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Pumpkin Ice Cream

A simple and delightful homemade pumpkin ice cream that captures the essence of fall, perfect for the entire family.
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Prep Time 20 minutes
Total Time 1 day
Course Dessert, Frozen Treat
Cuisine American, Fall
Servings 4 servings
Calories 300 kcal

Ingredients
  

Base ingredients

  • 8 ounces heavy whipping cream Use an electric mixer for best results.
  • 14 ounces sweetened condensed milk Gradually add to whipped cream.

Flavorings

  • ¾ cup pumpkin puree Canned or freshly cooked, well-pureed.
  • 1 teaspoon pumpkin pie spice Adjust to taste.
  • ½ teaspoon vanilla extract

Instructions
 

Preparation

  • Whip the heavy cream until stiff peaks form.
  • Gradually add sweetened condensed milk while continuing to beat the mixture.
  • Gently fold in the pumpkin puree, vanilla extract, and pumpkin pie spice.
  • Pour the mixture into a 9 x 5-inch loaf pan or any freezer-safe container and flatten the top.
  • Cover and freeze overnight.

Serving

  • Scoop the pumpkin ice cream into bowls and let everyone add their favorite toppings.

Notes

Supervise kids when using the mixer. Adjust spices to personal preference. If needed, whisk by hand.
Keyword Creamy Treat, Easy Dessert, Fall Dessert, Homemade Ice Cream, Pumpkin Ice Cream