Why You’ll Love this Pumpkin Pie Ice Cream Recipe
If you love the cozy flavors of fall, you’re going to adore this Pumpkin Pie Ice Cream recipe.
It combines the warmth of spices like cinnamon and nutmeg with the creamy texture of ice cream, making it a delightful treat for any occasion. Each spoonful brings back memories of family gatherings and festive celebrations.
Plus, it’s a fantastic way to enjoy pumpkin beyond the classic pie. I find it’s the perfect balance of sweetness and spice, and it’s surprisingly easy to make.
Trust me, once you try it, you’ll want to keep this recipe close for autumnal indulgence!
Ingredients of Pumpkin Pie Ice Cream
When it comes to making Pumpkin Pie Ice Cream, gathering the right ingredients is key to capturing that cozy autumn flavor. This creamy treat isn’t only a delightful dessert but also a fun way to bring a classic fall flavor into a frozen form.
So, let’s take a look at what you’ll need to whip up this delicious ice cream. Trust me, this list is going to have your taste buds dancing with excitement.
Ingredients for Pumpkin Pie Ice Cream:
- 6 cups of 1% low-fat milk, divided equally
- 2 tablespoons of pure vanilla extract
- 1/4 cup of light brown sugar
- 1/2 cup of granulated sugar
- 1 (14 ounce) can of sweetened condensed milk
- 4 egg yolks
- 1 (15 ounce) can of pumpkin puree
- 2 teaspoons of nutmeg
- 1 tablespoon of cinnamon
- 1 teaspoon of ginger
- 1/2 teaspoon of ground cloves
- 7 ounces of graham crackers, crushed and divided (that’s about half a box)
- 1 tablespoon of unflavored gelatin
- 2 tablespoons of water
Now that we’ve our ingredients lined up, let’s chat about a couple of things.
First, you might be looking at that 1% low-fat milk and thinking, “Do I really need to use low-fat?” Well, let’s be real; it’s a choice. You can totally experiment with whole milk or even oat milk if you’re feeling adventurous. Just keep in mind that the creaminess might change a bit.
And if you’re not a fan of graham crackers, you can swap them out for something like crushed cookies or even nuts for a fun twist. The spices, though, are non-negotiable. They’re what truly make this ice cream sing, so don’t skimp on the cinnamon or nutmeg.
Happy cooking!
How to Make Pumpkin Pie Ice Cream
Making Pumpkin Pie Ice Cream is a delightful adventure that will fill your kitchen with the warm, cozy scents of fall. First things first, let’s get our game plan down. You’ll want to grab your 6 cups of 1% low-fat milk and divide it into two portions because we’ll be using it at different times.
In a medium pot, combine 3 cups of that milk with 1/4 cup of light brown sugar, 1/2 cup of granulated sugar, and 2 tablespoons of pure vanilla extract. Now, heat this mixture over medium heat, stirring gently until it’s warm enough for some steam to rise, or until it reaches a cozy 170°F. I mean, who doesn’t love the smell of vanilla and sugar warming up? Just try not to get too distracted by the aroma—it’s easy to daydream about all the ice cream you’re about to indulge in.
While that’s happening, let’s work on the egg yolks. In a large mixing bowl, whisk together 4 egg yolks and the remaining 3 cups of milk (yes, the other half you set aside). This is where things start to get exciting.
Once the milk mixture is just right, you’ll want to temper the egg mixture by slowly pouring in the warm milk while whisking like your life depends on it. This helps prevent those poor eggs from scrambling. Once everything is combined, pour it back into the pot and cook it over medium heat, stirring frequently until it thickens slightly. It’s like magic, but without the wand—just a whisk and a little patience.
Now, here comes the fun part. Grab your bowl of pumpkin puree (that lovely 15-ounce can), and mix it with 2 teaspoons of nutmeg, 1 tablespoon of cinnamon, 1 teaspoon of ginger, and 1/2 teaspoon of ground cloves. This is what’ll give your ice cream that signature pumpkin pie flavor.
Once you’ve blended that deliciousness, combine it with your thickened milk mixture. But wait, there’s more—remember that 1 tablespoon of unflavored gelatin? You’ll want to sprinkle that over 2 tablespoons of water in a small dish and let it sit for a minute to bloom.
Then, stir the gelatin mixture into the warm mixture until it’s completely dissolved. Now, chill everything down, and once it’s cool, you can churn it in your ice cream maker. Add in those crushed graham crackers (7 ounces of them), and let the machine do its thing.
Before you know it, you’ll be scooping out creamy, dreamy Pumpkin Pie Ice Cream that tastes like fall in a bowl. Enjoy every bite, and don’t forget to share—well, maybe just a little.
Pumpkin Pie Ice Cream Substitutions & Variations
While I love the classic Pumpkin Pie Ice Cream recipe, there are plenty of ways to switch things up and make it your own.
You can use coconut milk for a dairy-free option or swap the granulated sugar for maple syrup to enhance the flavor. If you’re feeling adventurous, add a splash of bourbon or rum for an adult twist.
For a crunch, toss in some toasted pecans or walnuts instead of graham crackers. You could even experiment with spices—try adding cardamom or allspice for a unique kick.
The possibilities are endless, so have fun customizing your ice cream!
What to Serve with Pumpkin Pie Ice Cream
After getting creative with substitutions and variations for your Pumpkin Pie Ice Cream, it’s time to think about what to serve alongside it.
Personally, I love pairing it with warm apple pie or buttery shortbread cookies for a delightful contrast. A drizzle of caramel sauce adds a rich sweetness that complements the spices beautifully.
You could also consider serving it with a dollop of whipped cream and a sprinkle of cinnamon for extra flair.
If you want something savory, try some roasted nuts; their crunch balances the creamy texture.
Enjoy experimenting with these combos to find your favorite!
Additional Tips & Notes
To guarantee your Pumpkin Pie Ice Cream turns out perfectly, I recommend paying close attention to the temperature of the milk when heating it. If it gets too hot, it can scramble the eggs.
Also, let your mixture chill completely before churning to ensure a creamy texture. If you’re short on time, pre-chill your ice cream maker’s bowl in the freezer.
For added texture, mix in more crushed graham crackers right before serving.
Finally, remember to store your ice cream in an airtight container to prevent freezer burn. Enjoy your homemade treat!