Description
Indulge in the flavors of fall with this creamy and spiced Pumpkin Ice Cream. Made with a blend of pumpkin puree, warm spices, and rich cream, this homemade treat is the perfect dessert for autumn gatherings or cozy nights in.
Ingredients
Scale
For the Ice Cream:
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup light brown sugar (packed)
- 3/4 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the Ice Cream Base: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract until smooth.
- Combine with Cream and Milk: Stir in the milk and heavy cream until fully combined.
- Chill the Mixture: Cover and chill the mixture in the refrigerator for at least 4 hours or overnight.
- Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze the Ice Cream: Transfer to an airtight container and freeze for at least 2 hours or until firm.
Notes
- For extra texture and flavor, fold in crushed gingersnap cookies or candied pecans after churning.
- Use homemade pumpkin puree for a richer, earthier flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 19g
- Sodium: 55mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
