Description
A creamy and rich pumpkin ice cream with a delightful cinnamon swirl, perfect for celebrating the autumn season.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup brown sugar (for cinnamon swirl)
- 1 tablespoon unsalted butter (for cinnamon swirl)
Instructions
- Prepare the pumpkin base by mixing pumpkin puree, heavy cream, whole milk, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt in a large bowl until smooth.
- Make the cinnamon swirl by combining brown sugar, unsalted butter, and water in a saucepan, heating until smooth, then let it cool.
- Chill the pumpkin mixture for at least two hours, then churn it in an ice cream maker according to the manufacturer’s instructions.
- Transfer half of the churned ice cream to a container, drizzle half of the cinnamon mixture, add the remaining ice cream, and drizzle the rest of the cinnamon mixture. Swirl gently and freeze for at least four hours.
Notes
- Use sugar pumpkins or pie pumpkins for the best flavor.
- Adjust sweetness and spice levels to your preference.
- For a dairy-free option, substitute heavy cream and whole milk with coconut or almond milk.
- Add nuts or chocolate chips for extra texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pumpkin Ice Cream, Cinnamon Swirl, Autumn Dessert, Homemade Ice Cream