I was invited to my first Thanksgiving by a work buddy. It was totally amazing and I got to try some of the Thanksgiving dishes I have read about over the years. Very exciting!
Plus I got to experiment as I said I would do a pumpkin dessert. At first it was going to be the traditional pumpkin pie but as it got closer to the day, it seemed likely to be hot…so I found a recipe for pumpkin icecream 😀
Actually I found a recipe for pumpkin icecream and ginger snap bowls, then went on the hunt for a less complex pumpkin cheesecake icecream recipe which I amended only slightly. The gingersnap bowls broke my blender and were a disaster, so they are not being shared but the pumpkin icecream was a.w.e.s.o.m.e.
You will need a blender and an electric hand mixer to make this.
Makes ~2L of ice cream.
- 1 425gm can of pumpkin
- 1 can of evaporated milk
- 500mL tub of thickened cream
- 250gm tub of cream cheese
- 1 1/2 cups raw sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground allspice
- 1 pinch ground cloves
Put everything but the cream into the blender and blend until smooth. Blenders usually have a capacity of 1.4-1.6L, so your blender will be pretty full when this is done.
Pour the mixture into either a mixing bowl or container with a capacity of more than 2L, then add the cream. Use the electric mixer to make sure the cream is mixed into the pumpkin mixture. Pour into the container(s) you’re freezing it in and pop in the freezer overnight, et voila!
P.S. in case you’re keen, here’s another easy pumpkin ice cream recipe.