pumpkin-pie-ice-cream

Pumpkin Pie Ice Cream

1 Review Add a Pic
  • Prep

    25 m
  • Ready In

    8 h 25 m
KPLATKY
Recipe by  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

Adjust Servings

Original recipe yields 12 servings

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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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Review (1)

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Rich V.
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Rich V.

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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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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