With fall just around the corner I decided to get a little festive and make some pumpkin ice cream! It’s no secret that I’m kind of obsessed with pumpkin everything. PSL’s are my jam.
I can’t be the only one that loves pumpkin everything, right?!
I’m not too sure where my love for pumpkin started to be honest… maybe it’s just because I love fall so much! I’m a big baby when it comes to extreme weather; I don’t do well in heat or cold (I’m the worst at being Canadian). I really wish the season was a bit longer here. The air just smells so crisp, the colours (and fashion) are amazing and then there is that whole obsession with pumpkins that I mentioned above.
I think part of it might be because of some of our family traditions in the fall and around Thanksgiving from when I was growing up. Going to the pumpkin patch was kind of a big deal, and so were my grandmother’s pumpkin pies! Every year we still make an annual family trip to our local pumpkin patch, drink cider, ride the wagon, pick our pumpkins for Thanksgiving decor and to carve at Halloween, eat some fudge and head home. When we are finally ready to carve the pumpkins we save the seeds and roast them.
Anyways, enough of my rambling. Let’s get on to the recipe!
- 3 Cups Milk
- 1 Cup heavy cream
- 2 Tsp vanilla extract
- 1 Cup brown sugar
- 1 and 3/4 Cups pumpkin puree
- 2 Tsp pumpkin spice
- 1 Tsp cinnamon
- 1 Cinnamon Stick
- A pinch of pumpkin spice
- Your favourite brand of whipped cream!
- Mix all the ingredients into a large bowl.
- Poor the mixture slowly into the ice cream maker and follow the instructions as per your ice cream maker.
- Freeze for 2-3 hours before serving, or a shorter period of time if 'soft served' is desired.
- Garnish with a cinnamon stick, some whipped cream and pumpkin spice!
- Add in cookie bits or graham crackers at the last 5 minutes to add a ‘pie crust’ flavour. For those of us that are gluten free, I found a g.f. honey & graham wafer in my local grocery store.
- For a lactose free version, just use 4 C lactose free milk and take out the cream.
- Substitute milk with 2 cans of coconut milk and 1/4 cup soy or milk.
It was really easy to make, I know everyone’s ice cream maker is probably different so please adjust the instructions to fit the needs of your ice cream maker! If you don’t have an ice cream maker, here’s one method of how to make ice cream without it. I’m just going to go a head and tell you what I did. You may need to adjust a few things depending on your machine.
I’m really excited to experiment some more with pumpkin this season. Last year I tried a pumpkin smoothie, which sounds kind of weird but it was actually really amazing! Is anyone else in love with pumpkin as much as I am? I love just eating roasted pumpkin lightly seasoned, too. If you have a great pumpkin recipe feel free to share it with me in the comments.
This post was originally posted on October 2nd, 2012 on the old site but has been updated and reposted so that the recipe can still live on! To see the original post feel free to visit this site.