Author Notes: This pumpkin ice cream is no-cook and no-churn. It's also no–pumpkin spice. By ditching the usual suspects (looking at you, cinnamon, ginger, and nutmeg), you can appreciate pumpkin's squashy flavor even more. Serve with an assortment of toppings, like whipped cream, crumbled nut brittle, and maple syrup. I wouldn't turn down a shot of espresso either. —Emma Laperruque
Makes: about 7 cups
Prep time: 6 hrs 15 min
(14-ounce) cans sweetened condensed milk
cups pumpkin puree
teaspoon kosher salt
cups very cold heavy cream
- Stick a 2-quart container (or two 1-quart containers) in the freezer.
- Combine the sweetened condensed milk, pumpkin puree, bourbon, and salt in a large bowl; stir. In a separate bowl, whip the heavy cream until stiff peaks form. (I usually do this by hand, but you can use a hand mixer or standing mixer—whatever feels right.)
- With a whisk or rubber spatula, gingerly fold the whipped cream into the pumpkin–condensed milk mixture. The easiest way to do this is in batches: Add some cream, fold. Add some more cream, fold. The goal is to deflate the mixture as little as possible. Err on the side of under-mixing if you’re unsure.
- Transfer the mixture to the chilled containers and seal the top with plastic film. Freeze until firm, at least 6 hours.
- This recipe is a Community Pick!