Recipe: No Churn Pumpkin Pie Ice Cream with Ginger Blondies

Serve ice cream on top of Shahir’s ginger blondie recipe. Or, if you are short for time, pick up a pound cake at the grocery store. Can be made entirely by hand, no appliances needed! Corn syrup helps to keep the brownies soft and chewy — just how we like 'em.

Ingredients

Ice cream:

• 2 cups heavy cream
• 1 300 mL can sweetened condensed milk
• 1 540 mL can pumpkin pie filling (NOT pure pumpkin!)
• ½ cup sour cream

Ginger Blondies:

• 2 cups all-purpose flour
• 1 tsp kosher salt
• 2 tsp ground ginger
• 1 cup unsalted butter
• 2 cups light brown sugar
• 4 eggs
• 1 tbsp vanilla extract
• 1 tbsp corn syrup
• ¾ cup crystallized ginger, grated, divided

Preparation

Ice cream:

Using a stand mixer or by hand, whip the cream to medium peaks.

In a separate large bowl, combine sweetened condensed milk, pumpkin pie filling and sour cream. Mix thoroughly. Add ⅓ of the whipped cream to the pumpkin mixture, and mix in with whisk. Switch to a spatula, and fold in the rest of the whipped cream ⅓ at a time. Do not overmix, as it will deflate the whipped cream — a few white streaks are fine.

Pour the mixture into a 9x13” and freeze for 3 hours, mixing once halfway through.

Blondies:

Preheat oven to 325F. Spray a 9x13” baking dish with cooking spray and line with parchment paper. In a medium bowl, whisk together the flour, salt and ground ginger, set aside. In a large pot over medium heat, melt butter. Remove from heat and stir in brown sugar, mix until combined.

Add eggs one at a time and mix in. Add vanilla extract, corn syrup and ½ cup crystallized ginger, reserving the remaining ¼ cup and mix in. Add in flour mixture and mix until just combined — don’t overmix, a few white streak are fine. Pour batter into prepared pan and smooth evenly. Sprinkle remaining crystallized ginger on top.

Bake for 35-40 minutes, rotating pan once halfway through. Blondies are done when a few fudgy crumbs stick to a skewer inserted in the middle. Allow to cool at room temperature, and store in the fridge — blondies will slice most cleanly when chilled.

Assembly:

Take ice cream out of freezer 15-20 minutes before eating. Cut blondies into triangles and sprinkle with icing sugar. Top with ice cream and salted caramel sauce.