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: 1-1/2 cup Whole Milk; 1 cup Light Or Dark Brown Sugar; 2 Tablespoons Molasses; 1-3/4 cup Canned Pumpkin Puree, Not Pumpkin Pie Filling; 1-1/2 teaspoon Ground Cinnamon; 1 teaspoon Freshly Grated Ginger; 1/4 teaspoons Ground Nutmeg; 2-1/2 cups Heavy Cream; 1 teaspoon Vanilla Extract; 1 cup Broken Graham Crust (broken Into Bite-sized Chunks)

Servings: persons

1-1/2 cup Whole Milk
1 cup Light Or Dark Brown Sugar
2 Tablespoons Molasses
1-3/4 cup Canned Pumpkin Puree, Not Pumpkin Pie Filling
1-1/2 teaspoon Ground Cinnamon
1 teaspoon Freshly Grated Ginger
1/4 teaspoons Ground Nutmeg
2-1/2 cups Heavy Cream
1 teaspoon Vanilla Extract
1 cup Broken Graham Crust (broken Into Bite-sized Chunks)

1
In a medium mixing bowl, combine the milk, brown sugar and molasses with a hand mixer on low speed. Mix for about 1-2 minutes or until the sugar is dissolved. Stir in the pumpkin puree, cinnamon, ginger, and nutmeg. Then mix in the heavy cream and vanilla.
2
Turn your ice cream machine on and pour the mixture into the freezer bowl. Let it mix until the mixture has thickened, approximately 20-25 minutes.
3
During the last five minutes of mixing, add the crumbled graham crust. Transfer the ice cream into a freezer safe container and freeze for a firmer texture.
4
Remove from the freezer approximately 15 minutes before serving.
5
Makes roughly a pint of ice cream.
6
A slice of pie and a scoop of ice cream is such a wonderful dessert to follow a warm and comforting Thanksgiving dinner. I thought hey, why not try something different and merge the two?

561

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 cup Whole Milk, 1 cup Light Or Dark Brown Sugar, 2 Tablespoons Molasses, 1-3/4 cup Canned Pumpkin Puree, Not Pumpkin Pie Filling, 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.

Pumpkin Pie Ice Cream

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