Don’t I Need an Ice Cream Machine?
Ingredients
Recipe Video
Equipment
Printable Instructions
Recipe FAQs
Other Easy RecipesSheet Pan Gnocchi with Pumpkin and Feta
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:
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.
Sign up to get recipes by email, and get a FREE e-cookbook!
(1-2 emails per week, no spam)
Ingredients
Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
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
If you’re in the UK or Canada, click the link to see a local product.
Printable Instructions
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.
Servings 10 people
Calories 414kcal
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.
-
Add the pumpkin puree and pumpkin pie spice.
-
Gently fold together. Be careful not to knock the air out of the mixture – it should still be light and frothy.
-
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.
-
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.
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
Ricotta and Black Bean Stuffed Peppers
Pepper Fried Eggs (great fridge clearer!)
Seriously Easy Red Lentil Soup
The post Easy Pumpkin Pie Ice Cream (no churn!) appeared first on Easy Cheesy Vegetarian.
Continue Reading
Cheesy Vegetarian
Homity Pie (Cheesy Potato and Leek Pie)
If you’re not familiar with homity pie, let me introduce you:
Homity pie is a traditional British recipe, which is essentially a cheesy potato and leek pie. It’s just the sort of thing we Brits do perfectly – simple ingredients, combined to make incredible comfort food. Say what you like about British food, but it’s hard to argue with buttery sautéed leeks, cheesy crushed potatoes, and a flaky shortcrust pastry case.
I’m not going to lie, this homity pie is a bit of a labour of love. It’s not a quick weeknight meal like most of my recipes – this cheesy pie is definitely one to save for a special occasion (it would be perfect for a vegetarian Christmas dinner!).
Since cooking this pie takes a bit of time and patience, don’t try to cook it against the clock. Give yourself plenty of leeway – perhaps an afternoon where you’ve not got much else on. That way, it doesn’t matter if the potatoes have to sit for a little while so you can finish cooking the leeks, or if the pastry case is ready to fill before the filling is actually cooked – you can just potter away at your own pace, and it can all be assembled when you’re ready.
What’s in Homity Pie?
What’s in Homity Pie?There are three parts to this recipe:
- garlicky sautéed leeks and onion
- buttery crushed potatoes (with a cheesy topping)
- a crispy pastry case
These 3 elements can all be prepared simultaneously, or one at a time, depending on how good you are at multitasking. I’ve written the recipe in 3 separate parts, but if the timings work out (or if you have someone else helping you in the kitchen), you can prepare them all at the same time.
Once all three parts of the recipe are ready, they can be assembled, and baked one last time to complete your cheesy homity pie.
And by the way, I am 100% not a pastry expert. You may think my homity pie looks decidedly… rustic. But I like it that way 
If I wanted it to look perfect, I’d have saved myself a couple of hours, and bought one in a shop.
Becca’s Top Tip
Any extra scraps of pastry can be baked on their own, and eaten spread with strawberry jam – my kids love it when I cook with pastry as they always get little jam tarts!
Sign up to get recipes by email, and get a FREE e-cookbook!
(1-2 emails per week, no spam)
Ingredients
IngredientsHere’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
- leek – It’s hard to get the scale from the picture, but the leek I used was absolutely enormous – a proper monster (probably as big as my forearm!). If your leeks are a more normal size, you’ll probably need at least two.
- potatoes
- shortcrust pastry – I used a ready-rolled sheet of shop-bought pastry, as making pastry is not my forte. Feel free to use homemade pastry if you prefer!
- cheddar cheese – If possible, use freshly grated mature cheddar cheese rather than the pre-grated stuff, as it melts more nicely.
- onion – I used red onion, but regular onions would also be good.
- fresh parsley
- egg
- garlic – I used pre-minced garlic from a jar because I hate chopping large amounts of fresh garlic.
- curry powder (optional, but it does add a lovely hint of warmth)
Becca’s Top Tip
If you’re using shop-bought pastry, take it out of the fridge an hour or so before you need to use it. This helps it to soften a little, and means it’s less likely to crack as you unroll it.
Recipe Video
Recipe Video Equipment
EquipmentI like to use a loose bottomed springform cake tin for homemade pies. It works really well because:
- The clip on the side and the loose bottom make it so easy to remove the pie from the tin once it’s finished baking.
- It gives a nice tall pie, which looks great, and also gives a wonderfully thick layer of filling.
- The metal heats up nicely and helps to crisp up the pastry.
You can use a shallower pie tin to make homity pie if that’s what you have, but I would always recommend a cake tin if you have one.
Here’s a similar one on Amazon, with great reviews:
8-Inch Springform Cake Tin
I love using a loose-bottomed springform cake tin to make homemade pie. If you’re in the UK or Australia, click ‘Buy on Amazon’ to view a local product.
Printable Instructions
Printable Instructions
Homity Pie (Cheesy Potato and Leek Pie)
How to make the classic British recipe homity pie (cheesy potato and leek pie!) – a tasty vegetarian pie made with shortcrust pastry.
