Would you like to enjoy a homemade pumpkin ice cream treat that is super simple? In fact, it won’t take you much time at all, just a few minutes to whip this up…. now of course, you will need to freeze it for several hours. But the actual hands-on is so brilliantly simple because it is no-churn ice cream!
Turn any of your holiday pies to a super festive treat with pie with pumpkin a’ la mode. How sweet would that be?!?…I mean this is taking holiday eating to a whole new level. You will totally impress your dinner guests and little will they know that your homemade pumpkin ice cream was this simple!
Well, enough chit chat about this deliciously easy recipe, let’s get cookin’…. or I mean freezin’….
Ingredients for Homemade No-Churn Pumpkin Ice Cream Recipe:
- 8 oz heavy whipping cream
- 14 oz sweetened condensed milk
- ¾ cup pumpkin puree
- 1 tsp. pumpkin pie spice
- ½ tsp vanilla extract
Directions on How To Make Homemade No-Churn Pumpkin Ice Cream Recipe
1. Whip the cream until stiff peaks form. If using electric mixer, use paddle attachment.
2. Gradually add condensed milk while continuing to beat.
3. Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice.
4. Pour into 9×5” loaf pan or freezer container, and freeze for at least 4 hours.
Serve frozen 🙂 and Enjoy!!
What do you think? Are you going to add this to your Holiday Treats plan?
You can also print this recipe by clicking on the print button below!
| Homemade Pumpkin Ice Cream Recipe | Print |
- 8 oz heavy whipping cream
- 14 oz sweetened condensed milk
- ¾ cup pumpkin puree
- 1 tsp. pumpkin pie spice
- ½ tsp vanilla extract
- Whip the cream until stiff peaks form. If using electric mixer, use paddle attachment.
- Gradually add condensed milk while continuing to beat.
- Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice.
- Pour into 9x5” loaf pan or freezer container, and freeze for at least 4 hours.
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