This No Churn Pumpkin Spice Ice Cream is easy to make without an ice cream maker and is full the BEST fall flavors! It’s wonderfully creamy, beautifully spiced, and loaded with ginger snaps and roasted pecans!
50 gram / ½ cup lightly salted Roasted Pecans – chopped
50 grams / ½ cup crushed Ginger Snap Cookies
Combined sweetened condensed milk with flavorings. In a large mixing bowl, combine the sweetened condensed milk, pumpkin puree, vanilla extract, pumpkin pie spice, fine sea salt, ground cinnamon and maple syrup. Using an electric hand mixer (or stand mixer with the whisk attachment) beat on medium speed until combined well and smooth – about 1 minute.
Make the whipped cream: In another large mixing bowl, pour in the heavy cream and use the electric hand mixer (no need to wash the beaters) to beat on medium-high speed until the cream starts to thicken. Increase the speed and continue beating until stiff peaks form. (This should take 4-12 minutes depending on various factors – note 4).
Fold in the whipped cream: Starting with one big dollop, gently fold the whipped cream into the sweetened condensed milk and flavorings mixture to lighten it up a little. Then gently fold in the rest of the whipped cream until combined well and the mixture is slightly thick and creamy.
Fold in mix-ins: Add the chopped pecans and crushed ginger snap cookies and gently fold them in until just combined.
Freeze: Transfer to ice cream paper cartons (or other sealable freezer safe containers such as insulated ice cream tubs or a bread loaf pan which can be covered with cling wrap). Make sure to fill all the way to the top. Cover the surface with nonstick cooking paper/parchment paper or cling wrap, making sure that it touches the ice cream mixture to prevent ice crystals from forming. Seal the containers with their lids (or cling wrap if using a bread loaf pan) and freeze for 4-6 hours or until solid.
Serve: Once solid, place the ice cream on the counter at room temperature for 5-10 minutes to slightly soften. Then scoop, serve, and enjoy!
Sweetened condensed milk. If you can’t find a 350 grams can, you can use a 400 grams / 14 ounce can of sweetened condensed milk. However, increase the heavy whipping cream amount to 750ml / 2 and ½ cups to prevent the ice cream from becoming overly sweet.
Pumpkin Puree: Make sure to use canned pure pumpkin puree or homemade pumpkin puree, NOT pumpkin pie filling which is already spiced and sweetened. I’ve used non-strained and strained canned pumpkin puree to make this ice cream during testing. It’s delicious both ways without too much difference in the texture.
Pumpkin Pie Spice: If you don’t have store-bought or homemade pumpkin spice on hand but have individual spices, use ¾ TSP ground cinnamon, ¼ TSP ground nutmeg, ¼ TSP allspice, ⅛ TSP ground cloves, and ⅛ TSP ground mace. If you don’t have mace on hand, use an extra ⅛ TSP of ground nutmeg.
Beating the cream. Time for beating the cream until stiff peaks form varies depending on several factors including environmental and altitude. In general, the colder the cream, beaters of the electric hand mixer, and bowl used to make the whipped cream, the quicker it’s be for stiff peaks to form.
Storing. The ice cream will last in the freezer for 3-4 weeks in a freezer safe sealed airtight container. If freezing in a bread loaf pan or other freezer friendly container covered with cling wrap but without a cover, transfer to a sealable freezer-safe airtight container after a few days. This will help the ice cream stay fresh longer.