- 1 can Nestlé sweetened condensed milk (305 ML)
- 4 dl whipped cream
- 300 g pumpkin puree (drained well)
- 1 tbsp icing sugar
- Pinch of cinnamon, optional
- 1 tbsp vanilla extract
- Orange food coloring, optional
Mix the puree with the condensed milk, cinnamon and vanilla.
Whip the whipped cream with some orange color and 1 tbsp icing sugar until stiff.
Gently mix some of the whipped cream into the pumpkin mixture.
Then add the pumpkin mixture to the cream and gently fold together.
Preferably spin the ice cream in an ice cream maker and then place in a sturdy container in the freezer.
Let it sit in the freezer for several hours before serving.