Homemade Pumpkin Spice Ice Cream Recipe
Homemade Pumpkin Spice Ice Cream combines the creamy richness of pure pumpkin puree with the deep sweetness of brown sugar and the warm, aromatic blend of pumpkin spice.
Servings: 12
Calories: 164kcal
Equipment
- stand mixer or hand mixer
Ingredients
- 1 cup pumpkin puree
- ¼ cup packed brown sugar
- 1 Tablespoon pumpkin pie spice
- 2 cups 1 pint heavy whipping cream
- 1 Tablespoon vanilla extract
- 1 can (14 ounces) sweetened condensed milk
Instructions
- In a mixing bowl combine pumpkin puree, brown sugar, pumpkin spice.
- In a mixer, beat the heavy cream and vanilla extract until stiff peaks form.
- Gradually fold the sweetened condensed milk into the whipped cream until blended.
- Fold in the pumpkin mixture until evenly blended.
- Transfer to a freezer safe container, cover, and freeze 8 hours or overnight.
Notes
Recipe Tips
• Stir in mini chocolate chips
• Add crushed cookies, such as gingersnap cookies, oatmeal cookies or graham crackers
Nutrition
Calories: 164kcal | Carbohydrates: 8g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 13mg | Potassium: 91mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3762IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 0.5mg