No-Churn Pumpkin Spice Ice Cream
This one goes out to all the pumpkin spice lovers out there. (We see you. We ARE you.) This recipe is one big celebration of pumpkin season, not to mention an irresistibly sweet treat.
But perhaps the best part about this recipe is that it’s very approachable for those who have never made ice cream before. While traditional custard-based ice cream is made with egg yolks, sugar, whole milk and heavy cream, this one simply calls for heavy cream and sweetened condensed milk. Plus, the no-churn factor means it takes a fraction of the time to make. (But it does require eight hours in the freezer, something to keep in mind if you’re preparing it ahead of time.) So if the thought of making your own ice cream conjures up images of a colonial woman churning butter — and that thought makes you happy — this recipe probably isn’t for you. For the rest of us, it’s the quick, homemade ice cream fix we’ve been waiting for!
Just like the fall season, the flavor of this ice cream is very pumpkin-forward. The mouthfeel is smooth and decadent, reminiscent of your favorite Thanksgiving pumpkin pie. Some might even say that it’s pumpkin fluff adjacent. The crushed gingersnap cookies and caramel sauce add a rich vanilla vibe and a crunchy-creamy textural experience with every spoonful.
We’d be remiss not to note that there’s no added sugar in this recipe — all the sweetness comes from the condensed milk alone. If you’d like to cut down the sugar sweetness even more, you could skip the butterscotch and cookie toppings as well…but we don’t recommend it!
This awesome autumn dessert is the perfect crescendo to any warm family meal or a well-deserved reward for getting through the first few weeks of your back-to-school routine.
8 servings
Preparation time: 15 minutes
Chill time: 8 hours
Ingredients
14 ounces sweetened condensed milk
½ cup pumpkin purée
1 teaspoon L&B Pumpkin Spice
½ teaspoon vanilla extract
Pinch kosher salt
2 cups heavy cream
⅓ cup caramel sauce, plus more for serving
½ cup crushed gingersnap cookies, plus more for serving
Directions
- In a large mixing bowl, combine the sweetened condensed milk, pumpkin purée, pumpkin spice, vanilla extract and salt. Whisk until well combined. Set aside.
- In a stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 3 minutes.
- Using a rubber spatula, gently fold the whipped cream into the sweetened condensed milk mixture until well combined.
- Layer about ¼ of the pumpkin cream in an 8×4-inch bread pan. Drizzle about ¼ of the caramel sauce and sprinkle ¼ of the crushed gingersnaps on top. Repeat these layers 3 more times until the ice cream and mix-ins are used up. Swirl the top of the ice cream with a toothpick.
- Cover the pan with plastic wrap and freeze until firm, 8 hours. Ice cream can be stored in the freezer, covered, for up to 3 weeks.
- To serve, let the ice cream warm on the counter for 5 minutes before scooping. Drizzle with more caramel and crushed gingersnaps. Enjoy!
Recipe adapted from: Good Life Eats
