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    Home » Seasonal » Summer » Ice Cream » Pumpkin Ice Cream

    Pumpkin Ice Cream

    by Lainey · Posted: Jun 19, 2015 · This post may contain affiliate links ·

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    best pumpkin ice cream using 5 ingredients only

    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. With 5 ingredients only, you can have the best Fall pumpkin ice cream right inside your kitchen without ice cream maker!

    pumpkin ice cream using Libby's pumpkin

    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

    Tips and Tricks for Making This Pumpkin Ice Cream Recipe: 

    • To make the serving more festive, top with whipped cream before serving.
    • Drizzle caramel on top before serving to make your own caramel pumpkin ice cream.

    How to Make this Pumpkin Ice Cream Recipe:

    Gather the ingredients for this Pumpkin Ice Cream and once the ingredients are all ready, let’s begin!

    • heavy whipping cream
    • sweetened condensed milk
    • Libby’s Pumpkin Puree
    • pumpkin pie spice
    • vanilla extract
    • cookie dough*
    • espresso powder*

     

    In a large stand mixer, mix the heavy whipping cream until it has stiff peaks. Then slowly add the condensed milk to the bowl and mix:

    mixing heavy cream using a stand mixer

    Turn off the mixer then add Libby’s Pumpkin Puree, pumpkin spice, vanilla extract, and mix until just combined.

    adding pumpkin puree and cinnamon powder to the cream mixture

    The final ice cream mixture should look like this – soft, creamy and has a fine texture:

    final ice cream mixture

    Split the ice cream batter into 3 different bowls. In one bowl, add the espresso powder:

    adding espresso powder to the pumpkin ice cream mixture

    In the other bowl of ice cream mixture, add in the cookie dough:

    adding cookie dough to the pumpkin ice cream mixture

    ready to freeze pumpkin ice cream mixture

    There you go! 3 Pumpkin ice cream flavors with just one base mixture!

    three pumpkin ice cream flavors in three bowls

    Freeze at least 4 hours or best overnight and serve 🙂

    ready to serve pumpkin ice cream in 3 flavors

    Pumpkin Ice Cream No Ice Cream Maker Required

    Frequently Asked Questions for the Pumpkin Ice Cream Recipe:

    Q: How long does this pumpkin ice cream last after mixing?

    A: You can keep this in the freezer for a long time, even months, as long as it is kept in an airtight container.

    Q: I have lots of pumpkins. Can I use this instead of the canned pumpkin puree?

    A: Yes, you can use your own pumpkin puree. Just make sure that the puree you use is very fine. Use a food processor to make it finely textured.

     

    Try these delicious Fall desserts using pumpkins:

    • Vegan Pumpkin Pie
    • Pumpkin Chocolate Chip Bread
    • Pumpkin Cake Recipe for Beginners
    • Pull Apart Pumpkin Bread
    • Pumpkin Dump Cake
    Print Recipe Leave a Comment
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    Pumpkin Ice Cream

    With 5 ingredients only, you can have the best Fall pumpkin ice cream right inside your kitchen and it is no churn, rich, creamy!
    Servings: 1 pint
    Author: Lainey

    Ingredients

    • 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*

    Instructions

    • In a large stand mixer, mix the heavy whipping until it has stiff peaks. Then slowly add the condensed milk to the bowl.
    • Turn off the mixer then add Libby's Pumpkin Puree, pumpkin spice, vanilla extract and mix until just combined.
    • Split the ice cream batter into 3 different bowls, then add the cookie dough and espresso powder into each bowl.
    • Freeze at least 4 hours or best overnight.
    • Serve.

    Notes

    *optional
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!

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    If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!

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

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    Reader Interactions

    Comments

    1. Glendale says

      November 13, 2018 at 1:42 pm

      Amazing! This is so yum!

      Reply
      • Lainey says

        August 13, 2019 at 6:33 pm

        Awww thank you so much Glendale!

        Reply
    2. Anonymous says

      November 25, 2019 at 2:12 pm

      I put my pumpkin ice cream in a graham cracker pie crust and make pumpkin ice cream pie

      Reply
      • Lainey says

        September 04, 2020 at 2:08 am

        Awesome! Thanks for trying our this recipe and I’m glad you did tweaks. I would love to see pictures if you have any!! Please tag me on FB or IG. 🙂

        Reply

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