This recipe calls for just a tiny bit of both pure maple syrup and coconut sugar (or regular.
Pumpkin Pie Ice Cream
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Recipe Summary Pumpkin Pie Ice Cream
I looked around here for a pumpkin pie ice cream and couldn't find a 'from scratch' recipe, so I made this one up!Ingredients | Healthy Pie Maker Recipes
1 cup pumpkin puree
⅔ cup white sugar
1 ½ teaspoons pumpkin pie spice
1 cup whole milk
2 cups heavy whipping cream
1 teaspoon vanilla extract
Directions
Mix pumpkin puree, sugar, and pumpkin pie spice together in a large bowl. Slowly whisk in milk, then whipping cream, then vanilla extract. Refrigerate to allow flavors to blend, 2 hours to overnight.
Transfer pumpkin mixture into an ice cream maker; churn for 15 to 20 minutes. Freeze according to manufacturer's directions until it reaches 'soft-serve' consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should 'bloom' in the freezer for at least 2 hours or overnight.
Info | Healthy Pie Maker Recipes
prep:
25 mins
additional:
8 hrs
total:
8 hrs 25 mins
Servings:
12
Yield:
12 servings
