Description
A creamy pumpkin ice cream with warm spices. Perfect for fall.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- In a medium bowl, whisk together heavy cream, milk, and sugar until sugar dissolves.
- Add pumpkin puree, vanilla, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until smooth.
- Pour mixture into an ice cream maker. Churn according to manufacturer’s instructions, about 20-25 minutes.
- Transfer to a freezer-safe container. Freeze for at least 4 hours until firm.
- Scoop and serve.
Notes
- For a richer flavor, use full-fat coconut milk instead of whole milk.
- You can adjust spices to your taste.
- Let ice cream soften for 5 minutes before scooping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 24g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg