PrettyFood

Creating memories around the table

  • Home
  • Capers
    • Hours and Location
    • Capers News
    • What’s New
    • Product Spotlight
  • Recipes
    • Visual Recipe Index
    • Appetizers
    • Breakfast
    • Desserts
    • Main Dishes
    • Salads
    • Side Dishes
    • Snacks
    • Soups
  • Advice
    • The Basics
    • Ask PrettyFood
    • Critiques
    • Essentials
    • Gadgets & Tools
  • Make it Pretty
    • Tablescapes
    • Flowers
    • Garnishes
    • Holidays & Celebrations
    • Takeout Tricks
  • On the Road
    • Chicago
    • Florence
    • Honolulu
    • Los Cabos
    • Louisville
    • Napa Valley
    • Paris
    • Santa Fe
    • Scottsdale
    • Seattle
  • Special Features
    • A Week of Low-Carb Meals
    • More from Mary Beth
  • About
    • About PrettyFood
    • Contact Us
Home / Recipes / Desserts / Pumpkin Ice Cream

Pumpkin Ice Cream

Monday, November 19, 2012

Pumpkin Ice Cream

This makes up really fast, but you have to start preparing a day ahead of time because you need to freeze your pumpkin mixture, unless you’re going to use an ice cream freezer, like a Cuisinart Ice Cream maker.

Ingredients:

Pumpkin Batter

  • 9 oz. pure pumpkin (not pumpkin pie filling)
  • 2 tsp. pumpkin pie spice
  • 1/2 cup Splenda or sugar

Custard Mix

  • 1/2 cup Eggbeaters
  • 1 cup heavy cream
  • 1/3 cup Splenda or sugar 1 tsp. vanilla
  • pinch of salt.

Directions:

Pumpkin Ice Cream
Really early in the day you plan to serve this — or, even better, the night before — make up your pumpkin batter. Get out your ingredients and start measuring!

Pumpkin Ice Cream
If you don’t have Pumpkin Pie Spice, you can make your own from a recipe you find online (cinnamon, nutmeg, allspice, etc.) I just buy it and save some time.

Pumpkin Ice Cream
Mix all the ingredients together. Then taste it, if you can stand to do so. You may find you want a little extra sweetness. Although your other batter is also going to be sweet, you don’t want the pumpkin part to bring it down.

Pumpkin Ice Cream
If you are going to be using a Ninja, as I did, or a Vitamix, put the pumpkin batter into a silicone ice cube tray (or you could freeze it in a freezer bag, but you’ll want to cut it into chunks when it is just partially frozen. You need pieces — not only big hunk). Place your pumpkin mixture in the freezer and freeze until solid. If you are going to use a Cuisinart Ice Cream Maker with a chill cylinder, you won’t have to freeze the pumpkin batter separately and, theoretically, you wouldn’t have to start the day before. You could make up both batters, stir them together, and freeze the whole works. Your choice!

Pumpkin Ice Cream
Mix up the Custard Mix in a blender or Ninja.

Pumpkin Ice Cream
Add your frozen pumpkin batter chunks (or if you are freezing everything in a Cuisinart ice cream maker and don’t need to pre-freeze the pumpkin chunks, just add your pumpking batter to the custard mix). Whir everything together. With the Ninja, it’s going to make quite a racket unless you allow the pumpkin cubes to thaw for about 5 minutes first. Pulse for about 16 pulses, then let it blend up so that the frozen pumpkin cubes freeze up the rest of the ice cream. (Or, in the Cuisinart ice cream maker, just freeze the whole mixture until frozen (about 20 to 25 minutes).

Pumpkin Ice Cream
Use your smallest scoop to make little balls of ice cream. What’s pictured here probably amounts to a little over 1/2 cup — a perfect serving size.

Print Friendly, PDF & Email
« A Beautiful Dinner with the Ladies
Butter Almond Cookies »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

• Our store and more •

With Capers Emporium, Mary Beth and Michael Guard have given PrettyFood.com a real home — a large retail store where people can purchase elements to set beautiful tables, concoct wonderful meals, play with gadgets, take cooking classes, and much more!. Read more »

• Hours & Location •

Now open seven days a week!

Sundays Noon – 4 p.m.
Mondays 11:00 – 5:00
Tuesdays 11:00 – 5:00
Wednesdays 11:00 – 5:00
Thursdays 11:00 – 5:00
Fridays 11:00 – 5:00
Saturdays 11:00 – 5:00

MAP »

  • Facebook
  • Twitter
  • Pinterest
  • RSS
  • Email

• Find Recipes •

Newsletter

Receive The News Bite each month.

By Course

Archives


● Farmers Market to Table
● On the Grill
● Dining Outdoors
● Time-Saving Tools
● Mary Beth's Faves

• Visual Recipe Index •

View all of Mary Beth's delicious recipes at once with our Visual Recipe Index.

• Popular •

Crudités

Preparing to Make a Recipe

Cranberry Goat Cheese Pudding Layers

• Tags •

Appetizers Asian Bacon Beef Breakfast Cheese Chicken Christmas Daily Meals December Desserts Dishes Easter Eggs Fall Farmers Market Fish Flowers Fruit Grilling Halloween Italian Low-Carb Meat Mexican Outdoors Parties party food Pasta popular Quick & Easy Seafood Seattle 2010 Snacks Southwest Spring Summer tablescape Thanksgiving Travel Turkey Vegetables Vegetarian Videos Winter
  • Home
  • Recipes
    • Visual Recipe Index
    • Appetizers
    • Breakfast
    • Desserts
    • Main Dishes
    • Salads
    • Side Dishes
    • Snacks
    • Soups
  • Advice
    • The Basics
    • Ask PrettyFood
    • Critiques
    • Essentials
    • Gadgets & Tools
  • Make it Pretty
    • Tablescapes
    • Garnishes
    • Holidays & Celebrations
    • Takeout Tricks
  • On the Road
    • Chicago
    • Florence
    • Honolulu
    • Los Cabos
    • Louisville
    • Napa Valley
    • Paris
    • Santa Fe
    • Scottsdale
    • Seattle
  • Special Features
    • A Week of Low-Carb Meals
    • More From Mary Beth
  • About

f-facebook f-twitter f-pinterest f-rss f-email
Contact Us
Site Map

Copyright © 2025 · PrettyFood | Privacy Policy