This is a simple recipe for making pumpkin ice cream that’s also really cheap to make. I bought a half kent pumpkin for under a dollar at the supermarket and just boiled it until it was soft. It doesn’t take long but if you’re in a hurry, you can buy pumpkin puree in a can which works fine. There are some cans of pumpkin which are used for pie filling that have other flavours added. Avoid this type and stick with pure pumpkin puree.
Suggested add ins for your pumpkin ice cream
- An easy option is to crumble up some gingerbread biscuits and scatter over the top of your ice cream or add into the ice cream just before it’s finished churning.
- Choux pastry is really good in this recipe. You can see from my picture that I used it. Actually, shortcrust pastry would probably work better but I had some left over choux pastry so used that instead.
- You could also make gingerbread and add chunks to the ice cream. Yum.