0 from 6 votes
No churn pumpkin ice cream
This pumpkin ice cream is easy to make, smooth and creamy, and with a delicious gently spiced pumpkin flavor.
Prep Time
10 mins
rest time (min)
4 hrs
Total Time
10 mins
Servings: 4 approx
Calories: 374 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 7 oz sweetened condensed milk 200g
- 6 tablespoon pumpkin puree 108g
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 cup heavy cream 240ml double cream
Instructions
- Place the condensed milk, pumpkin and spices in a blender or food processor and blend until smooth.
- Separately, whip the cream until it forms medium-firm peaks.
- Carefully fold the pumpkin mixture into the cream so that it is combined but without loosing too much air.
- Pour the mixture into a plastic container or loaf tin, cover and transfer to the freezer. Leave to freeze at least 4 hours for soft-serve or ideally overnight.
Cup of Yum
Notes
- If possible, I'd recommend using homemade roasted pumpkin puree as it has a better depth of flavor. Roasted butternut or kabocha squash also work well.
Nutrition Information
Calories
374kcal
(19%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Cholesterol
98mg
(33%)
Sodium
87mg
(4%)
Potassium
275mg
(8%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
4509IU
(90%)
Vitamin C
3mg
(3%)
Calcium
189mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4approx
Amount Per Serving
Calories 374
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 98mg | 33% |
| Sodium | 87mg | 4% |
| Potassium | 275mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 4509IU | 90% |
| Vitamin C | 3mg | 3% |
| Calcium | 189mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.