Pumpkin Ice Cream

Today I will be sharing with you how to make Pumpkin ice cream! I know you’re thinking pumpkin during the summer?! Well, I’ve partnered with LIBBY’S Pumpkin to share one of the great things pumpkin can do.

pumpkin ice cream

This is such a super easy recipe and it’s homemade which of course always taste better! So pumpkin isn’t only for fall, I challenge you to try incorporate pumpkin whether it be for baking or into your everyday diet!  Also if you go to Pumpkin Can you download a coupon to buy yourself a can! So send me pictures on FB or IG of what you made, so I can share it!

cookie dough ice cream

For a step-by-step tutorial of this recipe you can watch my video tutorial below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe! (It’s free!) and new video posts on FRIDAYS !

Watch the Step by Step Video:

Pumpkin Ice Cream No Ice Cream Maker Required

Pumpkin Ice Cream
Serves: 1 pint
  • 8 oz heavy whipping cream
  • 14 oz sweetened condensed milk
  • ¾ cup Libby's Pumpkin Puree
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • ½ to 1 cup cookie dough*
  • 1 teaspoon espresso powder*
  1. In a large stand mixer, mix the heavy whipping until it has stiff peaks. Then slowly add the condensed milk to the bowl.
  2. Turn off the mixer then add Libby's Pumpkin Puree, pumpkin spice, vanilla extract and mix until just combined.
  3. Split the ice cream batter into 3 different bowls, then add the cookie dough and espresso powder into each bowl.
  4. Freeze at least 4 hours or best overnight.
  5. Serve.

FTC: Sponsored Video with Libby’s Pumpkin. #sponsored #pumpkincan

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