White Chocolate Pumpkin No Churn Ice Cream
An instant fall favorite!
- Prep Time: 3 hours
- Cook Time: 8 hours, freeze time
- Total Time: 11 hours
- Yield: 8 servings 1x
- Category: Desserts
- Method: Mixing, Freezing
- Cuisine: American
Ingredients
Units
Scale
- 1, 14 oz can of Sweetened Condensed Milk
- 1 pint of Heavy Cream
- 2/3 cup of Pumpkin Puree
- 1/2 cup of White Chocolate
- 1 tsp of Vanilla Extract
- 1–1.5 tsp of Pumpkin Spice
Instructions
- Place the white chocolate and the heavy cream in a small sauce pan and heat over medium heat until white chocolate has been completely melted, stir frequently.
- Place white chocolate/cream mixture in refrigerator for roughly 3 hours, or until chilled.
- In a small bowl mix the pumpkin spice with the pumpkin puree, and then add in the sweetened condensed milk and mix/beat until completely combined.
- Either by hand using a whisk, or using a handheld or standing mixer, beat the white chocolate/cream mixture until light and fluffy and soft peaks form. Usually about 3-6 minutes if using an electric mixer, or longer if whisking by hand (see note).
- Using the large bowl the whipped cream is in, SLOWLY pour the pumpkin mixture in little by little and fold (using a rubber spatula) into the whipped cream adding a little bit each time it has been completely mixed (see note).
- When you have a completely homogeneous mixture, slowly pour into a loaf pan, or any other freezer safe container of choice.
- Freeze at least 8 hour, or overnight.
- Serve and enjoy!!
Notes
1. I’ve actually never done this by hand, but I hear it can be up to 15 minutes! A mixer may be a better option!
2. Be very careful with this step, fold the pumpkin mixture in very gently being careful not to deflate the whipped cream.