I’m so excited to share this recipe for No-Churn Chocolate Pumpkin Ice Cream with you! You might be wondering, “Chocolate and pumpkin together? Really?” Trust me, this creamy, dreamy dessert is a match made in heaven! I first stumbled upon this combo while searching for a unique way to use up some leftover pumpkin puree from my holiday baking. I thought, “Why not make ice cream?” And let me tell you, it’s become a staple in my freezer ever since.
Every time I take a scoop of this luscious ice cream, it brings me back to those perfect fall evenings—cozy, pumpkin-spiced everything in the air, as I indulge in this unexpectedly delightful flavor. It’s simple, quick, and no ice cream maker is needed, which is a huge win in my book!
What’s in No-Churn Chocolate Pumpkin Ice Cream?
Pumpkin Puree: The star of the show! This not only gives the ice cream its beautiful color but also adds a healthy twist with fiber and vitamins. I always prefer using canned organic pumpkin puree; it’s convenient and always consistent.
Cocoa Powder: For that rich chocolate flavor! I go for unsweetened Dutch-process cocoa powder because it smooths out the bitterness without overpowering the pumpkin.
Sweetened Condensed Milk: This is the secret ingredient that creates that creamy texture and sweet flavor. I usually use a brand like Eagle Brand for its rich quality.
Heavy Whipping Cream: Whipped cream makes this ice cream light and fluffy! I always choose heavy cream for the best texture—anything less just won’t do!
Vanilla Extract: A splash of vanilla enhances all the flavors beautifully, making it taste like you’ve spent all day in the kitchen.
Is No-Churn Chocolate Pumpkin Ice Cream Good for You?
Ah, the $64,000 question! While this ice cream is certainly a treat and not a health food, let’s talk about some of its components.
Pumpkin Puree: It’s loaded with nutrients! Pumpkin is high in fiber, low in calories, and a good source of vitamin A, which is fantastic for your eyesight.
Cocoa Powder: Did you know dark chocolate is a source of antioxidants? Plus, it might even boost your mood—so enjoy it guilt-free!
However, keep in mind that it does contain sugar from the sweetened condensed milk, so it’s one of those foods to enjoy in moderation. But hey, life is about balance, right?
Ingredients
– 1 cup pumpkin puree
– 1 cup sweetened condensed milk
– 1 cup heavy whipping cream
– 1/2 cup cocoa powder
– 1 teaspoon vanilla extract
*This recipe serves about 4-6 people, depending on how generous your scoops are!*
How to Make No-Churn Chocolate Pumpkin Ice Cream?
1. In a large bowl, combine the pumpkin puree, sweetened condensed milk, cocoa powder, and vanilla extract. Mix until smooth and well blended.
2. In another bowl, whip the heavy cream until stiff peaks form. This should take about 3-5 minutes with an electric mixer on medium-high speed.
3. Gently fold the whipped cream into the pumpkin mixture. Be careful not to deflate the whipped cream too much!
4. Once fully combined, transfer the mixture into a freezer-safe container, smoothing the top with a spatula.
5. Cover and freeze for at least 4-6 hours, or until firm. If you can bear the wait, overnight is ideal for the best texture!
6. When you’re ready to indulge, scoop out your creamy pumpkin deliciousness and enjoy!
Tips and Toppings for an Extra Special Treat
Here are some fun ways to jazz up your ice cream experience:
– Drizzle some chocolate or caramel sauce on top before serving for a sweet touch.
– Serve it in a waffle cone for a delightful crunch.
– Sprinkle some crushed graham crackers or nuts on top for added texture.
Feel free to experiment with different add-ins! Some crushed Oreos or even a swirl of peanut butter could take it to another level!
I hope you’re as excited to try this No-Churn Chocolate Pumpkin Ice Cream as I am to share it with you. It’s a delightful treat perfect for those cozy nights or any occasion that calls for a little sweetness. Give it a whirl, and I’d love to hear how it turns out. Happy scooping!