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Pumpkin No-Churn Ice Cream
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no-churn pumpkin ice cream

Subtle pumpkin flavor, warm spices, and a creamy texture make this no-churn ice cream a perfect treat for the colder months.
Course ice cream
Cuisine American
Diet Gluten Free
Keyword canned pumpkin, ice cream
Prep Time 10 minutes
Additional Time 6 hours

Ingredients

  • One 14 oz [396 g] can sweetened condensed milk
  • 3/4 cup [185 g] unsweetened pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon fresh grated nutmeg
  • Pinch cloves
  • 1/2 teaspoon salt
  • 2 ounces [57 g] cream cheese at room temperature
  • 2 cups [480 g] heavy cream

Instructions

  • In a large bowl, whisk the sweetened condensed milk, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until completely combined.
  • In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium until smooth. Turn the mixer to low and add the heavy cream in a slow steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.
  • Add half the whipped cream mixture to the sweetened condensed milk and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain. Pour into a 9 in [23 cm] loaf pan or Pullman pan with a lid and freeze until firm, 6 hours or, covered, up to 1 week.