An Italian in my Kitchen · by Rosemary Molloy★ 4.8 (10)
Easy Homemade Pumpkin Ice Cream
NUTRITION · PER SERVING160M COOK
CAL 8%·PRO 7%
CARBS 23G57% OF CAL
1G FIBER1G OTHER20G TOTAL SUGAR
FAT 6G35% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Easy Homemade Pumpkin Ice Cream combines the earthy richness of pumpkin with warm spices and creamy indulgence. A perfect fall dessert that's simple to make.
dessertamericangluten freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 cup pumpkin puree ((8 ounces))
- 1¼ cups milk
- ¾ cup cream
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ½ cup brown sugar
At a glance
PER SERVING · TIME 160M
CAL 8%·PRO 7%
CARBS 23G57% OF CAL
1G FIBER1G OTHER20G TOTAL SUGAR
FAT 6G35% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 57mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 69mg
- Calcium
- 141mg
- Iron
- 0.79mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 57MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.