“I looked around here for a pumpkin pie ice cream and couldn't find a 'from scratch' recipe, so I made this one up!” - by KPLATKY
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 201 cal
- 10%
- Fat
- 15.4 g
- 24%
- Carbs
- 15 g
- 5%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"If I could give this half a star I would. It was good (and by that I mean, just 'ok') freshly made, but once frozen, it is very 'icy' and oh I don't know, just plain not good. Like, really bad. My boy..." See morefriend (who LOVES just about everything I make) took one bite and said "Oh you're right, that's not good at all.""
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