Homemade Brand Pumpkin Pie Ice Cream

Homemade Brand Pumpkin Pie Ice Cream

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Thermomix recipe Pumpkin Pie Ice Cream
Thermomix recipe Pumpkin Pie Ice Cream from tenina.com


Who doesn’t love ice cream? If you’re a fan of pumpkin pie and ice cream, then you’re in for a treat! This homemade brand pumpkin pie ice cream recipe is the perfect combination of creamy, spiced, and sweet flavors that will leave you feeling satisfied and happy. Plus, it’s super easy to make, so you can enjoy it any time you want.


– 2 cups heavy cream – 1 cup whole milk – 1 cup pumpkin puree – 3/4 cup granulated sugar – 1 tsp vanilla extract – 1 tsp ground cinnamon – 1/2 tsp ground ginger – 1/4 tsp ground nutmeg – 1/4 tsp salt – 1/2 cup crushed graham crackers


1. In a large mixing bowl, whisk together the heavy cream, whole milk, pumpkin puree, granulated sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt until the mixture is smooth and well combined. 2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, until the mixture becomes thick and creamy. 3. Once the ice cream is done churning, fold in the crushed graham crackers. 4. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until it’s firm. 5. Scoop the ice cream into bowls and serve immediately.

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Nutritional Information

– Serving Size: 1/2 cup – Calories: 220 – Fat: 16g – Carbohydrates: 19g – Protein: 2g – Fiber: 1g – Sugar: 16g – Sodium: 80mg

Cooking Time

Preparation Time: 15 minutes Churning Time: 30 minutes Freezing Time: 4 hours


– Large mixing bowl – Whisk – Ice cream maker – Freezer-safe container

Serving Suggestions

– Serve with a dollop of whipped cream and a sprinkle of cinnamon on top. – Top with toasted pecans or walnuts for added crunch.


– Use ginger snaps or shortbread cookies instead of graham crackers for a different flavor. – Add 1/2 cup of caramel sauce to the ice cream mixture for a caramel pumpkin pie flavor. – Substitute pumpkin pie spice for the individual spices for a simpler recipe.


– Use light cream instead of heavy cream for a lighter version of the ice cream. – Substitute almond milk or coconut milk for whole milk for a dairy-free version of the ice cream. – Use maple syrup or honey instead of granulated sugar for a natural sweetener.


– Store the ice cream in an airtight container in the freezer for up to 2 weeks. – If the ice cream becomes too hard in the freezer, let it sit at room temperature for a few minutes before scooping.


– Be sure to use pumpkin puree and not pumpkin pie filling, which contains added sugar and spices. – Chill the ice cream mixture in the refrigerator for at least 2 hours before churning to ensure a creamy consistency. – To prevent ice crystals from forming in the ice cream, press a layer of plastic wrap directly onto the surface of the ice cream before freezing.

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– This recipe yields about 1 quart of ice cream. – You can also use this ice cream as a filling for a pumpkin pie ice cream cake.

Frequently Asked Questions

Q: Can I use a different kind of cookie instead of graham crackers? A: Yes, you can use any kind of cookie you like, such as ginger snaps or shortbread cookies. Q: Can I make this recipe without an ice cream maker? A: While an ice cream maker is recommended for the best texture, you can still make this recipe without one. Simply pour the mixture into a freezer-safe container and freeze, stirring every hour until it’s firm. Q: Can I use pumpkin spice instead of individual spices? A: Yes, you can substitute 1 tsp of pumpkin spice for the individual spices.


This homemade brand pumpkin pie ice cream recipe is the perfect dessert for any fall occasion. It’s rich, creamy, and spiced, with a crunchy graham cracker twist. Plus, it’s easy to make and can be customized to your liking with different cookies and spices. So, what are you waiting for? Try it out for yourself and enjoy a delicious treat that’s sure to satisfy your sweet tooth!

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