Pecan & Pumpkin Spice Ice Cream
This Pecan & Pumpkin Spice No-Churn Ice Cream is not only ridiculously easy to make but also tastes amazing!
Servings 8
Calories 476kcal
Ingredients
- 2 cups cold double cream/heavy cream
- 1 cup pumpkin purée
- 1 396g/14 oz can sweetened condensed milk
- 1 tsp vanilla extract
- ⅛ tsp ground cloves
- ⅛ tsp ground allspice
- ⅛ tsp ground ginger
- ⅛ tsp ground cinnamon
- ½ cup chopped pecans
Instructions
- With a mixer, beat the cream until it is thick - do not overwhip.
- Add the pumpkin purée, sweetened condensed milk, vanilla, and spices and fold in until smooth.
- Spoon half the mixture into a freezer-safe container and sprinkle with half the chopped pecans. Add the rest of the ice cream mixture and top with remaining pecans.
- Freeze for 5-6 hours or overnight.
- When ready to serve, remove the container from the freezer for 5-10 minutes to soften slightly.
- Enjoy a scoop on its own in a bowl, in a cone, or on top of apple or pumpkin pie!
Notes
Makes 8 (½ cup) servings.
Nutrition
Serving: 1 | Calories: 476kcal | Carbohydrates: 42g | Protein: 8g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 103mg | Fiber: 2g | Sugar: 39g