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No Churn Pumpkin Ice Cream Recipe Made In Your Freezer


1 can pumpkin
1 – 14 ounce can of sweetened condensed milk
2 tsp brown sugar
Cinnamon to taste
Pumpkin Spice Blended Spice (optional)
pinch of sea salt
1 pint of heavy whipping cream

  1. Mix together all ingredients except heavy cream
  2. Whip cream for two minutes on medium with hand blender
  3. Fold cream into pumpkin mix until it is well blended and smooth
  4. Pour into loaf pan and freeze for 4 hours minimum, preferably overnight
  5. Let ice cream sit on counter for 5 minutes or so before serving

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