Easy Pumpkin Spice Ice Cream is No-Churn & Speedy

Prep time: 15 minutes

Total time: 6.25 hours 385 minutes

Cooking time: 6 hours

Take me to the recipe

Pumpkin spice ice cream: An easy homemade ice cream that tastes like pumpkin pie. No ice cream maker required.

Pumpkin Spice Ice Cream, an easy homemade ice cream that tastes like pumpkin pie

Just in time for Thanksgiving, pumpkin spice ice cream is a simple recipe to add to your weekend menu.

Every year I look forward to a Thanksgiving dessert of my mom’s homemade pumpkin pie. And now my daughter – a 14-year old cheese cake devotee – likes to make pumpkin cheesecake. Adding pumpkin spice ice cream to the menu is a pretty easy step for those of us who love the taste of pumpkin pie.

I love that this ice cream isn’t overly sweet. It’s rich, to be sure, but the flavour doesn’t over power your taste buds and in fact, it would be very good served alongside pumpkin pie.

Pumpkin spice ice cream: An easy homemade ice cream that tastes like pumpkin pie. No ice cream maker required.

No-churn recipe. No ice cream maker required!

This recipe uses the same base ingredients as our other ice cream recipes but it gets an autumn twist with the addition of pumpkin puree and some pumpkin spice. It takes just a few minutes to whip up and then needs six hours in the freezer.

Pumpkin Spice Ice Cream (no-churn) Recipe

Ingredients:

  • 1 can (300 ml) sweetened condensed milk
  • 2 tablespoons Crosby’s Fancy Molasses
  • ½ tsp. vanilla
  • 1 tsp. pumpkin pie spice*
  • ¾ cup pumpkin puree
  • 2 cups heavy cream
  • Candied ginger, to garnish (optional)

*Substitute ½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg and 1/8 tsp ground cloves.

Instructions:

  1. Line a 9×5 inch loaf pan with parchment paper.
  2. In a small bowl, combine the sweetened condensed milk, molasses, vanilla, pumpkin pie spice and pumpkin puree. Mix until well blended.
  3. In a large bowl whip the heavy cream until stiff peaks form. Fold in the pumpkin mixture, stirring just until it’s well incorporated and no streaks of whipped cream remain.
  4. Pour mixture into the prepared pan.  Even out the top and sprinkle a little more pumpkin pie spice over top.
  5. Cover and freeze for at least 6 hours.

Double Ginger Caramel Swirl No Churn Ice Cream (+ video)

Servings: 10 serving(s)

Prep time: 20 minutes

Total time: 6.3 hours

Cooking time: 6 hours

Take me to the recipe

If you can whip cream and have a freezer, you can make homemade ice cream. No ice cream maker required with this easy ginger caramel no-churn recipe

Ginger Caramel No Churn Ice Cream: If you can whip cream and have a freezer, you can make homemade ice cream. No ice cream make required with this easy no-churn recipe

Our quick two-minute video shows just how simple it is to make ice cream at home.


It was my mom’s idea to combine ginger and caramel in this simple no-churn ice cream recipe. Ginger and caramel are two of her favourite flavours and favourites of mine too.

Ginger Caramel No Churn Ice Cream: If you can whip cream and have a freezer, you can make homemade ice cream. No ice cream make required with this easy no-churn recipe

Welcome to Ice cream heaven: Ginger Caramel No Churn Ice Cream

We are officially into the routine of stopping for ice cream cones when we head to our cottage for the weekend. We drive right past a country store that serves a wonderful variety of flavours and with a car full of kids it’s hard not to stop.

One of my favourite flavours is salted caramel. But when I’m eating salted caramel ice cream I can’t help but think about ginger and a homemade ginger ice cream I had on holidays years ago.

This ginger caramel  no churn ice cream is a combination of what are really my two favourite flavours of ice cream: caramel and ginger.

For this recipe I made a half batch of our Molasses Caramel Sauce but you could use store-bought caramel sauce too.

