No-Churn Pumpkin Ice Cream

I'm always a sucker for pumpkin ice cream, and to me, the secret ingredient in this particular recipe involves substituting traditional sweetened condensed milk for dulce de leche sweetened condensed milk. This simple switch yields a richly flavorful frozen treat that is hard to beat, and leaves me sneaking back to the freezer for extra spoonfuls!

No-Churn Pumpkin Ice Cream

1—14 ounce can of dulce de leche sweetened condensed milk
½ cup unsweetened pumpkin puree
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 cups heavy whipping cream

Line a loaf pan with waxed paper, set aside. And if your freezer is anything like mine, go ahead and take a second to clear a flat surface.

In a large mixing bowl, whisk together the sweetened condensed milk, pumpkin, vanilla, cinnamon, and nutmeg until smooth. Set aside.

In the bowl of an electric mixer, beat the whipping cream on high until stiff peaks form, about five minutes.

Spoon about ½ cup of the whipped cream into the pumpkin mixture. Stir gently until mostly mixed (you're just looking to lighten up the mixture so the rest of the whipped cream can go in easily).

Add the remaining whipped cream, and fold in gently. At first, the mixture will appear lumpy, but the more you fold, the smoother it will get. Don't be aggressive with your folding, just keep at it gently until it's smooth.

Pour the mixture into the prepared loaf pan. Press an additional piece of waxed paper into the top of the mixture to prevent ice crystals from forming.

Freeze for 4-6 hours, or until solid and scoopable.

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