No-Churn Pumpkin Ice Cream

In the bowl of a standing mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Set aside.

In a large bowl, combine sweetened condensed milk, pumpkin puree, vanilla extract and spices and mix well. Fold whipped cream into pumpkin/condensed milk mixture until well incorporated.

Line a standard size loaf pan with some plastic wrap (make sure plenty of plastic hangs over the sides of the pan) and pour the ice cream mixture into the pan. Smooth the top. Cover the top with the overhanging sides of plastic wrap and place in the freezer to chill for a minimum of 6 hours or overnight. Serve alone or with a crushed ginger cookie topping.

Adapted from The Vanilla Bean Blog.