Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works wonderfully in this recipe. Just make sure to drain it thoroughly through a cheesecloth to remove excess moisture, as homemade puree tends to be wetter than commercial varieties. This prevents your ice cream from becoming icy.

Why is my ice cream too soft even after freezing overnight?

This usually happens when there's too much air incorporated during mixing or if your freezer temperature isn't cold enough. Make sure your freezer is set to 0°F (-18°C) or below. Also check that you used the correct proportions of ingredients - the fat content is crucial for proper freezing.

Can I make this recipe without an ice cream maker?

Yes! Mix all ingredients thoroughly in a large bowl, then pour into a freezer-safe container. Freeze for about 45 minutes, then remove and stir vigorously with a hand mixer or spatula. Repeat this process every 30 minutes for about 3-4 hours until it reaches desired consistency.

How can I make this recipe less sweet?

The sweetened condensed milk is essential for texture, but you can balance the sweetness by adding a pinch of salt and a teaspoon of vanilla extract. You could also reduce the amount of cookies or use a less sweet cookie variety as your mix-in.

Pumpkin Ice Cream Recipe - LazyDayRecipes

Description

This Pumpkin Ice Cream recipe is a creamy, dreamy treat that combines the flavors of fall into a chilled delight! Infused with pumpkin puree, pumpkin pie spices, and crunchy Biscoff cookie crumbles, this no-cook ice cream is easy to make and perfect for satisfying your seasonal cravings. Whether you’re hosting a holiday gathering or just want to celebrate autumn, this ice cream is a delightful addition to your dessert repertoire.

Ingredients

Units Scale

Base Ingredients

2 cups heavy cream (454 grams)
1 cup whole milk (227 grams)
14 ounces nonfat sweetened condensed milk (396 grams – 1 can)
8 ounces pumpkin puree (227 grams – about 1/2 can)
1 tablespoon pumpkin pie spice (9 grams)

Mix-ins

4–6 Biscoff cookies (50–75 grams, crumbled)

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Instructions

Combine the Ingredients
In a large bowl, mix together all of the ingredients except for the Biscoff cookies. Stir well until everything is fully combined to create a smooth base. This includes the heavy cream, whole milk, nonfat sweetened condensed milk, pumpkin puree, and pumpkin pie spice.
Prepare the Ice Cream Machine
Pour the mixture into your pre-frozen ice cream maker bowl. Turn the machine on and let it start churning. As the base thickens, add the crumbled Biscoff cookies, allowing the machine to incorporate them evenly into the ice cream.
Churn the Ice Cream
Let the ice cream churn in the machine for 30-45 minutes, or until it reaches a soft-serve consistency. Keep an eye on the texture for your preferred consistency.
Freeze and Set
Transfer the soft ice cream into a freezer-safe container. Cover the container and let it chill in the freezer for at least 2-4 hours or, ideally, overnight. This will allow the ice cream to firm up to a scoopable texture. Store frozen until ready to serve.

Notes

Use heavy cream (not half-and-half) and whole milk (not lower-fat alternatives) for a creamier texture.
Make sure to use nonfat/fat-free sweetened condensed milk to avoid an oily finish.
Chill your ice cream maker’s paddle, bowl, and storage container before starting to help the mixture firm up faster.
Adjust the chilling time based on your desired texture: shorter for softer ice cream, longer for a firmer, scoopable consistency.

Nutrition

Serving Size: ½ cup
Calories: 264
Sugar: 25g
Sodium: 85mg
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg