Pumpkin Spice Ice Cream with Walnuts
This creamy, no-churn Pumpkin Spice Ice Cream with Walnuts is the ultimate fall dessert! Infused with warm autumn spices and crunchy toasted walnuts, it's an easy and indulgent treat perfect for Thanksgiving or cozy nights.
Ingredients
- 200 g ¾ cup pumpkin puree
- 190 ml ¾ cup condensed milk
- 300 ml 1¼ cups double cream
- 100 g 3.5 oz walnuts, toasted and chopped
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
Instructions
- Mix the base: In a large bowl, whisk together pumpkin puree, condensed milk, and spices until well combined.
- Whip the cream: In a separate bowl, whip the double cream until soft peaks form.
- Fold the mixtures: Gently fold the whipped cream into the pumpkin mixture until smooth and fully combined.
- Add the walnuts: Stir in the toasted walnuts.
- Freeze the ice cream: Pour the mixture into a freezer-safe container and freeze for at least 6 hours or until firm.
- Serve: Scoop and serve topped with extra walnuts if desired.
Notes
- For best results, use chilled utensils and ingredients.
- You can substitute pecans or omit nuts entirely for a smoother texture.
- Canned pumpkin puree works great, but ensure it’s unsweetened and not pumpkin pie filling.