When I got my KitchenAid ice cream bowl/attachment I decided I wanted to try some unique flavors that you don’t always find at the store or local ice cream shop. This Pumpkin spice ice cream hit the spot! It’s creamy, flavorful and so fun for fall, or any season of the year honestly! This recipe is based off of the Pumpkin Ice Cream recipe on freshaprilflours.com.
Serves: 8
Time: 30 mins, plus 4 hours freeze time, if desired
Ingredients
- 1 cup pumpkin puree
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup firmly packed light brown sugar
- 2 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1 1/2 tsp vanilla extract
- 1/8 tsp salt
Method
- Prep the Bowl: Before you make the batter, make sure you freeze your ice cream bowl! It takes 12-24 hours for the bowl to freeze completely.
- Attach the Bowl: Once the ice cream bowl is fully frozen and ready to use, attach it to your KitchenAid with the dasher, according to manufacturer instructions.
- Prep the Pumpkin: Using paper towels or a kitchen towel, squeeze a little bit of the liquid out of your pumpkin puree. Then add the pumpkin to a large bowl.
- Mix the Base: Add the milk, heavy cream, brown sugar, spices, and salt to the bowl and whisk together until well-blended.
- Churn: Turn on the KitchenAid to low speed and then slowly pour the ice cream mixture into the bowl while the dasher is spinning. Let the ice cream churn for about 20-25 mins, until it is the consistency of soft-serve ice cream.
- Freeze and Serve: Using a rubber spatula, scoop the ice cream out into a Tupperware container, cover, and freeze for about 4 hours. If you prefer more of a soft-serve texture, you can eat it right away instead of freezing it further.