Pumpkin Ice Cream

prep:2 hours and 30 minutes
cook:10 minutes
Show nutritional information
  • Serves: 4
  • Calories: 304
  • Total Fat: 24g
  • Total Carbohydrate: 19g
  • Protein: 0g

With pumpkins in season, October is perfect for enjoying fresh pumpkin ice cream. This delicious treat is like a scoop of frozen pumpkin pie, especially when topped with chopped pecans and a dusting of cinnamon.

Serves: 4

Serves: 4decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Combine all ingredients in a sauce pan.
  2. Bring to a low boil while whisking.
  3. Remove from heat and let cool.
  4. Strain mixture into a medium mixing bowl, and cover with plastic wrap.
  5. Chill mixture in refrigerator for 2 hours.
  6. Place mixture in an ice cream maker, and run until the desired consistency is reached.
  7. Serve with sprinkled cinnamon and chopped pecans.


Remove ice cream from ice cream maker immediately to avoid having it freeze to the container walls. Store in a freezer until the last portion is enjoyed.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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    1. aimeejean
      September 27, 2013

      I made this for my family last night…it was awesome! The flavor was really good but the whole time I was eating it I thought it could have something more added to it…like caramel sauce and praline pecans….lol I put together the ingredients and left it in the fridge overnight. My lil ice cream maker handled it like a champ. I will definitely make this again!

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