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5
from 1 vote
Pumpkin Spice No-Churn Ice Cream
Author:
Kara - Sweetly Splendid
Ingredients
2
cups
heavy whipping cream
2 - 14
oz
cans Eagle Brand Sweetened Condensed Milk
2
tsp
real vanilla extract
1
tbsp
pumpkin pie spice
1.5
cups
pumpkin puree
NOT pumpkin pie filling
Instructions
In a stand mixer (or with a hand mixer), whip the heavy whipping cream until stiff peaks form. It takes a few minutes so be patient.
Once stiff peaks are formed, very SLOWLY drizzle in the sweetened condensed milk.
Continue to slowly add in the vanilla and pumpkin pie spice. Mixing just until combined.
Add in the pumpkin puree a few dollops at a time, being gentle with the mixture.
Pour into a freezer safe, air tight container and allow to freeze until solid.