No-Churn Pumpkin Ice Cream

October 29, 2018


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

Ingredients

  • 2 (14-ounce) cans sweetened condensed milk
  • 2 1/4 cups pumpkin puree
  • 3 tablespoons bourbon
  • 1 teaspoon kosher salt
  • 2 cups very cold heavy cream
In This Recipe

Directions

  1. Stick a 2-quart container (or two 1-quart containers) in the freezer.
  2. 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.)
  3. 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.
  4. Transfer the mixture to the chilled containers and seal the top with plastic film. Freeze until firm, at least 6 hours.

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Ice Cream/Frozen Desserts|Frozen Dessert|American|Pumpkin|5 Ingredients or Fewer|Make Ahead|No-Cook|Freeze|Thanksgiving|Dessert

Reviews (13) Questions (2)

13 Reviews

Bar49 November 16, 2018
What is the calorie count and size of a portion? Nutrition analysis?. Thank you.
 
Author Comment
Emma L. November 16, 2018
Sorry, we don’t calculate nutritional info for our recipes!
 
keg72 November 14, 2018
I really enjoy those warm, cozy pumpkin pie spice flavors, while I understand that the goal of the recipe was pumpkin — not spice. That said, have you made this ice cream with pumpkin pie spice (or with some of the spices that go in to pumpkin pie spice)? What amount would you suggest adding?
 
Author Comment
Emma L. November 14, 2018
Hey there! You can definitely add pumpkin pie spice to this. I'd start with 1/2 teaspoon, taste, then add more to your liking. (That's my go-to method with adding any additional flavors to a recipe: Start small, then add more to taste.)
 
Annie November 6, 2018
Can you make this without the bourbon? Would it have enough flavor? Would you add anything else for flavor instead?
 
Author Comment
Emma L. November 6, 2018
Hi Annie! You can make it without the bourbon, but there are a few caveats: This ingredient is as much for flavor as it is for texture; the alcohol lowers the ice cream's freezing point, which creates a creamier, less icy consistency. So, I do recommend keeping it, if possible, or replacing with another alcohol (maybe rum?). If you need to drop it, you could substitute a smaller quantity of vanilla extract, added to taste. Hope this helps!
 
Annie November 6, 2018
Thanks so much!
 
Alice November 4, 2018
This looks great! Any thoughts on how long it would keep? Thanksgiving is still almost three weeks away...
 
Author Comment
Emma L. November 5, 2018
Hi Alice! Great Q. Responded to it on the Hotline here: https://food52.com/hotline/40411-a-question-about-a-recipe-no-churn-pumpkin-ice-cream
 
Miachel B. November 2, 2018
Love the tip of freezing the container before adding the ice cream. <br /><br />Any recs on swapping the condensed milk & heavy cream for non-dairy ingredients? 🍨
 
Author Comment
Emma L. November 4, 2018
Hey Miachel! The first ingredients that come to mind are coconut cream and sweetened condensed coconut milk, but that would be a pretty big swap in a recipe like this, and I'm not sure how it would turn out. A safer bet would be starting with a vegan ice cream recipe and pumpkin-fying that. This is a great article about how to make vegan ice cream without a recipe, so it's ripe for adaptation: https://food52.com/blog/20169-how-to-make-any-vegan-ice-cream
 
Sarah J. November 2, 2018
I can't wait to make this! Looks great.
 
Author Comment
Emma L. November 4, 2018
Aw thank you!