Pumpkin Spice Ice Cream
This is an easy no churn Pumpkin Spice Ice Cream. It's quick and easy to make and it tastes just like pumpkin pie!
Equipment
- mixer
- loaf pan
Ingredients
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 cup pumpkin puree i use canned pumpkin
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
Instructions
- Pour the heavy whipping cream into your mixing bowl. I use a stand mixer with the whisk attachment. Start on low and increase speed to medium-high. Whip until you have soft peaks.
- Remove bowl from mixer and add sweetened condensed milk.
- Then add the pumpkin puree.
- Finish with the cinnamon, nutmeg, and cloves.
- Fold all the ingredients together. Fold until the ingredients are smoothly incorporated.
- Pour into a loaf pan and place in the freezer for at least 3 hours for soft ice cream and 5 plus hours for hard ice cream.
