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Ingredients
Scale
- 2 cups heavy cream, very cold
- 1 can (14 ounces) sweetened condensed milk, very cold
- 1 cup pumpkin puree, cold
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg
Instructions
- Combine heavy cream, sweetened condensed milk, pumpkin puree, cinnamon, ginger, and nutmeg in a large bowl.
- Beat the mixture on low speed until combined, then increase to medium until stiff peaks form.
- Transfer the mixture to a 9 x 5 loaf pan and smooth the top.
- Cover with plastic wrap and freeze for at least 6 hours, preferably overnight.
- Scoop and serve the ice cream, adding toppings if desired.
Notes
Ensure all dairy ingredients are very cold for optimal texture.
For richer flavor, use high-quality pumpkin puree.
Extend freezing time for best results – overnight is ideal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 24g
- Sodium: 60mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg