Pumpkin ice cream is a delicious and creamy treat that combines the warm, comforting flavors of pumpkin pie with the cool, refreshing texture of ice cream.
It’s perfect for fall and holiday gatherings, or anytime you crave a taste of autumn.
This homemade pumpkin ice cream is easy to make and requires only a few simple ingredients.
Ingredients
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
Instructions
In a mixing bowl, combine the pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt.
Stir until the mixture is well blended and smooth.
In a separate bowl, whisk together the heavy cream and whole milk until well combined.
Gradually add the pumpkin mixture to the cream and milk mixture, stirring constantly to ensure all ingredients are thoroughly mixed.
Once fully combined, cover the bowl and refrigerate the mixture for at least 2 hours, or until it is completely chilled.
After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
This usually takes about 20-25 minutes, or until the ice cream reaches a soft-serve consistency.
Transfer the churned ice cream to a lidded container and freeze for an additional 2-4 hours, or until the ice cream is firm and scoopable.
Serve the pumpkin ice cream in bowls or cones, and enjoy the delightful taste of autumn.
Nutritional Facts
This recipe yields approximately 6 servings.
Here are the nutritional facts per serving:
- Calories: 180
- Protein: 2g
- Fat: 11g
- Carbohydrates: 19g
- Fiber: 1g
- Sugars: 16g
- Sodium: 40mg
FAQ’s
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe. Make sure to use pure pumpkin puree and not pumpkin pie filling, as the latter contains additional spices and sweeteners.
How long does homemade pumpkin ice cream last?
Homemade pumpkin ice cream can be stored in an airtight container in the freezer for up to 2 weeks. For best quality, consume it within this time frame.
Can I make this ice cream without an ice cream maker?
Yes, you can make this ice cream without an ice cream maker. Pour the mixture into a shallow dish, freeze for about 2 hours, then blend the partially frozen mixture in a food processor or blender until smooth. Refreeze until firm.
Can I add mix-ins to the ice cream?
Absolutely! You can add mix-ins such as chocolate chips, crushed cookies, or caramel swirls during the last few minutes of churning or folding them in before the final freeze.
Is there a dairy-free version of this recipe?
Yes, you can substitute the heavy cream and whole milk with coconut milk or almond milk for a dairy-free version. The texture may vary slightly, but it will still be delicious.