Homemade Pumpkin Ice Cream
Savor the flavors of fall with this creamy Pumpkin Ice Cream, infused with real pumpkin puree, high-protein ricotta cheese, and a medley of autumn spices. A homemade treat that's both easy to make and irresistibly delicious!
Servings: 0
Equipment
Ingredients
- 3 cups pumpkin puree homemade is nice, but good old Libby's canned pumpkin will do
- 1 1/2 cups ricotta cheese whole milk
- 1/2 cup cream cheese
- 1 cup milk I used whole milk
- 3/4 cup sugar
- 2 tsp cinnamon
- 1 tsp nutmeg
Instructions
- In a high speed blender or large capacity food processor, process all the ingredients until smooth. Taste and add a little more spices, if you like.
- Chill in the refrigerator for a few hours, if possible, and them pour into your ice cream maker.
- Freeze according to your manufacturer's instructions. The ice cream will be finished, though on the soft side, after 30-40 minutes; you can enjoy it like this, or for a firmer consistency, transfer to a container and store overnight in the freezer.