Pumpkin Spice No-Churn Ice Cream
This easy no-churn ice cream satisfies your craving for a pumpkin spice latte when the weather is more befitting of ice cream!
Servings: 8 servings
Equipment
- 9-by-5-inch metal loaf pan
- mixer
Ingredients
- 14- ounce can sweetened condensed milk
- 3/4 cup canned pumpkin puree not pumpkin pie filling
- 1 1/2 teaspoons pumpkin pie spice
- 2 teaspoons pure vanilla extract
- Pinch fine salt
- 2 cups heavy cream cold
- Optional add in: 1 cup pumpkin granola or ginger snap or oatmeal cookie crumbs if desired
- Caramel sauce for serving if desired
Instructions
- Chill 9-by-5-inch metal loaf pan in freezer.
- Whisk together the condensed milk, pumpkin, pumpkin pie spice, vanilla and salt in a large bowl; set aside.
- Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
- Fold about 1 cup of the whipped cream into the condensed milk mixture with spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
- Swirl in pumpkin granola, reserving some to sprinkle on top layer of ice cream.
- Pour ice cream mixture into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered 8 hours or overnight, until solid and scoopable.
- To serve top with additional granola and caramel sauce if desired.
Notes
For faster whipping of cream: Place mixing bowl and beaters in the freezer for about 20 minutes to get as cold as possible. You can use heavy cream or whipping cream for this recipe. Do not overbeat or you’ll make butter.