Description
Indulge in the flavors of fall with this creamy and delicious Pumpkin Ice Cream. Made with real pumpkin puree and warm spices, this homemade treat is perfect for a cozy dessert on a chilly evening.
Ingredients
Scale
Ice Cream Base:
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup packed light brown sugar
Pumpkin Mixture:
- 3/4 cup pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Pinch of salt
Instructions
- Prepare Pumpkin Mixture: In a medium bowl, whisk together pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Combine Ingredients: Slowly add milk, whisking until fully incorporated. Stir in heavy cream and vanilla extract.
- Chill Mixture: Cover and refrigerate for at least 4 hours or overnight.
- Churn Ice Cream: Pour mixture into an ice cream maker and churn for 20–25 minutes until thick.
- Freeze: Transfer churned ice cream to a container and freeze for at least 4 hours.
Notes
- For added texture and flavor, fold in crushed gingersnap cookies, chopped pecans, or mini marshmallows.
- Pair with warm pie or caramel sauce for a delightful dessert.
Nutrition
- Serving Size: 1/2 cup
- Calories: 230
- Sugar: 18g
- Sodium: 55mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
