Pumpkin Ice Cream Recipe
This is an easy pumpkin ice cream recipe that doesn't even require an ice cream maker!
Servings: 8
Calories: 473kcal
Ingredients
- 1.75 quarts vanilla ice cream softened
- 3/4 cup canned pumpkin
- 1/3 cup brown sugar firmly 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 about 8 servings.
- Enjoy!
Nutrition
Serving: 1serving | Calories: 473kcal | Carbohydrates: 60g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 91mg | Sodium: 169mg | Potassium: 478mg | Fiber: 2g | Sugar: 54g | Vitamin A: 4451IU | Vitamin C: 3mg | Calcium: 280mg | Iron: 1mg
