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homemade simple no churn pumpkin icecream in a dish with a sugar wafer cone

SIMPLE No Churn Pumpkin Ice Cream

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  • Author: simplepartyfood
  • Prep Time: 10 minutes
  • Cook Time: 4 hours Freeze time
  • Total Time: 4 hrs. 10 minutes
  • Yield: 6 servings 1x
  • Category: Dessert


  • 2 Cups Heavy Cream
  • 1 Can Sweetened Condensed Milk (14 ounces)
  • 1 Box Cheesecake Pudding Mix (3.5 ounces)
  • 1 Tbsp. Pumpkin Pie Spice
  • ½ Tbsp. Nutmeg
  • ½ Cup Pumpkin Puree 


  • Whip the heavy cream and sweetened condensed milk. Combine ’em in a large bowl. We’re talking thick, velvety goodness here, so grab your trusty hand mixer and give it a whirl until it thickens up.
  • Add the spices and cheesecake pudding mix. Drop ’em in and mix it all up again.
  • Add the pumpkin puree and give it one more mix.
  • Pour this creamy concoction into a 9×5 loaf pan. Now, exercise some patience – we’re sending this beauty into the freezer for about 4 hours or until it’s frozen through. Trust me, it’s worth the wait.


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