Super easy pumpkin ice cream recipe for fall – you only need 5 ingredients and 5 minutes to whip it up! (No ice cream maker needed)
Fall finally arrived in Houston over the weekend.
Unfortunately, the weather report says it’s not staying long. So, we’re enjoying the cool breezes and rustling leaves while we have them!
We’re also enjoying some favorite fall recipes like this new, super easy pumpkin ice cream!
Easy Pumpkin Ice Cream in only 5 Minutes!
Who doesn’t love homemade ice cream?
I sure do. What I don’t love is that it takes two days to make – between freezing the ice cream maker bowl, churning the mixture, then freezing it all again.
And, when you have the time, the results are definitely worth it – two of my favorite slow churn ice cream flavors are Creamy Pumpkin Ice Cream with Candied Pecans and Apple Crumble Ice Cream! Both are out of this world!
But, for times when you want a bowl of homemade ice cream tonight, 5 ingredient, 5 minute, no churn ice cream is the only answer!
But it’s fall, y’all! So today it’s all about the pumpkin!
- 2 cups heavy cream, raw if you can get it
- 2 Tbsp milk, I use raw
- 2 cup organic fair trade powdered sugar
- 1 can canned pumpkin, I use organic
- 1 Tbsp pure vanilla extract
Use an electric mixer to beat cream and milk to stiff peaks
Add remaining ingredients and mix on low until combined.
Cover and freeze several hours or until ready to serve.