Ingredients
– 2 cups heavy cream
– 1 cup whole milk
– 1 cup pumpkin purée
– ¾ cup firmly packed light brown sugar
– 2 teaspoons ground cinnamon
– 1 and ½ teaspoons pumpkin pie spice
– 1 and ½ teaspoons vanilla extract
– ⅛ teaspoon salt
Instructions
1-Ensure the ice cream maker attachment is frozen and ready.
2-Attach the ice cream maker attachment to a stand mixer fitted with the dasher.
3-In a large bowl, whisk together the heavy cream, whole milk, pumpkin purée, brown sugar, cinnamon, pumpkin pie spice, vanilla extract, and salt until well combined and the sugar begins to dissolve.
4-Turn on the mixer to start the dasher rotating and slowly pour the mixture into the ice cream maker canister.
5-Process according to the manufacturer’s instructions, typically about 20-30 minutes, until the ice cream reaches soft serve consistency.
6-Remove the ice cream from the mixer and transfer it to a freezer-safe container.
7-Freeze for at least 2 hours, preferably 8 hours or overnight, for the best texture.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🎃 Use pure pumpkin purée (not pie filling) to avoid unwanted ingredients.
💧 Blot excess moisture from pumpkin purée if too watery to prevent ice crystals.
❄️ Freeze ice cream longer after churning to improve firmness and texture.
- Prep Time: 15 minutes
- Freezing time: 2 to 8 hours
- Cook Time: 20 to 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 314
- Sugar: 24 g
- Sodium: 72 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 71 mg