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Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

This ice cream uses canned pumpkin and crushed graham crackers–and really tastes like a slice of pumpkin pie!

Wait, there's more! Read the blog post about this recipe.

Recipe by TheFoodinmyBeard

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Prep Time: 10 minutes

Total Time: 3 hours

Servings: 1 half gallon

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Ingredients

2 Cups Milk
2 Cups Cream
136 Grams Nonfat Milk Powder (1 1/2 1-quart packets)
1 1/8 Cups Sugar
1/2 Teaspoon Gelatin Powder
1/4 Teaspoon Salt
15 Oz Can of Pumpkin
1 Teaspoon Vanilla
1/8 Teaspoon Cinnamon
Pinch Nutmeg
1 Sleeve Graham Crackers

Directions

1Heat the milk and cream together until just steaming. Remove from heat.
2Meanwhile, mix milk powder, sugar, gelatin, and salt together in a large bowl.
3Pour hot cream mixture into the bowl and mix well until the powders and sugar have dissolved.
4Mix in the pumpkin, vanilla, cinnamon, and nutmeg.
5Chill mixture fully, then freeze in your ice cream maker to manufacturer instructions.
6Fresh out of the ice cream maker, mix in the crushed up graham crackers. Place in the freezer to harden and serve.

Categories: Desserts, Frozen Desserts, American

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gwennifer said:

Made this tonight and it is wonderful. Husband commented "Wow, it really does taste like pumpkin pie."! I used 2% milk since that's what we had, and added the graham crackers during the last five minutes of mixing. In my experience adding sandwich cookies to a different ice cream recipe, the cookies didn't soften and get to the chewy texture of store bought cookies n' cream cookies until the ice cream had been frozen a couple of weeks. I imagine the graham crackers will soften up the same way. So far we've only eaten it fresh right out of the machine and they were just as crunchy as fresh out of the package.

10/26/2012 12:52:28 AM