Homemade Pumpkin Ice Cream
Total TimePrep: 15 min. Process: 20 min./batch + freezing
Makesabout 1 quart
- 2 cups heavy whipping cream
- 1-1/2 cups canned pumpkin
- 1 cup packed brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- In a large bowl, combine all ingredients; stir until the sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions.
- Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts1/2 cup: 261 calories, 18g fat (11g saturated fat), 65mg cholesterol, 87mg sodium, 26g carbohydrate (24g sugars, 2g fiber), 2g protein.
Sep 30, 2019
I have tried the dessert and it tastes amazing this treat deserves at least 5 stars.
Jul 5, 2019
This recipe needs some of the heavy cream replaced with milk. We made this yesterday, and while people liked it enough to eat it, it was so rich that it tasted more like frozen cream pie filling than ice cream. The flavor/spicing is good, but it’s needs lightening up to get a true ice cream quality. It’s too thick and creamy to get real iciness to the mixture.
Nov 20, 2018
Our granddaughter made this ice cream. She and her family agreed it's a keeper. She will be making once she get here for Christmas.
Sep 12, 2017
Incredible! It's the best pumpkin ice cream I've made to date!
Aug 14, 2015
Best pumpkin ice cream I've ever tasted!! I wanted a recipe that tasted like the pumpkin ice cream I used to get as a kid and this is definitely it!!
Jan 17, 2012
My husband wanted pumpkin ice cream for Thanksgiving & everyone loved this!
Oct 12, 2010
To the reviewer who said it left a greasy feel, I know why. It was the working of the cream, it probably started to turn into butter. Frozen butter in your mouth = greasy sensation and coating on your tongue, palate and teeth. There is a different way to do this ice cream that does not require an ice cream freezer. Combine all of the ingredients in a heavy saucepan EXCEPT the cream and simmer it until the sugar is dissolved, then let it cool completely. Whip the cream until it's stiff and then gently fold it into the cooled pumpkin mixture, then you can put it in a freezer safe container and pop it in the freezer. I have made pumpkin ice cream before like that and it's incredible. In fact, it's good if you're tummy is feeling off because the spices are good for your digestion and ginger is a known anti-nauseant!
Jan 19, 2010
It was ok, it had great pumpkin flavor but the texture was off. It left a greasy feel in your mouth. If I made it again I would try a regular vanilla recipe and add the pumpkin and spices.