Oh boy, do I have a treat for you today! You know those lazy summer afternoons when the heat is just relentless, and you find yourself dreaming of something cool and creamy? Well, that’s how I stumbled upon this delightful recipe for **No-Churn Chocolate Pumpkin Ice Cream**! Imagine the rich, luscious flavors of chocolate mingling with the warm, comforting spices of pumpkin. It’s like autumn and summer had a dreamy little ice cream baby!
I whipped this up for the first time at a friend’s gathering, and let me tell you, it was an instant hit! Everyone went back for seconds (and thirds), and I even had to guard the bowl to keep my nephew from devouring it all! It’s incredibly easy to make, requires no fancy ice cream maker, and can be thrown together in less than 30 minutes. So, if you’re ready to bring a little joy (and a whole lot of creaminess) to your day, let’s dive into this recipe!
What’s in No-Churn Chocolate Pumpkin Ice Cream?
Pumpkin Puree: This is the star of the show! Use canned pumpkin puree for convenience – just make sure it’s 100% pumpkin and not the spiced pie filling. Fresh pumpkin works wonders, too, if you’re up for it!
Sweetened Condensed Milk: Everyone’s guilty pleasure! This not-so-secret ingredient gives our ice cream that creamy texture with a hint of sweetness. Kicked up a notch when mixed with the chocolate!
Cocoa Powder: I like to use unsweetened cocoa powder for an intense chocolate flavor. It adds just the right amount of richness to balance the sweetness from the condensed milk.
Heavy Whipping Cream: This is what turns our mixture from a good ice cream into a heavenly dessert. The more cream, the more dreamy it gets!
Vanilla Extract: A touch of vanilla brings all the flavors together. Use pure vanilla extract if you have it – it makes a world of difference!
Pumpkin Pie Spice: An essential in this recipe! This spice blend gives that warm, cozy fall flavor that complements the pumpkin beautifully. If you can’t find it, a mix of cinnamon, nutmeg, and ginger will work just as well.
Is No-Churn Chocolate Pumpkin Ice Cream Good for You?
Now, let’s not pretend this is health food, but there are some hidden gems here.
Pumpkin Puree: This ingredient is not just delicious but also packed with vitamins A and C, fiber, and beta carotene. So, you’re getting some nutrition while indulging – who doesn’t love that?
Sweetened Condensed Milk: It does add sugar and calories, but it’s all about moderation, right? A little can go a long way in creating that divine creaminess.
Cocoa Powder: Rich in antioxidants, cocoa can actually provide some health benefits, aiding in heart health when consumed in moderation.
However, be mindful of portion sizes if you’re watching your sugar and calorie intake. Being a treat, it’s all about balance – enjoy it, but enjoy wisely!
Ingredients List
– 1 cup pumpkin puree (canned or fresh)
– 1 cup sweetened condensed milk
– 1 cup unsweetened cocoa powder
– 2 cups heavy whipping cream
– 1 teaspoon vanilla extract
– 1 teaspoon pumpkin pie spice
This recipe serves about 6-8 people, depending on how generous you are with your scoops!
How to Make No-Churn Chocolate Pumpkin Ice Cream?
1. In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, cocoa powder, vanilla extract, and pumpkin pie spice. Whisk until everything is fully combined and smooth.
2. In another bowl, pour in the heavy whipping cream. Using an electric mixer (or some serious arm power), whip the cream until stiff peaks form. This is what will give your ice cream that fluffy, light texture.
3. Gently fold the pumpkin mixture into the whipped cream. You want to do this slowly and carefully to retain that airy texture. It’s tempting to be aggressive, but patience is key!
4. Once everything is combined, scoop the mixture into a freezer-safe container. Smooth the top with a spatula, and cover it tightly.
5. Freeze for at least 4 hours, or overnight if you can wait that long (trust me, it’s worth it!).
6. When you’re ready to enjoy, scoop yourself a generous portion, and maybe dress it up with some chocolate shavings or a drizzle of chocolate sauce.
Chill Out with These Extra Tips!
– Want to get fancy? Add in some chocolate chips or crushed nuts for added texture!
– This ice cream can also be served as a pie filling – just pour it into a pie crust and freeze it for a no-bake chocolate pumpkin pie.
– Leftovers! Place any extra in a zipped freezer bag, so you can enjoy it later without freezer burn.
I can’t stress enough how much I want you to try this out. It’s such a comforting treat, perfect for gatherings or those “I deserve a treat” moments. If you make it, snap a pic and share it with me – I’d love to see how it turns out for you! Happy scooping!