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While fall usually brings chilly weather, Iowa is never predictable. Late September into October can still be fairly warm, as is the case this year. Thankfully there are still ways to enjoy the cozy flavors of fall in the form of ice cream! Usually, with the word pumpkin in a title, you would expect it in the recipe. But that’s not the case here. Since pumpkin holds so much water, it made this ice cream way too hard. Leaving out the pumpkin and instead adding all the spices and flavors usually associated with pumpkins, you have no idea it’s missing! You don’t need an ice cream machine for this, just a few simple ingredients and you’re set!
This ice cream always keeps a smooth and scoopable consistency so you can enjoy it anytime!
Watch how to make this pumpkin spice ice cream:
No Churn Pumpkin Spice Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 2 tbsp dark brown sugar
- 1 14-oz can sweetened condensed milk
- 2 tsp vanilla extract
- 1 tbsp molasses
- ¾ tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
Instructions
- Whip the cream and sugar until they reach stiff peaks.
- Stir in all remaining ingredients until completely incorporated and no streaks remain.
- Pour into large loaf pan and freeze 6-8 hours.
Nutrition
Serving: 0.5cup
Hey there was excited about this recipe but there isn’t any pumpkin in it. Is this correct?
Awwww! I jumped to the recipe and did not see why you didn’t add pumpkin. I now know.
I would love an updated Pumpkin Pie Ice Cream that uses a churn. One of our favorite treats was the Pumpkin Pie Blizzard from Dairy Queen.