4 ingredient Pumpkin Pie Ice Cream that brings you the flavors of fall. This dairy-free ice cream requires no ice cream machine, so it is easy to whip up and toss in the freezer! Serve up a homemade Pumpkin Pie Ice Cream today.My friend, Crissy, has been sharing all these luscious looking healthy and homemade ice cream recipes lately. I thought it would fun to share one for fall too. The key to dairy-free ice cream is frozen bananas! They give it a creamy ice cream-like consistency that not only tastes great but is guilt-free too. Add in a little bit o pumpkin puree, Pumpkin Pie Spice, and maple syrup and voilà! Pumpkin Pie Ice Cream. Now if that isn’t a fall flavour, then I don’t know what is.Pumpkin Pie Ice Cream – No ice cream maker needed! Only four ingredients in this deliciously smooth and spiced frozen fall treat filled with pumpkin pie flavor.
Ingredients
• ▢2 cups heavy cream 454 grams
• ▢1 cup milk 227 grams
• ▢14 ounces non-fat Sweetened Condensed Milk 396 grams (1 can)
• ▢8 ounces pumpkin puree 227 grams, about ½ can
• ▢1 tablespoon pumpkin pie spice 9 grams
• ▢4-6 Biscoff cookies 50-75 grams, crumbled
Instructions
Freeze the work bowl of an ice cream maker according to the manufacturer’s instructions.Combine the pumpkin purée, milk, cream, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat.Beat together the egg yolks, sugars, and xanthan gum until light and airy.Pour half the warm pumpkin mixture slowly into the egg yolk mixture, stirring constantly.Pour the yolk/pumpkin mixture back into the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring with a heatproof spatula, until the custard thickens significantly; it will register between 170°F and 180°F on a digital thermometer.Remove the pan from the heat, and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.Transfer the custard to an ice cream maker. Freeze according to the manufacturer’s instructions, adding bourbon at the end of the freezing process.Serve immediately if you prefer soft, creamy ice cream. For firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.
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