Somebody stop me. I’ve gone hog wild over no-churn ice cream. I can’t help it.
This type of ice cream is so easy to make and I love the fact that you can leave it in for a couple of hours and get soft serve ice cream texture. Or leave it in the freezer longer and it becomes more like a traditional ice cream. I’m also crazy about the fact I can try a variety of flavors. So far I’ve made Mint Chocolate Chip and Snickerdoodle.
And I don’t see myself stopping anytime soon. My love of ice cream runs in the family. When I was a wee one, I remember my dad having some sort of ice cream treat before bed every dang night. Every. Night.
He’d keep the freezer stocked with drumsticks, ice cream sandwiches and those little bitty cups of single serve ice cream. Sometimes he would make floats with them but most of the time it was just straight up ice cream.
As soon as I started making this type of ice cream this summer, my mind immediately went to pumpkin flavored ice cream. Ask anyone who knows me and they know my love of pumpkin. A friend recently told someone that if I could become a pumpkin I would. Well, I’d probably become Cinderella and have my own pumpkin carriage but I’d still eat all the pumpkin.
The longer the ice cream freezes, the more pumpkin flavor is absorbed. I can’t wait to share this easy, peasy concoction with my pumpkin-loving family. They are going to go crazy it.
No-Churn Pumpkin and Dulce de Leche Ice Cream
2 c heavy whipping cream
1 – 14 oz can sweetened condensed milk
1/2 c pumpkin purée
1 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 c Dulce de Leche
Add whipping cream to a large mixing bowl.Beat until stiff peaks form, about 3 minutes.
In a separate bowl, add sweetened condensed milk, pumpkin purée, pumpkin pie spice and vanilla extract. Mix until combined.
Add a scoop of the whipped cream to the pumpkin mixture and gently fold in. Add pumpkin mixture to the whipped cream and fold in until mixed together.
Pour half of ice cream into a loaf pan.
Warm dulce de Leche until spreadable but not too hot. Place dollops on ice cream and swirl around.
Top with remaining pumpkin ice cream. Place remaining dollops on top and swirl.
Place a piece of wax paper over ice cream. Cover with plastic wrap and place in the freezer for 2 hours or overnight.