No Churn Pumpkin Spice Ice Cream

It may be September, but the weather where I am definitely still has me feeling like summer!

So in honor of pumpkin spice season, I’ve decided to jump on the bandwagon! I added a favorite fall flavor to a summer time treat, and the result was AMAZING!!

So here’s another way to enjoy your “PSL” flavor while still keeping cool in this heat wave!

  • 2 Cups Heavy Whipping cream
  • 3/4 Cup Pumpkin puree (not pie filling)
  • 1 tsp pumpkin spice
  • 1/2 tsp vanilla
  • 1 14 oz can sweetened condensed milk
  1. In a large bowl using an electric mixer, Whip cream for about 10 mins. Until stiff peaks form.
  2. In a separate bowl mix together, the pumpkin puree, pumpkin spice, vanilla and condensed milk. mix until well blended.
  3. Fold in your Whipped cream to your condensed milk mixture.
  4. Pour your mixture into a loaf pan, cover well with plastic wrap.
  5. freeze overnight, or a minimum of 6 hours.

Another super easy no churn ice cream idea, this time to help welcome fall!