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Ingredients
Scale
- 2 ½ Cups heavy whipping cream
- 2 Teaspoons instant pudding mix (French vanilla or regular vanilla)
- 1 ½ Teaspoons instant coffee powder
- ¼ Teaspoon pumpkin pie spice
- 10 Ounces sweetened condensed milk
- ½ Cup pumpkin puree
- ⅓ Cup brown sugar
- ¼ Cup heavy whipping cream (additional)
- 3 Teaspoons instant pudding mix (additional)
- 1 Tablespoon sweetened condensed milk (additional)
- ½ Teaspoon vanilla extract
- ½ Teaspoon pumpkin pie spice (additional)
- ⅛ Teaspoon salt
Instructions
- Combine pumpkin puree, brown sugar, ¼ cup heavy whipping cream, 3 teaspoons instant pudding mix, 1 tablespoon sweetened condensed milk, ½ teaspoon vanilla extract, ½ teaspoon pumpkin pie spice, and ⅛ teaspoon salt in a bowl.
- In a large bowl, whip 2 ½ cups heavy whipping cream until soft peaks form.
- Add 2 teaspoons instant pudding mix, 1 ½ teaspoons instant coffee, and ¼ teaspoon pumpkin pie spice to the whipped cream, whip until stiff peaks form.
- Gently fold in 10 ounces of sweetened condensed milk, adjusting coffee flavor if desired.
- Layer the ice cream base and pumpkin swirl in a freezer-safe container, swirling to combine.
- Freeze for at least 12 hours before serving.
Notes
Chill the mixing bowl and beaters for better whipping results.
For a twist, try adding nutmeg or allspice to the mixture.
Store in an airtight container to prevent freezer burn.
- Prep Time: 15 minutes
- Cook Time: No cook time
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 24
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 75