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–+ servings

Pumpkin Ice Cream

Craving a pumpkin dish, but it's still too hot outside? Then try our smooth and creamy pumpkin ice cream. All the flavor of pumpkin pie in a frozen dessert!
Prep Time30 mins
Freeze and Thaw Times3 hrs 45 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Ice Cream
Servings: 10 Servings
Calories: 247kcal

Ingredients

  • 2 Cups Heavy Cream
  • 1 Cup Whole Milk
  • 3/4 Cup Granulated Sugar
  • 2/3 Cup Canned Pumpkin Puree
  • 1 Tablespoon Vanilla Extract
  • 1 Teaspoon Pumpkin Pie Spice
  • 1/2 Teaspoon Sea Salt

Instructions

  • First, in a large bowl or the bowl of a stand mixer, add the heavy cream, milk, sugar, pumpkin puree, vanilla, pumpkin pie spice, and salt.
  • Next, use a whisk or whisk attachment to mix the ingredients until well combined. The pumpkin puree, spice and extract should be well incorporated with no lumps.
  • Then, follow the manufacturer's instructions for your particular ice cream machine. We chilled the mixture in the refrigerator for 1 to 2 hours, then transferred it directly to the frozen core of the ice cream machine.
  • After the ice cream churns in the machine per manufacturer’s instructions, transfer to a freezer safe container and cover with a layer of plastic wrap. 
  • Last, apply a lid and allow to freeze for 2 hours. Remove ice cream from the freezer for 15 minutes prior to serving.

Notes

The calories listed are an approximation based on the ingredients and a serving size of 1/2-cup of pumpkin ice cream. Actual calories will vary. The ice cream can be stored in your fridge in a sealed container for up to 5-days.

Nutrition

Serving: 4Ounces | Calories: 247kcal | Carbohydrates: 19g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 146mg | Potassium: 101mg | Fiber: 0g | Sugar: 16g | Vitamin A: 3280IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 0.3mg
Tried this recipe?Mention @Berlyskitchen or tag #berlyskitchen!