Pumpkin Pie Ice Cream

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Pumpkin pie ice cream is a delicious dessert that tastes like pumpkin pie, only better. This healthy summer or fall recipe is such a treat!

A few weeks ago I found myself sitting with my children at JP Licks, a local ice cream shop. I had a “buy one get one free” coupon, so we stopped off to share a few scoops of ice cream.

My daughter chose a flavor called pumpkin custard. I don’t think I had ever tried pumpkin ice cream before, but it sounded tempting. We all agreed that it was absolutely delicious. I thought it tasted like pumpkin pie, only better. Imagine pumpkin pie with whipped cream on top, and then imagine stirring everything together and freezing it into the creamiest ice cream imaginable. That’s what we were eating, and I knew I had to find a way to replicate it at home.

This recipe is a very good copy of that ice cream shop delicacy. I used fresh sugar pumpkin puree, but I imagine it would taste great with canned pumpkin if you don’t have a fresh one ready to go.

Many ice cream recipes include egg yolks, but I skipped the eggs because I didn’t want to go to the trouble of cooking the mixture before churning it. This is perfectly delicious and creamy the way it is, and I don’t think I’ll ever look at pumpkin pie the same way again.

Try my easy pumpkin chocolate chip cookies for another delicious seasonal treat.

Pumpkin Pie Ice Cream

Pumpkin pie ice cream is a delicious dessert that tastes like pumpkin pie, only better.

Print Recipe

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Ingredients

• 1 cup sugar pumpkin puree
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. ground nutmeg
• 1 cup heavy cream
• 1/2 cup whole milk
• 2/3 cup maple syrup
• 1 tsp. vanilla extract

Instructions

• Combine the pumpkin puree, cinnamon, ginger, and nutmeg in a mixing bowl.
• Add the remaining ingredients and mix until well combined. I use my KitchenAid mixer to thoroughly combine the ingredients.
• Churn the mixture for 15 to 20 minutes according to your ice cream maker’s instructions. I use the KitchenAid Ice Cream Maker Attachment.
• You can eat this as a soft-serve treat immediately after churning (and I do recommend at least sampling some that way). Alternately, freeze the mixture in a shallow air-tight container for a few hours until it reaches the desired consistency.
• Homemade ice cream can get quite hard in the freezer. If you don’t serve it within a few hours of making it, I recommend softening it in the refrigerator for an hour before serving.

Nutrition

Calories: 264kcal | Carbohydrates: 30g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 29mg | Potassium: 221mg | Fiber: 1g | Sugar: 24g | Vitamin A: 6971IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 1mg

Servings: 6

Calories: 264kcal

Author: Annemarie Rossi

Cost: $.64 per serving

Pumpkin Pie Ice Cream Price Breakdown

This recipe yields 6 servings of 2 scoops each and it costs a total of $3.82 to make. That comes out to $.64 per serving. Even with my “buy one get one free” coupon, I spent $2.40 for two scoops of this ice cream at JP Licks. Without a coupon, the store-bought version of this pumpkin pie ice cream costs seven times as much as the homemade version.