Easy No-Churn Pumpkin Spice Ice Cream is a delicious, sweet, creamy, pumpkin-flavored frozen treat – no ice cream churn required! #pumpkin #icecream #pumpkinspice
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No-Churn Pumpkin Spice Ice Cream
Hi Everyone, so it’s after Labor Day, the unofficial end of Summer but just before the start of Autumn on Friday, September 22nd (for 2017).
This ice cream recipe is a Fall-Inspired recipe with the flavor of pumpkin spice.
This ice cream tastes like pumpkin pie.
To see all the pumpkin-related recipe and posts on LLS, visit here.
I recommend leaving the ice cream out for at least 5 minutes so that it’s easier to scoop.
You can choose to add the nuts (either walnuts or pecans), if you do, I recommend toasting the nuts for a couple minutes in the toaster oven or on a sheet pan in the oven.
This Easy No-Churn Pumpkin Spice Ice Cream recipe is inspired by my No-Churn Vanilla Ice Cream recipe here on LLS.
I know you will love this Easy No-Churn Pumpkin Spice Ice Cream recipe!
Our Other Recipes and Posts
- Root Beer Float Recipe
- Applecrest Farm Hampton Falls New Hampshire
- Friendsgiving Menu
- Pumpkin Spice Latte
- Sweetened Condensed Milk Recipes Collection
- Chocolate Lava Cakes
- Pizza Recipes Collection
- Halloween Recipes Collection
- Pumpkin Spice Baked Donuts
What’s your favorite “Fall” flavor? Please let me know in the comments below!
Easy No-Churn Pumpkin Spice Ice Cream
Easy No-Churn Pumpkin Spice Ice Cream is a delicious, sweet, pumpkin-flavored frozen treat – no ice cream churn required!
Ingredients
- 1 pint (2 cups) heavy whipping cream, I prefer and recommend organic if it's available
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice mix, search "How To Make Pumpkin Spice Mix" in the search box on LLS
- 1/2 cup pumpkin puree, you can use as much as 3/4 of a can
- 1/4 cup toasted pecans or walnuts, to toast: in the oven or toaster oven on a foil-lined sheet, toast for 1-2 minutes, be careful not to burn!
Instructions
To Whip Cream
- For best results, chill a medium-large metal (not required but preferred) mixing bowl in the freezer for 5-10 minutes before starting recipe.
- Whip heavy whipping cream until it has bubbles, then add cream of tartar (optional) and add 2 teaspoons vanilla extract. Continue whipping to stiff peaks.
- Using a baking spatula, gently fold the sweetened condensed milk, pumpkin spice mix and the pumpkin puree into the whipped cream until combined and there are no streaks and the color is uniform. Please note: Do not over mix or the mixture will deflate.
- Sprinkle with toasted pecans or walnuts.
- Cover with a layer of plastic wrap and then aluminum foil (to prevent frost from accumulating). Freeze for at least 6 hours and preferably overnight.
- When it's ready, serve with your favorite toppings and enjoy!
Notes
- This recipe uses a 9 x 5 x 3 inch loaf pan.
- I recommend leaving the ice cream out for at least 5 minutes so that it’s easier to scoop.
Did you make this recipe? Tag @lifeslittlesweets and hashtag it #lifeslittlesweets
Recommended Products
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 346Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 72mgSodium: 88mgCarbohydrates: 32gFiber: 0gSugar: 31gProtein: 6g
Please note that the Calculated Nutrition is an estimate at best.
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With milk in this recipe, I can not understand how it can be labelled “vegan”. Thanks
Hi Shirley, where do you see it labeled “vegan”? It’s definitely not supposed to be vegan and I looked over the post, I don’t see anywhere I put vegan or claimed it to be vegan. Please let me know where you saw that and I will correct it. Thanks!
so when do you add the pumpkin spice mix?
Hi Giselle, I corrected the recipe, thanks for pointing that out! Thank you!~Best, Sara, xo