Best 6 Pumpkin Ice Cream Easy 4 Ingredients Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful flavors of fall with this collection of easy-to-make pumpkin ice cream recipes. These recipes are perfect for those seeking a sweet and creamy treat without the hassle of complicated ingredients or elaborate preparation methods. From a classic pumpkin ice cream to a decadent pumpkin pie ice cream and a refreshing pumpkin cheesecake ice cream, these recipes cater to various taste preferences.

The classic pumpkin ice cream is a timeless favorite, capturing the essence of autumn with its rich pumpkin flavor and warm spices. The pumpkin pie ice cream takes the classic up a notch with the addition of creamy pie filling, resulting in a dessert that is both nostalgic and indulgent. If you're looking for a lighter yet equally flavorful option, the pumpkin cheesecake ice cream is a delightful choice, combining the tanginess of cheesecake with the sweetness of pumpkin. Each recipe is crafted with simple, wholesome ingredients, ensuring a delicious and satisfying treat that everyone will love. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to create these irresistible pumpkin ice cream delights.

Let's cook with our recipes!

PUMPKIN ICE CREAM EASY 4 INGREDIENTS



Pumpkin Ice Cream Easy 4 Ingredients image

So yummy and a great way to great Vitamins A, C, and E and fiber into the family. You can use 2 teaspoons cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and a pinch ground cloves in place of the spices listed.

Provided by Rita1652

Categories     Ice Cream

Time 10m

Yield 12 serving(s)

Number Of Ingredients 4

1 1/2 quarts vanilla ice cream, softened
1 3/4 cups pumpkin puree
2 teaspoons pumpkin pie spice (don`t use last years buy fresh)
1/2 cup brown sugar

Steps:

  • Mix the pumpkin, spices and brown sugar together.
  • Fold in the softened ice cream.
  • Taste to adjust spices to your likings!
  • Freeze to desired consistency.

HOMEMADE PUMPKIN ICE CREAM



Homemade Pumpkin Ice Cream image

Folks who favor the flavor of pumpkin really need to try this spiced ice cream. But be prepared to make more! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1 quart.

Number Of Ingredients 8

2 cups heavy whipping cream
1-1/2 cups canned pumpkin
1 cup packed brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground cloves

Steps:

  • In a large bowl, combine all ingredients; stir until the sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. , Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 261 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.

PUMPKIN ICE CREAM



Pumpkin Ice Cream image

Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious.

Provided by IANKRIS

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 18

Number Of Ingredients 9

1 (15 ounce) can pumpkin
1 cup white sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup chopped pecans
½ gallon vanilla ice cream, softened
36 vanilla wafers

Steps:

  • In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
  • Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.

Nutrition Facts : Calories 268.6 calories, Carbohydrate 36.3 g, Cholesterol 25.8 mg, Fat 13.3 g, Fiber 2.3 g, Protein 3.5 g, SaturatedFat 5 g, Sodium 213.9 mg, Sugar 24.6 g

PUMPKIN ICE CREAM



Pumpkin Ice Cream image

This recipe really captures the flavor of fall. It's good with or without the gingersnaps.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 servings.

Number Of Ingredients 4

1 cup canned pumpkin
1/4 teaspoon pumpkin pie spice
1 quart vanilla ice cream, softened
Gingersnaps, optional

Steps:

  • In a large bowl, combine the pumpkin and pie spice until well blended. Stir in ice cream. Freeze until serving. Garnish with gingersnaps if desired.

Nutrition Facts : Calories 190 calories, Fat 10g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 72mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 2g fiber), Protein 4g protein.

NO-CHURN PUMPKIN PIE ICE CREAM



No-Churn Pumpkin Pie Ice Cream image

All the dreamy ingredients of pumpkin pie (even the crust!) are frozen into an ultra-creamy ice-cream treat that doesn't require an ice cream maker or any churning.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 8

1 store-bought frozen pie shell
1 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
One 15-ounce can pumpkin pie filling
One 14-ounce can sweetened condensed milk (about 1 cup)
Pinch fine salt
2 cups cold heavy cream
Caramel sauce, for drizzling

Steps:

  • Put a 9-by-5-by-3-inch loaf pan in the freezer to chill. Preheat the oven to 375 degrees F. Sprinkle the pie shell with the sugar and cinnamon and bake until the crust is golden brown, 12 to 14 minutes. Set aside to cool, then crumble.
  • Meanwhile, whisk together the pumpkin pie filling, condensed milk and salt in a large bowl and set aside.
  • Whip the cream with an electric mixer on medium-high until firm peaks form, about 2 minutes. Fold 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour half of the ice cream into the chilled loaf pan and layer all but 1 cup of the pie crust over it. Top with the remaining ice cream. Cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight. Serve with a drizzle of caramel sauce and the reserved pie crust.

CREAMY PUMPKIN ICE CREAM



Creamy Pumpkin Ice Cream image

A frozen concoction of your favorite fall pie! This is great served with crushed gingersnaps.

Provided by sanzoe

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 3h30m

Yield 8

Number Of Ingredients 7

1 ½ cups half-and-half
6 egg yolks
¾ cup white sugar
½ teaspoon vanilla extract
¾ teaspoon pumpkin pie spice
1 ½ cups canned pumpkin
1 ½ cups heavy whipping cream

Steps:

  • Heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes.
  • Beat egg yolks, sugar, and vanilla extract together in a bowl using a whisk until smooth. Gradually pour half-and-half into egg mixture to temper the eggs; add pumpkin pie spice.
  • Pour the half-and-half mixture back into the saucepan; cook and stir over medium-low heat to just before boiling until mixture thickens, about 10 minutes. Remove saucepan from heat and beat pumpkin and whipping cream into half-and-half mixture until smooth; strain through a fine-mesh strainer into a bowl. Refrigerate pumpkin mixture until completely chilled, at least 1 hour.
  • Transfer pumpkin mixture to an ice cream maker and follow manufacturers' instructions for making ice cream.

Nutrition Facts : Calories 341.9 calories, Carbohydrate 26.3 g, Cholesterol 231.6 mg, Fat 25.2 g, Fiber 1.4 g, Protein 4.7 g, SaturatedFat 14.8 g, Sodium 152.4 mg, Sugar 20.5 g

Tips:

  • Choose the right pumpkin: For the best flavor, use a sweet variety of pumpkin, such as sugar pumpkin or butternut squash.
  • Roast the pumpkin: Roasting the pumpkin intensifies its flavor and makes it easier to blend.
  • Use full-fat coconut milk: This will give your ice cream a rich and creamy texture.
  • Sweeten to taste: Add honey or maple syrup to taste, depending on how sweet you like your ice cream.
  • Chill the ice cream base thoroughly before churning: This will help it churn faster and smoother.
  • Don't over-churn the ice cream: Over-churning can make the ice cream icy and grainy.

Conclusion:

This pumpkin ice cream is a delicious and easy-to-make treat that is perfect for fall. With only 4 ingredients, it's a great recipe for busy weeknights or weekends. The ice cream is creamy, flavorful, and a perfect way to enjoy the flavors of the season.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #low-protein     #5-ingredients-or-less     #desserts     #vegetables     #american     #easy     #no-cook     #holiday-event     #vegetarian     #dietary     #spicy     #thanksgiving     #low-sodium     #low-in-something     #squash     #taste-mood     #presentation     #served-cold     #technique     #pumpkin     #ice-cream

Related Topics