Servings 6 people
Calories 427kcal
Ingredients
- 250 g (~ 9 oz) shortcrust pastry
- 2 Tbsp flour (for dusting only)
- 2 Tbsp butter, divided
- 450 g (~ 1 lb) leeks, halved lengthwise then sliced
- 1 onion (I used red onion), thinly sliced or diced
- 1 tsp minced garlic
- 1/2 teaspoon mild curry powder
- 450 g (~ 1 lb) potatoes
- 1/2 tsp salt
- Few sprigs fresh parsley, chopped
- 1 egg
- 150 g (~ 5 oz) mature cheddar cheese, grated (~ 1 1/2 cups when grated)
Instructions
Part 1: The pastry case
-
Preheat the oven to 190°C (Gas Mark 5 / 375°F). Lightly grease an 8 inch springform cake tin. Dust the pastry and work surface with flour, and roll out the pastry until it measures around 12 x 12 inches (even if you’re using pre-rolled pastry, I find it helps to roll it a little thinner).
Lay the pastry over the cake tin, and gently ease it into the corners, pressing gently (see the video below if you need more guidance). If you end up with any tears, just press the pastry back together. Trim off any extreme excess, but leave an inch or two extra around the edge of the tin, to allow it to shrink a little during baking. Prick the pastry a few times with a fork. Place the pastry case in the oven to blind bake for around 15 minutes.
-
When the pastry case is lightly golden brown, remove it from the oven. If the pastry has puffed up at all, just press it back down gently. When it is cool enough to touch, trim off any excess pastry by running a knife around the top edge of the cake tin.
Part 2: The garlicky leeks
-
To make the leek mixture, melt 1 Tbsp butter in a large frying pan, and add the sliced leeks and red onion. Cook over a medium heat, stirring regularly, until softened and just starting to brown. Add the minced garlic and curry powder, and cook for a couple more minutes. Set aside to cool for at least 5-10 minutes.
-
When the leek mixture has cooled a little, add the chopped parsley and the egg, and thoroughly mix it in.
Part 3: The buttery potato topping
-
To make the potato topping, cut the potatoes into chunks, and boil them for around 10-15 minutes, until just softened.
-
Drain the potatoes, and add a Tbsp butter and a little salt. Use a fork to coarsely crush them – don’t make mashed potato, just break down any large chunks.
Part 4: Assemble
-
Transfer the leek mixture to the blind baked pastry case, and spread it around into an even layer.
-
Add the smashed potatoes on top, and distribute them evenly.
-
Finish the pie with a generous amount of grated cheddar cheese.
-
Bake in the oven for around 30-40 more minutes, until the cheese is golden. Allow to stand for 5 minutes.
-
Run a knife around the edge of the pastry to ensure it is loosened from the tin, then undo the clip. I like to take the pie out of the cake tin by placing it onto an upturned mug or bowl – the tin will slide downwards and the pie will rise out of the top. Alternatively, you can tip the pie out upside down onto your hand or a plate, then turn it the right way up again.
Slice to serve.
Video
Notes
The three parts of this recipe can be prepared one at a time. Or, if you’re good at multitasking, they can all be prepared simultaneously to save time.
Nutrition
Serving: 1slice | Calories: 427kcal | Carbohydrates: 42.9g | Protein: 12g | Fat: 23.9g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 408mg | Potassium: 520mg | Fiber: 4.1g | Sugar: 4.8g | Calcium: 245mg | Iron: 3mg
Recipe FAQs
Recipe FAQsCan I prepare this pie in advance?
Yes! The pie is best eaten fresh from the oven. However, if you need to prepare it in advance, it’s best to assemble everything, then keep it in the fridge until you’re ready to do the final bake just before serving.
How should I reheat any leftovers?
The most convenient method is to reheat any leftovers in the microwave – however, this does cause the pastry to lose its crispiness. Alternatively, you can reheat in the oven at about 180°C (Gas Mark 4 / 350°F), but it may dry out a little (make sure you’ve got some gravy to hand!).
How should I serve homity pie?
Homity pie is pretty versatile. It’s great simply served for lunch with some salad. Alternatively, it also makes a great vegetarian main course for a special occasion, e.g. Christmas or Thanksgiving.
Other Veggie Pie Recipes
Other Veggie Pie Recipes
Homity Pie (Cheesy Potato and Leek Pie)
Creamy Mushroom Pie with Chestnuts (and Easy Suet Crust)
Smoked Cheese and Broccoli Tart
Vegetarian Lentil Sausage Rolls
The post Homity Pie (Cheesy Potato and Leek Pie) appeared first on Easy Cheesy Vegetarian.
-
Vegetarian Recipes5 years ago
22 Best Soup Recipes
-
Indian Vegetarian Recipes5 years ago
avocado salad
-
Vegetarian Recipes5 years ago
Easy Vegetarian Chili
-
Vegetarian Recipes5 years ago
Stuffed Zucchini Boats
-
Vegetarian Recipes5 years ago
Butternut Squash Soup
-
Vegetarian Recipes5 years ago
Pickled Red Onions
-
Vegetarian Recipes6 years ago
Peanut Butter Jelly Bars (Vegan, Gluten Free)
-
Vegetarian Research5 years ago
SERIOUSLY FUDGY VEGAN & GRAIN-FREE BROWNIES WITH PEANUT BUTTER
