This Pumpkin Spice Ice Cream is creamy, sweet with a little spice. It's a beautiful blend of pure pumpkin, cinnamon, brown sugar and maple. It tastes like a mild pumpkin pie; autumn on a spoon! Best yet, it only takes about 15 minutes to whip up (minus freezing time) and will go perfectly with all your autumn bakes! As always, it's gluten free, nut free and egg free!
In a medium bowl, combine the sweetened condensed milk, the pure pumpkin, the dark brown sugar, the maple syrup and the cinnamon. Whisk until combined. Set aside.
In a separate large bowl, using a whisk or a hand mixer, mix the heavy cream until soft peaks form.
Once soft peaks form, pour in the sweetened condensed milk mixture into the whipped cream.
Whisk everything together until stiff peaks form. Stop immediately when you see a stiff peak. Do not over whisk.
Pour the ice cream into a 9 x 5 loaf pan or freezer safe ice cream container. Smooth the top of the ice cream with a butter knife or the back of a spoon.
Sprinkle some extra brown sugar all over the top of the ice cream.
If using a loaf pan, cover the pan in plastic wrap, then aluminum foil and freeze for at least 6 hours or overnight. You can also use an airtight freezer safe ice cream container. Enjoy!
Video
Notes
Storing
If using a loaf pan, cover the pan with plastic wrap and then aluminum foil. Or you can use a freezer safe ice cream container. Freeze for at least 6 hours. I prefer to freeze overnight.
Freezing
This ice cream can be frozen for up to 14 days.
For Vegan
Use non dairy heavy whipping cream, sweetened condensed coconut milk and a vegan dark brown sugar.