Pumpkin spice ice cream is not just a Halloween treat. Make a batch of delicious pumpkin spice ice cream with walnuts whenever you feel like it with this super easy recipe.
Pumpkin and toasted walnuts is a match made in heaven, and when you add them to ice cream, you get the frozen treat of your dreams.
This pumpkin spice ice cream recipe is so easy to make because it doesn’t require an ice cream machine. I love no-churn ice cream recipes because I can have a batch ready and in the freezer in 15 minutes or so, without having to plan in advance or remember to put the ice-cream maker container in the freezer.
When I first made this recipe, I felt like it was Halloween in my mouth. It tastes a lot like those pumpkin spice lattes you can find in coffee shops come autumn. It’s delicious and whenever I make it, it disappears from the freezer in less than a day.
What do you need to make this ice cream?
If you like walnut ice cream topping, this is the recipe for you. However, you can also make some changes and make pumpkin spice pecan ice cream instead.
This recipe for pumpkin spice ice cream calls for pureed pumpkin, and if you don’t live in the U.S., you might have a bit of trouble finding it. I managed to find the Baking Buddy Natural Pumpkin Puree in the World Food aisle in Tesco. I liked both the taste and texture, which are perfect for this homemade pumpkin ice cream.
Besides pumpkin puree and walnuts, you’ll also need double (heavy) cream, condensed milk, and a mix of spices, including ground cinnamon, ground ginger, ground cloves, and ground nutmeg. You’ll also need a teaspoon of quality vanilla extract.
As I already mentioned, you don’t need an ice cream maker to make this ice cream, but you will need a handheld electric mixer to whip the double cream.
How to make pumpkin spice ice cream?
It couldn’t be easier, actually. All you have to do is add all the ingredients except for the cream walnuts in a mixing bowl, starting with the condensed milk, and mix them well.
In a separate bowl, whip the double cream until peaks form. Make sure you don’t overwhip it, though. It should take 2 to 3 minutes on high speed for 300 ml (1 1/4 cup).
When you’re done whipping, fold the whipped cream into the pumpkin mixture, being careful to incorporate everything well. Add the chopped toasted walnuts, mix them gently into the ice cream base, and you’re done.
The ice cream takes about five to six hours to freeze, but if you freeze it in smaller containers, you can enjoy it in about three hours.
You can enjoy this ice cream on its own (it’s a delicious dessert, I promise), or serve it with a slice of pie or with brownies.
If you liked this pumpkin spice ice cream recipe, don’t forget to check out my other dessert recipes.
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- 200 g (1/2 can, 1 cup) pumpkin puree
- 190 ml (1/2 can, 3/4 cup) condensed milk
- 300 ml (1 1/4 cup)double cream
- 100 g (3.5 oz) walnuts, toasted and chopped
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- Add the pumpkin puree, condensed milk, and all spices to a mixing bowl. Mix them well until the spices are well incorporated.
- In a separate bowl, whip the double cream until peaks form. it should take about 2 to 3 minutes (it helps if the cream is cold straight from the fridge).
- Fold the whipped cream into the pumpkin mixture.
- Add the chopped walnuts and incorporate them gently in the mixture.
- Freeze the ice cream for 5 to 6 hours.
If you want to make sure the spices don't go all lumpy in the mixture, mix them into the pumpkin puree first before adding the condensed milk.
Amount Per Serving: Calories: 424Total Fat: 33gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 71mgSodium: 68mgCarbohydrates: 29gFiber: 2gSugar: 25gProtein: 8g
Nutritional information is an estimate provided by an online nutrition calculator.