NO CHURN PUMPKIN SPICE ICE CREAM

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I'm not usually a follower when it comes to food trends. 

But it was so much fun jumping on the donut bandwagon that this week I decided to experiment with another Pinterest favourite - no churn pumpkin spice ice cream.

The brilliant thing about no churn ice-cream is that it doesn't require any special equipment and involves only two basic ingredients. There're endless flavour combinations to explore, but around The Spring Cottage it's pretty hard work convincing someone that anything holds a candle to pumpkin spice.

The subtly sweet flavour, warm spices and cold, creamy texture make this frozen treat total perfection.

Since Mr. Spring is finally having his wisdom teeth all out tomorrow, this revelation couldn't have come at a better time. I've already got a second batch chilling for him in the freezer, and it'll be just the thing to help sooth his chipmunk cheeks this weekend.

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No Churn Pumpkin Spice Ice Cream Recipe

1 can [14 ounces] sweetened condensed milk 3/4 cup cooked pumpkin 2 teaspoons pure vanilla extract 2 cups cold heavy cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon grated nutmeg 1/8 teaspoon ground cloves

1. In a medium bowl, stir together the condensed milk, pumpkin, vanilla and spices.

2. In a large bowl of a standing mixer, beat the cream on high for about three minutes until stiff peaks form.

3. Fold the whipped cream into pumpkin mixture until incorporated.

4. Pour into a regular sized loaf pan, and freeze until firm, 6 hours. It'll keep covered in the freezer for up to a week.

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