Pumpkin Pecan Ice Cream
Pumpkin Pecan Ice Cream is easy to make and is a homemade no churn ice cream.
Prep Time15 minutes mins
Freezer Time6 hours hrs
Total Time6 hours hrs 15 minutes mins
Servings: 8 people
Calories: 424kcal
- 2 cups cold heavy cream
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- ½ cup chopped pecans
With a mixer, beat heavy whipping cream until thick.
Pour in sweetened condensed milk, pumpkin puree, vanilla and seasonings and fold in until smooth.
Next, spoon half of the ice cream into a freezer safe container. Top with half of the pecans. Repeat layers and top with remaining pecans.
Freeze for 5-6 hours or overnight. When it is time to serve, remove the container from the freezer and let sit on the counter for 5-10 minutes before serving to soften.
Calories: 424kcal | Carbohydrates: 32g | Protein: 6g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 98mg | Sodium: 87mg | Potassium: 320mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5773IU | Vitamin C: 3mg | Calcium: 192mg | Iron: 1mg