Pumpkin Pie Ice Cream
Pumpkin Pie Ice Cream
Author: Melissa Howell
  • 2 c. heavy whipping cream
  • 1 c. whole milk
  • 1 1/4 c. sugar
  • 1 c. pumpkin puree from a can, or you can make your own
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/2 tsp. cloves
  • 1/2 tsp. allspice
  • 1/2 tsp. pure vanilla extract
  • 1/8 tsp. salt
  • Your favorite pie crust baked and broken in pieces. You can also use vanilla sandwich cookies. I typically use about half of a baked pie crust or 10 cookies.
  1. Bring cup of milk to room temperature, or warm in microwave. Add sugar and stir until sugar is dissolved.
  2. Add the rest of the ingredients (except the pie crust or cookies) and mix well. Put in refrigerator to chill for about three hours, or overnight.
  3. Pour into your ice cream maker and follow the manufacturer's directions.
  4. Transfer to an airtight container, and fold in broken pie crust or cookie pieces. Then put in freezer to harden.
  5. Optional: When ready to serve, top with a dollop of whipped cream.
Recipe Notes

If your ice cream maker makes 1.5 quarts or less, you will need to make this ice cream in two batches. Just pour half the mixture into your ice cream maker. When it reaches soft-serve consistency, remove it and pour the other half of the mixture in. It will take a little longer to freeze than the first batch.