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–+ servings
homemade pumpkin pecan ice cream
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5 from 5 votes

Pumpkin Pecan Ice Cream

Pumpkin Pecan Ice Cream is easy to make and is a homemade no churn ice cream.
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Prep Time15 minutes
Freezer Time6 hours
Total Time6 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 424kcal
Author: Corinne Schmitt

Ingredients

  • 2 cups cold heavy cream
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cinnamon
  • ½ cup chopped pecans

Instructions

  • 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.

Nutrition

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