Homemade Creamy Pumpkin Ice Cream Recipe
Pumpkin ice cream is a delicious homemade ice cream that's made with heavy cream, canned pumpkin, and a variety of warm spices. The result is a smooth and creamy ice cream that has a rich flavor of pumpkin and warm spice. Our recipe is "no-cook", meaning it doesn't require you to cook any ingredients on the stovetop as some ice cream recipes do. This makes the time needed to make your ice cream a lot shorter. Plus, the flavors are just as good as the recipes that require cooking.
Servings: 8 servings
Calories: 261cal
Cost: $7
Equipment
- KitchenAid Stand Mixer
- Stand Mixer Bowl
- Stand Mixer Ice Cream Attachment
Ingredients
- 15 ounces canned pumpkin puree *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.
- Remove the ice cream maker from the freezer and add it and the attachments to your KitchenAid stand mixer.
- Pour the ice cream batter into 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 has a soft-serve consistency, add it to a freezer-safe ice cream container, and freeze until enjoying.
Notes
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.
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