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    HOME » Dessert

    Dated: September 2, 2020 Last Modified: March 9, 2022 by Laura This post may contain affiliate links.

    Pumpkin Chai Ice Cream (egg free + no churn!)

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    The Ultimate Pumpkin Chai Ice Cream made with no eggs and no ice cream maker required! Makes the perfect seasonal or holiday dessert with easy ingredients and recipe. 

    Welcome to the pumpkin ice cream revolution. Pumpkin spice and everything nice plus the sweet flavors of a chai latte all rolled into an ice cream cone? Yes please! Oh, and it has fewer than 10 ingredients and is egg free with no ice cream maker required.

    Free From: wheat, gluten, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more 

    pumpkin chai ice cream in three cones with cinnamon sticks on a white marble table // livingbeyondallergies.com

    How to Make Pumpkin Chai Ice Cream 

    This recipe starts out with a base of condensed milk and whipped cream. First, warm some of the whipped cream in the microwave or a double boiler. Just before it reaches a simmer, add a bag of chai tea. 

    Whipped cream will lose a little bit of the structural integrity when warmed. This is why we are only warming up a quarter cup of it. That lets us infuse the tea to get the delicious flavors, but we keep the protein structure of the whipped cream for the majority of the cream. 

    pumpkin chai ice cream in container on table with brown placemat // livingbeyondallergies.com
    pumpkin chai ice cream with scooper inside container on brown placemat on white table // livingbeyondallergies.com

    After your tea has infused for a few hours and chilled in the fridge, whip up all the cream in a stand mixer or a large bowl with a hand mixer. You want stiff peaks to form. 

    In a second bowl, combine the pumpkin, condensed milk, cinnamon, vanilla, and pinch of salt. 

    Next, gently fold the whipped cream into the pumpkin mixture. The whipped cream is what gives this ice cream structure without churning in an ice cream maker so it is VITAL that you are gentle when incorporating the whipped cream into the pumpkin. 

    After combined, place your ice cream into an airtight container and let rest in the freezer for a minimum of 6 hours, and preferably overnight. 

    That’s it!  

    Want more autumnal recipes? Check out:

    Easy Apple Pie (gluten free + vegan + top 8 free)

    Best Pie Crust Recipe (gluten free + vegan + top 8 free)

    Black Bean Chocolate Chili (gluten free + vegan + top 8 free)

    pumpkin chai ice cream in a white bowl with cinnamon sticks on a white table // livingbeyondallergies.com

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    Please let me know how this turned out for you! Pop over to the Facebook Page to share your success or tag me over on Instagram with the hashtag #livingbeyondallergies I love to see your creations!

    Recipe

    pumpkin chai ice cream in three cones with cinnamon sticks on a white marble table // livingbeyondallergies.com

    Pumpkini Chai Ice Cream (egg free + no churn)

    The Ultimate Pumpkin Chai Ice Cream made with no eggs and no ice cream maker required! Makes the perfect seasonal or holiday dessert with easy ingredients and recipe.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Freeze Time: 6 hours
    Total Time: 6 hours 15 minutes
    Course: Dessert
    Keyword: allergy friendly, coconut free, dessert, easy, egg free, gluten free, nightshade free, nut free, sesame free, soy free, tomato free, wheat free
    Yield: 1 half cup
    Calories: 305kcal
    Author: Laura // Living Beyond Allergies

    Ingredients

    • 14 oz sweet condenced milk one can
    • 1 cup heavy whipping cream
    • 1 cup pureed pumpkin not pumpkin pie filling!
    • 1 bag chai tea
    • ½ teaspoon vanilla extract
    • sprinkle extra cinnamon and salt

    Instructions

    • In a double boiler or in a microwave safe container, heat ¼ cup of heavy whipping cream to a simmer. Remove from heat and place chai tea bag in milk. Let infuse for one hour, placing in the fridge to chill.
    • While chai is infusing, place a bowl and beaters in the freezer to get chilled.
    • In a large bowl or your stand mixer, place the infused whipping cream with the remaining ¾ cup whipping cream. Beat until stiff peaks form. Set aside.
    • In a medium bowl, combine the consensed milk with pumpkin, vanilla extract, extra cinnamon, and salt.
    • Gently fold the whipped cream into the pumpkin mixture.
    • Place ice cream into air tight container and let chill for 6 hours minimum or overnight. Enjoy!

    Notes

    LivingBeyondAllergies.com

    Nutrition

    Calories: 305kcal

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Love this recipe?Mention @livingbeyondallergies or tag #livingbeyondallergies!

     

     

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