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Pumpkin Ice Cream

Author Amy Tinnin


  • 1 cup of milk
  • 1 pint of heavy cream
  • 1 can of pumpkin puree
  • 1 cup of light brown sugar
  • 1 1/2 tsp. vanilla
  • 2 tsp. of cinnamon
  • 1 tsp. of ginger
  • 1/4 tsp. of nutmeg


  • Mix together milk and brown sugar using a hand mixer until sugar is dissolved.
  • Next stir in pumpkin puree, vanilla, cinnamon, ginger and nutmeg.
  • Last stir in heavy cream. Use hand mixer again to mix all ingredients together (about 5-10 seconds).
  • Turn ice cream machine on and pour mixture in the freezer bowl.
  • Let mix in Ice Cream maker for approximately 20-25 minutes. Or until thicken. I am using a Cuisinart 21 Ice Cream Maker which makes 1 1/2 quarts.
  • Once ice cream is finished put freezer bowl back into the freezer so the ice cream can harden.
  • If you like softer ice cream then serve immediately.
  • Sprinkle top with cinnamon and enjoy!