Pumpkin Ice Cream Recipe

Do you enjoy pumpkin anything? We’ve got a pumpkin ice cream recipe you may be surprised. This recipe is not a strong pumpkin taste, but a light delicious way to enjoy pumpkin.

If you can pumpkin like we do, you can take a little and make this treat and still have more left to make muffins and whatever else you want to enjoy.

Don’t wait until Fall to make this ice cream. Make it year round as long as you have pumpkin on hand.

What Ingredients Are Used?

pumpkin puree
pumpkin spice
heavy cream
sugar

Do You Use Raw Pumpkin To Make Ice Cream?

No. Use Pureed cooked/baked pumpkin to make this recipe. We thinking baking give it an amazing flavor.

How Can I Reduce Calories?

Instead of using heavy cream, you can use half and half to reduce the fat content.

What Kind of Pumpkin Makes Ice Cream?

Use sugar pumpkins to make ice cream. These are the same ones used to make pie You can bake them or buy a can from the store.

Can I Use Other Sweeteners?

We have not tried to do this, but if you prefer other sweeteners, experiment and find what works for your tastes.

Do I Need An Ice Cream Maker To Make Ice Cream?

You do not need an ice cream maker. You can blend the ingredients well in a blender. Place the ingredients in a freezer safe container and allow to freeze. The ice cream may firm up more, but if you let it thaw slightly before serving, it will be easier to scoop.

Print Recipe

5 from 1 vote

Making Pumpkin Ice Cream

Do you love everything pumpkin? This pumpkin pie ice cream is perfect for you. In a bowl or a cone, enjoy this delicious pumpkin recipe.

Course: Dessert

Cuisine: American

Author: Regina Sober

Equipment

Ingredients

1 cup heavy whipping cream
1 cup half and half
1 cup cooked pie pumpkin puree
1/2 cup sugar
1/2 teaspoon pumpkin spice

Instructions

In a blender, add the pumpkin, heavy cream, half and half, sugar and pumpkin spice.
Blend the mix until it is smooth. We found that blending the mix for at least a minute, gave us a nice texture.
Pour the ice cream mix into a freezer safe container and place into the freezer.
Allow to freeze for 2-4 hours, overnight is best.
Scoop and enjoy. This homemade ice cream may get firmer than store ice cream. You will want to let it set out for 10 minutes to serve if eating several days later.