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This easy 6 ingredient ice cream maker recipe for cinnamon pumpkin ice cream is perfect for autumn!
I really picked the right day to make ice cream. Cold and rainy. That’s ok though, as this homemade pumpkin ice cream may be frozen, but it’s full of cozy fall flavors.
I don’t have a crazy sweet tooth, but I couldn’t stop “testing” the ice cream as my machine churned it. I love my ice cream maker.
I’d say this is my favorite pumpkin recipe of the season so far. I’ve tried doing a pasta, a soup, and a dessert dip so far. Pretty good for someone who is pretty much over pumpkin season already. 😉 People seem to like them though, so I will keep going! And I love the cute little pumpkins I bought for the photos.
Cinnamon is the magic ingredient in this recipe. I’m really glad it occurred to me to include it. I haven’t tried it myself, but I am curious how pumpkin spice mix would taste in here. Cinnamon is its main component, so I am sure it would be just as tasty. If you make it with this variation, let me know how it goes!
This recipe doesn’t make a ton of ice cream, which is what I was aiming for. I mean this ice cream is good but more than plenty for two people. If you have a machine with a 2 quart capacity, doubling it will work.
Thinking of trying this recipe? Have you made pumpkin ice cream before?
Let me know if you have any questions!
Cinnamon Pumpkin Ice Cream
- 3/4 cup whole milk
- 1/2 cup white sugar
- 1/2 cup pumpkin purée
- 1.5 cups heavy/whipping cream
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Add the milk and sugar to a large bowl. Using a hand mixer, mix until the sugar is dissolved (around 2 minutes).
- Add the remaining ingredients to the bowl and using the mixer again, mix until smooth.
- Pour the mixture into the frozen bowl of your ice cream maker and churn for about 25-30 minutes (you may need to adjust time based on your specific machine). You can eat it right away, or transfer it to an airtight container and freeze until it's firmer.
- Recipe is based on the basic vanilla ice cream recipe in the book that came with my ice cream maker. It makes about 6 pretty generous servings. You could double the recipe and it will work in a 2 quart ice cream maker. I did not need that much ice cream, however. 😉
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