I wasn’t so sure about pumpkin ice cream. But I couldn’t get it out of my head. Pumpkin sometimes ends up in odd places [for instance, in my latte], but once Fall arrives and sweaters are part of my everyday attire, that big orange gourd calls to me, promising comfort.
This little experiment wasn’t a disappointment. Subtle pumpkin flavor, warm spices and creamy texture make this no-churn version almost perfect. It will be showing up this Holiday, along side pumpkin pie, sandwiched between gingersnaps, and just by it’s lovely little self.

No-Churn Pumpkin Ice Cream
adapted from Everyday Food

1 can [14 ounces] sweetened condensed milk
3/4 cup pumpkin puree
2 teaspoons pure vanilla extract
2 cups cold heavy cream
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves

In a medium bowl, stir together the sweetened condensed milk, pumpkin, vanilla, and spices. In a large bowl of a standing mixer fitted with a whisk attachment, beat the heavy cream on high until stiff peaks form, about 3 minutes. Whisk one third of whipped cream into pumpkin mixture. Fold remaining whipped cream into pumpkin mixture until completely incorporated. Pour into a regular sized loaf pan, and freeze until firm, 6 hours (or, covered, up to 1 week).
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13 Responses to no-churn pumpkin ice cream

  1. I’ve never had pumpkin ice cream, ever before!

  2. Anonymous says:

    I’m going to guess that the pumpkin is cooked, yes?
    -Beck (who can’t log in as anything other than ‘anonymous’… how clandestine…)

  3. Stef says:

    Can you describe the texture for us? I’ve been debating on whether or not to get an ice cream maker.

  4. […] Pumpkin Ice Cream (adapted from Vanilla Bean Blog) […]

  5. […] from reading up on no churn ice creams that the ingredient base was pretty simple. When I found this recipe from Sarah over at Vanilla Bean Blog, I was ecstatic. Usually, I would end up picking up a […]

  6. […] No-Churn Pumpkin Ice CreamRecipe reprinted with permission from The Vanilla Bean Blog. […]

  7. […] No-Churn Pumpkin Ice CreamRecipe reprinted with permission from The Vanilla Bean Blog. […]

  8. Pete says:

    I’m confused about what to do with the cream. Am I whipping it to stiff peaks or soft? Or am I dividing it and doing some soft and some stiff. Once it is at the stiff peaks point it can’t go back to soft. Or did I miss something entirely?

    • Sarah says:

      Hi Pete, I’m so sorry about that! Somehow that line in the directions was repeated. The cream should be whipped until stiff peaks form. I’ve changed it in the recipe. Thanks for letting me know – Sarah

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