Just In Time For Thanksgiving: Fresh Pumpkin Ice Cream Recipe

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Welcome to Hubby’s Way where the hubby has free reign!

Fresh Pumpkin Ice Cream


So the holidays are upon us and I was thinking what could I do with a pumpkin. Well, my family likes ice cream so here we go. I just wasn’t sure how I could us fresh pumpkin. So I found a great recipe online from Eating Richly. This recipe is great and I didn’t have to use egg yolks. So here is what I did.


1/3 cup milk (I used 2%)
1/2 cup sugar
1/2 tsp ginger powder
1/2 tsp ground cinnamon
1/4 tsp kosher salt (I used sea salt)
1/2 tsp nutmeg
2 cups heavy whipping cream (I used organic)
1/2 tsp vanilla extract
Pureed flesh of pie pumpkin (a little over 1 cup – I used organic)


Put your ice cream maker bucket in the freezer at least 24 hour before making the ice cream.

Preheat the even to 375. Place pumpkin in roasting pan and put in the oven. Based on the size of the pumpkin, this can take 20 to 45 minutes. It took my pumpkin about 40 minutes to soften up enough to use.

Take the roasted pumpkin and cut in half and scoop out the seeds and center parts. Now scrape all the pumpkin goodness into a bowl. Puree the pumpkin into a silky smooth texture (mine is a little lumpy – I like the texture that way). Set aside

Mix milk and sugar until dissolved. Take your remaining ingredients and blend them into the milk + sugar mixture. Refrigerate for an hour (I did mine over night – even better)

You are now ready to make ice cream. Pull out your ice cream machine and make it based on your machine’s directions. For a better texture, put ice cream in the freezer for about an hour.

The finished product is very rich and creamy. The pumpkin flavor was very strong. If you like pumpkin pie you will love this. I found out my wife does not like pumpkin, so she tasted a bit and thought it was okay for ice cream, but not something she would eat on a regular bases. My boys – its sweet, its frozen, its great! They ate it and asked for more!

Don’t think I will be making this one for the wife again. Note: If your wife likes chocolate, stick with that.

Now it’s your turn to make some pumpkin ice cream, be creative and add some extra goodness to it. Until then, stay hungry my friends.



  1. Hi Yolanda,

    I saw your Pumpkin Ice Cream on Pinterest and knew I was going to be in love! Then you threw in organic ingredients to make me be in complete “Awe”.

    I love pumpkin and am always looking for new ways to use it. I can’t wait to try this!

    Thank you so much,

    Mommy’s Playbook
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