How to Make Pumpkin Pie Ice Cream

The pumpkin season is here and it’s time to celebrate with a creamy homemade treat. This easy no churn pumpkin pie ice cream is perfect for any fall celebration. It’s made with only six ingredients and only takes about 10 minutes to make!

Homemade No-Churn Ice Cream

This no-churn ice cream recipe is made with a mix of whole milk, heavy cream, and sugar. It also features warm spices and vanilla extract, which make it extra sweet and rich!

You can make this ice cream in a freezer bowl or a shallow container, as long as you chill the pan in the freezer beforehand. Just make sure you stir it every 30 minutes for the first two hours to help add air to the mixture.

A Graham Cracker Crust

To make the crust, you will need a food processor and some graham crackers. Grind them to crumbs and combine with sugar and melted butter. Press a thin layer of this mixture into a greased 9-inch pie plate, reserving some crumbs for the topping. Bake the crust at 350 degrees for 10 minutes, then remove and allow to cool completely.

The Pumpkin Filling

To start, you will need to prepare the ice cream base in advance. Whisk together the egg yolks, sugars, xanthan gum, and the milk and pumpkin. Pour half of this mixture into the egg yolks, then return the mixture to the saucepan with the rest of the pumpkin mixture. Bring to a simmer over medium heat, then reduce the temperature and continue stirring until thickened; it will register about 170°F to 180°F on a digital thermometer.

The Topping

To finish the ice cream, mix together some slightly softened ice cream, pumpkin, brown sugar, cinnamon, salt, and pumpkin pie spice. Pour this over the cooled crust, and then top with the remaining graham cracker crumbs and chopped pecans.

This ice cream is perfect for a Thanksgiving dessert, but it’s also great for any other fall gathering or holiday! You can also make it ahead and keep it in the freezer for a few weeks.

How to Store the Pumpkin Ice Cream

Once you’ve poured the ice cream into the container, it is safe to store in the freezer for up to two weeks. If you want to store it longer, freeze it in individual serving cups and then eat it as a frozen treat!

How to Prevent the Pumpkin Pie Ice Cream from Being Icy

When making homemade ice cream, it is important to use high-fat milks and creams. Opting for low-fat options often leads to icy ice creams and inconsistency in the texture.

You can prevent this from happening by using a high-quality ice cream maker, and also by making sure to leave the ice cream out for at least 10 minutes before consuming it. This will ensure that the ice cream has time to soften and blend well before you eat it.

It is also important to remember that ice cream can be stored in the freezer for up to two days or even weeks, but it is best to avoid storing it too long in the freezer and thawing it out before eating it. This will give you a more consistent texture and flavor.

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