5 from 3 votes
Spiced Pumpkin Pie Ice Cream
Spiced Pumpkin Pie Ice Cream recipe. Pumpkin Pie Ice Cream is exactly what every Thanksgiving table needs! Here's a delicious egg-less Spiced pumpkin pie ice cream swirled with crispy graham cracker, made with rich, creamy flavor and the perfect blend of spices that pairs beautifully with pie, cake, or on its own.
Prep Time
30 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs
Servings:
12
Calories:
313 kcal
Course:
Dessert
Cuisine:
Paraguayan
Ingredients
- 1½ cup milk whole
- ½ cup granulated sugar
- ½ cup brown sugar or light brown sugar
- 2 tablespoons molasses or dark corn syrup
- 1¾ cups pumpkin solid pack pumpkin, puree
- 1½ teaspoons Saigon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg freshly ground
- ⅛ teaspoon cloves ground
- 2½ cups heavy cream
- 1 tablespoon vanilla extract pure
- 1 cups graham cracker , crumbled
Instructions
- In a medium bowl, use a hand mixer on low speed to combine the milk, light brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin purée, cinnamon powder, ginger powder, and nutmeg. Add heavy cream and vanilla. Turn the ice cream machine on; pour the mixture into the freezer bowl, and let mix until thickened, about 20 to 25 minutes.
- Add the crumbled cookies during the last 5 minutes of mixing. (The ice cream will have a soft, creamy texture, if a firmer consistency is desired, transfer the ice cream to an airtight container and place it in the freezer for 2 hours. Remove the freezer for about 15 minutes before serving. Enjoy!
Cup of Yum
Notes
- How to Store
- How to Store
- To store The Spiced Pumpkin Pie Ice Cream, put it in an airtight container in the freezer. It will keep for up to 2 weeks. If the ice cream becomes too hard in the freezer, let it sit at room temperature for a few minutes before scooping.
- To store The Spiced Pumpkin Pie Ice Cream, put it in an airtight container in the freezer. It will keep for up to 2 weeks. If the ice cream becomes too hard in the freezer, let it sit at room temperature for a few minutes before scooping.
- Make-Ahead
- Make-Ahead
- When you are ready to serve the ice cream, let it sit at room temperature for a few minutes to soften slightly before scooping. To prevent ice crystals from forming on the surface of the ice cream, press a layer of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing the container.
- When you are ready to serve the ice cream, let it sit at room temperature for a few minutes to soften slightly before scooping. To prevent ice crystals from forming on the surface of the ice cream, press a layer of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing the container.
- If you want to serve the ice cream as part of an ice cream sundae, you can pre-scoop the ice cream and store the individual scoops in an airtight container in the freezer until ready to serve. If you are making the ice cream for a special occasion, consider making it a few days in advance to allow the flavors to develop and deepen. To save time on Thanksgiving day, make the ice cream a few days in advance and store it in the freezer until ready to serve alongside your pumpkin or apple pie.
- If you want to serve the ice cream as part of an ice cream sundae, you can pre-scoop the ice cream and store the individual scoops in an airtight container in the freezer until ready to serve. If you are making the ice cream for a special occasion, consider making it a few days in advance to allow the flavors to develop and deepen. To save time on Thanksgiving day, make the ice cream a few days in advance and store it in the freezer until ready to serve alongside your pumpkin or apple pie.