No-Churn Pumpkin Spice Ice Cream with real pumpkin, sweetened condensed milk, and whipped cream.
Theres one dish that I look forward to every fall:pumpkin pie.
Ever since my first slice years ago, Ive been hooked.
Lisa Lin
Now I’ve decided to turn my favorite fall dessert into a frozen treat.
No ice cream maker required.
Im SO excited to share this recipe with you!
Lisa Lin
You dont need any fancy equipment to make this no-churn pumpkin spiced ice cream.
All you need is a handheld electric mixer or stand mixer to whip the heavy cream.
You could even whip the cream by hand with a whisk if you want a work out!
Lisa Lin
This lightens the ice cream and eliminates the need for churning.
A few hours in the freezer, and you have ice cream!
This should take about 3 to 4 minutes.
Lisa Lin
Stir just until you no longer see big streaks of whipped cream.
Also be sure to buy sweetened condensed milk and not evaporated milk.
It is okay if you see a few small lumps.
Lisa Lin
Transfer the whipped cream to the bowl with the sweetened condensed milk and pumpkin.
Be careful not to over-mix!
Pour the mixture into a loaf pan or any kind of freezer-safe container.
Lisa Lin
Place a sheet of wax paper on top of the mixture and smooth it out.
The wax paper helps prevent ice crystals from forming.
Transfer to the freezer and freeze for at least 6 hours.
Lisa Lin
Enjoy the ice cream within 1 to 2 weeks for the best texture.
Lisa Lin
Lisa Lin
Lisa Lin
Lisa Lin
Lisa Lin
