Alright, I MAY have gone a bit overboard when I purchased all of those cans of pumpkin puree but I have zero regrets. Today needed a bit of brightening, and since ice cream is my favourite treat, there was no question about what was on the menu. Allow me to introduce you to Pumpkin Pie Ice Cream!
If you are a lover of all things pumpkin spiced, then this one is for YOU. This is a great dessert idea to switch things up from a regular pumpkin pie! You could even serve it WITH your pie…I wouldn’t judge!
My sweet cousin Jillian got me the most perfect wedding gift (clearly ages ago), an Ice Cream Maker. It was the most thoughtful wedding gift, complete with a little ice cream cookbook. Little did I know how much I would love it! I keep my container in the freezer at all times, as one never knows when the urge will hit to make ice cream. Like yesterday for instance. And it took all of 10 minutes!
I tried to make a healthier pumpkin frozen yogurt first, but I have to be honest, it simply wasn’t good. If you follow my blog you will know that I preach about ‘sometimes foods’ and ‘everyday foods’. This, my friends, is a sometimes food. And it is absolutely delicious. Charlie couldn’t stop ‘taste testing’ it, I had to force the spoon out of his hand!
Nothing screams fall like the flavour of pumpkin. Lucky for you, I have lots of great recipes to share. Stock up on your pumpkin puree and get cooking!
- Pumpkin Scones (my favourite)
- Pumpkin Muffins
- Pumpkin Pie Breakfast Cookies
- Pumpkin Spice Waffles
- Pumpkin Coconut Soup
Pumpkin Pie Ice Cream
Pumpkin Pie Ice Cream
This Pumpkin Pie Ice Cream is to die for and has all the incredible flavours of pumpkin pie. You will want an ice cream maker for this recipe.
- 1 cup 18% cream
- 1 cup whipping cream
- 1 cup pumpkin puree
- pinch salt
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
Whisk together all of the ingredients and place in the refrigerator to chill for 2 hours. You can alternately place it in the freezer for an hour; the goal is to get the mixture very cold.
Pour the mixture into your ice cream maker and prepare according to the manufacturer's directions.
Spoon the prepared ice cream into another container (I used a loaf pan lined with parchment paper) and freeze for a couple of hours or overnight. Cover or seal if storing for longer than 1 day. Thaw slightly for easier scooping before serving if you chill it longer than a few hours.