Pumpkin pie flavored ice cream
Votes: 1
All the pumpkin pie ingredients you've been dreaming of (even the crust!) are included in a super-creamy frozen treat that requires no ice cream maker or stirring.
Time: 3 hours 45 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Homemade ice cream without mixing or ice cream maker.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 piece of shortcrust pastry (pie base)
- 1 teaspoon of sugar
- 1/4 tsp ground cinnamon
- 450 gr. pumpkin puree
- 400 g condensed milk (about 1 cup)
- A pinch of fine salt
- 2 cups cold heavy cream
- Caramel sauce for decoration
We recommend
Recipes with similar ingredients: cream, condensed milk, shortcrust pastry, pumpkin puree, cream dolce de leche, cinnamon
Cooking the dish according to the recipe:
- Place a 22cm x 12cm x 7.5cm rectangular metal pan in the freezer to cool.
- Preheat oven to 190°C. Sprinkle the cake with sugar and cinnamon and bake until golden brown, 12-14 minutes. Set aside to cool, then crumble.
- Meanwhile, in a large bowl, whisk together the pumpkin puree, condensed milk, and salt and set aside.
- Beat the cream with an electric mixer on medium-high speed until peaks form, about 2 minutes. Fold 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until smooth, then fold the mixture into the remaining whipped cream.
- Pour half the ice cream into the cooled pan and top with almost all of the pie crust (reserve 1 cup). Top with the remaining ice cream. Cover with plastic wrap and freeze for 3 hours to 1 night until the ice cream is set but still easy to scoop. Serve drizzled with caramel sauce and topped with the remaining pie crust.
Pumpkin ice cream can be used to make ice cream cake with a cookie layer and chocolate chips.
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