Pumpkin Ice Cream Recipe
The fall season is all about the warm flavors of pumpkin. Why not try your hand at making this creamy, rich, and delicious no-cook Pumpkin Ice Cream made in the KitchenAid Ice Cream Maker. It will make for the ultimate fall dessert recipe.
Servings: 8 servings
- 15 ounces canned pumpkin *not pumpkin pie filling
- 1 2/3 cups heavy whipping cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/4 tsp nutmeg
- 2/3 cup brown sugar
Using your regular stand mixer bowl, add all your pumpkin ice cream ingredients. Mix until combined thoroughly.
Place your ice cream bowl and attachment to your KitchenAid.
Add the mixture to your ice cream machine, and blend until you reach a soft serve consistency. This can take up to 30 minutes time.
Once it is thick, and soft-serve like add it to a freezer-safe ice cream container, and freeze until enjoying.
This pumpkin ice cream recipe serves 8 people, and would make a wonderful addition to a slice of pumpkin pie.
Tips for Making this without a KitchenAid Mixer
Mix all the ingredients in a large bowl using a hand mixer.
Add pumpkin mixture to your ice cream mixer 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