Warm, comforting, and creamy pumpkin ice cream… the perfect treat for a cool autumn day! The sweet aroma of spices will make your home feel like its own slice of fall paradise. Plus – when you use organic ingredients, you’ll know that every single scoop is made with love. In this blog post, I will show you how to craft this delicious dessert at home easily. So gather up your favorite pumpkin pie spice blend, some heavy cream, and sugar- because we’re making homemade pumpkin ice cream in no time at all!
Contents
How Does Pumpkin Ice Cream Taste?
Smooth, silky pumpkin ice cream tastes like a scoop of frozen pumpkin pie. It has a silky texture, a bold pumpkin flavor, a plush mouthfeel, and a subtle pumpkin spice flavor!
How Should Homemade Pumpkin Ice Cream Be Stored?
This pumpkin ice cream recipe, like our other homemade ice cream recipes, keeps in the freezer for about two to four months if stored in an airtight container.
What Are the Best Pumpkin Ice Cream Toppings or Mix-Ins?
Top your pumpkin ice cream with crushed gingersnaps, homemade whipped cream, crushed vanilla wafers, cinnamon, candied pecans, or salted caramel sauce.
What is the Key to Creating the Best Pumpkin Ice Cream?
Top Tip to Create the Best Texture of Pumpkin Ice Cream
Allow plenty of time for your ice cream to chill and set — the longer, the better. We understand that you want to dig into this pumpkin dessert right away, but chilling it properly will ensure that your ice cream is perfectly set and deliciously creamy. We recommend chilling it for at least 2 to 3 hours, but chilling it overnight will help it set even better.
More Dessert Recipes
Pumpkin Ice Cream
Ingredients
- Non-Stick Cooking Spray
- 15 ounces pumpkin puree
- ½ cup dates pitted and chopped
- 2(14-ounce) cans unsweetened coconut milk
- ½ tsp vanilla extract
- 1½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- pinch sea salt
Instructions
- In a high-speed blender, add all theingredients and pulse until smooth.
- Transfer into an airtight container andfreeze for about 1-2 hours.
- Now, transfer the mixture into an ice creammaker and process it according to the manufacturer’s directions.
- Return the ice cream to the airtightcontainer and freeze for about 1-2 hours before serving.
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