Creamy Pumpkin Ice Cream Recipe
Now that Fall is fast approaching, I thought it would be appropriate to make some sort of creamy pumpkin ice cream recipe. I am such a sucker for pretty much anything pumpkin, so harvest recipes have been in full swing. So far, I have found some great gluten free pumpkin desserts, and cannot wait to share them with you.
When it comes to making your own ice cream, having the proper tools is essential. Sure, you could do the jar, or bag method, but that is such a work out! I cannot tell you how much I love my Kitchen Aid Ice Cream attachment because it makes the process of making homemade ice cream a breeze. While there is nothing wrong with the stove top versions of pumpkin ice cream, I wanted a no cook recipe because I didn’t have too much time to make it.
Pumpkin Ice Cream Ingredients:
- 1 can of pumpkin-not pumpkin pie filling
- 1 & 2/3 cups heavy whipping cream
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon ground clove
- 1/4 teaspoon nutmeg
- 2/3 cups of brown sugar
In a mixer, or large bowl mix all your pumpkin ice cream ingredients until well blended. Add the mixture to your ice cream machine, and blend until you reach a soft serve consistency. This pumpkin ice cream recipe serves 8 people, and would make a wonderful addition to a slice of pumpkin pie.