Creamy Pumpkin Ice Cream Recipe – A Blissful Fall Treat
A creamy and delicious homemade pumpkin ice cream perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 1 quart 1x
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- In a large bowl, whisk together the heavy cream, milk, sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
- Serve and enjoy.
Notes
- For best results, chill the ice cream mixture in the refrigerator for at least 2 hours before churning.
- Adjust spices to taste.
- Store leftovers in an airtight container in the freezer for up to 2 weeks.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg