Indulge in the creamy, dreamy delight of No Churn Pumpkin Ice Cream—a dessert that captures the essence of autumn in every velvety scoop! With just a few simple ingredients and no ice cream maker required, this luscious treat is perfect for impressing guests or satisfying your pumpkin cravings. Imagine the rich flavors of pumpkin puree, warm spices, and sweet cream melding together to create a dessert that’s not only easy to make but also utterly irresistible. Ready to elevate your dessert game? Let’s dive into this quick and delightful recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1 cup pumpkin puree
- 1/2 cup sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Chill a large mixing bowl and electric mixer beaters in the freezer for 15 minutes to ensure the cream whips perfectly.
- In the chilled bowl, pour the heavy cream and begin whipping on medium-high speed until stiff peaks form, approximately 3-4 minutes.
- In a separate medium bowl, combine pumpkin puree, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Whisk these ingredients until smooth and fully integrated.
- Gently fold the pumpkin mixture into the whipped cream using a spatula, carefully incorporating without deflating the cream's volume. Use a gentle folding motion from bottom to top.
- Transfer the mixture into a freezer-safe container, preferably a loaf pan or rectangular dish. Smooth the top with a spatula to create an even surface.
- Cover the container tightly with plastic wrap or a lid, ensuring no air can enter.
- Freeze the ice cream for at least 6 hours, preferably overnight, to allow it to set completely and develop rich flavors.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Chill for Success: Ensure your mixing bowl and beaters are chilled in the freezer for 15 minutes before whipping the cream. This helps achieve the perfect stiff peaks for a light and airy texture.
- Gentle Folding: When incorporating the pumpkin mixture into the whipped cream, use a gentle folding motion. This preserves the airiness of the whipped cream, resulting in a fluffy ice cream.
- Freezer-Friendly Containers: Opt for a loaf pan or rectangular dish for easy storage and serving. Make sure it’s freezer-safe to avoid any mishaps!
- Cover Tightly: Seal your container with plastic wrap or a lid to prevent ice crystals from forming, ensuring a smooth and creamy finish.
- Patience is Key: Allow the ice cream to freeze for at least 6 hours, but overnight is best! This time lets the flavors develop and the texture become perfectly scoopable.
- Softening Before Serving: To make scooping easier, let the ice cream sit at room temperature for 5-10 minutes before serving. This will give you those perfect, creamy scoops every time.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 3g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 100mg
