Pumpkin Ice Cream

No Photo


  • 1 (14 ounce) can sweetened condensed milk
  • 4 tablespoons pure pumpkin puree
  • 1/2 teaspoon real vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 2 cups heavy whipping cream


  1. In a bowl whisk together sweetened condensed milk, pumpkin puree, vanilla extract and pumpkin pie spice. Set aside.
  2. (If using an ice cream maker, skip this step). In a second bowl, beat the heavy whipping cream until stiff peaks form.
  3. Gently fold in the sweetened condensed milk mixture until fully incorporated. (Or just stir in if using an ice cream maker).
  4. No-Churn: Pour into a freezer safe container (I used a glass loaf pan), cover and freeze for at least six hours.
  5. Ice Cream Maker: Pour into your ice cream maker and follow manufacturers instructions.