Pumpkin Spice Ice Cream (no churn)

This pumpkin spice ice cream is made with only four ingredients, and it’s a delicious way to usher in fall. You can make it without an ice cream machine!

I am re-sharing a favorite fall dessert recipe from the archives today. It is absolutely perfect for this time of year! We love to make this, and my son has been asking to make a batch.

We are still rockin’ the 90-something degree days here in Alabama.🥵 Did somebody forget to tell Mother Nature that we want fall weather now!?

Well that warmer-than-usual weather was my inspiration for this fall dessert: pumpkin spice ice cream.

And if you have ever watched any of my stories on Instagram, you know that I have sworn off ice cream machines after discovering this no churn method.

It is so simple. All you need is a mixer to whip up some heavy cream. I use my trusty KitchenAid mixer (Amazon affiliate). Twelve years old, and it is still going strong!

We made all kinds of no churn ice cream all summer long. (Side note: See my key lime pie ice cream.) And that trend is continuing by adding in some pumpkin puree and pumpkin pie spice. So simple, yet so delicious!

I tried a batch with crushed up ginger snaps in it, but I felt like they overpowered the flavor a bit. So I left them on the side as a cute season-appropriate garnish. 🙂

So grab yourself a spoon, and enjoy some of this creamy, dreamy pumpkin spice ice cream.

Tools Used to Make This Recipe

Note: These are Amazon affiliate links.

Pumpkin Spice Ice Cream (No Churn) Recipe

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Pumpkin Spice Ice Cream (no churn)

This pumpkin spice ice cream is made with only four ingredients, and it's a delicious way to usher in fall. You can make it without an ice cream machine!

Author Marjorie @APinchOfHealthy

Ingredients

• 2 cups heavy cream
• 14 ounce can sweetened condensed milk
• 1 teaspoon pumpkin pie spice
• 1/3 cup pumpkin puree

Instructions

1. Mix the sweetened condensed milk, pumpkin puree and pumpkin pie spice in a bowl; set aside.

2. In a separate bowl, whip up the cream until stiff peaks form.

3. Carefully fold the pumpkin mixture into the whipped cream. Be sure and scrape the bowl all the way to the bottom to make sure you incorporate it all.

4. Freeze for at least 8 hours.

Note: This recipe originally appeared on A Pinch of Healthy on September 29, 2016.

 

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