Pumpkin Pie Ice Cream

admin Dairy-Free, Gluten-Free, Nut-Free, Recipe Leave a Comment

It’s Pumpkin Pie Ice Cream time or actually pumpkin pie! This Fall you may have one or two extra slices of pumpkin pie around the house. If not now, you will at Thanksgiving! Instead of pitching them, try your hand at this pumpkin pie ice cream recipe made with raw organic goat milk— higher in calcium, magnesium, phosphorus, potassium and vitamin A than cow’s milk.Get after it and indulge!

Pumpkin Pie Ice Cream
Pumpkin Pie Ice Cream
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Pumpkin Pie Ice Cream
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time Passive Time
1quart 5minutes 25minutes 2hours
Servings Prep Time
1quart 5minutes
Cook Time Passive Time
25minutes 2hours
Ingredients
Servings: quart
Units:
Ingredients
Servings: quart
Units:
Method
  1. Mix together in an electric mixer, milk and maple syrup for 2-3 minutes. Add vanilla and mix for additional minute. Add mixture to your ice-cream maker and mix until thickened about 25-30 minutes. At the 20 minute mark, while it is still mixing add your mashed up pumpkin pie and chocolate chips. Continue to mix until thoroughly incorporated, about another 5 – 10 minutes. Remove ice cream from the maker and put in a container for freezing for about 2 hours prior to serving. Remove ice cream from the freezer about 15 minutes prior to serving.
  2. This dish is delicious if you serve a scoop of ice cream with a drizzle of maple syrup over the top. Enjoy!
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  4. Makes 1.5 Quarts- {we use the Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker: ICE-20 Series} *GF- Gluten Free, SF- Soy Free, DF- Dairy Free
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