Perfect for the fall and especially Thanksgiving, you can either eat it plain or with some of your favorite pie. The Pumpkin Ice Cream no churn recipe is easy to make and your family will love.

Pumpkin Ice Cream Recipe

Before pumpkin season is officially ended, I figured I’d better share one of my family’s no churn ice cream dishes. Also known as Pumpkin nice cream, the no churn pumpkin ice cream recipe is an easy recipe that you will love because it’s so easy and your family will love because of the taste. If you’re looking for other pumpkin recipes, check out our Pumpkin Caramel Latte cupcake recipe.

 

• 2 cups heavy whipping cream (35%)
• 1-10oz can sweetened condensed milk
• 1/2 cup pumpkin puree
• 1 Tablespoon McCormick® Pure Vanilla Extract
• Teaspoon of McCormick® Ground Cinnamon PLUS 1 Tablespoon
• tsp of McCormick® Pumpkin Pie Spice

 

Directions:

 

1. In a large bowl, whip the whipping cream on medium-low speed for 4-10 minutes until frothy peaks form.

 

 

2. Slowly add the condensed milk, pumpkin puree and vanilla into the whipped cream.

 

 

3. Fold the ingredients together, being careful not to over mix.

 

 

4. Add the spices, to taste, and then fold out into a lined loaf pan or cake pan.

 

 

5. Sprinkle additional cinnamon overtop and then run a knife in a zig-zag pattern for a nice effect.

 

 

6. Cover tightly with plastic wrap (or a lid), and freeze 5 hours or overnight.

 

7. Enjoy!

 

 

Yield: 8

No Churn Pumpkin Ice Cream

Print

Perfect for the fall and especially Thanksgiving, you can either eat it plain or with some of your favorite pie. The Pumpkin Ice Cream no churn recipe is easy to make and your family will love.

Prep Time 10 minutes

Cook Time 5 hours

Total Time 5 hours 10 minutes

Ingredients

• 2 cups heavy whipping cream (35%)
• 1-10oz can sweetened condensed milk
• 1/2 cup pumpkin puree
• 1 Tablespoon vanilla extract
• Teaspoon of cinnamon PLUS 1 Tablespoon
• 1 tsp pumpkin pie spice

Instructions

In a large bowl, whip the whipping cream on medium-low speed for 4-10 minutes until frothy peaks form.
Slowly add the condensed milk, pumpkin puree and vanilla into the whipped cream.
Fold the ingredients together, being careful not to over mix.
Add the spices, to taste, and then fold out into a lined loaf pan or cake pan.
Sprinkle additional cinnamon overtop and then run a knife in a zig-zag pattern for a nice effect.
Cover tightly with plastic wrap (or a lid), and freeze 5 hours or overnight.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 367 Total Fat: 26g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 83mg Sodium: 78mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 1g Sugar: 28g Sugar Alcohols: 0g Protein: 6g

Nutrition may vary depending on the products used.