Pumpkin Pie Ice Cream
User Reviews
5
Pumpkin Pie Ice Cream
Description
This recipe for Pumpkin Pie Ice Cream starts with whisking together heavy cream, whole milk, granulated sugar, unsweetened pumpkin puree (not pumpkin pie mix), ground cinnamon, and salt until the sugar dissolves. The mixture is churned in an ice cream maker until reaching a soft-serve consistency.
During the last few minutes of churning, crumbled graham crackers are added to provide a textured contrast reminiscent of a graham cracker crust in pumpkin pie. The ice cream can be eaten immediately for a soft texture or transferred to a container and frozen longer for a firmer scoop.
The accompanying salted caramel sauce is prepared by melting sugar and water until golden, then adding heavy cream and butter, stirring until smooth. The sauce adds a rich sweet and salty element that pairs with the spiced pumpkin ice cream.
This ice cream has a creamy, spiced base with chunks of graham crackers offering a crumbly bite. It captures classic pumpkin pie flavors in frozen form and can be served topped with salted caramel for extra indulgence. Prepared ice cream stores well in the freezer for up to two weeks before ice crystals become noticeable.
Ingredients
Pumpkin Pie Ice Cream
- 1 1/2 cups heavy cream
- 1 1/2 cups milk whole
- 3/4 cups granulated sugar
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup graham crackers crumbled
Salted Caramel Sauce
- 1 cup granulated sugar
- 1 cup water
- 1 cup heavy cream
- 1 tablespoon butter
- salt 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
- Use canned or fresh pumpkin puree, but avoid pumpkin pie mix which contains added ingredients.
- Serve the ice cream immediately for a soft-serve texture or freeze for a firmer consistency.
- Store homemade ice cream in a covered container in the freezer for up to two weeks to avoid ice crystal formation.
- Salted caramel sauce can be made separately and used as a topping to add richness and contrast to the spiced pumpkin flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 93mg | 31% |
| Sodium | 161mg | 7% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 3595IU | 72% |
| Vitamin C | 1mg | 1% |
| Calcium | 117mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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