No Churn Pumpkin Spice Crumble Ice Cream
by Chef Jessica Hallam Photos by Leanna Kotter
This ice cream is the perfect welcome to the fall season. It will end those warm days with the perfect fall flavors. This recipe comes together quickly and easily. The best part is no ice cream machine required.
2c. heavy cream
1 (14oz) can sweetened condensed milk
½ c. canned pumpkin
1tsp. ground cinnamon
1tsp. ground ginger
¼ tsp.ground nutmeg
¼ tsp. ground cloves
Crumble
¾ c. graham cracker crumbs
3tbsp. butter, melted
¼ c. brown sugar
Caramel sauce (I used Smuckers)
Instructions
1. With a hand mixer whip heavy cream until it reaches stiff peaks. Mix in pumpkin and spices. With the mixer running on low, slowly pour the sweetened condensed milk.
2. In a small separate bowl, combine all crumble ingredients.
3. In a 8x8 inch pan or any large container you have with a lid, pour half of the cream mixture. Swirl the caramel as desired and then top with half the crumble mixture. Top with remaining cream mixture and then repeat with the caramel and crumble topping.
4. Place covered in freezer for 6-10 hours. I think the best texture is between 8-10 hours. Enjoy!
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