Created by: Sharon Garofalow, Cupcakes and Cutlery
When fall rolls around, there‘s something extra special about apple juice mixed with holiday spices. To make it even more special, you can add some homemade pumpkin ice cream. The creamy, no-churn ice cream melts into the hot liquid and creates a delicious medley of fall flavors.
- 1 can (14 oz.) sweetened condensed milk
- ½ cup pumpkin puree
- 1 tsp. vanilla extract
- ½ tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. ginger
- 2 cups heavy whipping cream
- 6 cups Tree Top Honeycrisp Apple Juice
- 1 cinnamon stick
- ¼ tsp. nutmeg
- 1/8 cup honey
- 1 tsp. lemon zest
- 3 Tbsp. lemon juice
- 1 can (6 fl. oz.) pineapple juice
- Line a loaf pan with waxed paper.
- In a large bowl, mix together condensed milk, pumpkin, vanilla, cinnamon, nutmeg and ginger until smooth.
- Using an electric mixer (or bowl and handheld mixer), beat whipping cream about 5 minutes until you get stiff peaks. Take care to not over beat it!
- Add a cup of whipped cream to the pumpkin mixture and stir gently. This helps to distribute the cream and keep too many lumps from forming.
- Gently fold in the remaining whipped cream until the mixture is smooth and well mixed.
- Pour into the loaf pan. Place waxed paper on top of the ice cream mixture to keep ice crystals from forming on the top.
- Freeze 4-6 hours or until solid.
- Meanwhile, make the apple cider. In a large saucepan, heat apple juice and 1 cinnamon stick to boiling. Reduce heat, cover and simmer for 5 minutes.
- Add remaining ingredients and simmer 5 more minutes.
- Pour apple cider into a heat-proof mug.
- Add 1 scoop of pumpkin ice cream and enjoy!
- Using store-bought pumpkin ice cream can make this recipe faster. Simply make the apple cider recipe and then add a scoop of ice cream to top it off!