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–+ servings
Small glass bowl of homemade pumpkin ice cream with smooth texture and dots of cinnamon and spices inside.

Pumpkin Ice Cream

This homemade pumpkin ice cream taste like pumpkin pie with whipped cream on top, the only thing missing is the crust. It is simple to put together and it is a fun way to enjoy pumpkin without turning on the oven.
Prep Time5 minutes
Cook Time0 minutes
Churn and Chill Time3 hours 30 minutes
Total Time3 hours 35 minutes
Servings: 16 Servings (2 quarts)
Author: Carlee

Ingredients

  • 1 cup granulated sugar
  • 15 ounce can pumpkin puree
  • 1 cup whole milk
  • 2 cups heavy cream
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  • In a large bowl, stir together the sugar and pumpkin puree until the sugar is fully incorporated.
  • Add the remaining ingredients and stir until uniform.
  • Chill if needed, then pour into your ice cream maker. Churn according to your machine's instructions. Mine took about 30 minutes.
  • Transfer into freezer containers and freeze for at least 3 hours or until frozen firm.

Nutrition

Serving: 1half cup serving | Calories: 169kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 52mg | Potassium: 108mg | Fiber: 1g | Sugar: 15g | Vitamin A: 4599IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 0.5mg
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