If you’re anything like me, the second September arrives you practically live and breath pumpkin spice. Something about that perfect mix of cinnamon, nutmeg, ginger, allspice, and cloves is just so heartwarming, and it instantly makes you want to go to a pumpkin patch and wear a sweater.
This recipe brings that all to you—right from your freezer. Here’s how to make it.
Pumpkin Spice Ice Cream
Ingredients
Instructions
In a large bowl, add sweetened condensed milk, pumpkin, vanilla and pumpkin pie spice. Whisk it together.
In a glass or metal mixing bowl, beat the heavy whipping cream on high until stiff peaks form. This should take about 5 minutes.
Spoon about a 1/2 cup of whipped cream into the pumpkin mixture and fold it in. Repeat until all the whipped cream is folded in.
Pour the mixture into a loaf tin lined with wax paper and smooth the top. Then add another sheet of wax paper on top so ice crystals won’t form. Freeze for 4-6 hours.
Scoop it into a bowl and enjoy!