Pumpkin Ice Cream (no-churn)


2 cups heavy whipping cream

1 can sweetened condensed milk

1 1/2 cups canned pumpkin

1 teaspoon pure vanilla extract

1 teaspoon pumpkin spice


  1. In a large bowl with a hand mixer or Kitchen Aid with the whisk attachment beat the heavy whipping cream on medium for 5 minutes or until peaks form. Do not over beat or the cream will turn into liquid.
  2. In a separate large bowl mix condensed milk, vanilla, pumpkin spice and canned pumpkin together.
  3. Add half of the whipped cream mixture to pumpkin and slowly fold in with a spatula. Add the remainder of the whipped cream and fold the rest in until no white streaks show.
  4. Transfer to a loaf pan or container. Cover tightly with plastic wrap. Place in freezer overnight or at least 6 hours before consuming.

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