Pumpkin Pie Ice Cream Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
30 mins
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Total Time
40 mins
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Servings
4 cups
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Calories
200 kcal
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Course
Dessert
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Cuisine
North American
Pumpkin Pie Ice Cream Recipe
Description
This Pumpkin Pie Ice Cream Recipe starts by warming milk and dissolving brown sugar, then mixing in whipping cream, pumpkin puree, maple syrup, vanilla, and pumpkin pie spice. After chilling, the mixture is churned in an ice cream maker until soft-set. Optionally, a store-bought pie crust is baked, cooled, and broken into pieces to be folded into the ice cream during churning, adding texture and a flaky crust element. A handful of crust pieces is reserved to sprinkle on top before freezing hard for at least two hours.
The ice cream captures rich pumpkin flavor with the warming notes of pumpkin pie spice and the creamy texture from the milk and cream blend. The maple syrup deepens the sweetness with a subtle complexity. The optional pie crust pieces provide contrast in texture, yielding flaky, crunchy bits within the smooth ice cream.
This dessert suits seasonal menus or autumn evenings. It can be enjoyed on its own or served alongside pie or cakes as a pumpkin-flavored frozen treat.
Ingredients
- 1 ½ cups milk whole
- ¾ cup brown sugar can use coconut sugar
- 1 ½ cups whipping cream
- 1 cup pumpkin puree
- ¼ cup maple syrup
- 2 teaspoons vanilla
- 2 teaspoons pumpkin pie spice
- 1 pie crust optional, store-bought
Instructions
- Gently warm the milk over medium heat in a medium-sized pot over medium heat. When it starts to steam, remove the pot from the heat. Whisk the brown sugar into the milk until it dissolves.
- Add the rest of the ingredients into the pot and stir well.
- Put the pot into your fridge until it is cold.
- If using the optional pie crust, bake it first then let it cool completely. Break it into bite-sized pieces and reserve a handful to sprinkle on top of the ice cream.
- Pour the ice cream into your ice cream maker and let it churn until it is soft-set – usually about 20 minutes. Add the pie crust pieces to your ice cream maker and let them get mixed into the ice cream. Transfer the ice cream to a freezer-proof container, sprinkle the reserved handful of pie crust pieces over the top, and freeze for at least 2 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1 serving = ¼ cup | |
| Calories | 200kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 33mg | 11% |
| Sodium | 66mg | 3% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 2749IU | 55% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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