Easy Homemade Maple Pumpkin Ice Cream Recipe- No Churn
You will love this Easy, Homemade, No-Churn Pumpkin Ice Cream Recipe! Flavors of Cinnamon, Maple, and Vanilla. Homemade Ice Cream is always a treat. Pumpkin ice cream is especially loved during the Fall and over the Holidays. This homemade ice cream recipe will satisfy all your pumpkin spice cravings!
- Prep Time: 15 Minutes
- Cook Time: 6 Hours
- Total Time: 6 Hours, 15 Minutes
- Yield: 4 1x
- Category: Desserts
- Method: Freezer
- Cuisine: American
- Diet: Gluten Free
Ingredients
7.5 oz Pumpkin Puree
14 oz condensed milk
1 tsp cinnamon
1 tsp nutmeg
3 tbsp maple syrup
1 ½ cup heavy whipping cream
1 tbsp Pure vanilla extract
Instructions
Step 1- Make the Pumpkin Mixture: In a large bowl, combine pumpkin puree, condensed milk, pure vanilla extract, cinnamon nutmeg, and maple syrup. Mix everything using an electric mixer until smooth.
Step 2- Make the Whipped Cream: In a separate bowl, whip Heavy Whipping Cream at high speed with an electric mixer until peaks form.
Step 3- Combine Pumpkin Mixture and Whipped Cream: Pour your pumpkin mixture into whipping cream and fold it until thoroughly combined.
Step 4 – Transfer to Freezer-Safe Container: Transfer the ice cream mixture into a freezer-safe container, preferably an airtight container, square, or loaf pan, and freeze the ice cream base for a minimum of 6 hours or overnight.
Enjoy this delicious Dessert: Serve in a cone (gluten-free, of course!) or an ice cream bowl with maple syrup, cinnamon, or walnuts.
Notes
Store Homemade Ice Cream in an airtight container.
Enjoy with a multitude of toppings such as chopped pecans, granola, fudge sauce or chopped toffee bits!