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
Calories: 261cal
Cost: $7
Equipment
- KitchenAid Stand Mixer
- Stand Mixer Bowl
- Stand Mixer Ice Cream Attachment
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
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