So what’s a food blogging girl to do when she’s longing for all things fall, like thick, soft blankets on the couch, slippered feet, a warm mug of cinnamon tea, and pumpkin spice candles but it’s 96 degrees outside? Well, let’s be honest she’s probably going to fuss about how hot it is and lament the fact that she lives in a place that can’t seem to get the hang of the whole FOUR SEASONS idea… And then make some Homemade Pumpkin Pie Ice Cream! The best of both worlds – fall and summer – in one little bowl!
When I made my Homemade Pumpkin Spice Coffee Creamer a few weeks ago, and first inhaled its sweet spiced aroma, I immediately thought, this smells like ice cream! I adjusted the milk/cream ratio and gave it a whirl in the ice cream maker and the result was absolute PERFECTION! I could hardly wait for the boys to get home from school so they could taste it. Little Boy #2 took one bite, and literally fell off the kitchen barstool – completely knocked out by how amazing it tasted! Not that he is one to be overly dramatic at all… 🙂
To add a little crunch, we topped ours with some crushed up graham crackers which were reminiscent of a pie crust. Love!
You do need to heat the ice cream mixture in order to cook out the raw taste, and to help the spices come to life. So this is a good one to make ahead of time so that the mixture has time to chill before it’s time in the ice cream maker.
I really do hope it will cool down soon! But in the meantime, ice cream makes everything better!
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Homemade Pumpkin Pie Ice Cream
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Description
One of the very best homemade ice creams I’ve ever made. This is a MUST MAKE for fall!
Ingredients
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 cup pure pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- Optional Topping: Graham cracker crumbs
Instructions
- In a medium size pan over medium heat, bring milk, sugar, pumpkin puree, pumpkin pie spice, and vanilla extract to a low simmer, stirring frequently.
- Allow the mixture to cool slightly, then add heavy cream. Cover and refrigerate until well chilled.
- Pour the chilled mixture into the well of your ice cream maker, and churn according to the directions. Pour the ice cream into a container, cover, and freeze until firm. Serve with crushed graham cracker crumbs as a topping.
Nutrition
- Serving Size: 1 Serving
- Calories: 204
- Sugar: 15g
- Sodium: 21mg
- Fat: 15g
- Saturated Fat: 9.6g
- Unsaturated Fat: 4.5g
- Trans Fat: 0.5g
- Carbohydrates: 16g
- Fiber: 0.6g
- Protein: 2g
- Cholesterol: 47mg
Valerie | From Valerie's Kitchen says
Julie, this looks incredible! I crave ice cream all year round and I just love the seasonal fall twist on this one. Perfection!
Julie says
Thank you Valerie, I’m so ready for the cooler weather… Happy Fall to you!
Maria says
This looks perfect for Thanksgiving. We love ice cream all year round in my house. But I would trade our weather here in the Northeast for yours. Pretty autumn turns quickly into a long and miserable winter. So I guess this recipe makes both of us happy.
Julie says
I hear you, we do have lovely weather 75 percent of the year. It’s just interesting how your internal clock is ready for the change of season even if you’ve never lived somewhere with four seasons! Hope you get a chance to try this one!
Bec says
This looks amazing! And I love the little wooden bowl pictured! So cute!
Julie says
Hi Bec, thanks, I love that bowl too. It definitely sneaks its way into a lot of my pics! Hope you get the chance to try this ice cream! Thanks for saying hello!
Alix @A Hedgehog in the Kitchen says
This looks amazing! Pumpkin pie ice cream is a FABULOUS idea! Thank you! 🙂
Julie says
Hope you love it Alix!
Joanna Johnson says
Pumpkin ice cream is a great alternative to pumpkin pie! I am making this recipe for Thanksgiving. Next time, I am going to make this ice cream, and I plan on pouring it into a graham cracker pie shell and serve it as Frozen pumpkin pie! YUM!
Julie says
YES to that idea! Especially since the weather is forecasted to be sunny and 88 here in AZ on Thursday!
Laura says
Wow! This is amazing! Too bad the KitchenAid ice cream freezer wouldn’t hold a doubled recipe.
Dianna says
I made this recipe because i was craving a good fall dessert, loved this ice-cream so much and i will totally make it again, thank you.
Maureen Kickham says
Why do you need to simmer the ingredients first?
Julie says
Good question – I prefer the taste of cooked pumpkin, and it helps the flavors meld together better
Norma Jean says
I’m definitely going to try this! Crushed ginger snaps would be delicious topping also.
Julie says
Great idea!
Jessie says
Yum! This looks amazing. Do you think adding cream cheese to mixture would affect texture any? I love a good pumpkin cheesecake icecream
Meredith says
This turned out okay but it isn’t the best ice cream I’ve ever made. I think it’s missing the richness and flavor egg yolks give ice cream. Next time I’ll add some, especially as this recipe does call for cooking the base.
Mark Dunbar says
My 1st attempt at pumpkin pie ice cream (not that making ice cream is eocket science). I picked this recipe because it was the only one that said to simmer the ingredients which made sense….it was Easy to make and absolutely delicious!
Im going to try another recipe to compare (one with brown sugar, molasses, etc).
Kahri says
This recipe left a horrible film in my mouth. Husband ended up throwing his out. I will stick to other custard based recipes. I was very disappointed.