I really made this Pumpkin Ice Cream as an experiment the first time and kind of just for me and to play. But it came out so stinking delicious that I had to make it again to share with you. And it is even MORE amazing if you use it to smash between two of my Pumpkin Oatmeal Cookies and make ice cream sandwiches out of it.
What you need:
When prepping your ingredients, start by making a cornstarch slurry by combining a couple of tablespoons of milk with the cornstarch. Set it aside until needed.
Prepare your other ingredients. Once you start cooking this recipe moves quickly. Here are the ingredients needed to create the ice cream base.
And here are the ingredients you will need to flavor the the ice cream.
What Is Cardamom?
Cardamom is a spice in the ginger family (Zingiberaceae) recognizable by its trigonal pod husks containing small black seeds. While native to subtropical Asia and a prominent ingredient in Indian cuisine, modern-day cardamom is also produced in Guatemala, Malaysia, and Tanzania. It is sold in whole pods, shelled whole seeds, or in powdered form.
How to make homemade ice cream
First, combine the pumpkin, and cream cheese, and other flavor ingredients in a bowl and whisk to combine.
Then warm the milk and the base ingredients together. Warm just until it comes to a simmer, stirring often so the sugar doesn't burn.
Add the cornstarch slurry to the mixture and simmer until thickened and it sticks the back of a spoon. When it holds a line, it is ready.
Place the pumpkin mixture and the warm ice cream base in a blender. Blend on low, so you don't impart too much air, until a consistent texture and you no longer see cream cheese pieces.
Let the mixture cool completely, overnight is best, and it will allow all the flavors to bloom giving more depth to your ice cream.
Churn in an ice cream maker until firm. When you scoop the ice cream out into your storage container, drop some praline pecans throughout it. Then freeze a minimum of 4 hours in the coldest spot in the freezer.
More uses for this Pumpkin Ice Cream:
If you want to use this pumpkin ice cream to make ice cream sandwiches, use my Pumpkin Chocolate Chunk Oatmeal Cookies recipe and sandwich some of this ice cream in between after the ice cream has been churned and in the freezer for 6-8 hours. Then allow the sandwiches to remain frozen for another 6-8 hours before eating so the ice cream can firm up in between the cookies.
If you like to make your own pumpkin puree, take a look at my How to Roast a Pumpkin tutorial HERE!
📖 Recipe
Pumpkin Cardamom Ice Cream
This ice cream holds up perfectly well on its own, but it is the perfect compliment to my Pumpkin Chocolate Chunk Oatmeal Cookies and being sandwiched between them to make ice cream sandwiches.
Ingredients
- 1 tablespoon + 1 teaspoon Corn Starch
- 2 cup Whole Milk
- 1 ½oz Cream Cheese, softened
- ½ teaspoon Kosher Salt
- ¾ cup Pumpkin Puree
- ¼ cup Honey
- 1 ¼ cup Heavy Cream
- ⅔ cup Light Brown Sugar, packed
- 2 tablespoons Light Corn Syrup
- 2 teaspoon Cardamom
- 1 cup Pumpkin Spiced Praline Pecans, for mixing in at the end
Instructions
- First, make a slurry by combining 2 Tablespoons of the milk and the cornstarch together in a small bowl. Stir until a smooth paste forms.
- In another bowl, whisk the cream cheese and salt together until smooth. Add the pumpkin puree and honey to the bowl and whisk until well combined.
- In a 4 qt saucepan, combine the remaining milk, cream, sugar, corn syrup, and cardamom and bring the mixture to a boil over medium heat. Boil for about 4 minutes, stirring often to prevent a boilover. Remove the mixture from the heat whisk in the cornstarch slurry. Bring the mixture back to a boil over medium heat until thickened, about 1 minute. Remove from the heat.
- Whisk the hot mixture into the pumpkin/cream cheese mixture until well combined. Place the mixture in a heatproof pitcher and cover. Chill in the fridge overnight.
- Pour the chilled ice cream base into a frozen ice cream canister and spin until thick and creamy. Pack the frozen ice cream in an airtight container while scattering in the praline pecans and place in the coldest part of your freeze for at least 4 hours, or until firm.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
Cynthia Douglass says
Hi Kendall! I'd love to try this recipe but prefer to stay away from cow's milk. Will it work well enough with coconut milk and coconut cream?
Kendell says
Yes! Coconut would be a great choice because it has enough fat to replace cow milk.
Cynthia Douglass says
Thank you so much! We're having a pumpkin-themed Thanksgiving feast in California, and this will be part of our dessert menu!