One thing I have yet to come across during the season of pumpkin spice craze is pumpkin spice ice cream. Now, I am sure if you go to a specialty ice cream shop you may find it, but what I am referring to is a pint or carton of it at your local grocery store. I have seen pumpkin cheesecake, but, never just plain old pumpkin. Quite a few years ago I actually made a pumpkin ice cream using my ice cream maker but recently while chatting with a friend she mentioned the same thing, that she wished they would sell a pumpkin spice ice cream and that got me thinking to tweak my original recipe to create a no-churn version.
I began by placing a metal bowl and the beaters of my hand mixer in the freezer for about 30 minutes. While those items chilled I combined a can of condensed milk, pumpkin puree, pumpkin pie spice and vanilla extract in a large bowl and whisked them together until they were well blended. Once the bowl and beaters were chilled I used them to beat heavy cream until stiff peaks formed making sure not to overbeat the cream. Next, I gently folded in the whipped cream to the pumpkin mixture. I added about half of the whipped cream at first and then the remaining half and continued folding the two mixtures together until no streams of either remained.
Once the two mixtures were combined I transferred it to a metal loaf pan. I smoothed the top and then placed a piece of wax paper directly on the surface so ice crystals wouldn’t form on the ice cream. I wrapped the pan with aluminum foil and let it freeze overnight.
The following day I removed the aluminum foil and wax paper and let the ice cream sit at room temperature for a few minutes before scooping some out to enjoy.
And while I loved it and it tasted just as good as my original ice cream maker version, I will point out that due to the addition of real pumpkin you will get an authentic pumpkin taste with this ice cream. Not just the pumpkin spice flavor that many people prefer over actual pumpkin.
No Churn Pumpkin Spice Ice Cream
2 cups cold heavy whipping cream
1 14oz. can sweetened condensed milk
1 cup pure pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
In a medium bowl beat the heavy cream using a hand held mixer until stiff peaks form, do not overbeat. Set aside.
In a large bowl whisk together the condensed milk, pumpkin puree, pumpkin pie spice and vanilla extract in a large bowl until well combined.
Gently fold half of the whipped cream into the pumpkin mixture for a few folds and then add in the remaining whipped cream. Continue to gently folding the whipped cream into the pumpkin mixture until no streaks of either remain.
Transfer the mixture to a 9×5-inch metal loaf pan. Smooth the top and place a piece of plastic wrap or wax paper directly on the surface and then cover with aluminum foil.
Freeze for at least 8 hours or overnight. When ready to scoop, remove the aluminum foil and the plastic wrap (or wax paper) and let sit for a few minutes at room temperature.