Do you love pumpkin pie but don’t want more grains in your life, or maybe you’re too busy to mess with making a pie crust? This pumpkin pie ice cream is just the thing for you! It’s super simple, too.
Our five year old woke up yesterday and said, “Mom, can you make me pumpkin pie? No wait! I want pumpkin pie ice cream!” I figured I could tweak my homemade vanilla ice cream recipe easy enough, and so it began. It turned out DREAMY-LICIOUS I tell ya.
I hope you’ll share some of YOUR favorite gluten-free, grain-free pumpkin recipes in the comments. 🙂
Pumpkin Pie Ice Cream
- 1 cup pumpkin puree (I just used canned 100% pumpkin)
- 1/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 3/4 cup real maple syrup (but I’ll bet you could get away with less)
- 4 raw egg yolks
- 2 cups cream
- 1 1/2 cups raw milk (regular whole milk is OK if you don’t have raw milk)
- 1 Tablespoon vanilla
- 1 Tablespoon Arrowroot Flour (This prevents ice crystals from forming when you freeze it.)
- 1/8 teaspoon sea salt
Mix all ingredients together well (in a bowl with tall sides) using a stick blender. Follow directions for your ice cream maker and enjoy! Here’s the Ice Cream Maker I use and love. I just keep the bowl in the freezer so whenever we have the cream and want to make some, it’s all ready to go.
Makes 2 quarts. (8 cups)