Smooth and creamy homemade ice cream made with real pumpkin, sweetened with brown sugar, and spiced with cinnamon and pumpkin pie spice. Get your pumpkin ice cream fix any time of the year with this simple recipe!
Before beginning anything, make sure your ice cream maker is frozen and prepped!
Place prepared ice cream maker attachment onto stand mixer fitted with the dasher.
In a large bowl, combine the heavy cream, milk, pumpkin purée, brown sugar, cinnamon, pumpkin pie spice, vanilla extract, and salt and whisk until everything is combined and the sugar starts to dissolve.
Turn on the mixer so dasher is rotating and slowly pour ice cream mixture into the canister. Process according to manufacturer’s directions (it should take about 20-30 minutes).
When ice cream is finished churning, remove the ice cream maker from the mixer, and transfer the ice cream to a freezer-safe container and freeze for at least 2 hours.
Notes
Pumpkin: I always measure pumpkin purée with measuring cups as the moisture content can wildly change the weight measurements, depending on the brand.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.