No ice cream maker? No problem! Make your own ice cream in a pinch - even without an ice cream chiller. I was a bit skeptical of no-churn recipes, but I experimented and came up with one that worked like a charm. This delicious, fall-inspired ice cream is easy to make and even easier to eat.
This makes a wonderful accompaniment for any spice cake or use it as a delicious filling for ice cream pie. Just fill your favorite pie shell and let it firm up in the freezer for six hours and drizzle with caramel sauce before serving.
- 1 14 ounce can sweetened condensed milk
- 3/4 cup unsweetened pumpkin puree
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Pinch of cloves
- 1/2 teaspoon salt
- 4 tablespoons plain yogurt (I like Greek or Icelandic) at room temperature
- 2 cups heavy cream
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In a large bowl, combine the sweetened condensed milk, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
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In another bowl, whisk the yogurt, then slowly pour in the heavy cream and combine, using a hand mixer on low (or a stand mixer, if you have one). Then whip on high until stiff peaks begin to form.
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Add half the shipped cream mixture to the sweetened condensed milk and whisk until completely combined. Using a spatula, gently fold in the remaining whipped cream mixture until no streaks remain.
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Pour into a freezer safe container and cover. (At this point you can fill a pie shell if you'd like an ice cream pie.) You can use a loaf pan and cover with a layer of plastic wrap topped with tinfoil. Put in the freezer until firm, at least 6 hours, and then enjoy!