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Pumpkin Pie Ice Cream

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A creamy, spiced homemade ice cream that blends pumpkin puree, warm spices, and graham crackers, topped with a rich salted caramel drizzle for the perfect fall dessert.

Ingredients

1 1/2 cups heavy cream

1 1/2 cups whole milk

3/4 cup granulated sugar

1/2 cup pumpkin puree

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup crumbled graham crackers

1 cup granulated sugar (for caramel)

1 cup water (for caramel)

1 cup heavy cream (for caramel)

1 tablespoon butter

Sea salt, to taste

Instructions

  1. In a medium saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat until sugar dissolves, without boiling.
  2. Stir in pumpkin puree, cinnamon, and salt. Remove from heat and let cool.
  3. Chill mixture in refrigerator for at least 2 hours, until very cold.
  4. Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
  5. Fold in crumbled graham crackers once churned.
  6. Transfer ice cream to a container and freeze until firm, about 4 hours.
  7. For caramel sauce, combine sugar and water in a saucepan over medium heat. Cook without stirring until mixture turns deep amber.
  8. Remove from heat, whisk in cream, butter, and sea salt. Let cool slightly.
  9. Serve ice cream with caramel drizzle and extra graham cracker crumbles if desired.

Notes

Add nutmeg or cloves for a stronger pumpkin spice flavor.

Swirl salted caramel directly into the ice cream for a marbled effect.

Use gluten-free graham crackers for a gluten-free version.

Store ice cream in an airtight container to reduce ice crystals.

Nutrition

Find it online: https://familydinnercooking.com/pumpkin-pie-ice-cream/