Description
Indulge in the creamy goodness of homemade Pumpkin Ice Cream with our easy-to-follow recipe. Discover the perfect fall dessert today!
Ingredients
- 1 cup (240 ml) heavy whipping cream, very cold
- 1 14-ounce can sweetened condensed milk
- 1/2 teaspoon (3 ml) pure vanilla extract
- ¾ cup (180 ml) 100% pure canned pumpkin purée
- 1 teaspoon (5 ml) pumpkin pie spice, store-bought or make your own
Instructions
- Pour the cold heavy whipping cream into a mixing bowl. Using either a stand mixer or a hand mixer with a whisk attachment, whip the cream at medium-high speed until it reaches stiff peaks. Alternatively, you can whisk it by hand vigorously until stiff peaks form.
- Once the cream is fully whipped to stiff peaks, gradually introduce the sweetened condensed milk into the bowl in small amounts. Maintain a constant whisking motion at medium-low speed as you add the condensed milk, ensuring it is fully incorporated into the whipped cream.
- After blending the condensed milk completely with the whipped cream, set aside the mixer or whisk. Introduce the pure vanilla extract, canned pumpkin purée, and pumpkin pie spice to the bowl. Gently fold these ingredients into the whipped cream mixture until they are thoroughly combined.
- Pour the mixture into a 9×5 loaf pan, ensuring it is evenly distributed throughout the pan. If necessary, use a spatula to smooth the surface of the mixture.
- Place the loaf pan in the freezer and allow the mixture to freeze for four hours or until it becomes completely solid.
- Once the ice cream is fully frozen, scoop and serve as desired. Alternatively, cover the top of the loaf pan with plastic wrap, pressing it against the entire surface of the ice cream. You can store the covered pan in the freezer for up to one month, serving the ice cream whenever you wish.
