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Winter Warmer Beer Pumpkin Ice Cream

No churn ice cream for the winter months!
Author Chews and Brews


  • 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


  1. Take a metal loaf bread pan and pop it into the freezer so that it’s nice a cold.
  2. Pour the whipping cream into a mixer, and let it whip until soft peaks form.
  3. In a separate bowl, combine the canned pumpkin puree, spice and the winter warmer beer, and stir to mix well.
  4. 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.
  5. 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.
  6. 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.