You don’t need an ice cream maker for this easy no churn pumpkin ice cream. It’s never been easier to get that craveable pumpkin flavor all year long!
Dish Count :: 1 Stand Mixer, 1 Baking Dish
It’s August, I’m well aware – so please indulge me this moment of food induced psychosis while I dive right into pumpkin as a coping mechanism to calm myself because right now (if you haven’t heard) my entire state is on fire. Literally. Washington is practically burning to the ground, and right now, we are doing rain dances, and just praying to the gods that fall comes swiftly to drown out these flames. I’m doing my part to usher in fall, rain and sweatshirt weather by opening up my first can of pumpkin almost sacrilegiously early – but I feel it serves a greater purpose. So forgive me this pre-fall sin, and just revel in the pumpkiny goodness of it all.
And eat your feelings, or pumpkin obsessed hearts out with me! This is a safe space of no judgements, and pumpkin loving for all.
Besides the raging fires, I’m just really ready for the fall. And pumpkin things. Starbucks has this figured out, because word on the street is that their pumpkin spice latte is coming ’round the bend soon, too. Crap. I’m one step shy of a Starbucks toting sorority girl with Ugg boots, and I HATE Ugg boots! And I’m not a sorority girl. Just give me my pumpkin spice loaded treats, gooshy sweatshirts, RAIN, and Harry Potter movies, so we can move on from this hell fire burn down of my state and I can get some relief from this summer. Can we get an Amen?
Get more Pumpkin loaded things now. Right now!
Easy No Churn Pumpkin Ice Cream
2 cups Heavy Cream
1 can (14 ounces) Condensed Milk
1/2 tsp Vanilla Extract
1 cup Pumpkin Puree
1 1/2 tsp Pumpkin Spice
In a stand mixer, outfitted with a whisk attachment, beat together the heavy cream, condensed milk, and vanilla extract, until stiff peaks have formed. Approximately 2-3 minutes.
Gently mix in pumpkin puree and pumpkin spice until evenly incorporated. Pour and spread into the baking dish. Sprinkle with additional pumpkin spice.
Cover and place in the freezer for four hours until frozen. Remove from freezer and let come to room temperature for 5-10 minutes prior to serving.