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Cheesy Vegetarian

Easy Pumpkin Pie Ice Cream (no churn!)

If you’ve never made homemade ice cream, I implore you to give this pumpkin pie ice cream recipe a try. You don’t need an ice cream machine, you don’t need to churn it in the freezer every 5 minutes… just mix up the ingredients, freeze it overnight, and tomorrow you could be digging into the best ice cream you will ever have. Just look at it:

A hand holding a cone filled with pumpkin pie ice cream and topped with sprinkled and caramel sauce.

I’ve used this basic recipe for homemade ice cream (condensed milk + double cream) several times, adding different flavourings each time – it works beautifully. My banoffee ice cream was spectacular, and I’ve even made avocado ice cream!

In fact, I genuinely think this kind of homemade ice cream is tastier than even the most expensive shop-bought brands. It’s ultra rich and creamy. Try it and let me know what you think.

🍦 Don’t I Need an Ice Cream Machine?

Ice cream machines make beautiful ice cream because they keep the mixture moving as it freezes, causing it to become light and creamy, rather than just a solid block of ice.

However, as long as you whip plenty of air into the mixture before popping it in the freezer, you don’t need an ice cream maker to make this pumpkin pie ice cream – or any of my other homemade ice cream recipes! The fluffy whipped cream mixture has enough air in it that it doesn’t just become a solid lump.

A small bowl of pumpkin pie ice cream topped with chocolate sprinkles.

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🥗 Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for pumpkin pie ice cream laid out with text overlay.

A couple of the ingredients in this recipe will differ slightly depending on whether you’re in the UK (like me!), in the US, or elsewhere. Hopefully this will help:

UK ingredients US ingredients
condensed milk condensed milk
double cream heavy (whipping) cream
canned pumpkin canned pumpkin
mixed spice pumpkin pie spice
  • condensed milk – the stuff that comes in a can. This is not the same as evaporated milk!
  • double cream – if you’re in the US, use heavy (whipping) cream. Our double cream in the UK has a fat content of around 48%, which I believe is actually a little higher than the fat content in heavy cream (which is more like 36%), but it should still work well.
  • canned pumpkin – if you’re in the UK like me, it’s not always easy to find in the shops, but you can buy pumpkin on Amazon for a pretty reasonable price.
  • pumpkin pie spice – very similar to our ‘mixed spice’ in the UK! It generally contains cinnamon, nutmeg, ginger and cloves.

Becca’s Top Tip

You could actually use the un-frozen mixture as a sort of pumpkin pie whipped cream, to serve on top of your Thanksgiving pie, if you like.

📹 Recipe Video





🔪 Equipment

As mentioned, you don’t need an ice cream maker for this recipe.

You could actually whisk everything up by hand, if a hand whisk is all you have, but I’ll warn you that you might end up with a sore arm. A much easier option is to use an electric whisk, which means this pumpkin ice cream will take just a few minutes to prepare.

I use a hand mixer very similar to this one on Amazon, which has great reviews:

Electric Hand Whisk

Electric Hand Whisk

If you’re in the UK or Canada, click the link to see a local product.

$21.34

Buy on Amazon

A metal ice cream scoop taking a spoonful of pumpkin pie ice cream from a loaf tin.

🖨 Printable Instructions

A small bowlful of pumpkin pie ice cream with sprinkles.

Print

Easy Pumpkin Pie Ice Cream

This homemade pumpkin pie ice cream is SO EASY, and it doesn’t need an ice cream maker! A great Thanksgiving dessert.
Course Dessert
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Freezing Time 8 hours
Total Time 8 hours 10 minutes
Servings 10 people
Calories 414kcal
Author Becca Heyes

Ingredients

  • 600 ml (~ 2 1/3 cups) double / heavy cream
  • 400 g (~ 1 cup) sweetened condensed milk
  • 425 g (~ 15 oz) can pumpkin
  • 2 teaspoons pumpkin pie spice (mixed spice)

Instructions

  • Add the cream and condensed milk to a large mixing bowl, and whisk thoroughly to form soft peaks. The mixture should be just stiff enough that when it drips off the whisk, it settles on the surface without immediately sinking in.
    A large bowl of whipped cream and condensed milk.
  • Add the pumpkin puree and pumpkin pie spice.
    A large bowl of whipped cream topped with canned pumpkin and spices.
  • Gently fold together. Be careful not to knock the air out of the mixture – it should still be light and frothy.
    Unfrozen pumpkin pie ice cream mixture in a large bowl.
  • Transfer the mixture to an air-tight tub, if you have one. If not, you can use any suitably sized, freezer-safe tin (I used a loaf tin!), and cover with a lid or foil. Freeze until solid, ideally overnight.
    Unfrozen pumpkin ice cream in a loaf tin.
  • Serve however you like. I like to take my ice cream out of the freezer about 10 minutes before serving, to make it easier to scoop.
    A metal ice cream scoop taking a spoonful of pumpkin pie ice cream from a loaf tin.

