, 3 to 4 minutes.
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Carefully lift the whipped cream under the ice cream base:
Pour whipped cream into bowl with sweetened condensed milk and pumpkin.
Gently fold the whipped cream into the squash, stopping when the mixture looks smooth, no longer has any streaks of whipped cream, and is light orange in color. Be careful not to mix too much!
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Freeze ice:
Pour the mixture into a loaf pan or freezer-safe container. Place a sheet of wax paper on top of the mixture and smooth it out. The wax paper prevents the formation of ice crystals.
Place in the freezer and freeze for at least 6 hours.
Enjoy the ice cream within 1 to 2 weeks for the best texture.
