Winter Warmer Beer Pumpkin Ice Cream
In the dead of winter, most don’t think about making ice cream. But what if it were a winter warmer beer pumpkin ice cream?! A boozy, spicy, sweet treat might be just the perfect end to a heavy winter meal – maybe after chocolate stout beer beef stew? That’s what I was thinking when I made this ice cream – and by make, I mean throw a few things together and into the freezer. That’s right. This is a no churn ice cream recipe meaning that it is super easy! I have made a couple other non churn recipes – orange cardamon chocolate chunk and lime basil – and they turned out perfect, so now we have Chews and Brews’ third no churn ice cream, this time with beer added, the winter warmer beer pumpkin ice cream.
Winter Warmer Beer Pumpkin Ice Cream
I started thinking about this recipe while sipping on a seasonal pumpkin spiced beer. When I went to my favourite liquor store, I was too late, and pumpkin spiced anything was over. Thinking fast, and with the help of the craft beer expert in the store, I went with a winter warmer beer. This Expo Series Winter Warmer Beer from NoLi Brewhouse in Spokane is boozy, weighing in at 7.5% and it has warming roasted caramel malts and winter spices like cinnamon, nutmeg and clove. All of this boozy and spicy flavour needed to be turned into an ice cream form.
After pouring myself a glass of the winter warmer beer, I set aside 1/2 a cup for the ice cream.
Take a metal loaf bread pan and pop it into the freezer so that it’s nice a cold.
Pour the whipping cream into a mixer, such as a KitchenAid, and let it whip until soft peaks form. In a separate bowl, add the canned pumpkin puree, spice and the winter warmer beer, and stir to combine well.
Once soft peaks form on the whipping cream, slowly fold in the condensed sweetened milk. Add in the pumpkin and beer mixture and carefully mix so not to deflate the whipping cream.
Pour the mixture into the metal loaf bread pan. Sprinkle some ground cloves over top, cover the pan lightly with wax paper, and pop into the freezer for 6 hours.
After 6 hours, the winter warmer beer pumpkin ice cream is ready to enjoy!
Winter Warmer Beer Pumpkin Ice Cream
Ingredients
- 1 cup heavy cream
- 1/2 cup winter warmer beer*
- 1/2 cup pumpkin puree
- 1/2 cup sweetened condensed milk
- 1/2 tsp. ground cinnamon
- A few grates of fresh nutmeg
- Pinch of ground clove
Instructions
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Take a metal loaf bread pan and pop it into the freezer so that it’s nice a cold.
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Pour the whipping cream into a mixer, and let it whip until soft peaks form.
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In a separate bowl, combine the canned pumpkin puree, spice and the winter warmer beer, and stir to mix well.
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Once soft peaks form on the whipping cream, slowly fold in the condensed sweetened milk. Fold in the pumpkin and beer mixture and carefully mix so not to deflate the whipping cream.
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Pour the mixture into the pre-cooled metal loaf bread pan. Sprinkle a pinch of ground cloves over top, cover the pan lightly with wax paper, and pop into the freezer for 6 hours.
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After 6 hours, the winter warmer beer pumpkin ice cream is ready to enjoy!
Recipe Notes
* I used Expo Series Winter Warmer. Other options could be any winter spice or pumpkin spice beer.
