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!
Servings 10 servings
Calories 437kcal
Ingredients
- 2 cups heavy cream
- 14 oz can 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.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition
Serving: 1/10 of recipe | Calories: 437kcal | Carbohydrates: 42g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 78mg | Sodium: 172mg | Fiber: 0g | Sugar: 42g