Easy Pumpkin Pie Ice Cream
This homemade pumpkin pie ice cream is SO EASY, and it doesn't need an ice cream maker! A great Thanksgiving dessert.
Calories: 414kcal
Ingredients
- 600 ml (~ 2 1/3 cups) double / heavy cream
- 400 g (~ 1 cup) sweetened condensed milk
- 425 g (~ 15 oz) can pumpkin
- 2 teaspoons pumpkin pie spice (mixed spice)
Instructions
- Add the cream and condensed milk to a large mixing bowl, and whisk thoroughly to form soft peaks. The mixture should be just stiff enough that when it drips off the whisk, it settles on the surface without immediately sinking in.
- Add the pumpkin puree and pumpkin pie spice.
- Gently fold together. Be careful not to knock the air out of the mixture - it should still be light and frothy.
- Transfer the mixture to an air-tight tub, if you have one. If not, you can use any suitably sized, freezer-safe tin (I used a loaf tin!), and cover with a lid or foil. Freeze until solid, ideally overnight.
- Serve however you like. I like to take my ice cream out of the freezer about 10 minutes before serving, to make it easier to scoop.
Video
Nutrition
Nutrition Facts
Easy Pumpkin Pie Ice Cream
Amount Per Serving (1 portion)
Calories 414
Calories from Fat 292
% Daily Value*
Fat 32.4g50%
Saturated Fat 2.3g12%
Cholesterol 14mg5%
Sodium 53mg2%
Potassium 238mg7%
Carbohydrates 27.1g9%
Fiber 1.3g5%
Sugar 23.2g26%
Protein 4.7g9%
Calcium 127mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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