no-churn pumpkin & gingersnap ice cream

Ok, so are you ready for an amazing no-churn ice cream recipe!?!

This is my Fall-version of the no-churn recipe I shared last month . . . pumpkin & gingersnap!

Words can't describe how crazy good it is. Really!! 

It all started when I came across this limited edition of CARAMEL condensed milk several weeks ago. I bought a few cans knowing that something amazing would come from baking with it.

I originally thought of making a basic no-churn CARAMEL ice cream - which would've still been yummy, BUT I knew that I could be more creative than that. So I waited. And I'm so glad that I did, because in the quiet hours - one early morning - I thought of a GREAT way to use this CARAMEL sweetness. It turns out to be the perfect warm-flavored base for a Fall-inspired no-churn ice cream! 

Friends, you have to try this!

Well, this one - and my recipe for slow-cooker pumpkin and caramel bread pudding that I'm sharing in a few days! It's also on my list of TOP 3 favorite Fall desserts this year!

Ok, back to the ice cream . . .

The base is creamy sweet with the warm flavors of caramel and pumpkin spices. I also add 3/4 cup of pumpkin puree, as it adds a beautiful soft orange hue and great texture. 

I thought that gingersnap cookies would be a great addition to the ice cream . . . and they are! They add a second layer of spiciness and the perfect crunch!  

No-churn pumpkin & gingersnap ice cream might be the perfect Fall-inspired (frozen) dessert!

I can't wait to hear what you think of it too!

Pumpkin and gingersnaps . . . a match made in heaven!!

no-churn pumpkin & gingersnap ice cream

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1 can (14 ounces) CARAMEL-flavored sweetened condensed milk

2 cups cold heavy cream
3/4 cup pumpkin puree

2 teaspoons pure vanilla extract
1 1/4 teaspoons pumpkin spice

1 bag of gingersnap cookies, broken into smaller pieces
**Harder cookies - like Nabisco - keep the most crunch (softer ones will dissolve)**

.     .     .     .     .     .

In a medium bowl, stir together condensed milk, pumpkin puree, vanilla, and pumpkin spice.

 In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.

With a rubber spatula, gently fold whipped cream into condensed milk mixture.

Fold in 2 cups (or more if you like) crushed gingersnap cookies.

Pour into a 4 1/2-by-8 1/2-inch loaf pan. Sprinkle more crushed gingersnap cookies on top.

Freeze until firm, 6 hours.

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no-churn vanilla bean ice cream

Some of my happiest childhood memories are of spending Summers with my dad's family in Kansas.

We enjoyed living the 'country life' every Summer. We loved the slower pace, friendly people, small towns, family gatherings, fishing, swimming in the rock quarry . . . and most of all . . . the home-made ice cream!

I still remember standing in the kitchen with my Aunt Mary (on a stool when I was too little to reach the counter), and helping her measure cream, half-and-half, and sugar for the ice cream mixture.  And when it was ready, we carefully poured it into a heavy metal cylinder . . . and then carried it outside to my Uncle Jay, Dad, and brother who were waiting with several bags of ice, salt, and burlap bags.

We would all take turns sitting on an old milk crate and churning the ice cream, which - by the way - took forever! Oh boy -  it was hard work, too! Hard work!

There's a special kind of appreciation that comes from making home-made ice cream from scratch with an old-fashioned ice cream maker.

source

I think it would be amazing to own an old-fashioned ice cream maker, and make new memories with my kids (and grand-kids, one day).

Until then, we've been enjoying an amazing no-churn ice cream that my sweet friend Marisa shared on her blog a few months ago.

Have you ever heard of no-churn ice cream? Or better yet, have you tried it?

It's so good! And so crazy easy to prepare!

I look forward to sampling the many flavor combinations of no-churn ice cream, but for now - I haven't ventured far from making a simple vanilla bean version.

We've had fun drizzling seasonal toppings like Pumpkin Caramel Sauce (crazy yummy) over the top . . . . sandwiching it between Pumpkin Spice Browned Butter Cookies (again, so yummy!), and recently, I served it to friends on top of a warm Cinnamon Apple Dutch Baby .

And on this quiet Sunday evening,  I have plans to serve it on top of scrumptious slow cooker pumpkin pecan bread pudding! (recipe coming next week)

I can't wait for you to try this simple recipe!

It's rich . . . creamy . . . and delicious! And I love its endless possibilities!

I've been working on a few seasonal versions . . .  warmed pumpkin spice  and honey nutmeg . . . that I hope to perfect and share soon!

Until then, I leave you with this classic vanilla bean recipe! Enjoy!

~ look at those pretty vanilla bean specks! ~

no-churn vanilla bean ice cream

.     .     .     .     .     .

1 can (14 ounces) sweetened condensed milk

2 cups cold heavy cream

2 teaspoons pure vanilla extract

1 vanilla bean, seeded

.     .     .     .     .     .

In a medium bowl, stir together condensed milk, vanilla, and vanilla beans.

 In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.

With a rubber spatula, gently fold whipped cream into condensed milk mixture.

Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.

LET'S STAY in touch!

Simply Suzannes at Home

 on Facebook

.      .      .      .      .

& Pinterest

Thank you for stopping by!

I love reading your comments and appreciate them so much!