September 30, 2013 | Posted in:Cooking
I enjoyed a night with friends recently where the hostess whipped up several ice creams without an ice cream maker. I’ve tasted faux ice cream before, but this was the closest in taste and texture to ice cream out of an ice cream machine. Here is the base recipe:
“2 Ingredient Ice Cream”
Ingredients
16 oz. Cool Whip Lite *OR*
2 cups heavy whipping cream (Whipped to stiff peaks)
14 oz sweetened condensed milk
Instructions
Fold the sweetened condensed milk into the Cool Whip, until combined.
Pour in a freezer safe container, cover, and freeze for at least 4-6 hours or overnight.
Serves 8
My friend made several flavors, some made with lite cool whip and some made with whipped cream. Both had a creamy consistency, the cool whip version was great on its own. When compared side by side, the heavy whipped cream base tasted more like real ice cream…but now was not a “light” treat.
I decided to try a hybrid and went a different direction with flavor by making spiced pumpkin. To offset some of the added fat of the heavy cream, I used fat free sweetened condensed milk. Knowing the pumpkin would have a bit of pulpy texture, I cooked it with some of the sweetened condensed milk to ensure I had a smooth ice cream base. Here is what I did:
Creamy, pumpkin ice cream made without my ice cream maker. Cooking the pumpkin ensures a smooth & velvety ice cream.
Spiced Pumpkin (Faux) Ice Cream
No ice cream machine needed!
Ingredients
8 oz. Cool Whip Lite *AND*
1 cup heavy whipping cream (whipped to stiff peaks)
14 oz Fat Free sweetened condensed milk
1/2 of a 15oz can of solid pack pumpkin (not pie filling)
1/2 tsp Saigon cinnamon
1/4 tsp ground ginger
1-2 tsps Pumpkin Pie spice, to taste
Instructions
Place pumpkin and spices in a sauce pan over medium heat, stirring to incorporate. Add half the can of sweetened condensed milk and heat through, whisking until completely smooth. Remove the pan from heat, add remaining sweetened condensed milk and whisk together until thoroughly incorporated. Mixture should be cool enough to transfer to an airtight container, then chill for 1 hour (or so) in the refrigerator until cool.
1 hour (or so) later- it’s time to make ice cream! Whip 1 cup heavy cream into stiff peaks. Fold in lite cool whip, then the chilled pumpkin mixture. Place ice cream base in an airtight container in the freezer. 4-6 hours later you have delicious pumpkin ice cream.
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Lisa Wilk
Hello, I'm Lisa Wilk! I'm a freelance food, wine and travel writer, photographer and presenter based out of Orlando, FL. While covering local restaurants and food events in the #1 tourist destination in the US, I find endless cooking inspiration when dining out. You'll often find me in the kitchen putting my own spin on those elevated chef creations to enjoy at home and when entertaining. I have a love and enthusiasm for wine, wine education and wine pairing. Find me about town teaching and demystifying wine as part of the popular @TheTastyTrio in the popular Wine, Cheese and Chocolate Perfectly Paired program series I've co-developed. Taste, Cook and Sip along with me on Twitter and Instagram at @TasteCookSip and @WineChix! Cheers!
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