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In our house, we can't wait for pumpkin-flavored-everything season! We LOVE pumpkin!
We also don't have an ice cream churn, but we LOVE ice cream...just take a look at my grocery bills sometime... So, my kids and I decided to start playing around with our own versions of a super simple 2 ingredient ice cream recipe, and VOILA! We have a winner! Follow me for the amazing recipe for an all-year-round treat~ |
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No-Churn Pumpkin Spice Ice Cream
Supplies needed~ Hand mixer or wire whisk Large mixing bowl Freezer safe container Spatula Ingredients~ 16 oz. carton Heavy Whipping Cream 14 oz. can Sweetened Condensed Milk 1 cup Canned or Fresh Pumpkin (more or less, to taste) 1 tsp. Pumpkin Spice Extract (optional) ¼ tsp. Ground Cloves ¼ tsp. Ground Nutmeg ½ tsp. Ground Cinnamon |
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Directions:
Pour the entire carton of Heavy Whipping Cream into a large mixing bowl. Using a hand mixer, or wire whisk, if you’re feeling particularly energetic, beat until light and fluffy.
Empty the entire can of sweetened condensed milk into the beaten whipping cream. Add 1 cup of pumpkin~you can use fresh or canned, just make sure if you use fresh, that you have drained the excess moisture, or your ice cream will be very crystallized.
Add your spices, and extract, for that really good pumpkin pie flavor.
Grab your hand mixer again, and beat on low until well blended. It should still be pretty light and fluffy.
Use a spatula to scrape down your bowl, and to help scrape every bit into a freezer safe container. One with a lid is excellent.
Place your ice cream in the freezer, at least 6-8 hours, until nicely frozen. Once it's frozen, it's ready to eat!
We serve ours with a little spritz of whip cream, and a dash of cinnamon!
Pour the entire carton of Heavy Whipping Cream into a large mixing bowl. Using a hand mixer, or wire whisk, if you’re feeling particularly energetic, beat until light and fluffy.
Empty the entire can of sweetened condensed milk into the beaten whipping cream. Add 1 cup of pumpkin~you can use fresh or canned, just make sure if you use fresh, that you have drained the excess moisture, or your ice cream will be very crystallized.
Add your spices, and extract, for that really good pumpkin pie flavor.
Grab your hand mixer again, and beat on low until well blended. It should still be pretty light and fluffy.
Use a spatula to scrape down your bowl, and to help scrape every bit into a freezer safe container. One with a lid is excellent.
Place your ice cream in the freezer, at least 6-8 hours, until nicely frozen. Once it's frozen, it's ready to eat!
We serve ours with a little spritz of whip cream, and a dash of cinnamon!
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