Pumpkin Ice Cream #SundaySupper

*Adapted from Cuisinart


  • 1-1/2 cups whole milk
  • 1 cup unrefined cane sugar
  • 2 tablespoons molasses can use organic amber agave nectar
  • 1-3/4 cups pumpkin purée solid pack pumpkin
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 2-1/2 cups heavy cream
  • 2 teaspoons pure vanilla extract
  • Garnish: ginger snaps


  1. In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes
  2. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg
  3. Add heavy cream and vanilla
  4. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes
  5. The ice cream will have a soft, creamy texture
  6. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours
  7. Remove from freezer about 15 minutes before serving