The end of summer doesn’t have to mean the end of enjoying ice cream!
The beginning of the fall season brings along delightful new autumn-inspired ice cream flavors like pumpkin pie. Today I’m going to show you how easy it is to make the most delicious, no-cook, creamy, perfect pumpkin pie ice cream.
Are you in? Let’s get started!
Yield: 13.5 servings
Serving size: 1/2 cup
Ingredients:
- 1/3 cup (22g) powdered egg yolks
- 2 cups (476g) pasteurized heavy whipping cream, without additives
- 1 cup (237g) + 5 tbsp. (74g) water
- 3/4 cup (183.75g) canned solid pack pumpkin
- 1 tbsp. (15g) pure vanilla extract
- 6 tbsp. (54g) natural, non-GMO confectioners/powdered erythritol
- 1/2 tbsp. (3.9g) ground cinnamon
- 1/2 tbsp. (2.7g) ground ginger
- 1/4 tsp. (0.48g) allspice
- pinch of salt
Directions:
- Add the powdered eggs to a large bowl. Using powdered eggs allows us to skip cooking the ice cream, making this recipe a super simple one.
- Use the back of a fork to mash out any lumps.
- Add in 5 tbsp. of the water and whisk the yolks into a smooth paste.
- Add in the rest of water and whisk well to incorporate.
- Add in about 1 cup of the cream and whisk well. Add in the rest of the cream and whisk again.
- Add the pumpkin to the mixture and whisk well to blend.
- Add in the vanilla, powdered erythritol, cinnamon, ginger, allspice, and a pinch of salt.
- Whisk again to fully incorporate.
- Using an electric mixer, whip the ice cream base until it’s fluffy and begins to thicken.
- Refrigerate the mixture for two hours.
- After two hours turn on your ice cream maker and carefully pour your ice cream base into the bowl of your machine.
- Secure the lid and follow manufacturer’s instructions for ice cream making.
- Scoop the ice cream into a lidded freezer safe container. Secure the lid and freeze your ice cream for about 2 hours or until it has reached desired consistency, and enjoy!
