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No-Churn Pumpkin Chocolate Chunk Ice Cream

  • Yield: 6 1x


  • 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)


  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.