Homemade pumpkin spice ice-cream

Homemade pumpkin spice ice-cream


2 people made this

For fibre and protective anti-oxidant vitamins along with a lovely fresh flavour and creamy texture, this ice-cream is hard to beat.

Lynn Lewis

Serves: 12 

  • 1¼ cups (310 ml) light evaporated milk
  • 1 large egg
  • ½ cup (120g) packed brown sugar
  • ⅔ cup (175g) cooked, puréed pumpkin
  • 1 teaspoon vanilla essence
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • large pinch of ground nutmeg
  • pinch of salt

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Bring evaporated milk to the boil in a medium saucepan.
  2. Whisk egg and sugar in a large bowl. Gradually whisk in the boiling milk. Stir in pumpkin, vanilla essence, ginger, cinnamon, nutmeg and salt. Refrigerate until well chilled.
  3. Freeze in an ice-cream maker, following manufacturer's instructions. Soften slightly before serving.

fresh ideas

Dress up your ice cream with chopped apricots, chopped toasted walnuts or a dash of maple syrup.

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Reviews (1)


This was just fantastic!!!! I have made it twice and will definitely continue!!! - 02 Apr 2015

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