Pumpkin Ice Cream
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.
2 hours and 30 minutes
10 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 304 |
| Fat: | 24 g |
| Carbohydrates: | 19 g |
| Protein: | 0 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 16 fl oz 16 fl oz 16 fl oz Coconut Milk
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- 1/2 cup 1/2 cup 1/2 cup Pumpkin Puree
- 1/2 Tbsp 1/2 Tbsp 1/2 Tbsp Primal Palate Pumpkin Pie Spice
- 1/4 cup 1/4 cup 1/4 cup Maple Syrup, Pure
- 3 3 3 Egg Yolk
Process
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
- Combine all ingredients in a sauce pan.
- Bring to a low boil while whisking.
- Remove from heat and let cool.
- Strain mixture into a medium mixing bowl, and cover with plastic wrap.
- Chill mixture in refrigerator for 2 hours.
- Place mixture in an ice cream maker, and run until the desired consistency is reached.
- Serve with sprinkled cinnamon and chopped pecans.
Notes
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.
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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!