Somehow dessert makes every occasion seem more special!
When I suggested making this pumpkin ice cream for a fall treat, everyone got excited.
This ice cream requires only a few basic ingredients. And, as an added bonus, this festive recipe is also super easy!
Also, you don’t even need an ice cream maker to make this!
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You just mix it up, spoon it into a 9″ x 13″ pan (we use a glass one with a lid, like this), and freeze it.
Ingredients for Pumpkin Ice Cream
- 1.75 quarts vanilla ice cream, softened
- 3/4 cup canned pumpkin
- 1/3 cup brown sugar, packed
- 1/2 t. ground ginger
- 1/4 t. cinnamon
- 1/4 t. nutmeg
- 1 T. orange juice
How to Make It
1. Place the softened ice cream in a large bowl and set aside.
2. Mix remaining ingredients (in a different bowl) with an electric mixer on low speed. Blend into ice cream with a spoon. Stir until all ingredients are mixed together.
3. Spread ice cream/pumpkin mixture in a 9″ x 13″ pan. Cover, and freeze. It takes a long time to get it fully frozen, so I’d make it the day before if you’re planning it for a special occasion.
4. Let soften slightly before scooping and serving. Makes 8-10 servings.
Enjoy!
This is one of the best ice cream flavors I’ve ever tasted! It tastes just like fall!
It’s the perfect recipe for a fall family night or a get-together, especially on those early fall days before the cooler weather sets in.
Printable Recipe
Pumpkin Ice Cream Recipe
Ingredients
- 1.75 quarts vanilla ice cream softened
- 3/4 cup canned pumpkin
- 1/3 cup brown sugar packed
- 1/2 tsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp orange juice
Instructions
- Place the softened vanilla ice cream in a large bowl and set aside.
- Mix remaining ingredients (in a different bowl) with an electric mixer on low speed. Blend into ice cream with a spoon. Stir until all ingredients are mixed together.
- Spread ice cream/pumpkin mixture in a 9" x 13" pan. Cover, and freeze. It takes a long time to get it fully frozen, so I'd make it the day before if you're planning it for a special occasion.
- Let soften slightly before scooping and serving. Makes 8-10 servings.
- Enjoy!
Related Posts:
- Harvest Candy Corn Snack Mix
- Fall Simmering Potpourri Recipe
- Pumpkin Oat Muffins
- Pumpkin Pie Granola
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What a great idea! I love pumpkin flavored ice cream, and I’m amazed I didn’t think of it myself! Thank you!
Thank you!
Well, that recipe looks easy enough! I was anticipating an ice cream churn and a lot of ice!
Congrats on being featured this week at the Homestead Blog Hop! Seems a lot of people are interested in making pumpkin ice cream too!
Glad bless,
Laurie
Ridge Haven Homestead
Homestead Blog Hop
Thank you, Laurie!
I’ve never tried pumpkin ice-cream, but I am intrigued.
I live in Australia where we eat pumpkin as a vegetable (savoury) with our dinner, but rarely considered as a sweet like in the US. It’s funny how we all do things differently. 🙂
Thank you for sharing your pumpkins ice-cream recipe at the Create, Bake, Grow & Gather party this week. I’m delighted to be featuring this recipe at the party tomorrow and pinning too.
Hugs,
Kerryanne
Thank you, Kerryanne! We also eat our pumpkin as a vegetable—it’s so versatile!
Oh my, this sounds so delicious I had to pin it twice. Pumpkin AND ice cream, yes please!
Thank you, Marie!
Yummy! This looks easy enough for my kids to help. Can’t wait to try it out! Thanks for sharing!
Yes! My kids loved making this, and it was super easy! 🙂
This looks (and sounds!) so good!
Oh, I love it too much! (Shouldn't eat it!) 🙂
I LOVE pumpkin ice cream – I'll have to give this recipe a try! Thanks for sharing 🙂 I found your recipe on the Teach Me Tuesdays link-up.
I hope you like it, Amy! Thanks for visiting! 🙂