Inspiration struck me as I was pondering the sort of dessert I’d wanted to bring to my parents’ place for Thanksgiving. Given the simplicity of the recipe I was thinking I would make my semifreddo. Then I thought it might be fun to do a twist on a pumpkin pie and change the vanilla ice cream to pumpkin, then pour it into a pastry crust instead of the chocolate. The idea rolled around in my head for a few days when I finally decided I wanted to simplify it further. An easy no-churn pumpkin spice ice cream dotted with sugary praline frosted pecans. Heck yeah.
Now that I’ve been introduced to the world of no churn ice cream, I find myself eager to experiment. The whole thing comes together in about ten minutes and is just a matter of whisking together a few wet ingredients and spices, then folding them into whipped cream. It doesn’t get much easier than this to make ice cream.
I added a tablespoon of rum to the mix, because it imparts a small amount of flavor – but also because the alcohol helps keep the ice cream a little bit soft. You’re welcome to omit it, or to substitute another liquor of your choosing. I also managed to get my hands on some really tasty praline frosted pecans that were folded into the final mixture. You can use whatever candied nuts available to you, regular toasted nuts, or of course no nuts at all.
If you can’t tell by now, this recipe is so simple that I don’t even have much I can say about it! What I can tell you is that if you want a twist on the comforting, autumnal flavors of pumpkin pie with very little hassle – this recipe is a lot of fun. I served scoops of ice cream with crumbled up shortbread cookies to mimic pie crust and to further play up the pumpkin pie feel. I think it would also pair nicely with a slice of warm pecan pie. Or try a scoop of it in a shot of espresso for a pumpkin spice affogato. Many pumpkin possibilities to be had – so enjoy!
No Churn Pumpkin Pecan Ice Cream
This no churn pumpkin pecan ice cream is a fun dessert that’s quick to assemble.
- 1 14oz can sweetened condensed milk
- 3/4 cup pumpkin puree (wondering what to do with the rest of the can? how about pumpkin scones!)
- 2 tablespoons maple syrup
- 1 tablespoon spiced rum
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups heavy whipping cream
- 1 cup praline frosted pecans (regular pecans are fine if you don’t have them)
- In a medium sized bowl whisk together all ingredients except for the whipping cream and pecans.
- In a food processor or stand mixer, whip the whipping cream until soft peaks form.
- Fold the pumpkin mixture into the whipped cream and then fold in the pecans.
- Transfer to a loaf pan and put in the freezer. Carefully cover the top of the pan with a sheet of plastic wrap, making sure to push it right up against the mixture to get out excess air. This helps prevent the formation of ice crystals. I find this step can look neater if you do it after the pan has been in the freezer for 15-20 minutes and the top has solidified slightly.
- Freeze at least 6-8 hours, but preferably overnight.
- Bake a traditional graham cracker crust into the bottom of a spring form pan and allow to cool before pouring the ice cream mixture over the top. Freeze as usual, release the ice cream from the spring form pan, and slice into wedges. Serve with a dollop of lightly sweetened whipped cream.
Gouda Monster http://www.goudamonster.com/
Once again it’s been a while since I updated my blog. Though previously I had wanted to avoid posting two sweet dishes back to back, this recipe is so easy that I really wanted to share it. The first time I made it I decided to make the caramel sauce from scratch following David Lebovitz’s recipe. Making caramel seems to be hit or miss with me. Sometimes I will get the batch right on the first try, but other times I’m likely to turn an entire bag of sugar into charcoal. Ree Drummond (the Pioneer Woman) has a great fool-proof recipe for caramel sauce as well, if you’re not prepared to tackle the daunting task of creating molten sugar syrup the old fashioned way. And of course if you want to take the easiest way out, get thee to a local grocery store and buy a jar of their tastiest caramel. Ideally you’ll want something with pouring consistency that can easily be swirled throughout your vanilla mixture, but let me just say that I tried this with a jar of super firm dulce de leche and it was awesome. While you don’t get the beautiful marbled appearance that comes with using a more liquid sauce, the finished product is chock full of hidden caramel treasure globs. Yeah, that’s right – treasure globs. Whichever way you decide to do it it’s gonna taste incredimazing.
Some of you may be sitting there asking yourself, “What the heck is semifreddo anyway?” Well, it’s basically a frozen dessert similar to ice cream, except it is served slightly soft… which makes sense when you consider that semifreddo literally translates to “half cold”. The texture is silky and creamy and wonderful… but that’s not even the best part. The really great thing about it is that there is no churning required. It is a fine day indeed when an apartment dweller with limited storage space for single use appliances learns how to make a delicious no churn ice cream. Honestly I am torn between feelings of righteousness and guilt over sharing this recipe. On one hand you’re going to learn that you can make a super awesome dessert that people will think you slaved over (when it’s actually in the freezer in about 20 minutes), but on the other hand I’m giving you the key to a vault that holds eleventy billion scrumptious calories. You know what? I’m over it. Go make this and thank me later.
Vanilla Bean Semifreddo with Caramel & Pecans
A delicious no churn ice cream pie swirled with caramel and nuts.
- 1 half sleeve chocolate wafer cookies (about 15-20); I used Nabisco’s Famous Chocolate Wafers
- 3 tablespoons brown sugar
- 1/2 cup of roasted, salted pecans
- 1/2 stick of unsalted butter, melted
- 1 14 ounce can sweetened condensed milk
- 1 vanilla bean, scraped
- 2 tablespoons spiced rum
- Pinch of salt
- 2 cups heavy whipping cream
- 1 cup caramel sauce
- 1/2 cup roasted salted pecans, chopped
- Chocolate sauce for drizzling (optional)
- Preheat oven to 350F.
- In food processor add wafer cookies, 1/2 cup of pecans, and brown sugar. Pulse until coarse and crumbly then add in the melted butter and pulse until mixture is just moistened. Press into bottom of a round springform pan and bake for 10 minutes.
- Remove from oven and allow to cool.
- In a large bowl whisk together sweetened condensed milk, rum, vanilla bean scrapings, salt, and 1 tablespoon of your caramel sauce. Set aside.
- Whip the whipping cream until soft peaks form. I prefer to do this in my food processor, but you can always use a hand held beater or even good ol’ elbow grease if you like.
- Very gently whisk half of the whipped cream into your sweetened condensed milk mixture. When combined gently whisk in the rest until smooth.
- Stir chopped pecans into prepared caramel sauce. Depending on how much “swirl” you would like in your ice cream you can always adjust the amount of caramel and pecans to suit your taste.
- Pour half of the cream mixture onto the baked and cooled crust. Follow by spooning half of the pecan caramel on top of it. Repeat this step so you have cream, caramel, cream, caramel in the pan. Gently swirl a knife through it to create a marbled effect.
- Transfer to the freezer, cover, and allow to set for a good 6 hours, preferably overnight. To release it from the pan run a sharp knife along the edges and pop the springform clasp so the pan opens up. Top with additional caramel, chocolate sauce, or chopped pecans if desired (trust me, it’s desired). It should keep in the freezer for about a week, but holding onto it any longer could risk the formation of ice crystals and the loss of that silky texture.
Gouda Monster http://www.goudamonster.com/