Yes, this is scary good. And yes, this is the longest title I have posted to date.
But you need to know what you’re getting yourself into. Some of you might want to turn back now. Or at least find someone to hold your hand. Really. This. Is. Scary. Good. BOO.
I had the idea to pull out my recipe for profiteroles aka cream puffs, as it’s been a while since making these adorable little pastry balls. And of course – we can’t have profiteroles without a sweet filling of whipped cream or custard or ice cream. Which lead me to my next thought – no churn ice cream.
I mean…it had to happen. I’ve been away from my no-churn for far too long. It only makes sense that I would create a pumpkin varietal.
Don’t you just love fall? If I were a season there’s no doubt I’d be fall. There isn’t an aspect of this apple yielding, crisp air feeling, crunchy leaves beneath our feet season that I don’t love. Who’s with me?
I’m cracking up with the number of pumpkin recipes I have this year. Okay – so some of you might be thinking – two. You have two. What’s the big deal?
But, it is.
Historically speaking, I’ve not been a huge fan of pumpkin – and now – I can’t seem to get enough. I love it. Especially in the form of these No Churn Pumpkin Ice Cream Profiterole Sandwiches with Homemade Dulce de Leche.
Yum.
So, yes, as I mentioned…scary good. And as you can imagine, for something to be considered scary good, might carry with it an ample amount of energy to engender such a description.
Yes, there are three separate components here.
And yes, I probably could have broken this up into three posts.
However, by taking my cue from Aristotle, there is no denying that the whole [of this dessert] is greater than the sum of its parts. Which…if you’ve ever tasted homemade dulce de leche straight from the can – oh man – you know is saying something.
So, my recommendation is this. It’s the weekend. Find a few hours to settle in. Prepare your ice cream, throw it in the freezer – it’ll be ready in about six hours. Create your caramel sauce – about three hours. Profiteroles? An hour – tops.
I promise – this will be one of your best ideas and greatest return on investment all week!
Buon Appetito!
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No Churn Pumpkin Ice Cream Profiterole Sandwiches with Homemade Dulce de Leche
- Category: Dessert
Ingredients
- Pumpkin Ice Cream
- 1 pint heavy cream
- 14 oz. sweetened condensed milk
- 1 cup pureed pumpkin
- 1/2 tsp. cinnamon
- 1 Tbsp. vanilla
- Dulce de Leche
- 14 oz. can of sweetened condensed milk
- Profiteroles
- 1 stick unsalted butter
- 1 cup boiling water
- 1 cup all-purpose flour
- ⅛ tsp. salt
- 4 eggs
Instructions
- In a large bowl, using a hand mixer, mix heavy cream until stiff peaks form.
- In a separate bowl, combine sweetened condensed milk, pumpkin, cinnamon and vanilla.
- Slowly stir until fully combined.
- Fold pumpkin mixture into whipped cream until fully combined.
- Pour into a 3 qt. loaf pan.
- Cover and freeze for at least 6 hours.
- In a large pot, place the can of condensed milk and cover with water (by at least an inch).
- Bring to a boil and continue boiling for three hours making sure the water never falls below the height of the cans. It should stay higher than the cans by at least an inch at all times. (I recommend checking it every 30 minutes.)
- When condensed milk is finished, remove from water and let cool.
- Pour dulce de leche in a mason jar until ready to use.
- In the meantime, preheat oven to 400 degrees for the profiteroles.
- Using a medium sized pan over medium high heat, combine butter and boiling water.
- Mix flour and salt together.
- Once water comes back to a boil, add flour mixture to the boiling water and stir rapidly until mixture leaves the sides of the pan.
- Remove from heat.
- Beat in eggs, one at a time, until dough is smooth. It will come together all at once when the final egg is mixed in.
- Drop by spoonfuls on greased cookie sheet.
- Bake at 400 degrees for 10 minutes, then drop the temperature to 375 degrees for 25 minutes.
- Remove from oven and let cool.
- Slice profiteroles in half horizontally.
- Scoop ice cream into puff. Top it with top half and drizzle with dulce de leche that’s been warmed in the microwave until smooth, about 1 minute.
- Serve immediately.
Ciao!
Annie, I love these delicate little ice-cream sandwiches – so cute and delicious. And you are rocking the no churn ice cream – another great recipe!
Thanks, friend! It hit me the other day to make pumpkin…so glad I did! 🙂
My mouth is watering — this looks absolutely heavenly! Love these photos as well!
Thank you so much, Michelle! I appreciate your kind words! 🙂
I am loving this longest title. Scary is good! These looks wonderful, Annie. Pinning! 🙂
Scary is good. Thanks for agreeing! 🙂
Whoa!! This is fantastic. I am obsessed with profiteroles! Filling them with pumpkin ice cream was genius! And tet’s not forget the dulce de leche! Well done, my friend!
