Pumpkin Ice Cream
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Pumpkin Ice Cream
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This delicious No-Churn Homemade Pumpkin Ice Cream has all the flavors of pumpkin pie, but in creamy ice cream form. A MUST TRY for Fall! This is also so easy to make and only takes 15 minutes prep time.
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Ingredients
- 1 oz can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2/3 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 cups heavy cream
Instructions
- In a large bowl, mix the pumpkin puree with the cinnamon, ginger, nutmeg and cloves.
- Add in the can of sweetened condensed milk and vanilla to the mixture, and then beat using an electric mixer until the mixture is smooth.
- In another bowl, beat the heavy cream using your hand mixer until stiff peaks form, about 4 minutes.
- Gently fold in the cream mixture into the pumpkin mixture until fully combined, but don't over mix.
- Add the mixture to a loaf pan, cover and then place in the freezer for at least 6 hours.
Nutrition Information
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Calories
425kcal
(21%)
Carbohydrates
8g
(3%)
Protein
4g
(8%)
Fat
43g
(66%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
135mg
(45%)
Sodium
35mg
(1%)
Potassium
206mg
(6%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
8107IU
(162%)
Vitamin C
2mg
(2%)
Calcium
96mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 43g | 66% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 135mg | 45% |
| Sodium | 35mg | 1% |
| Potassium | 206mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 8107IU | 162% |
| Vitamin C | 2mg | 2% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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