Fall has always been my favorite season. Probably because my birthday month is September.
But also because the weather gets so nice and there are so many fun things to do outside. This year, I’m determined to finally go to a corn maze. I’ve wanted to do that for years, but we’ve never followed through.
I found one nearby that has a more reasonable price than some of the others I’ve seen. They even offer a “matinee” price for Saturday afternoon. Going in the afternoon could be a little hot, but that’s okay.
We can come back to this Pumpkin Spice Ice Cream! Pumpkin Piescream. Pumpkin Spicecream.
I love all kinds of ice cream, especially if it’s homemade. If you’ve never tried Pumpkin Ice Cream, make this your year to do it! If you like pumpkin things, you’ll love this.
It’s perfect for early fall, when the weather’s still warm.
We had scoops of the ice cream with my birthday cake. And I’ve eaten it in a bowl by itself.
I’ve also dolloped a small scoop into coffee to make a Pumpkin Spice Latte.
And it goes great with chocolate, so bake up a pan of brownies and top them with Pumpkin Spice Ice Cream.
The recipe is so simple, with just a few ingredients and no cooking required. McCormick Pumpkin Pie Spice makes it really easy to get great flavor in this recipe. Here’s what you’ll need:
Homemade Pumpkin Spice Ice Cream
- 1 15oz can pumpkin
- 2 cans sweetened condensed milk
- 2 tsp. vanilla
- 2 tsp. McCormick Pumpkin Pie Spice
- 4 cups half and half
- Whisk pumpkin, sweetened condensed milk, vanilla and pumpkin pie spice together in a bowl until smooth and well blended.
- Whisk in the half and half.
- Pour into ice cream maker and freeze according to instructions on freezer.
I use a counter-top style ice cream maker. This recipe will fill 2 ice cream makers. If you only use one counter-top style maker, cut the recipe in half. You can make the whole recipe in a traditional ice cream maker that uses salt and ice.
Disclosure: I have been compensated for my time by McCormick, however all opinions are my own.