Pumpkin Ice Cream (No-Churn)

pumpkin-ice-cream-in-bowl-tub Have no fear, Autumn is here and it has been Chill Bill!

This has been the week when I could deny it no more – the electric blankets have been turned on, the couch blanket is out from its summer storage spot and I have almost, almost convinced my husband that it is time to turn the heating on – what is it with men and their aversion to the heating?!!

But no matter what the weather is doing outside, or however cold I may feel when out from under the comforting embrace of my couch blanket, I am always in agreement with the words of my dear old nan “Any Time Is Ice Cream Time“!

So today I made my first batch of Pumpkin Ice Cream and I did a pretty darned fine job – I am saying this as I scrape the last remnants from the bottom of the tub! It contains all of the deliciously wonderful spicy fall flavours of pumpkin, cinnamon and nutmeg, is creamy beyond belief, but is also light and refreshing – which means you can eat more!

Sounds good huh? But hold on a minute, because it only gets better! This is a No-Churn Ice Cream Recipe that requires no heating or special equipment, and it literally takes six minutes – yes six, give or take a few – to make. So you can pop it in the freezer, put your feet up, and then tell everyone how hard you’ve been working in the kitchen all day – kappow! To impress even more, serve your ice cream using a hollowed mini pumpkin as a bowl, or place a scoop or two in a mini pie crust for a pumpkin pie ice cream dessert. I also plan to make my next batch with a touch of cardamon.

I have to admit, that I am being ever so slightly selfish by sharing this recipe. For not only do I want to show off the fabulous Tovolo Glide-A-Scoop Ice Cream Tubs that we currently have in our online store (they’re also available in raspberry tart pink or a strawberry sorbet red!), but I am off to sunny Mexico next week. So this is the start of my intensive “training” for all of the ice cream I will be eating whilst sunning myself beside the pool ;o)

But before I jet off I do want to share my video recipe to show you just how easy this No-Churn Pumpkin Ice Cream is to make – adios!

Place all of the ingredients, except for the heavy whipping cream, into a large mixing bowl and whisk until smooth. Set aside.

pumpkin-ice-cream-whisk-ingredients

In a separate bowl, beat the whipping cream on high until stiff peaks form. It takes about five minutes, so unless you have arms like Arnold Schwarzenegger, I’d recommend using an electric mixer!

Spoon approx. half a cup of the whipped cream into the pumpkin mixture and stir gently until mixed – this lightens the mixture so the rest of the whipped cream will be easily incorporated. Now add the remaining whipped cream to the bowl and fold the cream in gently. Now the mixture will be pretty lumpy at first, but the more you fold, the smoother it will get – so treat your ice cream with a tender loving touch and just keep gently folding until it becomes smooth.

Pour the mixture into your ice-cream tub, or a loaf pan lined with parchment paper. If using a loaf pan, press an additional piece of waxed paper onto the top of the mixture to prevent ice crystals from forming. Now place it in the freezer and put your feet up for the rest of the afternoon – go on you deserve it! – the ice cream should be ready in around 4-6 hours.

Followers in the UK, France, Germany, Italy, or Spain can now buy our favourite kitchen tools and gadgets at the Arugula & Rocket Store on Amazon. Readers in the USA can visit the Tovolo and John Boos websites.

Pumpkin Ice Cream

Servings: 1 Qt/Litre
Time: 10mins+freezing
Difficulty: Easy
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Ingredients:

14oz Can of Sweetened Condensed Milk
½ Cup Unsweetened Pumpkin Puree
1 Tsp Vanilla Extract
½ Tsp Ground Cinnamon
⅛ Tsp Ground Nutmeg
2 Cups Organic Heavy Whipping Cream

Instructions:

Place all of the ingredients, except for the heavy whipping cream, into a large mixing bowl and whisk until smooth. Set aside.

In the bowl of an electric mixer, beat the whipping cream on high until stiff peaks form (approx. five minutes).

Spoon ½ cup of the whipped cream into the pumpkin mixture and stir gently until mixed (this lightens the mixture so the rest of the whipped cream will be easily incorporated).

Add the remaining whipped cream to the bowl and fold in gently, until smooth.

Pour the mixture into an ice-cream tub, or a loaf pan lined with parchment paper. If using a loaf pan, press an additional piece of waxed paper onto the top of the mixture to prevent ice crystals from forming.

Freeze for 4-6 hours, or until solid.

Recipe courtesy of Back to Her Roots.