Pumpkin Ice Cream
If you're looking for a decadent alternative to pumpkin pie, you need to try this amazingly rich and delicious Pumpkin Ice Cream recipe. The flavor of this homemade ice cream is exactly the same as pumpkin pie! Everyone will love it.
Servings: 6 servings
Calories: 328kcal
Ingredients
- 1 cup pumpkin puree unsweetened
- 2 cups heavy whipping cream
- ¾ cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon cinnamon ground
- 2 tablespoons coconut oil
- 1 pinch kosher salt
Instructions
- Gather up all the ingredients. Add the heavy cream and pumpkin puree to a large mixing bowl. Mix well with a whisk. Add in the remaining ingredients with the exception of the coconut oil. Mix well.
- Add in the coconut oil and mix well.
- Add the mixture to the frozen carafe of your ice cream maker. Add in the paddle blade and start the machine churning.
- Depending on the type of ice cream maker you are using, it may take between 20 to 30 minutes to reach the desired consistency.
- The ice cream will be thick and rich looking when it is ready to be removed from the churn.
- Place the ice cream into a freezer safe container and cover tightly. Freeze for a minimum of 3 hours before serving, otherwise it will be too soft.
- Scoop and serve with your favorite toppings!
Notes
Loving the look of this recipe? Let me know in the comments below.
Also, have a fantastic day in the kitchen. Enjoy this pumpkin spice ice cream recipe.
Nutrition
Serving: 11/2 cup | Calories: 328kcal | Carbohydrates: 7g | Protein: 3g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 31mg | Potassium: 168mg | Fiber: 1g | Sugar: 4g | Vitamin A: 7524IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg
