Pumpkin Pie Ice Cream
Prep time: 
Total time: 
Serves: 14 Half Cup Servings
  • 1-1/2 Cups Whole Milk
  • 1 Cup Packed Light or Dark Brown Sugar
  • 2 Tablespoons Molasses or Dark Corn Syrup
  • 1-3/4 Cups Pumpkin Purée
  • 1-1/2 Teaspoons Cinnamon
  • 1 Teaspoon Ginger
  • ¼ Teaspoon Ground Nutmeg
  • 2-1/2 Cups Heavy Cream
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Cup Crumbled Ginger Snaps, Vanilla Butter Cookies, or Graham Crackers
  1. In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg. Add heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the crumbled cookies during the last 5 minutes of mixing. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Recipe by I'm At Home Baking! at http://imathomebaking.com/day-30-pumpkin-pie-ice-cream/