Bourbon Pumpkin Ice Cream (No Churn)
Rich, creamy, no churn pumpkin ice cream that tastes like a cool fall day! Pumpkin puree, cozy spices and bourbon are added to a no churn ice cream base and then frozen for a chilly fall dessert.
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Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 2 cups (490ml) cold heavy whipping cream
- 1 tbsp (15ml) bourbon
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 can (14oz/397g) sweetened condensed milk
- 1 cup (244g) canned pumpkin puree (not pumpkin pie filling)
Instructions
- In a large bowl, use an electric mixer to whip the cold heavy whipping cream for several minutes, until soft peaks form.
- Add the bourbon, vanilla, spices and salt, and beat for 1 more minute, until well combined.
- Add the sweetened condensed milk and canned pumpkin, and use a spatula or whisk to fold everything together until well combined.
- Spread the ice cream mixture into a lidded container, place the lid on, and freeze until firm enough to scoop, at least 8 hours or overnight.
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