Pumpkin Pie Ice Cream Recipe

Name: Pumpkin Pie Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups half and half; 2 cups heavy whipping cream; 2 vanilla beans; 1 1/2 cups white sugar; 1/2 cup light brown sugar; 7 .5 oz canned pumpkin; 1 tsp. nutmeg; 1 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves

Servings: persons

1
Combine all dairy into a saucepan along with the sugar.
2
Split and scrape the vanilla beans into the dairy and sugar mixture.
3
Bring to 170 degrees F. to dissolve sugar then let cool at room temperature.
4
Chill in the refrigerator overnight.
5
While dairy is heating, grate nutmeg into pumpkin and add the other spices.
6
Mix in a bowl to combine and chill overnight in the refrigerator.
7
The next day, take pumpkin and dairy mixture out.
8
Filter dairy mixture to remove large vanilla bean pieces.
9
Add some of the dairy mixture to the pumpkin and mix well to loosen it up.
10
Then mix both the dairy and pumpkin together.
11
Freeze in your ice cream freezer according to the manufacturer's instructions.
12
Let the ice cream harden for at least two hours unless serving all immediately.
13
A viewer, who may not be a professional cook, provided this recipe.
14
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

1184

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 cups half and half, 2 cups heavy whipping cream, 2 vanilla beans, 1 1/2 cups white sugar, and more.

Yes, Pumpkin Pie 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.

That's it — enjoy your meal!

Pumpkin Pie Ice Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions