No-Churn PUMPKIN SPICE ICE CREAM
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This ice cream is not only easy to make, you don’t need an ice cream maker…all you need are two large mixing bowls and a whisk. However taste is great and flavor is very rich. It’s perfect for this season. You will get temptation to make this again and again. Adding some nuts and caramel praline makes memorable….maybe adding some chocolate too.
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- 1 14-oz. (400g) can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1 cup (200g) 100% pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon allspice
- 2 cups (475 ml) heavy cream
- ½ cup lightly toasted pecans, chopped (optional)
- ½ cup caramel praline/brittle (optional)
- In a large bowl (3-4 qt.), mix well the pumpkin puree with the all spices. Add the condensed milk and vanilla to the bowl, and then beat using an electric mixer (or with whisk by hand) until well blended and smooth.In another large bowl, whip the heavy cream with an electric mixer or in a stand mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
- Transfer the whipped cream to the bowl containing the pumpkin and condensed milk mixture. Gently fold the whipped cream into the pumpkin until mixture looks smooth with no more streaks of whipped cream and is light orange in color. Be careful not to over mix.
- Pour the mixture into a freezer-safe container. Place a sheet of wax paper or food film on top of the mixture and smooth it out. The wax paper helps prevent ice crystals from forming. Transfer to the freezer and freeze for at least 6 hours.
- Be sure to buy 100% pumpkin puree, not pumpkin pie filling. To make this ice cream more enjoyable, adding ½ cup lightly toasted chopped pecans and simple caramel praline/brittle to mix in at last.
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