No-churn spiced pumpkin ice cream laced with crushed bits of pumpkin seed brittle
How’s everyone doing out there?
We’re T-9 days until Thanksgiving and I’m thinking that your menus are getting planned, turkeys getting ordered and shopping lists compiled. I leave that heavy lifting to Mom, the master chef for this and everything Thanksgiving…love you Mom! However, it took an inordinate amount of brain power to plan the logistics of my five hour drive home for the holiday in order to avoid driving on Wednesday and Sunday, while not having to take too many days off of work, and in a way that would be least disruptive to Crawley’s schedule. Silly squidgy cat and his schedule.
Today though, I offer an unorthodox dessert solution. We will no doubt have pumpkin pie at our house because it’s Mom’s favorite but for my Spanish Thanksgiving, I wanted to come up with something a little different from the usual, especially since I don’t like pie, but I do love ice cream. I love it so very much.
Ice cream, whatever the season, never goes out of fashion, and this no churn spiced pumpkin seed brittle ice cream is really perfect for turkey day, since the oven will be full and every minute of attention otherwise accounted for (it’s a long name, but I couldn’t think of what else to call it). I suggest this pie-alternative (or this one!) since it takes less than 10 minutes to throw together, lying in wait in the freezer until dinner has settled and it’s time for dessert.
This was a total lazy man’s cheat dessert.
Spice to cream, whip it real good.
Drizzle in the sweetened condensed milk.
Fold in the crushed brittle.
Freeze, wait, eat. Don’t forget to share.
I used 4 teaspoons of pumpkin pie spice. That seems like a lot. It is, but spice is nice. If you aren’t so into over-spicing, then reduce to 3 teaspoons, taste and add more as you wish.
The brittle? Yeah, that was an impulse buy at Trader Joe’s. But you know what? It’s delicious and works in the ice cream the same way that the cashew brittle does in this favorite. If you want to make your own, you can use the same brittle recipe as I did there, subbing pumpkin seeds for cashews, just be sure to watch so you don’t burn your pumpkin seeds.
This does not have actual pumpkin in it because I didn’t know what the extra water would do, so I played it safe.
While certainly not authentically Spanish, the crunchy brittle reminded me of one of my favorite desserts at my favorite tapas place, so in my head, I kept it together. If you disagree, try this ice cream, and I’m confident, I will be forgiven.
- 2 cups heavy whipping cream
- 1 can coconut sweetened condensed milk
- 4 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1 1/2 cups crushed pumpkin seed brittle
- In the bowl of a stand mixer, beat the cream, vanilla and spice until stiff peaks form. Gently fold in the condensed milk and then the crushed brittle until all is well mixed.
- Place into a container and place plastic wrap on top of the ice cream. Freeze at least six hours or until firm enough to scoop.
Written whilst the lion sleeps.