Cooking seasonally keeps things exciting; New produce to utilize and different flavors to play with. It gives the changing atmosphere much more purpose in my eyes, as every cold snap means another day to make a big pot of soup, and the fierce winds have me turning towards hot chocolate and chai. The downside, of course, is the need to let go of those beloved warm-weather dishes that were like close friends only a few short weeks ago. For some people, this means that the ice cream maker will be evicted from its spot in the freezer for another half year, sentenced to defrost in the darkness of a kitchen cabinet.

Well, if you ask me, that sort of behavior is just plain crazy, as I’m a firm believer in year-round ice cream enjoyment! Besides, if you put away that machine now, you’ll miss out on some of the best flavors that this season has to offer: Eggnog, candy cane, gingerbread, pumpkin spice… Put on a sweater and crank up the heat, because there’s no way the ice cream will stop churning out of my kitchen!

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Yield: Makes About 8 Servings

Easy Pumpkin Ice Cream

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This creamy, soft, scoopable ice cream is like a bite of frozen pumpkin pie! This recipe takes zero prep work, little effort, and a bare minimum of pantry staples. You're ready to start churning anytime!

Prep Time 2 minutes

Additional Time 3 hours

Total Time 3 hours 2 minutes

Ingredients

• 1 (15-Ounce) Can Pumpkin Puree
• 1 (14-Ounce) Can Coconut Milk
• 1 Cup Dark Brown Sugar, Packed
• 1/4 Cup Maple Syrup
• 2 Tablespoons Bourbon or Brandy
• 2 Teaspoons Ground Cinnamon
• 1 Teaspoon Ground Ginger
• 1/4 Teaspoon Ground Cloves
• Pinch Freshly Ground Black Pepper
• 1/4 Teaspoon Salt
• 1 Teaspoon Vanilla Extract

Instructions

1. Take all of the ingredients, and mix them together in a big bowl until smooth and homogeneous.
2. Chill if not already cold, and process in your ice cream machine as per the manufacturer’s instructions.
3. Transfer into an air-tight container and freeze until solid before serving. Scoop and enjoy!

Notes

Not too keen on making a traditional pumpkin pie for Thanksgiving this year? Just make a batch of this ice cream, smooth it into a pre-baked graham cracker crust, and freeze until firm enough to slice. Perfect to make ahead of time, too!

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Frontier Natural Products, Organic Ceylon Cinnamon, 1.76 oz (50 g)
• 
  Pure Vanilla Extract | Rodelle Kitchen
• 
  Native Forest Organic Classic Coconut Milk, 13.5 Ounce Cans (Pack of 12),Packaging may Vary

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 202Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 79mgCarbohydrates: 33gFiber: 1gSugar: 29gProtein: 1g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.