• Skip to main content
  • Skip to primary sidebar
Katie's Cucina
  • Home
  • About
    • Contact Me
    • FAQS
    • Privacy Policy
    • Accessibility Statement
    • Collaborate
  • Recipes
    • Appetizer
    • Asian
    • Breakfast
    • Bread
    • Comfort Food
    • Dairy Free
    • Dessert
      • Cookies
      • Ice Cream
    • Drinks
      • Smoothie
    • gluten free
    • Greek
    • Grilling
    • Holiday
      • Christmas
      • Halloween
    • Instant Pot
    • Italian
    • Katie Original
    • Main Dish
      • Beef
      • Chicken
      • Pork
      • Sausage
      • Turkey
      • Pizza
    • Mexican
    • One Pot Meal
    • Polish
    • Salad
      • Dressing
    • Sandwich
    • Seafood
      • Shrimp
    • Side Dish
    • Slow Cooker
    • Soups and Stews
    • Vegetarian
  • Travel
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Contact
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact
×

Katie's Cucina » Recipes » Dessert

Pumpkin Pie Ice Cream

Published: Nov 23, 2011 · Modified: Jun 30, 2020 by Katie · This post may contain affiliate links

Sharing is caring!

5 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

I’ve been dreaming up some pumpkin ice cream recipes in my head. I wasn’t quite confident, so I started browsing around on the internet, and happened to like this recipe the best; however, I still modified it after reading comments from the recipe. Many people did not feel like the pumpkin flavor was fully their. That’s why I doubled the pumpkin puree the recipe called for and combined the puree and spices into the warm milk mixture. That way the flavors could nicely marry and saturate in one-another. 

I can honestly say… I like pumpkin. I like it way more this year than I have in past year. On Monday I posted about the Pumpkin Spice Bundt Cake I recently made and now this ice cream. Both will make you feel head over heals in love with pumpkin. 

Adapted from: Food Network

 

Pumpkin Pie Ice Cream

I modified some recipes I found to intensify the pumpkin (and spice!) flavor in this amazing ice cream.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 cups
Calories: 152kcal
Author: Katie

Ingredients

  • 4 cups half and half
  • 2 cups heavy whipping cream
  • 1 teaspoon granulated vanilla bean OR 2 Vanilla beans
  • 1-½ cups white sugar
  • ¼ cup brown sugar
  • 1 15 oz can of Pumpkin Puree
  • 1 teaspoon each; nutmeg and cinnamon
  • ½ teaspoon ground ginger
  • 5 whole cloves
  • Optional: Graham Cracker Crumbs & Whipped Cream

Instructions

  • Combine half and half, and heavy whipping cream in a large sauce pan. Stir in white sugar, followed by granulated vanilla bean. *If you do not have granulated vanilla bean, split and scrap 2 vanilla beans into the dairy/sugar mixture. Do not bring the mixture to a boil--the mixture should reach around 170 degrees. Add 1 can of pumpkin puree and all of the spices. Mix until everything is incorporated and pumpkin has broken down. Add quarter cup of brown sugar, mix well, and then bring off of heat.
  • Pour warm spiced milk mixture into containers and seal tightly. Chill the batter in the refrigerator over night.
  • The next day, strain the batter so that you remove any clumps that may have formed and the whole cloves *and vanilla bean pods if used. Freeze the ice cream batter in ice cream maker according to the manufacturer's instructions.
  • Once the ice cream has churned let it harden in freezer for at least 2-4 hours prior to being served. Scoop portions of ice cream out and top with graham cracker crumbs and whipped cream if desired!

Notes

This recipe does mean planning ahead to chill and infuse the mixture, and then using an ice cream machine. I promise if you buy the equipment you will find yourself making ice cream every weekend!

Nutrition

Serving: 0.5cup | Calories: 152kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 32mg | Potassium: 113mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3192IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 0.3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
« Pumpkin Spice Bundt Cake with Buttermilk Icing
Turkey Pomegranate Salad with Marzetti® Simply Dressed® Pomegranate Salad Dressing »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Aggie

    December 01, 2011 at 3:32 am

    Mmmm, this sounds so good! I'll take pumpkin ice cream anytime of year! 🙂
    Hope you had a nice holiday!

    Reply
  2. Serena {Pretty Fluffy}

    November 28, 2011 at 2:07 am

    Wow! This looks so yum! Pumpkin was definitely a flavour that grew on me and now I love it if the spices are right! 🙂

    Reply
  3. joey

    November 24, 2011 at 2:24 pm

    i don't really prefer pumpkin tbh.. haha, but i think i can switch it with my fruit of choice and try this recipe, thanks for sharing! xoxo

    Reply
  4. Barb

    November 23, 2011 at 6:15 pm

    I like pumpkin, and actually the recipe sounds decent! Thanks for sharing, Katie!

    Reply
  5. Danielle

    November 23, 2011 at 1:20 pm

    Katie this sounds delish! Makes me wish our ice cream maker didn't break over the summer. Have a great Thanksgiving!

    Reply

Did you make this recipe? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

Featured On

brand logos in collaage; food network, MSN, kitchenaid, country living, world market, etc

Most Popular Recipes

  • Broccoli Cheese Casserole spooned out of white baking dish
    Broccoli Casserole with Ritz Crackers
  • Green bowl filled with white gravy and a tray of biscuits next to the gravy bowl.
    Homemade White Gravy
  • white bowl filled with mashed potato soup.
    Mashed Potato Soup
  • Dried spaghetti on a countertop.
    KitchenAid Pasta Recipe

Easter Recipes

  • White platter filled with sliced turkey and carrots with gravy poured on top.
    Slow Cooker Turkey Breast
  • White oval dish filled with creamed spinach on a blue and white striped towel.
    Steakhouse Creamed Spinach
  • Oval red baking dish filled with corn casserole.
    Jiffy Corn Casserole
  • Square photo of a white bowl filled with cooked baby carrots.
    Instant Pot Carrots

Footer

logos of places Katie's Cucina has been featured on; food network, KitchenAid, Stonyfield, Country LIving, Women's Health, etc.

COPYRIGHT © KATIE'S CUCINA 2009-2022
AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
PRIVACY POLICY · ACCESSIBILITY STATEMENT · DESIGN BY GRACE + VINE STUDIOS

5 shares