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Spiced Pumpkin Ice Cream

Ice cream lovers can't get enough of this creamy, rich ice cream that boasts lots of delish pumpkin flavor. —Molly Badger, Provo, Utah
  • Total Time
    Prep: 15 min. + chilling Process: 20 min. + freezing
  • Makes
    1-1/2 quarts


  • 1 cup whole milk
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup maple syrup
  • 1 can (15 ounces) pumpkin
  • 2 cups heavy whipping cream


  • In a large saucepan, heat milk to 180°; stir in brown sugar until dissolved. Remove from heat; whisk in spices, syrup and pumpkin.
  • Transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally 2 minutes. Stir in cream. Press plastic wrap onto surface of milk mixture; refrigerate several hours or overnight.
  • Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
Nutrition Facts
1/2 cup: 230 calories, 15g fat (10g saturated fat), 47mg cholesterol, 26mg sodium, 23g carbohydrate (20g sugars, 1g fiber), 2g protein.

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