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0 from 3 votes

Pumpkin Spice No-Churn Ice Cream

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Course: Dessert
Cuisine: American

Ingredients

  • 2 cups heavy whipping cream
  • 2 - 14 oz cans Eagle Brand Sweetened Condensed Milk
  • 2 tsp REAL Vanilla Extract
  • 1 tbsp pumpkin pie spice
  • 1.5 cups pumpkin puree NOT pumpkin pie filling

Instructions

    Cup of Yum
  1. In a stand mixer (or with a hand mixer), whip the heavy whipping cream until stiff peaks form. It takes a few minutes so be patient.
  2. Once stiff peaks are formed, very SLOWLY drizzle in the sweetened condensed milk.
  3. Continue to slowly add in the vanilla and pumpkin pie spice. Mixing just until combined.
  4. Add in the pumpkin puree a few dollops at a time, being gentle with the mixture.
  5. Pour into a freezer safe, air tight container and allow to freeze until solid.