Recipe details
Ingredients
- 150g pureed pumpkin (or squash if you can't find pumpkin yet, just don't use canned pumpkin for this recipe)
- 1.5 tsp pumpkin spice
- 1 x 397g can of condensed milk
- 450ml double cream
- 1 tsp vanilla bean paste
Instructions
As always, begin by getting all of your ingredients prepped and ready. Simmer or roast your pumpkin or squash until tender, then blend with a sticker blender or food processor, until you have a smooth puree.
- Add your pumpkin to a large bowl and add the pumpkin spice mix. Mix well and pour in the condensed milk and vanilla bean paste, giving it a good stir.
- In a separate bowl, pour the whipped cream in and whisk until stiff peaks form. You can do this with a hand mixer or standing mixer. Fold the cream into the pumpkin mixture and whisk until smooth.
- Pour into a loaf pan or ice cream tub such as these ones I have used, they can be found on Amazon and are good for soups too. Freeze for at least 10 hours and allow to stand for 5-10 minutes before serving.
How does no churn ice cream compare to ice cream made with a machine?
No churn ice cream tends to be denser and creamier with fewer incorporated air bubbles compared to machine-churned ice cream, which has a lighter, fluffier texture due to continuous churning during freezing.
What are the benefits of no churn cream?
- Simplicity: No churn ice cream is much easier and quicker to make since it doesn't require a specialised ice cream machine. This makes it a great choice for all cooks!
- Customisation: It offers greater flexibility in terms of flavor combinations and mix-ins, allowing for a wide variety of creative and unique ice cream creations. This makes it easy to tailor the recipe to specific tastes or dietary restrictions.
How long can you store your Pumpkin Spice ice cream for?
Homemade pumpkin spice ice cream can be stored in the freezer for up to 2-3 months. However, for the best quality and flavour, it's recommended to consume it within the first month. After prolonged storage, ice cream can develop ice crystals and lose some of its original texture and taste. Always store it in an airtight container to prevent freezer burn and absorption of other odors from the freezer.
How to make pureed pumpkin or squash?
To make pureed pumpkin, start by cutting a small pie pumpkin in half, removing the seeds and fibres, and baking it in the oven at 190°C for 45-60 minutes until the flesh is tender. After cooling, remove the skin, blend the cooked pumpkin until smooth, and store it in an airtight container in the fridge for up to a week or freeze for longer-term use. You can also steam in by simmering in boiling water for 15-20 minutes, draining, then blending.
Easy steps to making your own Pumpkin Spice Ice cream/;
- Add your pumpkin to a large bowl and add the pumpkin spice mix. Mix well and pour in the condensed milk and vanilla bean paste, giving it a good stir. Follow the steps to the guide above for achieving a smooth, soft pureed pumpkin. If your pumpkin feels quite watery, press between two pieces of kitchen towel to remove some moisture.
- In a separate bowl, pour the whipped cream in and whisk until stiff peaks form. You can do this with a hand mixer or standing mixer. Fold the cream into the pumpkin mixture and whisk until smooth.
- Pour into a loaf pan or ice cream tub such as these ones I have used, they can be found on Amazon and are good for soups too. Freeze for at least 10 hours and allow to stand for 5-10 minutes before serving.
