How to make this highly addictive Pumpkin Caramel Sauce! #shorts
If you love caramel, you're going to love our version of the Pumpkin Caramel Sauce. Super easy and simple. Perfect for dipping apples, pretzel bites or even add it to your favorite coffee drink. #shorts
Pumpkin Ice Cream with Beer Caramel Sauce
Buttercream Blondie shows you how to make a rich pumpkin ice cream with a hint of bourbon topped with a decadent beer-laced caramel. And if that's not enough to satisfy your dessert carving, how about some toasted gingerbread croutons to top if off?
Recipe of the Day: No-Churn Pumpkin Pie Ice Cream | Food Network
All the ingredients of pumpkin pie are frozen into a creamy ice cream treat.
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No-Churn Pumpkin Pie Ice Cream
Recipe courtesy of Food Network Kitchen
Total: 3 hr 45 min
Active: 15 min
Yield: 6 to 8 servings
Level: Easy
Ingredients
1 store-bought frozen pie shell
1 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
One 15-ounce can pumpkin pie filling
One 14-ounce can sweetened condensed milk (about 1 cup)
Pinch fine salt
2 cups cold heavy cream
Caramel sauce, for drizzling
Directions
Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill. Preheat the oven to 375 degrees F. Sprinkle the pie shell with the sugar and cinnamon and bake until the crust is golden brown, 12 to 14 minutes. Set aside to cool, then crumble.
Meanwhile, whisk together the pumpkin pie filling, condensed milk and salt in a large bowl and set aside.
Whip the cream with an electric mixer on medium-high until firm peaks form, about 2 minutes. Fold 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour half of the ice cream into the chilled loaf pan and layer all but 1 cup of the pie crust over it. Top with the remaining ice cream. Cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight. Serve with a drizzle of caramel sauce and the reserved pie crust.
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Recipe of the Day: No-Churn Pumpkin Pie Ice Cream | Food Network
Recipe: Caramel Apple Ice Cream Pie
Our Caramel Apple Ice Cream Pie is super easy to make!
Topped with a sweet caramel drizzle, this no-bake dessert features our Premium Caramel Praline ice cream, a sugar cone crust, and an apple topping.
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Easy Pumpkin Pie Ice Cream Recipe ????????
???????? Pumpkin pie ice cream is literally one of our favorite desserts around this time of year. Obviously, having an actual pie is always amazing, but this recipe puts a bit of a spin on the fall classic, and it’s perfect for ice cream lovers (like us!) ????
Is it weird that we get warm, cozy vibes from eating ice cream? ???? We don’t think so! And this dessert gives us all the comfy feelings of being bundled up as the weather starts to cool down. It just tastes like fall, ya know? ????
We’ve got the recipe below, and if you don’t have an ice cream maker, we highly recommend the one from the brand, Americana, that we used in the video. We’ve made all kinds of ice cream flavors with it, and for just $35 on Amazon, it works wonders. You just put your mixture in and churn for 15-30 mins, and then freeze it for another few hours, and ????????‼️ It even has a hole where you can add ingredients like nuts, chocolate chips, etc. as it’s churning.
???? Tap our bio link to get a link to the exact one we use!
Other than that, we hope you give it a try, and if you do, let us know what you think!
INGREDIENTS
Homemade Blueberry Syrup (2 servings):
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
1/2 cup pumpkin puree
1 tsp ground cinnamon
1/4 tsp salt
2 crumbled graham crackers
INSTRUCTIONS:
1️⃣ In a mixing bowl, combine heavy cream, milk, sugar, pumpkin puree, ground cinnamon, and salt, and use a hand mixer to mix until smooth.
2️⃣ Pour mixture into the ice cream maker and churn for 25-30 minutes. (Optional: pour in some caramel sauce occasionally and let it mix in.)
3️⃣ You’ll know the mixture is ready because it thickens up and starts to look a little “dry” and not as shiny as a liquid. Once you see this, throw in as much or as little of the crumbled graham crackers as you’d like, let it churn for another 20 seconds, and then stop the machine.
4️⃣ Pour the mixture into a freezer-safe container and place in the freezer for about 4 hours or until totally frozen.
5️⃣ Serve, and top with cinnamon, caramel sauce, and any left over crumbled graham crackers.