Best 3 White Chocolate Pumpkin Spice Ice Cream Recipes
Indulge in the symphony of flavors with White Chocolate Pumpkin Spice Ice Cream, a captivating dessert that harmonizes the essence of fall with the richness of white chocolate. This delectable treat blends the warmth of pumpkin spice with the creamy sweetness of white chocolate, resulting in a culinary masterpiece. Embark on a culinary journey with three enticing recipes: a classic no-churn ice cream that delivers effortless indulgence, a churned version for a velvety texture, and a vegan alternative that caters to dietary preferences. Each recipe promises an explosion of flavors that will leave your taste buds dancing with delight. So, gather your ingredients, prepare your taste buds, and let's embark on a sweet adventure with White Chocolate Pumpkin Spice Ice Cream.
Here are our top 3 tried and tested recipes!
WHITE CHOCOLATE PUMPKIN COOKIES
This recipe was given to me by my aunt. Easy to make and everyone loves it. The hardest part is not eating them all while you are baking them!
Provided by Jill Eshenbaugh
Categories Fruits and Vegetables Vegetables Squash
Yield 18
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the flour, pumpkin pie spice and baking soda.
- In a medium bowl, with an electric mixer, cream butter and sugar. Beat in pumpkin pie puree. Beat in the eggs and vanilla. Beat in the flour mixture until just combined. Stir in the white chocolate and pecans.
- Drop dough by rounded tablespoon 2 inches apart on an ungreased cookie sheet. Bake at 300 degrees F (150 degrees C) for 20-22 minutes until just set.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 43.3 g, Cholesterol 52 mg, Fat 22.4 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 11.3 g, Sodium 103.6 mg, Sugar 29.9 g
PUMPKIN-SPICE BARS WITH CREAM CHEESE FROSTING
A perfect dessert for fall potlucks, delicious pumpkin bars are made even better with cream cheese frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 49
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
- In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Stir in raisins. Spread in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
- In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spreading frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store covered in refrigerator.
Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 95 mg, Sugar 18 g, TransFat 0 g
PUMPKIN SPICE ICE CREAM
Pumpkin Spice Ice Cream is a favorite seasonal treat! Make your own pumpkin spice ice cream easily, in your ice cream maker, whenever you're in the mood for it.
Provided by Ice Cream From Scratch
Categories Ice Cream Recipes
Time 4h35m
Number Of Ingredients 10
Steps:
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- In a large bowl, combine the heavy cream, whole milk, pumpkin puree, granulated sugar, vanilla extract, ground cinnamon, ground ginger, nutmeg, cloves, and kosher salt.
- Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer's instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.
- Spoon the ice cream into a shallow container or a loaf pan.
- Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.
Nutrition Facts : Calories 410 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 30 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 94 milligrams sodium, Sugar 31 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
Tips for Making the Best White Chocolate Pumpkin Spice Ice Cream:
- Use high-quality pumpkin puree. Look for pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. - Don't overcook the pumpkin puree. Overcooked pumpkin puree will have a grainy texture and a less intense flavor. - Use a good quality white chocolate. A higher quality white chocolate will have a richer flavor and creamier texture. - Don't overbeat the ice cream. Overbeaten ice cream will be icy and have a less creamy texture. - Let the ice cream chill for at least 4 hours before serving. This will allow the flavors to meld and the texture to firm up.Conclusion:
This white chocolate pumpkin spice ice cream is the perfect fall treat. It's creamy, flavorful, and has the perfect balance of pumpkin and spice. It's sure to be a hit with everyone who tries it.
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