Embrace the delightful fusion of fall flavors with an ice cream twist by indulging in this scrumptious pumpkin pie ice cream. With its silky texture and aromatic spices, this dish will undoubtedly become your go-to seasonal dessert.
Growing up, every fall, my grandmother would invite the family over for a weekend dedicated to pie-making. Each of us took turns kneading dough, mixing fillings, and of course, sneaking tastes here and there. One year, after a particularly successful pumpkin harvest, she experimented with turning the pie into an ice cream treat. We all gathered around, spoons in hand, as she unveiled this new creation, and it has since become our family’s autumn tradition.
Why You’ll Love This Recipe
This ice cream stands out not just because it’s a twist on a classic pie, but because it brings together the best of both worlds: the comforting spices of a pumpkin pie and the creamy richness of an ice cream. Perfect for those who crave something sweet after a fall feast, it’s a wonderful way to use leftover pumpkin puree. Furthermore, it’s surprisingly easy to make; you don’t need a fancy ice cream maker to enjoy it. Just follow the steps, and you’ll have it ready to share—or savor all by yourself!
Ingredients Notes
- Pumpkin Puree: Opt for homemade or canned; just ensure it’s unsweetened and pure pumpkin.
- Heavy Cream: This provides the rich, creamy base—avoid substitutions here for best results.
- Cinnamon and Nutmeg: Essential for capturing that pumpkin pie essence; fresh spices make a significant difference.
- Gingersnap Cookies: Adding a bit of texture, either crush them finely or leave small chunks for that delightful crumbly contrast.
Recipe Steps
Step 1
In a large mixing bowl, combine the pumpkin puree with spices. Stir until the mixture is smooth and spices are evenly distributed.
Step 2
Gradually add in the heavy cream while gently folding the mixture to prevent whipping air into it. Aim for a silky consistency.
Step 3
Incorporate the sweetened condensed milk followed by vanilla extract to the blend. Use a spatula to maintain the creamy texture.
Step 4
Crush the gingersnap cookies and fold them into the mixture. If you prefer larger cookie pieces, reserve some chunks to add later.
Step 5
Transfer the mixture to an airtight container and freeze for at least 4 hours, or until set. Stir midway through to distribute the gingersnap evenly.
Storage Options
Store the ice cream in an airtight container in the freezer for up to two weeks. If serving leftovers, allow it to sit at room temperature for five minutes to soften. To avoid ice crystals, press a piece of wax paper against the surface before sealing.
Variations & Substitutions
For a dairy-free version, swap out the heavy cream with full-fat coconut milk. Add chopped pecans for a nutty twist, or swirl in some caramel for added sweetness. Those avoiding gluten can use gluten-free cookies or omit them entirely.
Serving Suggestions
Enjoy this delectable treat as an indulgent dessert for Thanksgiving or any fall gathering. Serve it atop warm pumpkin bread or apple pie for a maximalist dessert experience. It’s just as delightful on its own, in a bowl with a touch of whipped cream.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree? Yes, you can absolutely use fresh pumpkin! Roast or steam it until soft, then blend until smooth. Be sure to drain any excess moisture, as it can affect consistency.
Do I need an ice cream maker for this recipe? No, this recipe is designed for convenience. The use of sweetened condensed milk helps achieve a creamy texture without the need for churning.
How can I adjust the sweetness level? The level of sweetness can be modified by adjusting the amount of sweetened condensed milk. Start by adding half, taste the mixture, and gradually increase until your desired sweetness is reached.
Pumpkin Pie Ice Cream
Ingredients
Main Ingredients
- 1.5 cups heavy cream chilled
- 1 cup pumpkin puree canned or fresh
- 0.5 cup sugar
- 1 teaspoon pumpkin pie spice
Instructions
Preparation Steps
- In a bowl, whisk together pumpkin puree, sugar, and pumpkin pie spice until smooth.
- Slowly add the chilled heavy cream while whisking continuously.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
