Pumpkin Pie Ice Cream
Loaded with all your favorite fall flavors, this pumpkin ice cream recipe has a velvety ice cream base blended with pumpkin puree and spices.
Equipment
Ingredients
Pumpkin Pie Ice Cream
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cups granulated sugar
- 1/2 cup pumpkin puree*
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup crumbled graham crackers
Salted Caramel Sauce
- 1 cup granulated sugar
- 1 cup water
- 1 cup heavy cream
- 1 tablespoon butter
- sea salt
Instructions
Pumpkin Pie Ice Cream
- If your ice cream maker requires you to freeze the bowl, do so at least 24 hours in advance. A less than thoroughly frozen bowl will impact the ice cream setting.
- In a large bowl, whisk together the heavy cream, whole milk, granulated sugar,unsweetened pumpkin puree (do not use pumpkin pie mix), ground cinnamon and salt. Whisk until the sugar has dissolved.
- Pour the mixture into your ice cream maker and churn according to manufacturer instructions.
- During the last 3 minutes of the churn, pour the crumbled graham crackers into the ice cream maker.
- When the ice cream is ready, transfer to a lidded container and store in the freezer until ready to serve.
Salted Caramel Sauce
- Add the granulated sugar and water to a heavy bottomed pot on low heat and allow the sugar to melt.
- Raise the heat to medium and cook until it begins to color. Do not walk away because it can burn quickly.
- Pour in the heavy cream (the mixture will bubble up) and stir. If pieces of sugar clump up, continue stirring, on low heat, until they dissolve.
- Stir in the butter and sea salt to taste.
Notes
*Pumpkin Puree - I used canned pumpkin puree, but you could also use fresh pumpkin puree. Just make sure you don't use Pumpkin Pie Mix, which has additional ingredients added to it.
Serve Now Or Later - My family loves the soft serve consistency that you get right after making homemade ice cream. If you too enjoy that, then feel free to serve up this ice cream when it's done. If you want a more traditional ice cream consistency, go ahead and pop it in the freezer for a few hours prior to serving.
Storage - You can keep the homemade ice cream in the freezer in a lidded container for up to 2 weeks. It may last for a week or two after that, but it will start to form ice crystals and freeze over after 2 weeks.
Nutrition
Calories: 491kcal | Carbohydrates: 53g | Protein: 4g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 161mg | Potassium: 183mg | Fiber: 1g | Sugar: 50g | Vitamin A: 3595IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg
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