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–+ servings
pumpkin ice cream being scooped out of a loaf pan.
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4.80 from 10 votes

Pumpkin Ice Cream

 A creamy pumpkin ice cream recipe made with real pumpkin, warm spices, and sweetened with maple syrup.
Prep Time5 minutes
Additional Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: homemade ice cream, pumpkin spice ice cream
Servings: 6
Author: Lisa Bass

Equipment

Ingredients

  • 1 cups whole milk
  • 2 cups cream
  • 1/2 cup maple syrup
  • 1 teaspoon pumpkin spice
  • 3/4 cup pumpkin purée

Instructions

  • Freeze ice cream maker base for 24 hours or follow the manufacturer’s instructions.
  • In a large bowl, add all the ingredients. Stir until completely combined.
  • Pour the cream pumpkin mixture into the ice cream maker and follow the instructions. Turn it on and let it churn for about 30 minutes, or a little less - just until it has firmed up.
  • Place the churned ice cream into a loaf pan. Cover with plastic wrap and place in the freezer for 2-3 hours, or until firm.
  • Serve.

Notes

  • Keep your ice cream maker bowl in the freezer at all times so you can make ice cream at a moment's notice.
  • If using homemade pumpkin puree, make sure much of the extra moisture has been removed so it stays creamy.

Nutrition

Calories: 378kcal | Carbohydrates: 25g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 41mg | Potassium: 262mg | Fiber: 1g | Sugar: 21g | Vitamin A: 5999IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 1mg