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    No-Churn Pumpkin Chocolate Chunk Ice Cream

    Oct 28, 2016 / by Laney Schwartz / 1 Comment(updated Jan 7, 2020)

    Jump to Recipe·Print Recipe

    No Churn Pumpkin Chocolate Chunk Ice CreamThis recipe was 100% my 4-year-old daughter’s idea. “Mommy, you should make pumpkin ice cream!” Um…yes. I SHOULD make pumpkin ice cream! And I should throw in some chopped up dark chocolate while I’m at it, because why not?

    No Churn Pumpkin Chocolate Chunk Ice CreamI must admit, sometimes little kids are pretty darn smart. This ice cream is pumpkin-y creamy perfection and it’s a must-have for Halloween weekend, or anytime this fall.

    No Churn Pumpkin Chocolate Chunk Ice CreamYou know how you always have that random amount of leftover pumpkin puree leftover? All you gotta do is use it to make this ice cream and dessert is done! OMG would it be totally insane to put this ice over some pie?!? I can’t even.

    No Churn Pumpkin Chocolate Chunk Ice CreamThe best part is, you don’t even need to use an ice cream maker! No special equipment necessary. I use a hand mixer to whip the cream, but that’s about it! 

    No Churn Pumpkin Chocolate Chunk Ice CreamSo let’s all hop on the pumpkin train!

    No Churn Pumpkin Chocolate Chunk Ice CreamGrab a spoon!

    Print
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    No-Churn Pumpkin Chocolate Chunk Ice Cream

    • Yield: 6 1x
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    Ingredients

    Scale
    • 2 cups heavy whipping cream (VERY COLD)
    • 1 14 ounce can sweetened condensed milk
    • 1 cup unsweetened pumpkin puree
    • 1/2 teaspoon pure vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 3 1/2 ounce bar of dark chocolate (roughly chopped)

    Instructions

    1. 1) In a large bowl, whip the cream until stiff peaks form. Set aside.
    2. 2) In a separate bowl, mix the sweetened condensed milk with the pumpkin puree, vanilla, cinnamon, and nutmeg until well combined. Fold the whipped cream into the milk/pumpkin mixture until smooth. Gently fold in the chocolate chunks.
    3. 3) Pour mixture into a freezer safe pan (I use a loaf pan), cover, and freeze for 8 hours or overnight.

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    Filed Under: Dessert Tagged With: Ice cream, Life is but a Dish, no churn, Pumpkin, pumpkin ice cream

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

      xo, Laney

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. Kitty

      October 30, 2016 at 10:03 pm

      I love fall ice creams. And no churn is a win win!

      Reply

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