No-Churn Pumpkin Ice Cream


2 cups heavy cream, very cold
1 can (14 ounces) condensed milk, very cold
1 cup pumpkin puree, cold
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly-grated nutmeg


  • In a large bowl, combine heavy cream, condensed milk, pumpkin puree, cinnamon, ginger, and nutmeg.
  • Using a hand mixer on low speed, beat until mixture begins to thicken. Increase speed to medium and continue to beat until stiff peaks form.
  • Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the plastic film against the surface of the cream mixture.
  • Freeze for at least 6 hours or overnight. Serve frozen.

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