I’ve shared one of my homemade no churn ice cream recipes here before – banoffee flavour – but this time I thought I’d share something a bit more seasonal, in the form of this no churn pumpkin pie ice cream (because what’s the point of it being October if I’m not going to share at least one pumpkin recipe?).
These no churn ice cream recipes honestly couldn’t be easier. I always used to think that to make homemade ice cream, you either needed an ice cream machine (expensive, bulky, probably won’t be used very often), or you needed to stir your ice cream every ten minutes as it’s freezing (far too much like hard work). But it’s not true! You can make homemade ice cream with just a few minutes of whisking (an electric mixer makes this a very low-effort task!), and a few hours in the freezer.
The secret is to use condensed milk and cream – whisk it all up together to make a light, fluffy mixture that freezes into the perfect ice cream texture. You can add whatever flavourings you fancy. My pumpkin pie ice cream has tinned pumpkin and pumpkin pie spice (which is basically just ‘mixed spice’ in the UK).
Just because this pumpkin pie ice cream is super easy to make, that doesn’t mean it’s in any way inferior to a more labour intensive version – this stuff is honestly the best! I genuinely prefer it to even the most luxury shop-bought ice cream. It’s unbelievably creamy, and the flavour is just gorgeous. I can’t wait to try out new flavour combinations – the possibilities are endless!
I blogged this recipe for Brit+Co last year, so head over there for the recipe for this super easy no churn pumpkin pie ice cream!