Since summer is over you may not be thinking about homemade ice cream, but it’s truly a dessert that I love year round. I like ice cream more than I like cake! This pumpkin chocolate chip ice cream is easy to make at home, and it has the perfect amount of pumpkin flavor and warm fall spices. You’re going to use some chopped dark chocolate to ensure that you get chocolate in every bite. Some of them will be bigger chunks and some will be tiny bits which are perfect. You can enjoy this in a dish or on a cone with an extra drizzle of chocolate syrup.
To make this pumpkin ice cream, you’ll need some simple ingredients. Heavy cream, whole milk, pumpkin puree, an assortment of spices, sugar, and chocolate. Homemade ice cream isn’t exactly a healthy treat, but without any preservatives and making it yourself, you know you’re getting a treat with ingredients that you can pronounce. There are no-churn recipes out there on the internet, but using an ice cream maker will give you a smoother and creamier texture. This is the ice cream maker that I have had for years and loved. It’s easy to use, easy to clean, and makes the perfect amount of ice cream.
Subtly spiced with cinnamon, ginger, nutmeg, and cloves and using real pumpkin puree, this is a pumpkin chocolate chip ice cream that’s festive and delicious to enjoy all fall!
- 2 cups heavy cream
- ½ cup whole milk
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 1 tsp. vanilla extract
- ¾ cup granulated sugar
- Pinch of salt
- ¾ tsp. cinnamon
- ¼ tsp. ground dried ginger
- ½ tsp. nutmeg
- ¼ tsp. cloves
- 6 oz. semi-sweet chocolate, chopped into pieces
- Chocolate syrup for topping, optional
- Before making your ice cream, ensure that the freezer portion of your ice cream maker is frozen solid.
- In a large bowl, whisk together heavy cream, milk, pumpkin puree, vanilla extract, sugar, salt, cinnamon, ginger, nutmeg, and cloves. Cover the bowl and refrigerate for 1-2 hours until chilled.
- Set up your ice cream maker and pour in the mixture. Follow the instructions of your ice cream maker. I can typically get a nice creamy consistency in about 15 minutes.
- Once you have reached this stage, add in the chocolate. There should be some some larger and smaller chunks to make sure you have chocolate in every bite!
- Run the ice cream maker for an additional few minutes to incorporate the chocolate, then transfer the ice cream to a loaf pan or other freezer safe container.
- Freeze the ice cream for 8 hours or overnight, then scoop and serve topped with chocolate syrup, if desired.
- Enjoy!
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