Video





Nutrition

Serving: 1portion | Calories: 414kcal | Carbohydrates: 27.1g | Protein: 4.7g | Fat: 32.4g | Saturated Fat: 2.3g | Cholesterol: 14mg | Sodium: 53mg | Potassium: 238mg | Fiber: 1.3g | Sugar: 23.2g | Calcium: 127mg | Iron: 1mg

💭 Recipe FAQs

How long does this homemade ice cream need to freeze for?

The exact freezing time will depend on the container you use – a shallower dish of ice cream will freeze more quickly than a deeper container. To be on the safe side, plan to prepare your ice cream one day, and eat it the next, as it should have no trouble freezing overnight.

How long does homemade ice cream last in the freezer?

Homemade ice cream won’t last as long as shop-bought ice cream, since it’s not made with stabilisers and preservatives. Ideally, you’ll eat your ice cream within about a month.

🍨 Other Easy Recipes

Vegetarian Dessert Recipes
Sheet pan gnocchi with pumpkin.

Sheet Pan Gnocchi with Pumpkin and Feta

A yellow pepper stuffed with creamy ricotta and black beans on a plate with rice and tomato sauce.

Ricotta and Black Bean Stuffed Peppers

Pepper fried eggs served with a crispy tortilla.

Pepper Fried Eggs (great fridge clearer!)

Easy red lentil soup topped with Greek yogurt and red pesto.

Seriously Easy Red Lentil Soup

The post Easy Pumpkin Pie Ice Cream (no churn!) appeared first on Easy Cheesy Vegetarian.

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Cheesy Vegetarian

Air Fryer Gnocchi (with Pesto and Mozzarella)

Ahh, gnocchi! Adorable little potato dumplings that taste like little pillowy clouds – soft and fluffy, like little hugs for your mouth. I adore gnocchi cooked with all sorts of flavours, and this easy air fryer recipe involves:

  • crispy gnocchi cooked in a creamy pesto sauce
  • roasted vegetables that are sweet and tender
  • gooey little pockets of mozzarella cheese
  • a layer of rich tomato sauce to bring it all together

Doesn’t it just sound irresistible?! It couldn’t be easier to make, and the classic Italian flavours are just incredible.

Air fryer gnocchi and vegetables with mozzarella and pesto.

If you’re a regular reader here on Easy Cheesy Vegetarian, you might know that I’m not a fan of boiling gnocchi, and I usually cook it in a frying pan (see my instructions for frying gnocchi!). However, lately I’ve been experimenting with different methods – like baked gnocchi, and oven-roasted gnocchi. This time, I thought I’d use the air fryer!

❓ Why Cook Gnocchi in an Air Fryer?

I use my air fryer several times a week, and I love it. An air fryer is essentially just a mini oven, so whatever you can cook in an oven, you can cook in an air fryer instead (and vice versa) – but it’s a lot quicker when there’s a smaller space to heat up.

Cooking this pesto gnocchi in an air fryer means you can turn it on, leave it to do its thing for a while, and return to perfectly cooked gnocchi. It’s a lot less labour intensive than cooking the gnocchi in a frying pan, and it’s quicker than using the oven. Best of both worlds!

Cheesy Vegetarian Bakes ebook on an ipad screen.

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🥗 Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for air fryer gnocchi laid out with text overlay.
  • gnocchi – any shop-bought gnocchi will work. I haven’t tested this recipe using homemade gnocchi, but I imagine that would work well too (though you’ll probably need to boil the gnocchi first).
  • vegetables – I used mushrooms, red onion and a yellow pepper. Any similar Italian-style veggies will work well.
  • pesto – I used a creamy basil pesto, but use whatever you like the sound of.
  • fresh mozzarella cheese
  • tomato sauce – choose your favourite tomato-based pasta sauce, or use your own homemade tomato sauce! It’s worth choosing a good quality sauce for this recipe.

