Photo: Ian Dooley
No-Churn Pumpkin Ice Cream
8 ingredients
20 min + 6 hr
12
openrecipes
No-Churn Pumpkin Ice Cream is the result of those leftover cans of pumpkin chilling in your fridge. Serve alone or with crushed ginger cookies. Bring something unique for Thanksgiving dessert this year!
Estimated Nutrition (whole recipe, rough)
239
Calories
9g
Protein
15g
Fat
18g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups Cold Heavy Cream
- 1 can (14 Oz. Size) Sweetened Condensed Milk
- 1 cup Canned Pure Pumpkin Puree
- 2 teaspoons Pure Vanilla Extract
- ½ teaspoons Ground Cinnamon
- ½ teaspoons Ground Ginger
- 1 pinch Ground Nutmeg
- 1 pinch Ground Cloves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes