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–+ servings

Easy Pumpkin Ice Cream

Sue Lau
5 from 3 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Course Dessert
Cuisine American
Servings 12 scoops
Calories 268 kcal

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

From the kitchen of palatablepastime.com

Nutrition

Calories: 268kcalCarbohydrates: 35gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 97mgPotassium: 321mgFiber: 2gSugar: 30gVitamin A: 6837IUVitamin C: 2mgCalcium: 164mgIron: 1mg
Keyword frozen desserts
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