Thoroughly Chilled

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by Hannah (BitterSweet)
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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!

Yield: Makes About 8 Servings

Easy Pumpkin Ice Cream

Easy Pumpkin Ice Cream

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!

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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.

© Hannah Kaminsky
Cuisine: American / Category: Frozen Desserts

68 thoughts on “Thoroughly Chilled”

  4. Yay! This looks incredible.

    It’s bizarre; I didn’t make ice cream all summer and now I’m craving it. I just made some this afternoon as a matter of fact. Ah, I guess it looks like I’m going to have to make some more…

  17. This must be a delicious ice cream!
    I see all these creative recipes with pumpkin in the blogosphere and still the only thing I do with it is roast it or make soup ;)

  24. i wish i had an ice cream maker!! and of COURSE ice cream is a year round thing. i mean…peppermint ice cream? hello! by the way, don’t feel bad about my bad clove experience. i think i’m going to add some cinnamon and nutmeg and see what happens. my tastebuds are just silly, don’t worry :)

  25. i too am a firm believer in year-round ice cream enjoyment! hoooooooray!

    now all i need to do is find an ice cream maker! i think i need to hurry up and get one (maybe i’ll see if i can get one for christmas) ’cause i neeeeeed to make your ice cream as soon as i can! squeeeeeee!

  26. I am definitely trying this! I love ice cream, no matter what time of year it is, and I love pumpkin. I never had pumpkin ice cream before, but I bet it’s really good.

  27. This looks amazing! Is there anything we could use in place of the coconut milk? You won’t believe this…coconut milk gives me a migraine. (Such a shame – I had to cut way back on my consumption of Thai food, which I love.) If heavy cream would work, I’m totally making this! :)

  33. wow this looks so decadent. i’ve only tried store bought pumpkin ice cream. i think it was edy’s but i practically gagged when i tasted it. this sounds so much better!

  36. I am so excited!
    We got a icecream maker. Ialways push for a vegan ice cream but my family would only let me do this every other weekend. Somekind of deal I made with them.
    Well, I don’t remember the last time we pulled it out. With extra cans of pumpkin needing to be used and a lonely ice cream maker, the match will be perfect!
    Perfect meaning- rich and creamy!
    I’ve just got to see if the family approves of such a friendly thought!
    LOVE.
    Sydney

  44. Season foods and flavors make me so happy. I bet in about 4 months i’ll be dying for a nice light fruit salad… hmm I wonder where i put my ice cream maker :)

  46. Hi Hannah,
    My daughter Molly made your pumpkin ice cream. She and my hubby are both lactose intolerant, so all your lovely dairy free recipes are great at our house! The ice cream is terrific! Molly is having another bowl, as we speak!
    Yum, yum!

  47. oh this looks so incredible… I’m dying to get an ice cream maker!!!! I put it on my Christmas list, and also with a pair of new sneakers .. to counteract the ice cream maker.. lol

  49. Honestly, Hannah, you never cease to amaze me with your creativity! I love the bourbon & pepper pinch in the ice cream and frozen pumpkin pie? Genius!

  53. Ok, you’ve convince me. I’m not defrosting my ice cream maker insert! Those flavors sounds delicious for winter, and the pumpkin pie version sounds perfect!

  54. Sounds delicious!! I don’t want to buy a whole bottle of bourbon just for two tablespoons though… is there something we can substitute with? Or does it taste just fine without?

  56. You know, I don’t think I have ever had pumpkin ice cream… Hard to believe, as I love everything pumpkin! I really must try this. It definitely doesn’t need to be hot outside for me to enjoy ice cream… I’ll take it any time!

  58. I just had some dairy pumpkin ice cream the other day and wanted to come up with a dairy-free version to make for my son (who loves pumpkin). We’ll be making this really soon!

  61. I made this today (minus the bourbon since I didn’t have any on hand) and it was really delicious. I think I’ll have to take my ice cream maker with me to Thanksgiving at my sister’s house so everyone can have some.

  65. I made this for my Vegan son the other day. The only change that I made is adding about half a handful of crystallized ginger during the last few minutes of freezing. I also admit that I didn’t measure the spices I don’t like to measure and you can’t make me.

    For some reason it froze into a solid mass in the freezer. I am sure I didn’t leave it in the ice cream maker long enough or something like that.

    It was a bit too pumpkiny for me but son liked it despite it being a frozen block.

  67. I love this ice cream, thank you for the recipe. I put in bits of graham cracker (pie needs crust!) and I love it. Also, I pre-chill my coconut milk and pumpkin before I mix everything together so I don’t have to wait to put it in the ice cream maker.

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