Pumpkin Ice Cream.JPG

Time: 30 mins

Servings: 8


Pumpkin Ice Cream
15oz canPumpkin Purée
14oz canCondensed Milk
2 TblsLemon Juice
¼ tspSalt
1¼ cupHeavy Cream
3 TblsMaple Syrup
⅓ tspCrushed Walnuts


  • Add pumpkin purée, condensed milk, lemon juice & salt in a blender & start to blend until smooth & all ingredients are incorporated.
  • In a separate bowl, start to whip the heavy cream to a whipped cream consistency
  • Add the purée mixture to the whipped cream & begin to fold in the pumpkin purée
  • Pour in the mixture into a container & drizzle in the maple syrup & walnuts. Mix the mixture in with a spoon just enough to leave swirls of the syrup & walnuts
  • Freeze the ice cream for a minimum of 4 hours, or overnight, & serve with favorite toppings

Bon Appétit & Enjoy