PUMPKIN ICE CREAM RECIPE

This ultra moist and fluffy applesauce cake has unsweetened applesauce for apple flavour and four spices for warmth and depth. The brown butter cream cheese frosting tops it off perfectly!

– ¾ cup pumpkin puree (180 grams before blotting; 120 grams after blotting) – 1 (14-ounce) can sweetened condensed milk – 2 teaspoons pumpkin pie spice

Ingredient

– 1 teaspoon pure vanilla extract or vanilla bean paste – ⅛ teaspoon salt – 2 cups heavy whipping cream (1 pint; 480 ml)

Direction

Scoop pumpkin puree onto a paper-towel-lined plate. Blot the puree with more paper towels to remove excess moisture. Don't skip this step to avoid icy ice cream!

Tilted Green Blob

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Tilted Green Blob

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Mix blotted pumpkin puree, sweetened condensed milk, pumpkin pie spice, vanilla, and salt in a large bowl. Combine with whisk. Add heavy whipping cream to another bowl (I use my stand mixer). Whip to stiff peaks.

Mix pumpkin with half the whipped cream. Mix gently, then add remaining whipped cream. Layer 9x5-inch loaf pan ice cream evenly. After plastic-wrapping overnight, scoop ice cream. 

Tilted Green Blob

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Also See: 

SNICKERDOODLE BLONDIES 

Also See: 

CREAM CHEESE MINTS

Also See: 

SNICKERDOODLE BLONDIES 

Also See: 

CHOCOLATE SUGAR COOKIES

Also See: 

SNICKERDOODLE BLONDIES 

Also See: 

CREAM CHEESE MINTS

Also See: 

Also See: 

APPLESAUCE CAKE RECIPE