Are you ready to indulge in a creamy, dreamy dessert that captures the essence of fall without the fuss of an ice cream maker? Say hello to No Churn Pumpkin Pie Ice Cream! This delightful treat combines the warm flavors of pumpkin and spice with the rich creaminess of whipped cream, making it the perfect addition to your autumn gatherings or a cozy night in. In just 15 minutes of prep time, you can whip up a batch of this luscious ice cream that will have everyone begging for seconds. Don’t miss out on this easy, no-fuss recipe that promises to elevate your dessert game to a whole new level!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups heavy cream
- 1 can (15 oz) pumpkin puree
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Chill a large mixing bowl and whisk attachment (or hand mixer beaters) in the freezer for 15 minutes to ensure optimal whipping of the heavy cream.
- Remove the chilled bowl and pour the heavy cream into it. Using an electric mixer, whip the cream on medium-high speed until stiff peaks form, approximately 3-4 minutes. The cream should hold its shape and look fluffy when the beaters are lifted.
- In a separate large mixing bowl, combine the pumpkin puree, sweetened condensed milk, vanilla extract, and pumpkin pie spice. Whisk these ingredients together until smooth and fully incorporated.
- Gently fold the whipped cream into the pumpkin mixture using a spatula. Use a careful folding technique to maintain the airiness of the whipped cream, turning the mixture over itself until no white streaks remain.
- Transfer the mixture to a freezer-safe container with a tight-fitting lid. Smooth the top with a spatula to create an even surface.
- Cover the container with plastic wrap or lid and place in the freezer for at least 6 hours, preferably overnight, to allow the ice cream to set completely.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
- Serve in bowls or cones, optionally garnishing with additional pumpkin pie spice, whipped cream, or crushed graham crackers.
Tips
- Chill Your Tools: For the best results when whipping the cream, chill your mixing bowl and whisk attachment in the freezer for about 15 minutes. This helps the cream whip up faster and achieve stiff peaks.
- Whip to Perfection: Keep an eye on your whipped cream as you mix. Stop once you see stiff peaks forming—overwhipping can turn it into butter!
- Fold Gently: When combining the whipped cream with the pumpkin mixture, use a gentle folding technique. This preserves the airiness of the whipped cream, ensuring your ice cream stays light and fluffy.
- Freezing Time Matters: For the creamiest texture, allow your ice cream to freeze for at least 6 hours, but overnight is ideal. This gives it ample time to set and allows the flavors to meld beautifully.
- Serve with Style: Before serving, let the ice cream soften at room temperature for about 5-10 minutes. This makes scooping easier and enhances the overall experience. Consider garnishing with a sprinkle of pumpkin pie spice or crushed graham crackers for an extra touch!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 4g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 95mg
