Pumpkin Pie Ice Cream
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Ingredients8 h 25 m servings 201 cals
Original recipe yields 12 servings
- 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.
Per Serving: 201 calories; 15.4 g fat; 15 g carbohydrates; 1.7 g protein; 56 mg cholesterol; 73 mg sodium. Full nutrition
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