The Goods

Recipe: No Churn Pumpkin Pie Ice Cream with Ginger Blondies

Dessert will be the easiest part of your day with this pumpkin pie ice cream.

Dessert will be the easiest part of your day with this pumpkin pie ice cream

Serve ice cream on top of Shahir’s ginger blondie recipe. Or, if you are short for time, pick up a pound cake at the grocery store. Can be made entirely by hand, no appliances needed! Corn syrup helps to keep the brownies soft and chewy — just how we like 'em.

Ingredients

Ice cream:

  • 2 cups heavy cream
  • 1 300 mL can sweetened condensed milk
  • 1 540 mL can pumpkin pie filling (NOT pure pumpkin!)
  • ½ cup sour cream

Ginger Blondies:

  • 2 cups all-purpose flour
  • 1 tsp kosher salt
  • 2 tsp ground ginger
  • 1 cup unsalted butter
  • 2 cups light brown sugar
  • 4 eggs
  • 1 tbsp vanilla extract
  • 1 tbsp corn syrup
  • ¾ cup crystallized ginger, grated, divided

Preparation

Ice cream:

Using a stand mixer or by hand, whip the cream to medium peaks.

In a separate large bowl, combine sweetened condensed milk, pumpkin pie filling and sour cream. Mix thoroughly. Add ⅓ of the whipped cream to the pumpkin mixture, and mix in with whisk. Switch to a spatula, and fold in the rest of the whipped cream ⅓ at a time. Do not overmix, as it will deflate the whipped cream — a few white streaks are fine.

Pour the mixture into a 9x13” and freeze for 3 hours, mixing once halfway through.

Blondies:

Preheat oven to 325F. Spray a 9x13” baking dish with cooking spray and line with parchment paper. In a medium bowl, whisk together the flour, salt and ground ginger, set aside. In a large pot over medium heat, melt butter. Remove from heat and stir in brown sugar, mix until combined.

Add eggs one at a time and mix in. Add vanilla extract, corn syrup and ½ cup crystallized ginger, reserving the remaining ¼ cup and mix in. Add in flour mixture and mix until just combined — don’t overmix, a few white streak are fine. Pour batter into prepared pan and smooth evenly. Sprinkle remaining crystallized ginger on top.

Bake for 35-40 minutes, rotating pan once halfway through. Blondies are done when a few fudgy crumbs stick to a skewer inserted in the middle. Allow to cool at room temperature, and store in the fridge — blondies will slice most cleanly when chilled.

Assembly:

Take ice cream out of freezer 15-20 minutes before eating. Cut blondies into triangles and sprinkle with icing sugar. Top with ice cream and salted caramel sauce.

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