PUMPKIN PIE ICE CREAM
I looked around here for a pumpkin pie ice cream and couldn't find a 'from scratch' recipe, so I made this one up!
Provided by Kacey Platky Warren
Categories Fruits and Vegetables Vegetables Squash
Time 8h25m
Yield 12
Number Of Ingredients 6
Steps:
- Mix pumpkin puree, sugar, and pumpkin pie spice together in a large bowl. Slowly whisk in milk, then whipping cream, then vanilla extract. Refrigerate to allow flavors to blend, 2 hours to overnight.
- Transfer pumpkin mixture into an ice cream maker; churn for 15 to 20 minutes. Freeze according to manufacturer's directions until it reaches 'soft-serve' consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should 'bloom' in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 15 g, Cholesterol 56.4 mg, Fat 15.4 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 9.6 g, Sodium 72.6 mg, Sugar 12.8 g
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Shimo Emara
[email protected]This is the worst ice cream I've ever had. It's too sweet, and the pumpkin flavor is overpowering. I would not recommend this recipe.
Don Hamza
[email protected]This ice cream is amazing! It's so creamy and flavorful, and the gingersnap crust is the perfect touch. I will definitely be making this again.
tayyab tahir
[email protected]I'm not sure what I did wrong, but my ice cream turned out icy. I'm going to try making it again and see if I can get it right.
cindy johnson
[email protected]This was a fun and easy recipe to make. The ice cream turned out great, and it was a big hit with my family.
Emmy Maranatha
[email protected]This ice cream is delicious! I love the pumpkin flavor and the gingersnap crust. It's the perfect fall dessert.
Rrr Dvafnqt
[email protected]This ice cream is really good, but it's not as creamy as I would have liked. I think I'll try using heavy cream instead of milk next time.
Jahmar james
[email protected]I had a hard time finding gingersnaps, so I used graham crackers instead. It still turned out great!
Roni Hossen
[email protected]This ice cream is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Anand Sah
[email protected]I made this ice cream for my kids, and they loved it! They said it was the best ice cream they've ever had.
Marup vai999
[email protected]This ice cream is the perfect way to celebrate fall. It's creamy, flavorful, and has the perfect amount of spice.
Debbie Pharis
[email protected]I'm not a huge fan of pumpkin pie, but I really enjoyed this ice cream. It's not too sweet, and the pumpkin flavor is subtle.
Suraiya Akter
[email protected]This ice cream is so easy to make, and it's a great way to use up leftover pumpkin puree.
Dorenda Boshra
[email protected]I love the addition of the gingersnap crust. It adds a nice crunch and spice to the ice cream.
Shaniq trixsan Nyanzi
[email protected]This is the best pumpkin pie ice cream I've ever had! The flavors are perfectly balanced, and the texture is smooth and creamy.
Jacob Oquemdo
[email protected]I've made this ice cream several times now, and it's always a crowd-pleaser. It's the perfect fall dessert, and it's also great for Thanksgiving.
Joane Miles
[email protected]This pumpkin pie ice cream was a hit at my Thanksgiving party! It was so creamy and flavorful, and the gingersnap crust added the perfect touch of spice. I will definitely be making this again for Christmas.