Ginger Caramel No Churn Ice Cream

Ingredients:

  • 1 can (300 ml) sweetened condensed milk
  • 2 tablespoons Crosby’s Fancy Molasses
  • 2 cups heavy cream
  • ½ tsp. powdered ginger
  • ¼ cup chopped candied ginger
  • ½ cup caramel sauce

Instructions:

  1. Line a 9×5 inch loaf pan with parchment paper.
  2. In a small bowl, whisk together the sweetened condensed milk and the molasses.
  3. In a large bowl whip the heavy cream until stiff peaks form. Drizzle in the condensed milk mixture and powdered ginger and continue to whip until all the condensed milk is incorporated into the cream and the mixture is thick.
  4. Fold in the candied ginger then drizzle over most of the caramel sauce. Stir once or twice (you want thick ribbons of the sauce to remain) then scrape mixture into the prepared pan.  Even out the top then drizzle remaining caramel sauce over top. Draw a butter knife through the mixture in a figure-eight pattern to incorporate the final drizzle of sauce.
  5. Cover and freeze for at least 6 hours.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe. 

Strawberry Swirl No-Churn Ice Cream

Servings: 1 litre serving(s)

Prep time: 20 minutes

Total time: 380 minutes

Cooking time: 360 minutes

Take me to the recipe

Strawberry swirl no-churn ice cream: no ice cream maker required. Takes five minutes to mix up and six hours to freeze. Creamy and delicious.

A creamy and delicious no-churn ice cream.

No-churn ice cream is one of my greatest food discoveries. So simple to make and deliciously rich you can customize the recipe according to what’s in season, or just your whims. (I introduced the basic recipe to my brother and he has made it with everything from Nutella to peanut butter to crushed Score bar and his experiments continue.)

Strawberry swirl no-churn ice cream: no ice cream maker required. Takes five minutes to mix up and six hours to freeze. Creamy and delicious.

Now that it’s berry season I have begun to swirl jams and compotes through the recipe. I have found that jams, with their high sugar content, work well in this no-churn recipe. If you’re going to use a compote (like a rhubarb compote) be sure to cook it down until it’s quite jammy, otherwise the texture will be more like a fruit-ice when it freezes. Tasty, but it will soften more slowly than the ice cream when you’re eating a bowlful.

Strawberry swirl no-churn ice cream is one of the easiest recipes you’ll find. No ice cream maker required. It takes five minutes to mix up and six hours to freeze. Creamy and delicious.

This ice cream recipe is equally delicious with strawberry rhubarb jam.

Strawberry Swirl No-Churn Ice Cream Recipe

Yield: about 1 liter (1 quart) of ice cream

Ingredients:

  • 1 can (300 ml) sweetened condensed milk
  • 2 tablespoons Grandma Molasses
  • 2 cups heavy cream (whipping cream)
  • ½ tsp. ginger
  • ¾ cup strawberry preserves or jam or 1 cup fresh mashed strawberries sweetened with 2 Tbsp. sugar

Directions:

  1. Line a 9×5 inch loaf pan with parchment paper.
  2. In a small bowl, whisk together the sweetened condensed milk, ginger and the molasses.
  3. Whip the heavy cream until stiff peaks form.
  4. Drizzle in the condensed milk mixture and continue to whip until all the condensed milk is incorporated into the cream and the mixture is thick.
  5. Fold the strawberry mixture into the cream mixture, and spread this in the prepared pan.
  6. Cover and freeze for at least 6 hours.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. .

We’d love to send you our monthly newsletter too. Our Molasses and More newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Pecan Praline No Churn Ice Cream

Servings: 1 litre of ice cream serving(s)

Prep time: 20 minutes

Total time: 6 hours 20 minutes

Cooking time: 6 hours

Take me to the recipe

Pecan Praline No Churn Ice Cream is deliciously simple. No ice cream maker required. Recipe yields a super creamy ice cream studded with decadent salted pecan praline.

You’re either going to love me for posting this recipe, or you’re going to hate me.

(Or maybe a bit of both.)

