You know how they say not everything can be made in the Instant Pot? It’s true. Ice cream doesn’t make the cut.
BUT just because you can’t make EVERYTHING in your pressure cooker doesn’t mean it won’t be quick and easy to make!
Since the fall is here and that means Halloween and Thanksgiving, I figured I’d take my fabulous (and affordable) ice cream maker for a whirl. And given the nature of the time of year, I felt it only fitting to make (what else?) PUMPKIN POP’EMS ICE CREAM!
The name really speaks for itself and I’m going to show you just how easy and fun this delicious dessert treat is to make!
Here’s How I Made It!:
…and to the mixing bowl, add in some heavy cream…
…eggs (yes, we are using raw eggs for ice cream – but not to worry! MOST of the rich ice cream you’ve already consumed in your lifetime is made this way!)…
…and canned pumpkin.
Use the whisk attachment in the mixer and lower it into the mixing bowl.
Set it the speed 2.
While it’s mixing everything up, gradually add in the sugar and keep mixing until everything’s blended.
Now take some Pop’Ems (or glazed donut holes)…
…and cut them into quarters and set aside.
Now, it’s time to break out the ice cream maker (and make sure the freezing drum has been frozen in your freezer for a good 8-12 hours before using).
Turn it on (there’s only one button!)
And pour in the ice cream mixture.
After about 10-15 minutes of churning, you’ll notice the ice cream will begin to thicken and rise!
About 5 minutes before it’s done, it’s time to add in the Pop’Ems!
Press them down with a spoon to ensure they get mixed in with the ice cream.
And then when our ice cream’s looking like a rich soft serve, we’re all done…
…so turn the machine off.
Then, take an ice cream container…
…and use a silicone spatula to transfer the ice cream…
…right into the ice cream container. The ice cream is totally ready to eat now if you want a thick, soft-serve consistency. However, if you want your ice cream firmer and more scoop-able…
…pop the lid on top of the container…
…and pop it in the freezer for a good 3+ hours (the longer it’s in the freezer, the firmer it will become).
When it’s set in the freezer, take it out…
…scoop it up…
…add on some caramel sundae topping (or any topping of your choice really)…
The PERFECT Fall frozen treat!
- In a stand mixer (or using a good hand mixer), add in all the ingredients to the mixing bowl EXCEPT for the sugar and Pop’ems or cookies. Use the whisk attachment and beat on speed 2 and as it’s mixing, slowly pour in the sugar. Allow to mix for about 1-2 minutes
- Turn on your ice cream maker (make sure the freezing drum has been in the freezer for at least 8 hours prior) and as it’s spinning, pour in the ice cream mixture and churn for for 20 minutes
- After about 15 minutes, you’ll see the ice cream has really thickened and risen! Add in the Pop’ems or cookies in batches and lightly press them down with a spoon so they get mixed in with the ice cream
- After about 5 more minutes, the ice cream will be done! Turn the machine off and transfer the ice cream to an ice cream container using a silicone spatula. You can either eat it as is (it will be more a thick, soft-serve consistency) OR, how I prefer it, you can pop it in the freezer for 3+ hours for a firmer, more scoop-able ice cream (the longer it’s in the freezer, the firmer the ice cream)
- Top with some caramel sauce (or whatever toppings of your choice) and ENJOY!
To make ice cream properly, you’ll need these three things that you can buy here for great prices at these links (aff):
- A Stand Mixer or a good Hand Mixer (with a mixing bowl), for mixing the ice cream mixture
- An Ice Cream Maker, for making the ice cream
- An Ice Ice Cream Containerream Container, to store the ice cream
Don’t want to sue Pop’Ems and want more of a crunch with each bite? Use crushed Biscoff cookies instead!