I have been wanting to make ice cream for a long time but I don’t have an ice cream machine. Ice cream is pretty much my favourite food in the world! Finally I just went for it, ice cream maker be damned (I’m a rebel, I know) and it was the best decision ever. This ice cream is creamy and oh so tasty, I’ll be having dreams about it for years to come! And not only does it not require an ice cream machine, it only takes about 5 minutes to put together (not including freezing time, of course, that would be insane!). A big shout out to all the (what felt like) hundreds of ice cream recipes I looked at online trying to figure out the best way to make ice cream at home!
I decided to go with this super yummy pumpkin pie ice cream flavour because it is September and I want to waste no time getting stuck into all these beautiful autumn flavours (and I’m a firm believe of ice cream all year round, none of this only in summer nonsense!). I have no problems saying goodbye to summer, it’s my least favourite season! If you’ve been reading my blog for a while, you’ve probably figured out I have a slight obsession with cinnamon, I’ll put it in absolutely anything I possibly can (I put it in a burrito recipe once!) all year round, I don’t limit myself to autumn and the festive period – we all deserve cinnamon goodness all year round! This all means I absolutely adore America’s obsession with all things pumpkin spice at this time of year – this craze has never really hit the UK, much to my dismay. You’ll have a hard time finding pumpkin in any form (including canned) over here unless it’s Halloween (and even then those pumpkins are only really suitable for carving, they’re not great for eating). So when I want to make pumpkin stuff I will normally use butternut squash. Fun fact – butternut squash is normally what they use in canned pumpkin puree anyway because it’s sweeter, less stringy and a better colour, so I’m not even really cheating! And hey, squash is squash is squash right?
So, since I couldn’t get my hands on canned pumpkin puree, I just steam roasted a butternut squash and then blitzed the scooped out flesh in the food processor. It’s really simple to do and and it’s nice and fresh. If you want to do it my way, just slice a butternut squash in half length ways, place it flesh side down in a deep baking dish and pour in about an inch of water. Cover the dish tightly in foil and place in an oven preheated to 180C/350F for an hour. The flesh will be nice and soft and you can just scoop it out and do with as you please. I added brown sugar and cinnamon to the puree and left it to cool completely in the fridge, ready for the ice cream. You’ll have plenty of puree left over after the ice cream, so make sure to save it for other yummy things (I used the rest of mine in some blondies, the recipe for which I’ll share with you soon).
One important lesson I learned while making this ice cream is not to over whip your cream – you want to whip it until it just reaches the stiff peaks stage and then stop. I over whipped my cream a little, and while it didn’t impact the wonderful flavours at all, the ice cream does leave a slight coating on your mouth. It didn’t really bother me, but I know some people would find this unpleasant. I will definitely keep a closer eye while whipping my cream the next time I make ice cream – and I WILL be making it again soon (I’m even adding an Ice Cream category on my recipe index because I plan to make it so much).
So, this is my offering for Dessert Week of my Great British Bake Off challenge. I absolutely love it and I’m so glad I didn’t let my lack of an ice cream maker deter me. When I told my mum the flavour ice cream I was making her response was “can’t you ever just make things normal flavoured?! What’s wrong with strawberry!” but after trying it she thought it was yummy, so I’ll take that as a good review! What do you guys think? Good enough for GBBO? And will you be trying this one yourselves? If you do give this a recipe, I’d love to see your results and here what you think, either comment below or tag me on Instagram – @GiraffesCanBake or Twitter
I’ll be bringing this yummy ice cream along to the Fiesta Friday partiers, because what’s better for a party than Ice Cream??
One thing I’d like to say before I give you all the recipe is I think it’s important to reiterate my undying love for cinnamon – if you’re not the kind of person who would sprinkle cinnamon on their toothpaste if they could, you may want to decrease the amount you add to your ice cream. If you want to decrease the cinnamon, I would suggest adding only a tsp of cinnamon to the puree mix or even omitting it from the puree all together. Okay, with that said, on to the recipe!
- The flesh from 1 medium butternut squash, steam roasted and pureed in food processor
- 1 tbsp ground cinnamon
- 3 tbsp brown sugar
- 1 pint double cream (heavy cream)
- 1 can sweetened condensed milk (397g/14oz can)
- 1/4 cup of the puree
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg
- pinch of ground cloves
- Whip the cream until stiff peaks are just forming, do not over whip
- Drizzle in the condensed milk with the mixer set on the lowest speed
- Stir in the puree and spices until all combined
- Pour into your freezer proof container, tightly cover and freeze overnight.
- As I said above - there is A LOT of cinnamon in this recipe purely because I eat, sleep and breathe cinnamon love. If you're not a bit crazy like me, omit the cinnamon from the puree or reduce to 1 tsp.
- You can, of course, used canned pumpkin puree (the puree, not the pie filling). Just add the other ingredients like you would if you were making it yourself.
- You'll have plenty of puree left over, it's definitely worth saving for other things. I used my left overs in some pumpkin pie blondies - which, btw, are absolutely divine when crumbled over the ice cream. I will share that recipe with you soon, I promise.