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
- 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.
- In a separate large bowl mix condensed milk, vanilla, pumpkin spice and canned pumpkin together.
- 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.
- Transfer to a loaf pan or container. Cover tightly with plastic wrap. Place in freezer overnight or at least 6 hours before consuming.