Becca’s Top Tip

If you don’t have an air fryer, you could cook this recipe in a regular oven instead, or in a frying pan on the stovetop.

📹 Recipe Video





🔪 Equipment

My air fryer is the Ninja Foodi MAX air fryer, which I really love, and I use it several times a week. I love how it has two separate baskets, so you can cook small or large meals easily. One of the baskets was enough to cook this air fryer gnocchi.

Here’s the one I have on Amazon:

Ninja Dual Air Fryer

Ninja Dual Air Fryer

I love the two separate zones in this air fryer!

If you’re in the UK or Canada, click the link to see a local product.

$169.99

Buy on Amazon

A bowl of air fryer gnocchi on tomato sauce.

🖨 Printable Instructions

Air fryer gnocchi and vegetables on tomato sauce.

Print

Air Fryer Gnocchi with Pesto and Mozzarella

Air fryer gnocchi, with creamy pesto sauce, gooey pockets of mozzarella, and roasted veggies. This vegetarian meal is so easy!
Course Main Course
Cuisine Italian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 2 people
Calories 663kcal
Author Becca Heyes

Ingredients

  • 2 Tbsp pesto (I used a creamy basil pesto)
  • 2 Tbsp water
  • 120 g mushrooms (~ 6 medium mushrooms)
  • 1 bell pepper (I used yellow)
  • 1 red onion
  • 500 g (~1 lb) gnocchi
  • 250 g (~ 9 oz) fresh mozzarella cheese, torn into pieces
  • 340 g (~ 1 cup) good quality tomato pasta sauce

Instructions

  • Add the pesto and a splash of water to a mixing bowl, and mix well to thin out the pesto a little. This will help it to coat the gnocchi nicely.
    Watered down pesto in a mixing bowl.
  • Chop the mushrooms, pepper and red onion into bitesized pieces, and add them to the bowl, along with the gnocchi. Mix well to coat everything in the sauce.
    Gnocchi and raw vegetables coated in pesto in a mixing bowl.
  • Transfer the mixture to your air fryer, and cook at 180°C (350°F) for 10 minutes. Stir the gnocchi, and cook for a further 10 minutes.
    Crispy gnocchi and vegetables in an air fryer.
  • When the gnocchi and vegetables are nicely crisped up, add the torn up mozzarella cheese to the air fryer, and cook for 2 more minutes, until the cheese has melted.
    Air fryer gnocchi and vegetables topped with melted mozzarella.
  • Heat up the tomato sauce – I warmed it in a bowl in the microwave, but you could use a pan on the stovetop instead, if you prefer. Serve the crispy air fried gnocchi on top of the hot tomato sauce.
    Air fried gnocchi and vegetables served on tomato sauce.

Video





Nutrition

Serving: 1portion | Calories: 663kcal | Carbohydrates: 99.5g | Protein: 34.4g | Fat: 18g | Saturated Fat: 6.3g | Cholesterol: 118mg | Sodium: 1237mg | Potassium: 1265mg | Fiber: 6.2g | Sugar: 10.6g | Calcium: 202mg | Iron: 10mg

💭 Recipe FAQs

Can I prepare this recipe in advance?

You could easily mix up the gnocchi / vegetables / pesto in advance, then store the mixture in the fridge until you’re ready to air fry, just before serving.

How should I reheat any leftovers?

I generally reheat any leftovers in the microwave. If you don’t have a microwave, you could also reheat in the air fryer or in a frying pan, but bear in mind that the sauce will dry up a bit if using these methods, so you may need to mix in a little water to freshen it up.

How should I serve air fried gnocchi?

This recipe can be served on its own, without any additional side dishes. However, if you’d like to serve something on the side, a simple salad would be a great addition.

🥔 Other Gnocchi Recipes

Vegetarian Air Fryer Recipes
Air fryer gnocchi and vegetables on tomato sauce.

Air Fryer Gnocchi (with Pesto and Mozzarella)

Sheet pan gnocchi with pumpkin.

Sheet Pan Gnocchi with Pumpkin and Feta

Pizza baked gnocchi topped with peppers, mushrooms and black olives.

Cheesy Pizza Baked Gnocchi

Easy Homemade Ricotta Gnocchi

Easy Homemade Ricotta Gnocchi

The post Air Fryer Gnocchi (with Pesto and Mozzarella) appeared first on Easy Cheesy Vegetarian.

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