No Churn Pumpkin Ice Cream

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This No Churn Pumpkin Ice Cream is creamy, sweet with a little spice. It's a beautiful blend of pure pumpkin, cinnamon, brown sugar and maple. Best yet, it's gluten free, nut free and eggless!

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This ice cream whips up with no machine and just these few ingredients!

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In a medium bowl, whisk the sweetened condensed milk, the pure pumpkin, the dark brown sugar and the cinnamon until combined.

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In a separate large bowl, beat the heavy cream until soft peaks form. You can also do this with a whisk.

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Whisk the sweetened condensed milk mixture into the heavy cream until stiff peaks form.

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Using the spatula, scoop the ice cream into a 9 x 5 loaf pan or a freezer safe ice cream container and smooth the top using the back of a spoon.

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Sprinkle brown sugar over the top.

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If using a loaf pan, cover the ice cream with plastic wrap and then aluminum foil. Freeze overnight.

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Get the complete recipe via the link below!

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