Pumpkin Pie Ice Cream recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 cup pumpkin puree
⅔ cup white sugar
1 ½ teaspoons pumpkin pie spice
1 cup whole milk
2 cups heavy whipping cream
1 teaspoon vanilla extract

Nutrition Info

200.8 calories
carbohydrate: 15 g
cholesterol: 56.4 mg
fat: 15.4 g
fiber: 0.6 g
protein: 1.7 g
saturatedFat: 9.6 g
servingSize: -
sodium: 72.6 mg
sugar: 12.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix pumpkin puree, sugar, and pumpkin pie spice together in a large bowl. Slowly whisk in milk, then whipping cream, then vanilla extract. Refrigerate to allow flavors to blend, 2 hours to overnight.

  2. Transfer pumpkin mixture into an ice cream maker, churn for 15 to 20 minutes. Freeze according to manufacturer's directions until it reaches 'soft-serve' consistency. Transfer ice cream to a lidded plastic container, cover surface with plastic wrap and seal. For best results, ice cream should 'bloom' in the freezer for at least 2 hours or overnight.

Recipe Yield

12 servings

Recipe Note

I looked around here for a pumpkin pie ice cream and couldn't find a 'from scratch' recipe, so I made this one up!

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