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It’s that time of year – pumpkin everything! This pumpkin ice cream recipe is the perfect cool treat when you’re feeling fall but aren’t quick ready to heat up the oven.

Pumpkin Ice Cream Recipe

Over the weekend we were ready to make a fall treat. After decorating the house with pumpkins, thinking about pumpkin baked goods, and doing a craft inspired by pumpkins, the girls and I were wanting a pumpkin dessert. Since the current state of fall in Florida means 90-degree heat, we opted for pumpkin ice cream instead of a baked good. Honestly, it was the best idea because ice cream is so easy to make and the girls just love it.

When I make ice cream, I always use the same ice cream base which I’ve actually shared here. This time I just added some brown sugar to the base as well as pumpkin spice seasoning and of course, pumpkin. I always keep my ice cream maker attachment in my freezer that way we’re ready to make ice cream any time. It’s great because we can make the ice cream in the afternoon and be ready to eat it after dinner.

Pumpkin Ice Cream Recipe:

2 c. heavy cream
1 c. half and half
3/4 c. sugar
1/4 c. brown sugar
1 can of pumpkin (not pumpkin pie filling – just pumpkin)
2 tsp pumpkin pie spice

Instructions:
Heat the heavy cream and half and half in a large sauce pan. Mix in sugars whisking frequently. Remove from stove once the sugars have dissolved completely. Cool the mixture in the fridge. Once the mixture is cool, add the cream mixture with the pumpkin and pumpkin pie spice in a blender. Puree until smooth. Add the mixture to your ice cream maker following the manufacturer’s instructions.

Pumpkin Ice Cream Recipe

2 c. heavy cream 1 c. half and half 3/4 c. sugar 1/4 c. brown sugar 1 can of pumpkin (not pumpkin pie filling - just pumpkin) 2 tsp pumpkin pie spice

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Course Dessert

Ingredients

2 c. heavy cream
1 c. half and half
3/4 c. sugar
1/4 c. brown sugar
1 can of pumpkin not pumpkin pie filling - just pumpkin
2 tsp pumpkin pie spice

Instructions

Heat the heavy cream and half and half in a large sauce pan. Mix in sugars whisking frequently. Remove from stove once the sugars have dissolved completely. Cool the mixture in the fridge. Once the mixture is cool, add the cream mixture with the pumpkin and pumpkin pie spice in a blender. Puree until smooth. Add the mixture to your ice cream maker following the manufacturer's instructions.