Pumpkin Pie Ice Cream

Lynn demonstrates how to make Pumpkin Pie Ice Cream which is great for this time of year.  It would make a great Thanksgiving dessert.  This recipe comes from Cuisinart.


  • 1-1/2 cups whole milk
  • 1 cup packed light or dark brown sugar
  • 2 Tablespoons molasses or dark corn syrup
  • 1-3/4 cups pumpkin puree (solid pack pumpkin)
  • 1-1/2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ΒΌ teaspoon freshly ground nutmeg
  • 2-1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup crumbled ginger snaps, vanilla butter cookies, or graham crackers

In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes.  Stir in the pumpkin puree, cinnamon, ginger, and nutmeg.  Add heavy cream and vanilla.  Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20-25 minutes.  Add the crumbled cookies during the last 5 minutes of mixing.  The ice cream will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.

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Lynn's Recipes: September 2014

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