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Home » 8 Ingredient Recipes » No-Churn Orange-Cardamom Pumpkin Ice Cream

No-Churn Orange-Cardamom Pumpkin Ice Cream

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Hello friends! Two quick things today. First, I made some no-churn orange pumpkin ice cream for you. With cardamom.

Don’t miss the round up of all my ice cream recipes.

Orange Cardamom Pumpkin Ice Cream is no-churn and bridges the gap between summer and fall flavors. Find the recipe here, and if you'd like to make the Maple Chocolate Sauce that goes with it, you'll find both recipes over at The Heritage Cook. | pastrychefonline.com

Second, you’ll want some sauce to go with it. Fortunately for you, I guest posted over on my friend Jane’s blog, The Heritage Cook, and she is sharing both the ice cream and the sauce recipes over there. Go visit, and if you don’t know Jane, you will soon love her. As a bonus, her blog is gluten-free and is a wonderful resource for people who must avoid gluten but who still want to eat delicious food. 

She also has a Gluten-Free Bread Machine Cookbook–her first!–coming out in December. I encourage you to follow this affiliate link to go check it out and pre-order if you or someone you know is gluten-free and is really missing bread. I trust Jane’s expertise, and you will too.

What You'll Find in This Post Click to view ToC
1 No-Churn Orange Cardamom Pumpkin Ice Cream
2 No-Churn Orange Cardamom Pumpkin Ice Cream
2.1 Ingredients
2.2 Instructions

No-Churn Orange Cardamom Pumpkin Ice Cream

Orange-Cardamom Pumpkin Ice Cream is no-churn and bridges the gap between summer and fall flavors. Find the recipe here, and if you'd like to make the Maple Chocolate Sauce that goes with it, you'll find both recipes over at The Heritage Cook. | pastrychefonline.com

This is what I call a “transitional ice cream.” Even though it’s technically fall and I should be cozying up with allspice, cinnamon and nutmeg, it’s still pretty warm here in North Carolina. So my ice cream of choice combines fall pumpkin with bright, sunny orange and cardamom. I think you’re really going to love it.

And don’t forget to visit The Heritage Cook to get the recipe for the Maple Chocolate Sauce as well. The two together are pretty magical!

Here’s a long pin for you to remind you that both go together. But I won’t tell if you just want to make the chocolate sauce, or decide to pair a different sauce with the orange cardamom pumpkin ice cream. 

Orange-Cardamom Pumpkin Ice Cream is no-churn and bridges the gap between summer and fall flavors. Find the recipe here, and if you'd like to make the Maple Chocolate Sauce that goes with it, you'll find both recipes over at The Heritage Cook. | pastrychefonline.com

Continue to Content
No-Churn Orange Cardamom Pumpkin Ice Cream

No-Churn Orange Cardamom Pumpkin Ice Cream

Yield: 2 quarts
Prep Time: 10 minutes
Total Time: 10 minutes

No-Churn orange cardamom pumpkin ice cream is the perfect ice cream to help you transition from summer to fall.

Ingredients

  • 1 pint heavy cream
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground cardamom, (or 1/4 teaspoon pre-ground)
  • 3 to 4 drops orange oil or finely grated zest of 1/2 orange
  • 3/4 cup canned pumpkin, (not pie filling)

Instructions

  1. Whip the cream, sweetened condensed milk, vanilla, salt, cardamom, and orange oil or zest together until thickened and whisk leaves tracks. You're looking for the consistency of boxed cake mix batter or thick melted ice cream.
  2. Thoroughly whisk in pumpkin by hand. Pour into a freezer-safe container, and press plastic wrap on the surface of the ice cream. Freeze until firm, at least 4 to 6 hours.
  3. To serve, allow the ice cream to temper in the fridge for about 20 minutes before scooping and serving.
© onlinepastrychef

Please head over to Jane’s place to grab the recipe for the maple chocolate syrup. Good stuff, friends!

Orange Cardamom Pumpkin Ice Cream is no-churn and bridges the gap between summer and fall flavors. Find the recipe here, and if you'd like to make the Maple Chocolate Sauce that goes with it, you'll find both recipes over at The Heritage Cook. | pastrychefonline.comThank you for spending some time with me today, for supporting The Heritage Cook, and for being all-around good eggs. I appreciate you all very much.

Take care, and have a lovely day.

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Filed Under: 8 Ingredient Recipes, Feature, Ice Cream Recipes, Recipes Tagged With: recipes

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Welcome!

I’m Jenni, and I’m here to help you be Fearless in the Kitchen! Search for what you need, or give me a shout. I am only an email away and am happy to help you with any baking or cooking questions you have. I’m honored to be able to help. Learn more about me on my About Page.

What Others Are Saying...

  1. Ben says

    October 6, 2016 at 10:35 pm

    It’s never too cold for ice cream. That’s my philosophy. Can I have some,please?

    Reply
    • Jennifer Field says

      October 7, 2016 at 12:52 am

      An excellent philosophy, indeed, Ben!! And yes, of course you may! xo

      Reply

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Jenni Field

Hi! I’m Jenni, and I will teach you the “whys” behind the “hows” of cooking and baking. Once you learn those fundamentals, you’ll be more relaxed and more creative in the kitchen. Let me help you be fearless in your kitchen! Read more about me on my About Page.

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