Pumpkin Pie Ice Cream Recipe - Allrecipes.com
  • READY IN 8+ hrs

Pumpkin Pie Ice Cream

Recipe by  

"I looked around here for a pumpkin pie ice cream and couldn't find a 'from scratch' recipe, so I made this one up!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

Directions

  1. Mix pumpkin puree, sugar, and pumpkin pie spice together in a large bowl. Slowly whisk in milk, then whipping cream, then vanilla extract. Refrigerate to allow flavors to blend, 2 hours to overnight.
  2. Transfer pumpkin mixture into an ice cream maker; churn for 15 to 20 minutes. Freeze according to manufacturer's directions until it reaches 'soft-serve' consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should 'bloom' in the freezer for at least 2 hours or overnight.
Kitchen-Friendly View
  • PREP 25 mins
  • READY IN 8 hrs 25 mins
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Reviews More Reviews

Sep 26, 2013

This was okay freshly made, but once frozen, it is very 'icy' and, oh, I don't know, just plain not good.

 

2 Ratings

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Nutrition

  • Calories
  • 201 kcal
  • 10%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 73 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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