Pumpkin Pie Ice Cream
Did you know the average American consumes an average of 22 pounds of ice cream per year? Don't judge us! For those who like to make their own ice cream, we’ve come up with a fun seasonal recipe – Pumpkin Pie Ice Cream. Try adding crumbled graham crackers or chocolate chips to the mix if you’d like. Just make sure you make enough to share!
14 ounces sweetened condensed milk
4 tablespoons pumpkin puree
½ teaspoon Aunt Patty’s vanilla extract
½ teaspoon Aunt Patty’s organic ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon Aunt Patty’s organic ground ginger
2 cups of heavy whipping cream
- In a large bowl, whisk together sweetened condensed milk, pumpkin puree, vanilla and all spices.
- In a second bowl, beat the heavy whipping cream until stiff peaks form. It’s easy to use a mixer for this process.
- Gently fold the whipped cream into the condensed milk/spice mixture until fully incorporated.
- Pour into a freezer safe container. A loaf pan works great as it’s easier to scoop ice cream when done. Freeze overnight.
- Serve and enjoy!