No churn pumpkin ice cream
This pumpkin ice cream is easy to make, smooth and creamy, and with a delicious gently spiced pumpkin flavor.
Servings: 4 approx - makes 2 cups)
Calories: 374kcal
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Ingredients
- 7 oz sweetened condensed milk 200g
- 6 tablespoon pumpkin puree 108g
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 cup heavy cream 240ml double cream
Instructions
- Place the condensed milk, pumpkin and spices in a blender or food processor and blend until smooth.
- Separately, whip the cream until it forms medium-firm peaks.
- Carefully fold the pumpkin mixture into the cream so that it is combined but without loosing too much air.
- Pour the mixture into a plastic container or loaf tin, cover and transfer to the freezer. Leave to freeze at least 4 hours for soft-serve or ideally overnight.
Notes
If possible, I'd recommend using homemade roasted pumpkin puree as it has a better depth of flavor. Roasted butternut or kabocha squash also work well.
Nutrition
Calories: 374kcal | Carbohydrates: 31g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 98mg | Sodium: 87mg | Potassium: 275mg | Fiber: 1g | Sugar: 28g | Vitamin A: 4509IU | Vitamin C: 3mg | Calcium: 189mg | Iron: 1mg