Homemade ice cream has been one of my obsessions this year. I hadn’t made a batch in a month or so, and was craving a Halloween flavor, so I decided to whip up this salted pumpkin ice cream with pumpkin cookie crumbles. And oh my gosh you guys – it was AMAZING! You have to give this recipe a try.
If you have never tried salted ice cream flavors, I’m telling you that you definitely have to try it. It brings out another level of flavor that I’ve never had in ice cream before! This salted pumpkin ice cream is perfect for this season and will definitely be recreating this recipe for years to come.
How to make pumpkin ice cream without ice cream maker?
People are always shocked at just how easy it is to make homemade ice cream – even without an ice cream maker – and just how delicious it turns out! This homemade ice cream is so easy to whip up and literally takes only 10-20 minutes before putting it in the freezer to become more like ice cream consistency! All you have to do is combined sweetened condensed milk with your ice cream flavor of choice, combine it with whipped cream and then freeze overnight! You don’t have to churn this ice cream, you don’t have to do anything else – You’ll love just how delicious and easy this is.
How to make homemade pumpkin ice cream?
This homemade pumpkin ice cream is so simple to make and really only takes 3 steps! First, combine your crushed oreoss, condensed milk, pumpkin puree, vanilla, and salt (if you want extra flavor, you can add a little pumpkin pie spice, ginger, cinnamon, or even brown sugar to this mixture). Then create your whipped cream (I whip heavy cream in a stand mixer for about 2 minutes until stiff peaks form), and combine the two. Add it to a loaf pan, and freeze overnight – top with halloween oreos (I use the Halloween Joe-Joe’s from Trade Joe’s).
This pumpkin ice cream recipe will be a new holiday favorite – give this one a try and let me know what you think!
Ingredients
Method
- Line a medium sized loaf pan with parchment paper.
- In a large bowl, crush your pumpkin cookies (save some for topping), and in the same bowl whisk together the sweetened condensed milk, pumpkin, pumpkin pie spice, salt, and vanilla until combined.
- Mix the heavy whipping cream on medium-high speed until stiff peaks are formed. I use a stand mixer on medium speed for 2-3 minutes. Slowly fold the whipped cream into the condensed milk mixture.
- Pour the mixture into the loaf pan, top with the extra Halloween Joe-Joe crumbles, and let this freeze overnight.
Tried this recipe?
Let us know how it was!If you like this recipe and want more, check out my other Cookbooks!
- Cooking Through Trader Joe’s Cookbook Favorites
- Cooking Through Trader Joe’s Cookbook
- The 10/10 Air Fryer Cookbook
Also, if you want to check out these cute milk carton water bottles, here’s a link: