White Chocolate Pumpkin No Churn Ice Cream is absolutely perfect for the fall season. White chocolate and pumpkin go so well together and the best part is no fancy ice cream making equipment is needed!
Making no churn ice cream has been one of my favorite things to do for a while now. I always wanted to learn how to make ice cream at home, but I’ve never had an ice cream machine before. When I learned the simple technique of making no churn ice cream I went a little crazy for a while. We ALWAYS had some at home, sometimes even a couple of different flavors! I had to dial it back some after I realized I was eating it literally all the time!! 🙂
This white chocolate pumpkin variation is absolutely perfect for the fall time! Not to mention that today is national ice cream cone day AND it’s the first day of Fall!
What’s Inside White Chocolate Pumpkin Ice Cream?
- Sweetened Condensed Milk
- Heavy Cream
- Pumpkin Puree
- White Chocolate (baking bar is preferred, however, I used the chips and it still worked ok!)
- Vanilla Extract
- Pumpkin Spice
How to Make:
- In a small saucepan place the white chocolate and the heavy cream.
- Over medium heat, cook until the white chocolate has melted and it is mixed evenly.
- Take off the heat, place in refrigerator until cold, around 3 hours.
- Mix the pumpkin spice with the pumpkin puree.
- Mix or whisk the pumpkin mixture and the sweetened condensed milk until completely combined, set aside.
- Either by hand using a whisk, or using a handheld or stand mixer, whisk/beat the white chocolate/cream mixture until light and fluffy and soft peaks form, usually anywhere from 3-6 minutes, depending (longer if you are doing it by hand).
- In the large bowl that contains the whipped cream mixture, SLOWLY pour in the pumpkin mixture and fold into the whipped cream a little bit at a time until the mixture is completely homogeneous.
- Pour into a loaf pan or other container of choice that’s freezer safe.
- If you want, you can sprinkle sprinkles or white chocolate chips or any other topping that you would like.
- Cover and place in the freezer for roughly 8 hours, or overnight.
- Serve and enjoy!!
Equipment Used for White Chocolate Pumpkin Ice Cream:
PrintWhite Chocolate Pumpkin No Churn Ice Cream
An instant fall favorite!
- Prep Time: 3 hours
- Cook Time: 8 hours, freeze time
- Total Time: 11 hours
- Yield: 8 servings 1x
- Category: Desserts
- Method: Mixing, Freezing
- Cuisine: American
Ingredients
- 1, 14 oz can of Sweetened Condensed Milk
- 1 pint of Heavy Cream
- 2/3 cup of Pumpkin Puree
- 1/2 cup of White Chocolate
- 1 tsp of Vanilla Extract
- 1–1.5 tsp of Pumpkin Spice
Instructions
- Place the white chocolate and the heavy cream in a small sauce pan and heat over medium heat until white chocolate has been completely melted, stir frequently.
- Place white chocolate/cream mixture in refrigerator for roughly 3 hours, or until chilled.
- In a small bowl mix the pumpkin spice with the pumpkin puree, and then add in the sweetened condensed milk and mix/beat until completely combined.
- Either by hand using a whisk, or using a handheld or standing mixer, beat the white chocolate/cream mixture until light and fluffy and soft peaks form. Usually about 3-6 minutes if using an electric mixer, or longer if whisking by hand (see note).
- Using the large bowl the whipped cream is in, SLOWLY pour the pumpkin mixture in little by little and fold (using a rubber spatula) into the whipped cream adding a little bit each time it has been completely mixed (see note).
- When you have a completely homogeneous mixture, slowly pour into a loaf pan, or any other freezer safe container of choice.
- Freeze at least 8 hour, or overnight.
- Serve and enjoy!!
Notes
1. I’ve actually never done this by hand, but I hear it can be up to 15 minutes! A mixer may be a better option!
2. Be very careful with this step, fold the pumpkin mixture in very gently being careful not to deflate the whipped cream.
