Description
A cozy and creamy dessert that combines the flavors of pumpkin pie with the indulgence of ice cream, perfect for autumn gatherings.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup pumpkin puree
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup whipped cream (optional for serving)
Instructions
- In a bowl, whisk together the heavy cream, whole milk, pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until fully combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for at least 240 minutes or until firm.
- Serve scoops of the creamy pumpkin pie ice cream topped with whipped cream if desired.
Notes
For a dairy-free option, substitute coconut cream and almond milk. Store in an airtight container and consume within 2-3 weeks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg