You may have noticed that there have been no traces of fall here on the blog. While the rest of the blogosphere dove head first into pumpkin oatmeal and apple pie, I was here making myself lemonade and pretending to be on the beach. Don’t get me wrong, I love fall. I really do. In fact, if you asked me anywhere between the ages of 4 and 18 what my favorite season was, I would have proudly answered “Fall!” without hesitation. But that was before I left Georgia to go to college in Massachusetts, where fall is but a few brief weeks of really pretty trees before the freezing, harsh, relentless, unforgiving, endless, sorrowful, dooming, sadistic, depressing, painful, cruel, taunting, and dark 5 month winter. I’m shaking under my Snuggie right now just thinking about it. So until the trauma from that last Nor’easter wears off, the thought of the cold seasons will not be something I’m excited about. But along with fall comes sweaters, apple picking, cinnamon, boots, and pie…and that is something to be excited about.
In the spirit of welcoming in the new season, I decided to make a pumpkin spice ice cream. It is still 84 degrees here after all!
When I was making this ice cream I was aiming for the flavors that I so enjoy in the pumpkin spice coffees that Dunkin’ Donuts and Starbucks have at this time of year. I got just the flavor I was hoping for! Just a hint of all those spices that remind you of pie and a little extra richness from the pumpkin.
The best thing about making ice cream is that it takes no time at all but the end result is very impressive. I probably spent 2 minutes of active prep time on this recipe. Then I just let the machine do it’s work!
It’s like magic!
Pumpkin Spice Ice Cream
- 1 c. heavy cream
- 1 c. 2% milk
- 1/3 c. pure pumpkin purée
- 1/3 c. sugar
- 1 t. vanilla extract
- 1/2 t. cinnamon
- dash of ginger
- dash of allspice
- dash of nutmeg
-Whisk all the ingredients together until everything is completely combined.
-Freeze according to your ice cream maker’s directions.
-Place the ice cream in a freezer-safe container in the freezer for at least 2 hours to firm up completely. Scoop and enjoy! Makes 4 servings.
Now if you’ll excuse me, I’m going to go eat my ice cream and enjoy temps in the 80’s. Did I mention that I love Virginia?
Here’s to a fun (and not too cold) fall!
Thanks for reading!
-Lauren
26 Responses
Lauren
Can I just say that it’s cruel to post a recipe that involves pumpkin AND an ice cream maker? The pumpkin I have, the ice cream maker I do not 🙁
lawfullyweddedwife
🙁 I’ve never tried it before, but the commenter below says there’s a way to do it without an ice cream machine! Maybe I’ll try a non-ice cream machine version of a recipe sometime because I know it’s not exactly a common kitchen appliance. 😛
deanna
Lauren, you don’t need an ice cream maker! Google home made ice cream without ice cream maker. You can do it 🙂
Lauren
Thanks, Deanna!
Jemma @ Celery and Cupcakes
Pumpkin ice cream…yum!
Tina @ Faith Fitness Fun
Um that is like magic!!! Looks soooo good!
lawfullyweddedwife
Thank you! It kind of tastes like pie in ice cream form, YUM!
Helen
Hello! 🙂 I just wanted to let you know that I featured your recipe on my blog today: http://bettencourtchase.blogspot.com/2011/09/things-im-loving-this-week-pumpkin.html
It looks DELICIOUS!
Thanks!
lawfullyweddedwife
That’s awesome, thanks so much for featuring me! 🙂
spiceblogger
Perfect melding of the two seasons. 🙂 I’ve been making ice cream all summer and will have to try this recipe! Thanks
–shelley
Lauren @ Healthy Food For Living
Came over via Foodgawker… your ice cream looks fabulous! I love TJ’s pumpkin ice cream, and I bet this homemade version is even better. I can’t seem to stop making, posting, and collecting pumpkin recipe – this might get pushed to the top of my list!
lawfullyweddedwife
I didn’t even know TJ’s had a pumpkin ice cream! It’s definitely exciting this time of year when pumpkin comes back into everyone’s lives!
Jenn@eatcakefordinner
I made a crockpot hot fudge cake the other day and topped it with vanilla ice cream, but I would love to try it with your pumpkin ice cream! I love pumpkin and chocolate together.
lawfullyweddedwife
Mmmm that sounds delicious, I’ve never tried pumpkin and chocolate together before!
Young Wifey
Sounds and looks delicious!!! I’ve made pumpkin pie ice-cream before, similar recipe, but I toss in chunks of graham crackers.
Veronica Pol
made this last night! so good! added more pumpkin and put in condensed milk instead of sugar, yummy! thank you for this delicious recipe
lawfullyweddedwife
So glad you tried it and liked it! Condensed milk is a great idea for sweetness.
Chef and Steward
So lovely to have found you! We are going to make our own pumpkin ice cream soon too. Love your pics. Again lovely to have found you. I am sure we will be friends 🙂
lawfullyweddedwife
Thank you so much, I’m glad you found me too!
Laura @ A Healthy Jalapeño
Lauren, this looks wonderful. Even though we are fulling into fall, high 60 degree days are still trailing and hang around into the mid-afternoon before chilling down again so this would be an excellent treat for that warm afternoon.
Love you blog as well. New follower 🙂
lawfullyweddedwife
Thanks so much for following, I love new friends! 🙂 It’s still in the 60’s too here, really nice in-between weather.
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Amber
I came across this recipe via pinterest and i must say this is probably one of the best homemade ice cream recipes ive tasted. instead of using equal parts heavy cream and milk (since i only keep skim milk in the house), i used all fat-free half & half. it gave it the same consistency and creaminess without all the fat for those of us who are trying to watch what we eat.
Lauren
Wow, I’m SO glad you liked it!
Rebecca
I made this today and it was awesome! Tastes like the ice cream version of pumpkin pie 🙂