In July we ran a recipe contest with Food Bloggers of Canada members. The challenge was to create recipes that suited summer using molasses. There were three categories: Salad & Side, Barbecue Main Dish, and Something Sweet. This Pecan Praline No-Churn Molasses Ice cream was the winner in the Something Sweet category.

The recipe was created by Stacey Mebs of the blog Bake. Eat. Repeat. There are all kinds of great recipes on her site and I guarantee that if you visit her you’re bound to come away with a recipe or two you’ll want to make.

Pecan Praline No Churn Ice Cream is deliciously simple. No ice cream maker required. Recipe yields a super creamy ice cream studded with decadent salted pecan praline.

Who knew homemade ice cream could be so simple?

This Pecan Praline No Churn Ice Cream is almost too easy to make. The pecan praline bakes up in just a few minutes and can be cooled in the fridge if you’re in a hurry to get the ice cream in the freezer. The whipped cream-sweetened condensed milk mixture is deliciously simple. Together they create an outstanding ice cream that will have you dizzy with wonder. That’s how I felt anyway when I realized that I could make something this delicious so easily, and without an ice cream maker.  

This ice cream is truly creamy…artisan-ice-cream creamy…expensive-ice-cream creamy. And the lightly salted pecan praline makes for a perfect pairing of cream and crunch.

Pecan Praline No Churn Ice Cream (with molasses) Recipe

By Stacey at Bake. Eat. Repeat.

Yield: about 1 liter (1 quart) of ice cream

Ingredients

For the praline:

  • 2 tablespoons brown sugar
  • 2 tablespoons Crosby’s Fancy Molasses
  • 1 tablespoon butter, melted
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1 cup pecans

For the ice cream:

  • 1 can (300 ml) sweetened condensed milk
  • 2 tablespoons Crosby’s Fancy Molasses
  • 2 cups heavy cream

Directions

  1. Preheat the oven to 350 F. In a small bowl, combine the brown sugar, molasses, butter, cinnamon and salt. Add the pecans and stir until they are well coated. Spread the nuts on a parchment lined baking sheet and bake for 12 minutes until they are bubbling and dark in colour. Remove from the oven and allow them to cool completely. Chop the cooled and hardened pecan praline into small pieces.
  2. Line a 9×5 inch loaf pan with parchment paper. In a small bowl, whisk together the sweetened condensed milk and the molasses. Whip the heavy cream until stiff peaks form. Drizzle in the condensed milk mixture and continue to whip until all the condensed milk is incorporated into the cream and the mixture is thick.
  3. Fold the chopped pecan praline into the cream mixture, and spread this in the prepared pan. Cover and freeze for at least 6 hours. 

Here are the other winners in our Summer Barbecue Recipe Contest:

Grilled Nectarine Salad with Chipotle Molasses Dressinggrilled nectarine salad with chipotle molasses dressing

Blueberry Bourbon barbecue Sauceblueberry bourbon barbecue sauce

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.

Double ginger molasses ice cream and memories of the ice cream truck

 Double Ginger molasses ice cream with powdered and crystalized ginger

My earliest ice cream memories are of the sound of the bell on the ice cream truck.

I remember the thrill and anticipation.

But I don’t remember the actual ice cream truck. And I have no memories of actually buying an ice cream at the side of the road.

It all makes me wonder if there really was an ice cream truck in my neighbourhood. It makes me wonder if my older brothers and sisters were teasing me and my twin brother when they’d tell us they heard the bell and send us running to the end of the driveway.

Double ginger molasses ice cream with powdered and crystalized ginger

My next ice cream memories are of eating Dairy Queen Dilly Bars. I remember the swirl of the chocolate coating the feel of the first bite to crack through it. I can still picture drips of vanilla ice cream dribbling down the stick and I remember thinking it was a poor design to have that much ice cream balanced on one little stick.

I remember Neopolitan ice cream in a carton at my birthday parties. And I remember serving myself butterscotch ripple ice cream, searching out the veins of butterscotch.

