November 8, 2017

No Churn Pumpkin Pie Ice Cream

No Churn Pumpkin Pie Ice Cream

Remember when I made the spiced pumpkin spread? Well, what I didn’t tell you was that I ended up making a huge batch of it–about half a gallon to be exact. Who knew one pumpkin could produce so much?

Anyway, it’s been a race to use it up (so there’ll probably be pumpkin cheesecake, pumpkin pie, pumpkin cocktails coming along shortly) but I happened to be on Twitter and someone posted a recipe for no churn pumpkin pie ice cream. I had to tweak it slightly because the pumpkin spread is already extremely sweet.

I’m not a big ice cream eater (lactose intolerant here. I have no tolerance for lactose, apparently) but the rest of my family LOVES ice cream in any way, shape, and form. I myself like a small bite of it after dinner, just something sweet to cleanse the palate (consequences be damned.)

No churn ice cream is great because you don’t need anything other than a freezer safe container, a mixer, and the ingredients and it’s ready in just a few hours. The consistency and texture does not disappoint.
Ingredients
  • 1.5 cups spiced pumpkin spread (recipe can be found here)
  • 2.5 cups heavy cream (1 quart)
  • 1/2 cup evaporated milk
1. Place the heavy cream in a large bowl and either using an electric hand mixer or stand mixer, mix on medium speed until it begins to solidify into whipped cream (about 3-5 minutes).
2. Add the rest of the ingredients and mix for another minute or so and place into freezer safe container.
3. Place in freezer for 5-6 hours or until it has frozen.

 

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