Pumpkin Ice Cream Recipe

Name: Pumpkin Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups pumpkin puree (see notes); One 13-ounce can sweetened condensed milk; 1 cup milk; 1/4 teaspoon freshly grated nutmeg; 1 teaspoon ground cardamom; l/8 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; A tiny pinch of ground cloves; 1/2 teaspoon salt; 2 cups heavy cream

Servings: persons

1 1/2 cups pumpkin puree (see notes)
One 13-ounce can sweetened condensed milk
1 cup milk
1/4 teaspoon freshly grated nutmeg
1 teaspoon ground cardamom
l/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
A tiny pinch of ground cloves
1/2 teaspoon salt
2 cups heavy cream

1
METHOD
2
In a large bowl, combine the pumpkin puree, sweetened condensed milk, milk, spices.
3
and salt.
4
In a separate bowl, whip the heavy cream until it reaches soft peak.
5
Fold the cream gently into pumpkin mixture, then transfer to a shallow freezable container.
6
Cover with plastic wrap or waxed paper directly on the surface of the ice cream, and place it in the freezer for 6 hours.
7
Scoop and serve with caramel sauce, dried fruit compote, toasted pumpkin-seed brittle, or whipped cream, and a grating of nutmeg.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups pumpkin puree (see notes), One 13-ounce can sweetened condensed milk, 1 cup milk, 1/4 teaspoon freshly grated nutmeg, and more.

Yes, Pumpkin Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Pumpkin Ice Cream

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