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
Yield 2 Quarts
If you're craving a cold treat on an Autumn day, this is perfect for you.
Ingredients
- 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
Instructions
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.
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Let me know what you think, dear readers!
Kelly says
November 14, 2016 at 6:14 AMHi Carol, I’m not sure how to make this without an ice cream maker, but let me know when & you can borrow mine to see if you like it, I’ll bring it to church! Text or email me. 🙂
Kel
Amie Adams Green says
November 14, 2016 at 2:26 AMI. Want. It. N o w
Carol says
November 13, 2016 at 7:21 PMKelly, can you make this without an ice cream maker?
Meagan says
October 14, 2011 at 1:04 AMWOW. This looks great… I might try it with yogurt, stevia and then try freezing it since my ice cream maker is 3k miles away.
Karen says
October 1, 2011 at 10:59 PMThank you for this recipe!
I was so excited today when my hubby came back with a pint of Pumpkin Ice Cream from the farm where we get our raw milk…until I read the ingredients: pasteurized milk (cannot sell ice cream made with raw milk in PA), cream, sugar, skim powder, pumpkin, molasses, cinnamon, nutmeg, whey powder, GUAR GUM, XANTHAN GUM AND CARRAGEENAN.
Now I can make it at home, with raw milk, and without all the crap!
Jill says
November 29, 2010 at 12:05 PMIt’s snowing here today, but I don’t care!! I’m trying this with our raw goat’s milk THIS week!!
Meagan says
November 28, 2010 at 1:12 PMI have the same ice cream maker and use the same vanilla ice cream recipe and it’s my favorite. I will definitely try this pumpkin version as soon as I can.
Deborah says
November 28, 2010 at 3:08 AMI made this for Thanksgiving to serve with my pies. It was a big hit. I doubled the recipe for the crowd I was serving. I also used 3/4 cup of Agave instead of the maple syrup and it turned out great! Thanks so much for sharing the recipe. It is a favorite at our house now. I think it will become a family tradition now.
Danielle says
November 25, 2010 at 10:52 AMHas anyone tried this recipe with honey? We have honey from a local farm, but no maple syrup. I guess I’ll know by tonight how it worked.
Thanks for the recipe.
Danielle
Danielle says
November 25, 2010 at 6:45 PMI had to report back that we just got done making this and it was delicious. I substituted just 1/3 cup honey for the maple syrup and we thought it was sweet enough.
Thanks for the recipe!
Carla says
November 24, 2010 at 3:30 PMYUM! I just got my ice cream maker on Monday and I have a feeling this will be made before the week is out, just need to roast a pumpkin 🙁
Carla says
November 24, 2010 at 3:32 PMum, that should be a :D. I just got an unanimous hands up for me to make it tomorrow, lol!
karen says
November 24, 2010 at 1:53 PMyou are a genius, Kel!!!! This looks fabulous and no flour. I’ll substitute Stevia for the sugar!!!!
Bravo! Dear one….
Hugs.
Karen in CA
Deborah says
November 24, 2010 at 11:04 AMThis is great! I was just thinking the other day “I wonder how good it would be to make pumpkin ice cream for my pies on Thanksgiving?” LOL! Now I have a good recipe to use. Thanks!
Tarsy says
November 24, 2010 at 10:26 AMJust added this to our Thanksgiving dessert menu. I have the same ice cream maker and it’s been great. Thank you for sharing!
Michelle says
November 24, 2010 at 9:43 AMDid you use the whole can of pumpkin? Isn’t a can of pumpkin closer to two cups? I have fresh pumpkin in the freezer and I don’t want to be short on pumpkin flavor if I use it. Of course I probably have to halve the recipe anyway since my ice cream maker only does 1 1/2 quarts.
KitchenKop says
November 24, 2010 at 10:23 AMJust 1 c. – I fixed the post so it’s more clear. 🙂
[email protected] 21st Century Housewife says
November 24, 2010 at 6:46 AMOkay, this is the last straw – I just have to get me an ice cream maker!! Your recipe sounds absolutely mouthwatering. Thank you for sharing it, and I hope you and yours have a very Happy Thanksgiving.
Carla says
November 24, 2010 at 3:32 PMThey are super cheap at amazon. I got mine basically free from swagbucks!
Katie @ Riddlelove says
November 24, 2010 at 1:11 AMYummers! Great idea!
Tara says
November 24, 2010 at 12:58 AMKelly, how many cups does your ice cream maker hold? Must be way bigger than mine. I think I’d have to at least cut the recipe in half.
KitchenKop says
November 24, 2010 at 1:24 AMTara, it’s a 2 qt., so it holds 8 cups. 🙂
I’ll go add that to the post, thanks!
Kelly