Pumpkin Spice Ice Cream Without an Ice Cream Maker

Pumpkin Spice Ice Cream Without an Ice Cream Maker

Ice Creams

Taking advantage of the spirit of Pumpkin Pie, I decided to transform it into ice cream. After all, ice cream is a reason to live.

The dough is practically the pie filling, but chilled. Of course, there are some differences here and there, but the flavor is very similar. I use the same spices and the base is pumpkin puree. So, it is to be expected that they are related.

What changes a little is the texture, precisely due to the puree. It adds a weight/density to the ice cream. Therefore, it is not as level as normal ice cream. Especially since we don’t use ice cream, so there’s no extra air added.

It’s very creamy and dense. Plus, of course, loaded with pumpkin and spice flavor. You need to like this combination.

Roasted Pumpkin Ice Cream: Pumpkin Spice Ice Cream

Pre-preparation: 40 minutes

Preparation time: 6 hours

Total: 6 hours 40 minutes

Makes: 1 L

  • 400 g Kabocha pumpkin puree
  • 275 g condensed milk
  • 1,5 g (½ teaspoon) cinnamon powder
  • 1 g (½ teaspoon) ginger powder
  • 1,5 g (¼ teaspoon) refined salt
  • 0,5 g ( teaspoon) clove powder
  • 0,5 g ( teaspoon) nutmeg (freshly grated)
  • 5 mL (1 teaspoons) vanilla extract (optional, or 1-2mL essence)
  • 200 g fresh/pasteurized cream (have +35% fat | used: 45% fat; ice cream)
Use the quantities in units of measurement in weight and volume when present. The measures in cups/spoons are just one system courtesy e less accurate .

1 cup: 250mL | 1 tablespoon: 15mL.

  • In a large pan/frying pan, cook the pumpkin puree over low heat, stirring constantly, for about 20-25 minutes, to remove moisture. The puree should reduce to 300g. Wait for it to cool down before continuing.
  • Beat the cream until whipped cream, set aside.
  • In a bowl mix concentrated puree, condensed milk, salt and spices. Mix well. The spices should be added little by little, especially the cloves.
  • Add the whipped cream and mix well. Taste again and adjust the spices if necessary.
  • Transfer to a container with a lid and place in the freezer for at least 6 hours.

Nutritional information is just a courtesy of the system and generated automatically; may not reflect the nutritional reality of the recipe.

Pumpkin Spice Ice Cream Without an Ice Cream Maker