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Pumpkin Ice Cream with Toffee
No ice cream maker? Don’t fret – anyone can make this simple 5 ingredient Pumpkin Ice Cream with Toffee, and it only takes minutes to prep!
Course
Dessert
Cuisine
American
Keyword
no churn ice cream, pumpkin ice cream
Prep Time
10
minutes
minutes
Total Time
6
hours
hours
10
minutes
minutes
Servings
10
servings
Calories
437
kcal
Author
Deborah Harroun
Ingredients
2
cups
heavy cream
1
can
14 oz sweetened condensed milk
3/4
cup
toffee pieces
1/2
cup
pumpkin puree
1/2
teaspoon
pumpkin pie spice
Instructions
Beat the whipped cream to stiff peaks in a large bowl.
In another large bowl, combine the sweetened condensed milk, toffee pieces, pumpkin puree and pumpkin pie spice.
Fold in the cream.
Transfer to a covered container and freeze until the mixture has hardened, at least 6 hours.
Nutrition
Serving:
1
/10 of recipe
|
Calories:
437
kcal
|
Carbohydrates:
42
g
|
Protein:
6
g
|
Fat:
28
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
7
g
|
Cholesterol:
78
mg
|
Sodium:
172
mg
|
Sugar:
42
g