Pumpkin Ice Cream by @aliterdulcia

20 min

6 servings

🎃

400 g

Pumpkin puree

🥛

200 g

Condensed milk

🍬

50 g

Brown sugar

🧂

1 tbsp

Spice mix

🥛

200 ml

Whipping cream

  1. Whip
    • Whipping cream

    Whip the whipping cream until airy and creamy, not too stiff, and set aside.

  2. Blend
    • Pumpkin puree
    • Condensed milk
    • Brown sugar

    Blend the pumpkin puree, condensed milk, brown sugar and spice mix with an immersion blender until smooth and lump-free.

  3. Mix
    • Whipping cream

    Mix the pumpkin cream with the whipped cream.

  4. Step

    Churn the mixture in an ice cream maker, using a well-chilled mixture and a frozen bowl, until it reaches a creamy ice cream texture.

  5. Pour

    Pour the churned ice cream into a bowl or lidded container and place in the freezer.

  6. Pour

    If not using an ice cream maker, pour the mixture directly into a bowl and freeze, removing and stirring thoroughly every 30 minutes, at least five or six times, to prevent ice crystals from forming.

  7. Scoop

    Take the ice cream out of the freezer about 15 minutes before scooping into balls.

Pumpkin Ice Cream by @aliterdulcia

20 min

6 servings

🎃

400 g

Pumpkin puree

🥛

200 g

Condensed milk

🍬

50 g

Brown sugar

🧂

1 tbsp

Spice mix

🥛

200 ml

Whipping cream

Preparation Steps

  1. Step 1/7

    Whip the whipping cream until airy and creamy, not too stiff, and set aside.

    🥛Whipping cream
    🥄Whisk

  2. Step 2/7

    Blend the pumpkin puree, condensed milk, brown sugar and spice mix with an immersion blender until smooth and lump-free.

    🎃Pumpkin puree
    🥛Condensed milk
    🍬Brown sugar
    🧂Spice mix
    🧉Immersion blender

  3. Step 3/7

    Mix the pumpkin cream with the whipped cream.

    🥛Whipping cream
    🥣Bowl

  4. Step 4/7

    Churn the mixture in an ice cream maker, using a well-chilled mixture and a frozen bowl, until it reaches a creamy ice cream texture.

  5. Step 5/7

    Pour the churned ice cream into a bowl or lidded container and place in the freezer.

    🥣Bowl
    🫙Lidded container

  6. Step 6/7

    If not using an ice cream maker, pour the mixture directly into a bowl and freeze, removing and stirring thoroughly every 30 minutes, at least five or six times, to prevent ice crystals from forming.

    🥣Bowl
    🥄Spoon

  7. Step 7/7

    Take the ice cream out of the freezer about 15 minutes before scooping into balls.

Composition

Ingredients

Types

Vegetables, Dairy, Sweeteners, Spices

Ingredients

Pumpkin puree, Condensed milk, Brown sugar, Spice mix, Whipping cream

Notes

Spice mix (heaped tablespoon), Whipping cream (unsweetened)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Low-Sodium, soy-free, Gluten-Free

Calories

220 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 26g, Fat: 12g, Fiber: 1.5g, Sugars: 22g

Nutritional Information

Minerals

Calcium: 110mg, Potassium: 280mg, Sodium: 60mg, Iron: 0.6mg

Vitamins

Vitamin A: 350µg, Vitamin E: 0.5mg, Vitamin B2: 0.15mg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Whisk, Immersion blender, Bowl, Lidded container, Spoon

Appliances

Ice cream maker, Freezer

Type

Type

Type Of Dish

Dessert

Occasions

Autumn

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish

Geographic

Spain, Europe

Various

Aspect

Texture

Creamy, Smooth

Flavors

Pumpkin, Spiced, Sweet, Creamy

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

churned or hand-frozen ice cream : up to 2-3 weeks (store in an airtight, lidded container,keep at a constant freezer temperature to avoid ice crystals,let sit at room temperature about 15 minutes before scooping)