No-Churn Pumpkin Spice Ice Cream
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. 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.
Recipe - RIDGEDALE (+Wines & Spirits)
No-Churn Pumpkin Spice Ice Cream
Prep Time15 Minutes
Servings8
0Ingredients
14 ounces sweetened condensed milk
½ cup pumpkin purée
1 teaspoon pumpkin pie spice
½ teaspoons vanilla extract
pinch kosher salt
2 cups heavy cream
â…“ 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 8x4-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!
15 minutes
Prep Time
0 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Carnation Sweetened Condensed Milk, 14 Ounce
$3.69$0.26/oz
Festal Golden Pie Pure Pumpkin, 15 Ounce
$2.29$0.15/oz
McCormick Pumpkin Pie Spice, 1.12 Ounce
$10.19$9.10/oz
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$7.19$0.45/oz
L&B Sea Salt Caramel Ice Cream Topping, 10 Ounce
$7.99$0.80/oz
Nabisco Ginger Snap Cookies, 16 Ounce
$6.99$0.44/oz
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 8x4-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!