Thanks, pal! I appreciate that! 🙂
Scary good and totally nailed it, Annie! These profiterole sandwiches are everything I could ask for in a fall dessert! No churn ice cream with light cream puffs and dulce de leche? Brilliant and gorgeous!
Thank you, Kelly! I appreciate that! xo
Whoa. Everything about this is calling my name. I’ve been so obsessed with dulce de leche lately, it has such a different taste than butter based caramels! Also how the heck did you photograph these?? I can barely handle just regular ice cream. Beautiful!!
I so agree about the taste – there’s a marked difference. And you really have to taste it to understand. As far as the photos – my ice cream was super frozen and my room was quite chilly! ha! The ice cream gods were on my side that day! Thanks, my friend! 🙂
This is just stunning! Your photos are so beautiful, they really tell a story! I had to scroll through several times just to take it all in!
Hi Annie, Thank you so much…that is very kind of you to say! I’m so glad you enjoyed the post! 🙂
These are Fall heaven in a dessert! Awesome combo of flavors. There’s no way I could eat just one. Love it! Take care.
It’s true…they come with a warning – can’t eat just one! Thanks, friend!
yes scary good it is! omg I love everything in there, I am starving Annie! Pinning!
Hahaha! Thanks, my dear! Have a great weekend! xo
Ciao Annie! I just saw you over at Nagi’s and when I saw you were Italian, well I just had to stop by. Wow!! This dolci looks great. I’ve gotten into no-churn ice cream lately too. Poor hubby thought he’d prevent us from making ice cream by not purchasing an ice cream maker. HA!! Where there’s a will there’s a way. We’ve been making several varieties and I haven’t stopped thinking up variations yet. Anyway, it is nice to meet you. Buon fine settimana.
Ciao Marisa! What a treat! Thank you so much for stopping by… Oh boy – your poor hubby didn’t see no-churn coming! I love it! Thanks for your kind words, my friend! Buon fine settimana. 🙂
Love these and the ice cream sounds fantastic! I’m drooling here 🙂 Great recipe Annie!
Why thank you! It’s prey-ty good!! 🙂
This most certainly does look scary good! I was thinking about making a pumpkin ice cream, but I never thought to put it between super soft homemade profiteroles! Pure genius! Add that awesome dolce de leche, and girl… you’ve knocked it out of the park!
Finally! Knocked it out of the park! True story: I attempted to try out for the softball team in HS but didn’t get past the first day when it became clear I was afraid to catch the ball… so there was certainly no knocking it out of the park back then! So glad I didn’t give up! 😉 You’re very kind, my friend!xo
That title is a mouthful, and these profiteroles sure make my mouth water (horrible joke sorry). Really though, my goodness! They seem like a bit of work but I might have to do it for the holidays!
Hahaha! Not horrible! That’s my kinda joke! And thank you very much, my friend! Enjoy! 🙂
Holy YUM! Scary good is right.. and probably totally dangerous too, because I can see myself eating a billion of these! I’ll be honest I hated making profiteroles in culinary school. And I haven’t made one since. But, you have inspired me to give them another chance. Obviously I need these No Churn Pumpkin Ice Cream Profiterole Sandwiches with Homemade Dulce de Leche in my life and I don’t know of any bakery out here that sells profiteroles… so I guess I’m going to have to bite the bullet. I love everything about these, Annie! The ice cream = magnificent. The Dulce de Leche = phenomenal. The profiteroles = necessary evil. Lol. 😉 pinned! Cheers to a fabulous fall weekend! Xo
Bite the bullet! I promise it’ll be worth it! Thank you, my dear! PS) Ten more weekends ’til Christmas..but who’s counting? XO
The longer the title, the yummier it sounds :). That pumpkin ice cream is speaking to me! This entire thing just looks to die for. Pinned!
Lovely, lovely, lovely!! Thank you, friend! 🙂
Annie, these are UNREAL! Love the profiterole sandwiches and that ice cream looks so fabulous- and don’t even get me started on the dulce de leche 🙂 Pinning!
Awhhh! Thank you, friend! And thanks for the pin! Happy Weekend! xo
YUMMMMMM I want a batch of these over Thanksgiving!!
SO DONE!!! Counting the minutes, Sweeta! xoxo
Annie, you have gone way over the top with this one! You need a long title to describe all this profiterole business going on. I can’t believe you stuffed no-churn pumpkin ice cream in here! Save me some because I’m going to be knocking on your door shortly!
It’s ready and waiting, my friend! Really wish you could! Have a stunning weekend, lady! xo
This is absolutely the recipe that will make everyone’s mouths drop. How beautiful and mouth-watering! Absolutely gorgeous.
Oh my…thank you, my friend! That is very sweet of you to say! Have a beautiful weekend! 🙂
No-churn ice cream is the best! I love that you paired it with these profiteroles. Great treat!
Thanks, Gayle! Have a lovely weekend!