Pumpkin Pie Ice Cream. A recipe rewind, because some things are too good to miss!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........

Pumpkin Pie Ice Cream
adapted from:

1 15 oz Pumpkin
1 14 oz Coconut Milk
1 c brown sugar
1/4 c real maple syrup
2 T Bourbon - left this out, will use next time
2 t cinnamon
1 t ginger
1/8 t ground cloves
1/4 t salt
1 t vanilla

Combine all ingredients, stirring until sugar is dissolved.

Pour into ice cream maker and process according to manufacturers instructions.

When churned, pack into a freezer container and freeze until serving time.

Remove from freezer about 10 minutes before serving, to facilitate easy scooping!

Makes approximately 1 qt.

The ingredients for this are so easy to keep in the pantry, this will be made often, as I love pumpkin pie. 


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  1. Pumpkin ice cream sounds scrumptious. I have been thinking about adding an ice cream maker to my kitchen "want list".

  2. This sounds delicious--I don't think I've ever had coconut milk in ice cream. I use it sometimes in pancakes and some savory recipes.

  3. Hi Melynda,
    I just love the Rosemary on your table, what a great idea. Your Pumpkin Ice Cream is a dessert that we would just love and it is such a pretty color. Thanks so much for sharing with Full Plate Thursday and have a very Merry Christmas!
    Miz Helen


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