The end of summer/beginning of fall is the best time of year. It’s perfectly gorgeous during the day, and there’s finally a little nip in the air at night. To me, it feels like perfect vacation weather. It’s fall, but it still feels like summer. So what to do? Make Pumpkin Pie Ice Cream, of course, because you get to enjoy two seasons at the same time!
You’ll need an ice cream maker for this recipe. I absolutely love my ice cream maker. It gets used quite often. In fact, I used to have TWO ice cream makers when I had a much larger house. I’ve downscaled to one, but it gets major action… all year long. This is the model I have » CUISINART 2-QUART ICE CREAM MAKER. It works perfectly to make the best ice cream!
Making ice cream at home is very easy to do. Simply follow the instructions to make the “base” for the ice cream, then you’ll chill the base overnight (or at least for several hours) and then pour it into your ice cream maker to let it churn and make ice cream for you! Note: be sure to use unsweetened canned pumpkin puree for this recipe- not pumpkin pie filling.
This Pumpkin Pie Ice Cream recipe turns out a very creamy, pumpkin-flavored base with great pumpkin pie flavors. When you scoop out individual servings, it’s suggested that you top it with gingersnap cookie crumbles. This ice cream is naturally gluten-free, but you’ll need to use GF gingersnaps if you are following a gluten-free diet (or don’t use them).
You’ll end up with six cups of pumpkin pie ice cream in this recipe (about 12 servings). It’s a delicious way to celebrate fall, and it’s a nice treat to end a fall dinner party too.
Here are a few more ice cream recipes you might like to try:
Low Fat Mint Chocolate Chip Ice Cream No Cook Fresh Strawberry Ice Cream Cinnamon Ice Cream Cake Batter Ice Cream Cherry Garcia Ice Cream Peanut Butter Swirl Ice Cream Rocky Road Ice Cream Rum Raisin Ice Cream
