That being said, I know that when it comes to making your own ice cream, until recently I was one of the many people who did not own an ice cream maker. Now that I do, of course, it makes things easier, but I don't want to exclude everyone who doesn't own one. And guess what! You don't need one to make this ice cream. Technically it's not really the same as traditional ice cream, per se, since it doesn't have eggs and does not require you to cook anything, but it still tastes like ice cream, so that's gotta count.
Also? It's just ridiculously easy, and modifiable. You could totally add in stuff like graham crackers or nutella or chocolate chips before you freeze it, though I went for au natural this first time.
Pumpkin Ice Cream
- 1/2 cup whole milk
- 1 Tablespoon vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 3/4 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 pint (2 cups) heavy whipping cream
- Stir together the milk, vanilla, condensed milk, pumpkin puree, spices and salt in a medium bowl. Set aside for now.
- Beat the heavy cream in a large bowl with an electric mixer until stiff peaks form. Fold the milk mixture into the whipped cream.
- Pour in a shallow 2-quart dish, cover and freeze for 2 hours. Stir after those 2 hours and mix up the slightly hardened edges. Freeze for another 2 hours or until it's frozen. That'll just depend on your freezer and how shallow your container is.
Recipe via Tasty Kitchen
The pumpkin/milk mixture.
The whipped cream. Isn't it amazing how this works?
Fold the pumpkin/milk mixture into the whipped cream. It'll be a light orange color.
Put it in a freezer-safe 2 quart container. Mine is probably less shallow than the recipe would like you to use and took much longer than 4 hours to completely freeze.
After it's frozen, scoop and enjoy!