Name: No-Churn Pumpkin Chocolate Chunk Ice Cream
Yield: 6
Ingredients: 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)

Scale

Ingredients

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) In a large bowl, whip the cream until stiff peaks form. Set aside.
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) Pour mixture into a freezer safe pan (I use a loaf pan), cover, and freeze for 8 hours or overnight.