My husband loves pretty much anything made with pumpkin, but he has never found a pumpkin ice cream he liked…until now. I made this Homemade Pumpkin Ice cream Recipe by modifying my basic homemade vanilla ice cream recipe. It is delicious.
My hubby and kids devoured all of it the first day I made it. Now, I have to make some more. Of course, I also had to make a dairy-free version with coconut milk for me.
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Ingredients for Homemade Pumpkin Ice Cream:
2 cups half and half
1/2 cup pumpkin puree
1 tablespoon Mama’s Homemade Pumpkin Pie Spice
1 teaspoon pure vanilla extract
Dash of sea salt
1/2 cup sugar
Instructions for Homemade Pumpkin Ice Cream:
Tip: Homemade ice cream is always best when served immediately, or with your favorite homemade toppings. You can also put it in a chilled bowl in the freezer for later, but it won’t be as soft.
You might also enjoy these other Ice Cream Recipes:
- 2 cups half and half
- 1/2 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- Dash of sea salt
- 1/2 cup sugar
- Pour all ingredients into a 2-quart jar, replace lid tightly, and shake until sugar is dissolved. Pour into a 2 quart electric ice cream freezer and allow ice cream to churn and freeze until stiff. This should take about 30-40 minutes. Enjoy!
- Tip: Homemade ice cream is always best when served immediately, or with your favorite homemade toppings. You can also put it in a chilled bowl in the freezer for later, but it won’t be as soft.