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Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

  • Prep

    25 m
  • Ready In

    8 h 25 m
KPLATKY

KPLATKY

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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.
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Reviews

Rich V.
0

Rich V.

9/26/2013

This was okay freshly made, but once frozen, it is very 'icy' and, oh, I don't know, just plain not good.

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