‘Tis the season for pumpkin-flavored everything! It seems like every store around the nation is taking advantage of everyone’s deep love of pumpkin by means of pumpkin coffees, desserts, and of course, ice creams!
I am pretty traditional when it comes to ice cream. I love chocolate, vanilla, and peppermint ice creams. I actually had no idea pumpkin ice cream existed until I saw it in a local store. Because we avoid the sugars and “natural” flavorings found in store-bought ice creams, I knew I had to make it for myself.
This pumpkin ice cream is definitely authentic: it tastes just like pumpkin pie filling, and it is rich and creamy just like store-bought (without chemicals!). Not to mention it is super easy to throw together for a healthier sweet treat!
Fun tip: You know the pie crust dough that gets set aside when you cut off the extras? Save the extras instead, and bake on a parchment paper-lined baking sheet until crispy. Serve with this ice cream for a pie-like dessert!
Pumpkin Pie Ice Cream
Makes a quart of ice cream.
- 1 (15 oz) can BPA-free canned organic pumpkin (or 1 and 1/2 cup total)
- 1 and 1/2 cup heavy cream
- 1/2 cup maple syrup
- 2 Tablespoons raw honey
- 2 teaspoons vanilla extract
- generous pinch of real salt
- 1 teaspoon pumpkin pie spice
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Mix all ingredients in a mixing bowl until smooth. Pour into a fully frozen ice cream maker drum and start the machine immediately. Churn until ice cream sets (time will vary anywhere between 10-20 minutes, sometimes even less!) and consistency is thick. Pour immediately into freezer-safe dish and put into the freezer. This ice cream is fine to eat straight out of the ice cream maker, but tastes best after a little while in the freezer. If it is too hard to scoop, leave out on the counter for 10 minutes before digging in. Add toppings and enjoy!
Thanks again, Sara, for this super tasty recipe! You can visit Sara’s blog and check out more recipes from her at HomemadeEden.com.