Pumpkin Ice Cream
No ice cream machine needed for this one. Roasted pumpkin, warm spices, condensed milk and whipped cream all fold together into a proper churn-free ice cream that tastes like pumpkin pie in frozen form.
The only real technique here is folding the whipped cream in gently rather than stirring it through. That’s what keeps the air in and gives you something scoopable instead of a dense, icy block.
It needs at least 6 hours in the freezer, so this is one to start well ahead of when you actually want to serve it — overnight is even better if you can plan that far in advance.
Pumpkin Ice Cream
PUMPKIN · DESSERT · EASY
No Machine, No Fuss, Still Proper Ice Cream
Skipping the ice cream machine doesn't mean skipping the texture. Condensed milk and whipped cream do all the work here, so you still get something smooth and scoopable.
Roasting the pumpkin whole in foil rather than boiling it keeps the flavour concentrated instead of watered down, which makes a real difference to the finished ice cream.
It's a genuinely different take on pumpkin spice season, and it keeps in the freezer for months, so it's worth making a batch to have on hand.
Pumpkin Ice Cream
Ingredients
- 400 g Kent (Japanese) Pumpkin
- 4 g Ground Cinnamon
- 2 g Ground Ginger
- 1 g Ground Allspice
- 0.5 g Ground Cloves
- 1 g Nutmeg Grated
- 395 g Sweetened Condensed Milk
- 500 ml Thickened Cream Whipping Cream
Method
- Preheat oven to 180°C (350°F).
- To prepare the pumpkin, wrap it up tightly in aluminium foil, place it onto a baking tray, and bake for 50 minutes or until extremely soft. Remove from the oven and allow to cool to room temperature (about 1 hour), or place it in the fridge for 35 minutes.
- Once cool, scoop out the seeds and discard, then scoop out the pumpkin flesh and place into a bowl.
- Add the ground cinnamon, ground ginger, ground allspice, ground cloves, ground nutmeg and condensed milk. Mix together, ensuring the ground spices are fully incorporated.
- In a separate bowl, add the cream and whisk until it forms stiff peaks, or use a stand or hand mixer.
- Gently fold the whipped cream into the pumpkin spice mixture until just incorporated. Make sure it's completely combined before the next step.
- Pour the mixture into a large freezable container or cake pan and level out the surface using a spatula. Place a sheet of parchment paper over the top to prevent ice crystals from forming, and freeze for a minimum of 6 hours before serving (24 hours for best results).
- Once set, scoop out using a hot ice cream scoop or hot spoon. Serve and dig in.
