I don’t eat ice cream very often, but once in a while, when I feel like creating a unique flavour, it’s good to know I can make ice cream without having to churn it in an ice cream maker, since I don’t own one.
I discovered no-churn ice cream years ago, and I remember telling a bunch of my ice cream-loving friends about it. They were thrilled to know they could easily make their own ice cream with just a few ingredients and no special equipment.
The standard 3-ingredient recipe you’ll find all over the internet uses 2 cups (500 ml) of whipping cream and 1 can (300 ml) of sweetened condensed milk, plus vanilla extract. From this basic recipe, you can create a multitude of ice cream flavours, all customized to your liking!
Since it’s fall and I’ve got all things pumpkin on my mind, I decided to make pumpkin pie ice cream! From the few previous times I’ve made no-churn ice cream, I find that once frozen, the ice cream tends to get quite hard, and you have to let it sit out for a bit first before scooping it out. But I’ve learned that if you add a little bit of alcohol, the ice cream freezes to a softer consistency that’s totally scoopable right out of the freezer.
Because I have a lot of rum, I added in a couple tablespoons, and it definitely gives the ice cream that little extra oomph! You may be tempted to add more alcohol, but I wouldn’t recommend more than 2 tablespoons, otherwise your ice cream will be too soft. Of course, you can substitute with other alcohol or omit it altogether, since the flavour of the pumpkin and spices are already really delicious on their own!
Did you make this recipe?
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(Adapted from this recipe)
NO-CHURN PUMPKIN PIE ICE CREAM (makes 6-8 servings)
1 can (300 ml) sweetened condensed milk
1 teaspoon vanilla extract
2 tablespoons rum
200 grams pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
2 cups (500 ml) whipping cream
1. In a large bowl, mix the pumpkin puree with the cinnamon, ginger, nutmeg and cloves.
2. Add the condensed milk, vanilla and rum. Mix well until there are no large lumps.
3. Using a mixer with a whisk attachment, whip the whipping cream on medium-high speed until stiff peaks form.
4. Add the whipped cream into the bowl of pumpkin mixture. Using a spatula, gently fold just until incorporated and the mixture is uniform in colour. Do not overmix.
5. Pour into a 8.5″ x 4.5″ (21.5 x 11.5 cm) loaf pan. Place a sheet of wax paper on top to prevent ice crystals from forming.
6. Freeze for at least 6 hours (or preferably overnight). The ice cream is best consumed within 1 to 2 weeks.