Pumpkin Ice Cream Made in the KitchenAid
Sweeten your fall with this easy-to-make, creamy Pumpkin Ice Cream that tastes amazing! This festive ice cream is rich in flavor and requires zero cooking. The KitchenAid Ice Cream Maker makes it simple so you can enjoy all that autumnal goodness in no time at all!
Prep Time10 minutes mins
Chill time30 minutes mins
Total Time4 hours hrs
Course: Dessert
Cuisine: American
Keyword: pumpkin, Pumpkin Ice Cream, Pumpkin Ice Cream Recipe
Servings: 8 servings
Calories: 261cal
Cost: $7
- 15 ounces canned pumpkin puree *not pumpkin pie filling
- 1 ⅔ cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground clove
- ¼ teaspoon nutmeg
- ⅔ cup brown sugar
Using your regular stand mixer bowl, add all your pumpkin ice cream ingredients. Mix until combined thoroughly.
Remove the KitchenAid Ice Cream maker bowl from the freezer and affix it to the mixer.
Pour the ice cream batter into your ice cream bowl, and blend on low speed until you reach a soft serve consistency. This can take up to 30 minutes time.
Once it is thick and has a soft-serve consistency, add it to a freezer-safe ice cream container, and freeze until enjoying (about 4 hours).
Nutritional values may vary and are meant to be a guide.
Making this without a KitchenAid Mixer
If you don't own a Kitchenaid Ice Cream Maker, you can use your own ice cream maker just as easily.
- Mix all the ingredients in a large bowl using a hand mixer.
- Add pumpkin mixture to your ice cream maker and churn until soft-serve consistency.
- Place ice cream in a freezer-safe container until desired hardness is achieved.
*Nutritional values may differ and are meant to be a guide.
Serving: 1portion | Calories: 261cal | Carbohydrates: 24g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 27mg | Potassium: 171mg | Fiber: 2g | Sugar: 20g | Vitamin A: 9001IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg