Pumpkin ice cream recipe

Making pumpkin ice cream at home requires only six ingredients and no ice cream machine! Real pumpkin and pumpkin pie spice make this ice cream taste like pie.

– ¾ cup pumpkin puree (180 grams before blotting; 120 grams after blotting) – 1 (14-ounce) can sweetened condensed milk – 2 teaspoons pumpkin pie spice – 1 teaspoon pure vanilla extract or vanilla bean paste – ⅛ teaspoon salt – 2 cups heavy whipping cream (1 pint; 480 ml)



Wrap a big plate in paper towels. Pumpkin purée on paper towels. Paper towel the pumpkin again. Use more paper towels to dry the pumpkin.


Sugared condensed milk, pumpkin pie spice, vanilla, salt, and blotted pumpkin puree in another large basin. Save, mix. Handheld mixer mixing heavy cream.


Slow mix. Mix medium-high speed after the mixture grows for firm peaks. Half of the whipped cream should be mixed into the sweetened condensed milk, then the rest.


Scoop and smooth ice cream into an even layer in a 9x5 loaf pan. Freeze the ice cream overnight (or at least 8 hours) with plastic wrap on top.


Also See: 

Stained glass cookies recipe 

Also See: 

Stained glass cookies recipe 

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