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–+ servings
Pumpkin Ice Cream Recipe is ready to serve

Pumpkin Ice Cream Recipe

One of The Very Best Homemade Ice Creams I’ve Ever Made. This Is a Must Make for Fall!
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: 204kcal
Author: Anne Carter
Servings: 12

Equipment

Ingredients

  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 cup pure pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream
  • Optional Topping: Graham cracker crumbs

Instructions

  • In a medium pan, heat milk, sugar, pumpkin puree, pumpkin pie spice, and vanilla over medium heat.
    Heating milk sugar and pumpkin mixture
  • Stir frequently until it simmers gently.
    Simmering milk pumpkin and sugar mixture
  • Let the mixture cool slightly, then stir in the heavy cream.
    Cooling the Pumpkin Ice Cream base mixture after simmering
  • Cover and refrigerate until fully chilled.
    Stirring heavy cream into cooled Pumpkin Ice Cream base
  • Pour the chilled mixture into your ice cream maker and churn as per the instructions.
    Chilling the Pumpkin Ice Cream base in the refrigerator
  • Transfer to a container, cover, and freeze until firm.
    Churning chilled Pumpkin Ice Cream mixture in ice cream maker
  • Serve with crushed graham cracker crumbs on top.
    Freezing churned Pumpkin Ice Cream until firm

Nutrition

Calories: 204kcal | Carbohydrates: 16g | Protein: 2g | Fat: 15g | Saturated Fat: 9.6g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 21mg | Potassium: 2mg | Fiber: 0.6g | Sugar: 15g