Pumpkin Ice Cream
A creamy pumpkin ice cream recipe made with real pumpkin, warm spices, and sweetened with maple syrup.
Servings: 6
Equipment
Ingredients
- 1 cup whole milk
- 2 cups cream
- ½ cup maple syrup
- ½ teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- ¾ cup pumpkin purée
Instructions
- Plan Ahead: Ensure the freezer drum component of your ice cream maker has been in the freezer for a minimum of 24 hours, or follow the manufacturer’s instructions.
- In a large bowl, combine all the ingredients and stir until completely smooth and well combined.
- Pour the pumpkin mixture into the ice cream maker and churn for 20-30 minutes, until it has thickened and resembles soft serve ice cream.
- Transfer the churned pumpkin ice cream into a freezer-safe loaf pan. Cover with plastic wrap and freeze for 3-4 hours, or until firm.
- When ready to serve, remove the ice cream from the freezer a few minutes beforehand to make scooping easier. Enjoy! For the best texture and flavor, enjoy the pumpkin ice cream within 48 hours of making it.
Video
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 any extra moisture has been removed so it stays creamy.
- During this time of year, I like to stock up on canned pumpkin when it is in stock. I find that my stores only carry it seasonally.
Nutrition
Calories: 379kcal | Carbohydrates: 25g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 41mg | Potassium: 263mg | Fiber: 1g | Sugar: 21g | Vitamin A: 5999IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 1mg