This super creamy, no cook pumpkin ice cream with cinnamon pecans makes the perfect fall treat! Takes about 30 minutes to make and just a few hours to chill.
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If you’re looking for something outside-the-box to make for your Thanksgiving gathering, look no further.
If you’ve got your Thanksgiving menu all squared away, but can’t resist a good bowl of ice cream, I’ve got you covered there too.
I’ve actually never posted an ice cream recipe on the blog and I couldn’t be prouder of this little trailblazer of a recipe – it’s creamy, sweet, and full of nutty cinnamon crunch!
Premium Pumpkin Ice Cream at Home
This new recipe was inspired by some pretty amazing pumpkin ice cream I tried while visiting North Carolina recently. The minute I tasted it, I knew I had to create my own version at home.
My first batch was good, but needed some tweaking. The second batch was better, but not quite there. The third batch was perfection!
This no-cook, homemade pumpkin ice cream is every bit as creamy as premium fall ice creams you buy in the store, with just the right amount of pumpkin and spice, and perfectly complemented by a generous swirl of crunchy, sweet cinnamon pecans. You can make these yourself or pick some up from the store.
Healthy Homemade Ice Cream
I know, I know – ice cream is a far cry from green vegetables, whole fruits, and other true “health foods.”
It’s hard to get around sugar and cream when making ice cream, and this recipe has its fair share of both, but it also has organic pumpkin, pecans, and pastured egg yolks. What it doesn’t have is corn syrup, GMOs, natural and artificial flavors, and other unwanted ingredients that often find their way into seasonal items on the grocery shelves.
At holiday time, I use a little more sugar, chocolate, and white flour than usual, but I’m careful to choose healthier versions of each – Learn which holiday baking ingredients I buy here.
- 2 oz 4 Tbsp organic cream cheese, softened
- 1 1/4 cups organic fair trade sugar
- 1 1/3 cup organic pumpkin puree
- 3 pastured egg yolks If you don't have a trusted source for pastured eggs, I'd omit these
- 1 1/2 tsp pure vanilla extract
- 1 3/4 tsp pumpkin pie spice
- 1/4 tsp sea salt
- 3 cups raw cream if raw cream is unavailable, substitute 1 1/2 cups organic milk + 1 1/2 cups organic heavy cream
- 1 1/2 cups candied cinnamon pecans roughly chopped (plus more for serving)
- Chill ice cream maker bowl in the freezer overnight or according to manufacturer's instructions.
- Use a whisk or electric mixer to thoroughly mix all ingredients except the pecans, in the order listed, until mixture is smooth and uniform.
- Follow your ice cream maker's instructions (mine calls for 20-30 minutes of churning the mixture in the chilled bowl). Add pecans at the very end of churning, or turn machine off and use a wooden spoon or spatula to quickly fold the pecans into the thickened ice cream mixture before placing back into the freezer to set.
- Freeze for at least 4 hours or overnight.
- If desired, sprinkle additional chopped candied pecans over scooped ice cream before serving.
Here are a few other favorite pumpkin recipes: