No Churn Pumpkin Ice Cream Profiterole Sandwiches with Homemade Dulce de Leche

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!

No Churn Pumpkin Ice Cream Profiterole Sandwiches with Homemade Dulce de Leche

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• Author: Ciao Chow Bambina
• Category: Dessert

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Ingredients

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• 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

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Instructions

1. In a large bowl, using a hand mixer, mix heavy cream until stiff peaks form.
2. In a separate bowl, combine sweetened condensed milk, pumpkin, cinnamon and vanilla.
3. Slowly stir until fully combined.
4. Fold pumpkin mixture into whipped cream until fully combined.
5. Pour into a 3 qt. loaf pan.
6. Cover and freeze for at least 6 hours.
7. In a large pot, place the can of condensed milk and cover with water (by at least an inch).
8. 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.)
9. When condensed milk is finished, remove from water and let cool.
10. Pour dulce de leche in a mason jar until ready to use.
11. In the meantime, preheat oven to 400 degrees for the profiteroles.
12. Using a medium sized pan over medium high heat, combine butter and boiling water.
13. Mix flour and salt together.
14. 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.
15. Remove from heat.
16. 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.
17. Drop by spoonfuls on greased cookie sheet.
18. Bake at 400 degrees for 10 minutes, then drop the temperature to 375 degrees for 25 minutes.
19. Remove from oven and let cool.
20. Slice profiteroles in half horizontally.
21. 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.
22. Serve immediately.

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Ciao!