Pumpkin Pie Ice Cream! Yum!

One of my favorite seasons, autumn, is just around the corner…Oktoberfest, Halloween, cooler weather, the changing of the color of the leaves, pumpkins, and all the fun that goes along with this season! What a perfect time to make and enjoy some Pumpkin Pie Ice Cream! 🙂 A delicious fall ice cream that can be made without an ice cream maker!

Ingredients:

1 pint whipping cream

1 can Borden: Eagle Brand sweet and condensed milk

1/4 cup Libby’s 100% Pure Canned Pumpkin

1/2 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp cloves (I enjoy the zest the clove spice gives the recipe, you may option to leave it out)

Golden Oreos

You may substitute all the listed spices and just use pumpkin pie spice if you prefer. If you’re like me, you enjoy playing with recipes.

Instructions:

First crush 10-12 Oreos.

Whip the whipping cream until there is soft peaks.

Add condensed milk, pumpkin, cinnamon, and nutmeg. Mix until combined.

Fold in crushed Oreos.

Place in a bread pan and freeze.

It takes 8+ hours to freeze enough to be eaten. (See tip below)

***A tip when making any ice cream recipes the old-fashioned way [without an ice cream maker] is to always chill it for an hour or two in your refrigerator before putting it in the freezer. A cooler mixture will always freeze much more quickly. With this recipe, I use a metal bread baking pan.

There have been a few taste tests done on canned pumpkin. And although, I like to use organic when possible, the organic canned pumpkin brands, all had a chalky taste and weren’t the smoothest, which is an important quality, especially in an ice cream recipe made without an ice cream maker. A little trivia about Libby’s – they actually use their own special variety of pumpkin, called Dickinson pumpkin, which may be part of the reason that many cooks prefer the brand. I like Borden’s Eagle Brand sweet and condensed milk. In a taste comparison of 6 major brands, they found that there wasn’t too much of a difference. But, subtle taste differences were found between the milks, and if you’re a ‘condensed milk connoisseur’ – the kind that likes to lick the milk off the spoon (like me!) the subtle differences will matter. 😉

The recipe as posted here, is my own creation with my own subtle changes, additions and preferences, but the base recipe was modified from a recipe found on ‘Over the Big Moon’ blog as part of a 30 days of Halloween series.

Pumpkin Patch

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