Pumpkin Ice Cream

Pumpkin Ice Cream is a delicious and creamy dessert that combines the warm flavors of fall with a refreshing treat. Perfect for hot days or cozy nights, this homemade ice cream will bring a smile to anyone’s face. In just a few simple steps, you can create a delightful dessert that tastes just like autumn.

Why Make This Recipe

You should make this Pumpkin Ice Cream because it is easy, quick, and requires only a few ingredients. It captures the essence of pumpkin spice in a creamy dessert that everyone can enjoy. Plus, you can make it at home without an ice cream maker! This recipe is perfect for family gatherings, parties, or just a sweet treat after dinner. When the leaves start to fall, this ice cream will be a great way to celebrate the change in season.

How to Make Pumpkin Ice Cream

Making Pumpkin Ice Cream is really simple and fun. Follow the easy steps below to create your own delicious batch.

Ingredients:

1 pint heavy whipping cream
14 ounces sweetened condensed milk (1 can)
1/4 cup pumpkin puree (not pie filling – just pure pumpkin)
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
Dash of clove

Directions:

1. Add the heavy whipping cream to a mixing bowl. Beat with an electric mixer until stiff peaks form. This step is important because it will give your ice cream a light and fluffy texture.
2. With the mixer set to low, drizzle in the sweetened condensed milk. This adds sweetness and creaminess to your ice cream.
3. Add the pumpkin puree and spices (cinnamon, nutmeg, and a dash of clove) to the bowl. Stir together until just combined. Make sure not to overmix; you want to keep the air in the whipped cream.
4. Pour the mixture into a metal loaf pan or ice cream container. Make sure to spread it evenly in the pan.
5. Freeze for about 4 hours or overnight before serving. This will help the ice cream set properly.

How to Serve Pumpkin Ice Cream

Serve your Pumpkin Ice Cream in bowls or cones. You can dress it up with a sprinkle of cinnamon or some crushed graham crackers on top for a bit of crunch. It’s also lovely to enjoy alongside warm desserts like pie or cake.

How to Store Pumpkin Ice Cream

Store your Pumpkin Ice Cream in an airtight container in the freezer. It can last up to two weeks, but it’s so delicious that it might not last that long! Just make sure the lid is on tightly to keep it fresh.

Tips to Make Pumpkin Ice Cream

• Ensure the heavy whipping cream is cold before whipping. This helps in achieving the best whipped cream.
• For extra flavor, let the pumpkin puree sit with the spices for a few minutes before mixing it in.
• If you want a smoother texture, stir the mixture occasionally while it’s freezing.

Variation (If Any)

You can add mix-ins like chocolate chips, nuts, or even caramel swirls for a fun twist on the classic flavor. Feel free to experiment with other spices, such as ginger or allspice, to create your own unique version.

FAQs

Can I use pumpkin pie filling instead of puree?
No, use pure pumpkin puree for the best flavor and texture. Pumpkin pie filling has added sugar and spices.

Do I need an ice cream maker for this recipe?
No, you don’t need an ice cream maker! This recipe can be made easily at home without one.

How do I know when the ice cream is ready?
The ice cream is ready when it is firm to the touch and has a smooth, creamy texture. It usually takes about 4 hours to freeze but can be left overnight for best results.