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Homemade Pumpkin Ice Cream

Folks who favor the flavor of pumpkin really need to try this spiced ice cream. But be prepared to make more! —Taste of Home Test Kitchen
  • Total Time
    Prep: 15 min. Process: 20 min./batch + freezing
  • Makes
    about 1 quart

Ingredients

  • 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

Directions

  • 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 Facts
1/2 cup: 261 calories, 18g fat (11g saturated fat), 65mg cholesterol, 87mg sodium, 26g carbohydrate (24g sugars, 2g fiber), 2g protein.

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