Pumpkin Ice Cream

Pumpkin ice cream is such a nice addition to many fall desserts. It makes a nice topper for apple cake or pumpkin roll. Its also pretty good all on its own. I added some cinnamon and vanilla to mine, but you can certainly add more spices. Colder Fall weather might make us think less about ice cream desserts. I don’t think it is ever too cold for ice cream.

This is a nice, simple recipe. I did not use eggs/custard as the base. You just mix the ingredients and freeze. Easier if you have an ice cream maker, but doable without.

Pumpkin Ice Cream

2 c. whipping cream

2 c. pumpkin puree or winter squash

1 c. sugar, or to taste

1 T. molasses

2 t. cinnamon

1 t. vanilla

1/4 t. salt

Combine all ingredients and stir until well mixed and sugar is dissolved. Place in an ice cream maker following the manufacturer’s directions. My machine can’t take the whole recipe at once so I froze it in 2 batches and kept the rest of the pumpkin mixture chilled until ready to use. Place finished ice cream in the freezer until ready to serve.

Note: If you don’t have an ice cream maker you can place the mixture in a shallow pan and freeze until solid. remove from freezer and allow to thaw a little- about 10 minutes then break up and place in a mixing bowl. Whip with a mixer until smooth and return to the freezer. Repeat process once more to end up with creamy ice cream. You can also use a food processor for this step.