Easy Pumpkin Ice Cream makes quick work of your favorite Autumn frozen dessert with just a few simple ingredients.
Easy Pumpkin Ice Cream
By Sue Lau | Palatable Pastime
Easy Pumpkin Ice Cream is my recipe of the day with the blogging event Pumpkin Week. Bloggers have been sharing some of their pumpkin recipes with you all week long. So if you have missed some days, you can always check out the Pinterest board listed below.
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I plan to post today and also posted for Pumpkin Week on Monday for Pumpkin and Beet Salad. And again on Wednesday for Pumpkin Chocolate Chip Muffins.
But today is pumpkin ice cream, the easiest way. I find the flavor to be perfect without the hassle of cooking a frozen custard mix.
The flavor is not overly pumpkin and spice heavy. Too much of that and I don’t like it. I want it to still be very light and creamy.
Serving Ideas
And this is perfect for serving with pumpkin pie ala mode. Or don’t be shy- bury it in hot fudge, hot caramel with whipped cream and pecans. And can you imagine the banana split you can make with this? Wowsers. But maybe if you just like it simple, tuck a freshly baked oatmeal cookie in on the side of your scoop. Yum.
But more than anything else, since this dessert uses ready made ice cream, there is a plus side. Pick the one that fits your diet needs, be it sugar-free, fat-free, vegan, etc. If you go sugar-free, maybe use Swerve brown sugar blend instead of actual brown sugar. That one is very low carb.
Choose your own adventure with it!
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
More #PumpkinWeek Recipes Below:
Breakfast and Breads
- Pumpkin Chocolate Chip Waffles from The Redhead Baker
- Pumpkin Granola from Sweet Beginnings
Soup
- Creamy Southwestern Pumpkin Soup from A Little Fish in the Kitchen
Desserts
- Easy Pumpkin Ice Cream from Palatable Pastime
- Impossible Pumpkin Pie from Eat Move Make
- Pumpkin S’Mores Slider from A Kitchen Hoor’s Adventures
Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.
Easy Pumpkin Ice Cream
You Might Also Like:
Pumpkin Bundt Cake with Caramel Icing
First I have Pumpkin Bundt Cake with Caramel Icing has a rich spicy moist crumb and is topped with an easily cooked icing that has a hint of molasses.
Coconut Pumpkin Pie
Then I also have Coconut Pumpkin Pie combines the flavors of both of your favorite autumn and springtime custard pies into one flaky pastry crust for the best of both worlds.
Harvest Pumpkin Layer Cake
As well, there is Harvest pumpkin layer cake which is moist and spicy with walnuts, apple butter spread and butterscotch buttercream for an over the top Pumpkin Week dessert.
Layered Pumpkin Cheesecake Pie
Next, this layered pumpkin cheesecake pie consists of layers of creamy cheesecake and pumpkin cheesecake topped with a sweet sour cream inside a pastry crust.
Amish Pumpkin Bars with Cream Cheese Icing
Finally,Amish pumpkin bars with cream cheese frosting are moist pumpkin cakes in brownie-type form, dressed for autumn with festive candies and sprinkles.
Easy Pumpkin Ice Cream
Easy Pumpkin Ice Cream
Ingredients
- 48 ounces vanilla ice cream (softened)
- 2 cups canned pumpkin puree
- 1/4 cup brown sugar
- 2 tablespoons butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Instructions
- While ice cream softens, heat butter in a small pan and add the brown sugar and spices, stirring until the sugar dissolves.
- Remove from heat, stir in the pumpkin and let cool.
- Once cooled and the ice cream softened, gently stir the pumpkin mixture into the ice cream.
- Place ice cream in a freezer tub and refreeze until firm.
Notes
Nutrition
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