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Pumpkin Pie Ice Cream

Kacey Platky Warren

"I looked around here for a pumpkin pie ice cream and couldn't find a 'from scratch' recipe, so I made this one up!"
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Ingredients

8 h 25 m servings 201 cals
Original recipe yields 12 servings

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Directions

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  • Prep

  • Ready In

  1. 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.
  2. 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.

Nutrition Facts


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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Reviews

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Delicious!

A complete waste of my ingredients.

This was okay freshly made, but once frozen, it is very 'icy' and, oh, I don't know, just plain not good.