October 30, 2012

So, yeah.

I’m doing it again.

More ice cream in a blender or mixer, no ice cream machine needed, and, like 5 minutes of hands on time. Is this real life?

You guys knew this was coming right? I mean, it’s officially the time of year where we put pumpkin in EV-A-RE-THING. I even tried tossing some leftover canned pumpkin in my dog’s food dish the other day. She was not amused. If you’re not a fan of pumpkin everything, check out my dulce de leche 2 ingredient ice cream. No ice cream maker needed for that bad boy, either!

In other news, I’m sitting at a coffee shop, sucking down iced caramel lattes. You’d think it’d be pumpkin lattes, but you’d be wrong. I’m an iced coffee kind of girl, and franky, iced pumpkin lattes just sound disgusting. I think I should lay off the caffeine. I’m having to backspace at least once per word. I’m a wee bit shaky from the caffffffffffffeeeeeeiiiiinnnnnnnnnnneeee. Yeah. That’s happening right now.

Hooray for caffeine. And ice cream! And the backspace button!

Someone come pry this latte outta my jittery fingers, would ya? I’m a mess.

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Pumpkin Pie Ice Cream

Ingredients:

1 pint heavy whipping cream
1 14 ounce can sweeteend condensed milk
1/4 cup pumpkin puree (not pie filling - just pure pumpkin)
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
dash of cloves

Directions:

Whip the cream in a mixer or blender until stiff peaks form. With the mixer or blender set to low, drizzle in the condensed milk. Stir in the remaining ingredients.
Pour into a freezer proof bowl and freeze 4 hours or overnight before serving.

Dessert, Easy Breezy Chicken Squeezy, Ice Cream, Seasonal

28 comments »

28 Responses to “Pumpkin Pie Ice Cream – No Ice Cream Maker Required!”

Kristen October 30, 2012 @ 12:46 pm (#
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Oh Karly – this looks amazing!!! Love that you don’t need an ice cream maker to make it. So smart!
Cassie | Bake Your Day October 30, 2012 @ 12:46 pm (#
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Seriously, this is waaaaay too simple. I have all of these ingredients on hand. Love it!
- Karly — October 30th, 2012 @ 9:17 pm
  
  @Cassie | Bake Your Day,
  
  Kinda dangerous, right?
Jennifer @ Not Your Momma's Cookie October 30, 2012 @ 1:09 pm (#
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Wow – this looks so good!
Blog is the New Black October 30, 2012 @ 1:10 pm (#
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Oooooh, love this!
Chelsea {Whatcha Makin' Now?} October 30, 2012 @ 2:12 pm (#
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Crap. Now I know you can make ice cream in a blender. I’m in trouble. HAHA This looks yummy!
shelly (cookies and cups) October 30, 2012 @ 2:14 pm (#
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Oh yes please! Love this!
Jess October 30, 2012 @ 2:57 pm (#
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Definitely trying this!!
sally @ sallys baking addiction October 30, 2012 @ 5:50 pm (#
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i’ve seen the heavy cream/sweetened condensed milk combo before from ice cream but never have i been SO intrigued!!! You make it look SO SO good Karly. And using pumpkin to top it all off. I love pumpkin ice cream – a corner creamery has pumpkin ice cream for only ONE month during the year – such torture! I want to make my own.
Kim October 30, 2012 @ 6:19 pm (#
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A-M-A-Z-I-N-G !!! Can’t wait to try it!
Meghan @ The Tasty Fork October 30, 2012 @ 6:50 pm (#
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I’ve been buying Trader Joe’s Pumpkin Pie Ice Cream, but heck, now I can do it myself!
Dorothy @ Crazy for Crust October 30, 2012 @ 7:50 pm (#
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Man. This is…amazing and wonderful. Wonderzing? Anyway. I love it!
Ashley @ Wishes and Dishes October 30, 2012 @ 8:18 pm (#
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LOVE ice cream recipes that don’t require an ice cream maker (since I don’t have one, duh)
Tina October 30, 2012 @ 8:23 pm (#
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Just a warning, canned pumpkin is what people give to their dogs when they are constipated. A little shouldn’t be a problem, depending on the size of your dog, but giving them more than a spoonful or so and you might have a problem.

On the other hand, I do love ice cream so keep the machine-free recipes coming
- Karly — October 30th, 2012 @ 9:17 pm
  
  @Tina,
  
  Ooh, good to know! She didn’t like it, so I guess that worked out for the best!
Loretta | A Finn In The Kitchen October 30, 2012 @ 8:45 pm (#
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I’ve got my version of pumpkin pie ice cream in my freezer right, but I’m too stuffed to eat it yet. Shameful, just shameful. Yours looks so pretty!
chelsea @ serves two October 30, 2012 @ 9:22 pm (#
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mmmm this sounds wonderful….i’m envisioning it with some pie crust chunks mixed in…yummy!!
Hayley @ The Domestic Rebel October 30, 2012 @ 10:06 pm (#
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When people talk about pieing other people in the face, I hope they mean this kind. Because my face would like this ice cream facial please.
Joanne October 31, 2012 @ 6:57 am (#
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I made some pumpkin ice cream the other day and it came out, uh…icy to say this least. I’m so trying out this version to make up for the other, subpar one!
Jocelyn October 31, 2012 @ 8:32 am (#
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This summer I was addicted to making these 2 ingredient ice creams…now I want to start that addiction all over again with a big batch of this ice cream! It is seriously amazing sounding!!!
Dawn October 31, 2012 @ 10:27 am (#
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Soo many layers of scrumdillyishous! Good job!
Sarah Jones January 8, 2013 @ 6:19 pm (#
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I made this today.It was fantastic!
Sarah Jones January 8, 2013 @ 10:14 pm (#
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Also a question. If I wanted to make this into vanilla bean ice cream do you think 1 teaspoon of vanilla extract and the seeds of one vanilla bean would be too much to make it?
- Karly — January 9th, 2013 @ 9:27 am
  
  I would do as you’ve written, taste it (before freezing) and add more vanilla as needed. I’m guessing about 1 tablespoon plus 1 bean would be about perfect, but I may be wrong! Just taste as you go.
Sarah Jones January 9, 2013 @ 6:24 pm (#
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thanks for the response! I will try it