I have vivid memories of Ben and Bill’s Chocolate Emporium in Bar Harbor Maine and their homemade ginger ice cream (oh so creamy and studded with crystalized ginger). I used to order it in a dish so no dribbles would be lost as my husband and I roamed the streets of that pretty town.

And now I bring you to a brand new ice cream memory, my mom’s ginger molasses ice cream. Finally, after 14 years, I’m eating homemade ginger ice cream again, and I’m pretty excited about it.

 

Double ginger molasses ice cream with powdered and crystalized ginger

 

Ginger molasses ice cream

  • 3 cups 35% cream
  • 1 cup 2% milk
  • 3 egg yolks
  • 1 cup Crosby’s Fancy Molasses
  • 1 tsp. powdered ginger
  • ½ cup crystalized ginger, finely chopped
  1.  Bring 2 cups of the cream and the 1 cup of milk to a boil in a heavy saucepan.
  2. In another bowl whisk together egg yolks and molasses.
  3. Gradually whisk the hot cream mixture into the egg-molasses mixture.
  4. Return the mixture to the saucepan until the mixture thickens and leaves a path on the back of the spoon ( 185°F)
  5. Remove from heat, whisk in the powdered ginger and remaining 1 cup of cream.
  6. Place custard in fridge till well cooled. (Can be made 2 days ahead)
  7. Process custard in ice cream maker according to manufacturer’s instructions.
  8. Stir in candied ginger
  9. Freeze

Recipe adapted from our recipe for coffee molasses ice cream.

 

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Bridget signature

Our best cookies for ice cream sandwiches

chocolate molasses crinkle cookie

The best cookies for ice cream sandwiches

I consider ice cream the ultimate summer treat.

We have a few favourite ice cream stands that we visit during the summer: one near our cottage, another within walking distance of our home and another on the way to swimming lessons. Needless to say, we don’t have to go out of our way for a treat and when I think about it, going to get ice cream is actually more convenient than getting groceries.

We don’t eat ice cream at home very often, but when we do we indulge in homemade ice cream sandwiches.

The ideal cookie for an ice cream sandwich:

The ideal cookie for an ice cream sandwich is a little soft and a little chewy. It needs to be soft enough to bend with around the ice cream filling and chewy enough that it doesn’t break into pieces each time you take a bite.

Our top 4 cookies for ice cream sandwiches

Lacy chocolate chip cookies

Mom's chocolate chip cookies 1

This is my mom’s recipe, a yummy chocolate chip cookie with coconut and walnuts. There’s a lot of flavour and texture in these cookies so I think vanilla or butterscotch ripple would be a great sandwich pairing. If you want to go the extra step try homemade molasses ice cream.

Chocolate molasses cookies

IMG_9538

You could take the ice cream pairing in two directions. The actual recipe doesn’t call for any spices so you could choose a ginger ice cream, or something with brownies or chocolate fudge swirled in. If you want to add a few spices to the cookie then strawberry ice cream would be great, or something with a berry swirl. Lemon or orange ice cream or sherbet would be yummy too.

Brown sugar molasses cookies

Buttery brown sugar molasses cookies sandwiched with a creamy frosting

This is a classic brown sugar cookie so can handle an ice cream with lots of flavour. I’d go to town with a rocky-road-style ice cream or something with crunchy bits of toffee.

Molasses crackle cookies

Molasses crackle cookies - chewy with a crackly top sparkling with crystalized sugar

This is a classic ginger molasses cookie so you don’t need an over-the-top ice cream to make a great sandwich. A classic vanilla ice cream (especially French vanilla) or Neapolitan would be delicious. Homemade molasses ice cream would make a memorable ice cram sandwich too. (Omit the coffee from the molasses ice cream recipe for a true Halloween candy kiss flavour).

What are some of your favourite combinations for ice cream sandwiches?

My friend Heather makes ice cream sandwiches with ginger spice cookies and homemade pumpkin ice cream.

 

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

 

Bridget signature

 

heather's ice cream sandwich