Can I Use Pumpkin Pie Spice Instead Of All The Individual Spices?

Yes, if you have pumpkin pie spice on hand, you can sub three tablespoons of pumpkin pie spice instead of the individual spices.

Can This Pumpkin Ice Cream Recipe Be Made In An Ice Cream Maker?

Yes! Just thoroughly mix all of the ingredients in a large bowl and transfer them to your ice cream maker. (No need to whip the heavy cream.) Process in the ice cream maker until you reach the soft serve stage. Eat as soft serve or transfer to a pan and freeze for a few hours or until desired firmness has been reached.

Can I use fresh pumpkin to make this ice cream recipe?

Fresh pumpkin can be used to make this ice cream recipe, but it would need to be cooked and pureed. Note, however, that canned pumpkin has a slightly different flavor from fresh pumpkin.

Can I Use Low-Fat Milk In This Ice Cream Recipe?

If making no churn ice cream, I really do not recommend going lower than half in half. However, with an ice cream maker, you are able to use lower fat milk due to the spinning of the paddle in the ice cream helping to break up ice crystals. (I would avoid fat-free milk for this recipe.)

No Churn Pumpkin Ice Cream (or in the ice cream maker)

Description

Made with pumpkin puree, heavy cream, and pumpkin pie spices, this pumpkin ice cream recipe is absolutely delicious and tastes just like pumpkin pie in frozen form.

Ingredients

Units Scale

3/4 cup pumpkin puree
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 (14-ounce) can of sweetened condensed milk
2 cups heavy whipping cream, cold
1/4 cup graham cracker crumbs, optional

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Instructions

Whisk together the pumpkin puree, cinnamon, ginger, nutmeg, and cloves in a large mixing bowl.
Pour in the condensed milk, and stir together until mixed. Set aside.
In a separate large or medium bowl, pour the heavy whipping cream, and beat with an electric hand mixer on high speed for about 5-7 minutes or until stiff peaks have formed.
Spoon the whipped cream into the pumpkin mixture, and fold together until just combined. Make sure there are no streaks of pumpkin mix at the bottom of the bowl.
Pour the cream mixture into a 9×5 loaf pan, cover with a sheet of foil or plastic wrap, and place in the freezer for at least 6 hours, but it’s best to freeze it overnight.
Scoop out the ice cream, and sprinkle with graham cracker crumbs if desired.

Nutrition

Serving Size: 1/5 of recipe
Calories: 392
Fat: 13
Carbohydrates: 62
Protein: 9