Description
Indulge in the flavors of fall with this creamy and rich Pumpkin Spice Ice Cream with a delightful crunch of toasted walnuts. Perfect for a seasonal treat or a Thanksgiving dessert.
Ingredients
Ice Cream Base:
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar
- pinch of salt
Add-ins:
- 1/2 cup chopped walnuts, toasted
Instructions
- Prepare Ice Cream Base: In a saucepan over medium heat, whisk together pumpkin puree, pumpkin pie spice, vanilla, cream, milk, brown sugar, and salt. Cook for 3–4 minutes until sugar dissolves and mixture is smooth.
- Cool and Chill: Remove from heat and let cool completely. Refrigerate for at least 2 hours until chilled.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes.
- Add Walnuts: In the last few minutes of churning, add toasted walnuts.
- Freeze: Transfer the churned ice cream to a freezer-safe container and freeze for 4 hours or until firm.
- Serve: Scoop and enjoy!
Notes
- For extra crunch, reserve some walnuts to sprinkle on top when serving.
- You can swirl in caramel sauce before freezing for added flavor.
- If you don’t have an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes until creamy.
