Ingredients:
- 2 1/3 cups heavy cream
- 1 cup sweetened condensed milk
- 1 can pumpkin puree
- 2/3 Tablespoon pumpkin pie spice
Instructions:
1. Add the cream and condensed milk to a mixer bowl and whisk until the mixture is thick. You should be able to write your name in the mixture that drops from the whisk before it sinks in.
2. Add the pumpkin puree and pumpkin pie spice and gently fold together.
3. Transfer the mixture to a tub or loaf tin and cover with a lid or foil. Freeze until solid.
Add the cream and condensed milk to a mixer bowl and whisk until the mixture is thick. You should be able to write your name in the mixture that drops from the whisk before it sinks in.
Add the pumpkin puree and pumpkin pie spice and gently fold together. Be careful not to knock the air out of the mixture.
Transfer the mixture to a tub or loaf tin and cover with a lid or foil. Freeze until solid.
And that’s how easy it is to make homemade ice cream from scratch! You don’t need an ice cream maker or any other fancy equipment (you could even whisk the cream by hand if you fancy a bit of a work out), and once you’ve put it in the freezer, your only job is to sit back and wait.
This pumpkin pie ice cream has a ton of flavor (those spices!), so it’s great eaten on its own in a bowl or a cone, but you could serve it alongside dessert too, if you prefer. Would it be going too far to serve it on top of a slice of pumpkin pie?
