No Churn Pumpkin Ice Cream
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No Churn Pumpkin Ice Cream
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You only need 4 ingredients to make this no churn pumpkin ice cream! It's the perfect treat for fall and so easy to make.
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Ingredients
- 14 ounces sweetened condensed milk (1 can)
- ¾ cup canned pumpkin puree
- ½ teaspoon pumpkin pie spice store-bought or homemade
- 8 ounces whipped topping (1 tub), such as Cool Whip
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Instructions
- Line a loaf pan with parchment paper and set aside.
- In a bowl, whisk the sweetened condensed milk, pumpkin puree, and pumpkin pie spice together until fully combined.
- Fold the whipped topping into the mixture and then transfer into the loaf pan.
- Cover and freeze for 12 hours or overnight or until set.
- Scoop and serve cold.
Notes
- Storage: Store no churn pumpkin ice cream in an airtight container in the freezer for up to 1 week.
Nutrition Information
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Serving
0.625cup
Calories
231kcal
(12%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Cholesterol
17mg
(6%)
Sodium
85mg
(4%)
Potassium
261mg
(7%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
3728IU
(75%)
Vitamin C
2mg
(2%)
Calcium
168mg
(17%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 0.625cup | |
| Calories | 231kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 85mg | 4% |
| Potassium | 261mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 3728IU | 75% |
| Vitamin C | 2mg | 2% |
| Calcium | 168mg | 17% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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