Homemade Pumpkin Pie Ice Cream
One of the very best homemade ice creams I’ve ever made. This is a MUST MAKE for fall!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 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
Find it online: https://lovelylittlekitchen.com/homemade-pumpkin-pie-ice-cream/
