Skip to main content

Tried It Out Thursday: Pumpkin Spice Ice Cream

Pumpkin Spice Ice Cream is my favorite.  It brings back some great memories.  The ice cream shop would only carry it during the holiday season, so I had to get my cravings in while I could.  Sometimes when good friend and I would have a bad day we would splurge for Mexican food and then go and get ice cream for dessert.  Most of the time we would just find any excuse bad day or not.  So when I found this recipe over at Loving My Domestic Life I knew I had to try it out.  She is briiliant, it was delicious, quick and simple. The only thing missing from the equation was my good friend Katie.  Had she been here to share it with me, my world would have been complete!!! The delicious flavor did bring back the great memories.   This recipe was simple and the whole family enjoyed it.  My daughter wanted it for breakfast the next morning. 
My ice cream maker makes it soft serve ice cream.
Pumpkin Spice Ice Cream
3/4 cup whole milk
1/4 cup brown sugar
1/2 cup sugar
2 Tbsp. maple syrup
3/4 cup canned pumpkin
1 1/2 cups cream
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla
Mix whole milk and sugars until sugars are fully dissolved. Add in remaining ingredients and mix until combined. Pour the mixture into your ice cream maker and process according to the manufacturers directions
YUM!!

Comments

  1. Sounds really good. I have seen pumpkin shakes at the Artic circles here in Oregon.

    ReplyDelete
  2. Oh my goodness! Just what I need - encouragement to make ice cream. Last summer we bought an electric ice cream maker and I made all kinds of ice cream...and put on a few pounds in the meantime. But if I make another, it will have to be this recipe. I love pumpkin spice candles, my own pumpkin spice soap, and imagine that I'll love pumpkin spice ice cream!! :-)

    ReplyDelete
  3. Oh yea, this does sound very good-enjoy:@)

    ReplyDelete
  4. I love Pumpkin Spice ice cream, too! It's my favorite. Now I can make my own,and not sneak to Artic Circle every other day to get my fix!

    ReplyDelete
  5. I so wish I had an ice cream maker, I would make this in an instant! Mind if I feature this on my Saturday Stumbles post tonight?

    ReplyDelete
  6. Your dates with your friend sound fun! I love pumpkin ice cream, so this is getting bookmarked for sure =)

    ReplyDelete
  7. Thruth is that I have never tried this type of ice cream. Also such flavor does not exist here. I am keeping this recipe to make it at home as I will never find it in stores.

    ReplyDelete

Post a Comment

Thanks for stopping by. I love to hear what you have to say!!

Popular posts from this blog

Crusty Italian Bread

Do you ever picture yourself eating a slice of Italian bread you know the type with the crunchy outside and soft and delicate inside. Well this is the recipe for you and I have found the secret to getting the perfect crust!! Crusty Italian Bread makes 2 loaves 1 1/3 cups warm water 2 1/4 teaspoons yeast 1 Tablespoon brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil 4 cups flour Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit.  Add olive oil and salt.  Mix and add the flour gradually.  You want to add enough that the dough comes away from the sides of the bowl.  You want to mix it with the dough hook for a few minutes.  Cover and let the dough rise until doubled about 30 minutes. Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.) Cover with a damp cloth and let rise until doubled. Preheat oven to 375 degrees. Beat

Blueberry Cream Cheese Bundt Cake

One word for this one: DELICIOUS!!  It is so moist and easy to make.  It did not last long around our house.  My daughter finished the last little bit for breakfast  (she was afraid it would not still be there when she got home). Blueberry Cream Cheese Bundt Cake 1-8 oz. package cream cheese, softened 1/2 cup vegetable oil 1 package white cake mix (mine was vanilla) 1- 3 oz. package instant vanilla pudding mix 4 eggs 2 teaspoons vanilla 2 1/4 cups fresh or frozen, thawed blueberries powdered sugar Preheat oven to 325 degrees. Lightly spray a 9 inch bundt pan with cooking spray. Combine the cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. (Dough will be thick and sticky).  Pour into the prepared pan. Bake for 60 -65 minutes until a wooden pick inserted in the center comes out clean.  Cool the cake on a wire rack for 20 minutes.   Remov

Chicken Cordon Bleu Bundles

Everytime I go to Costco I have been picking up a rotisserie chicken.  I shred all the chicken off the bones and it makes for great easy quick meals. This were the perfect use of it.  They were quick, easy and very delicious!! Chicken Cordon Bleu Bundles Inspired by Dessert Now Dinner Later 2 cans of  crescent rolls 1 package of thin sliced ham (lunch meat)  slices of swiss cheese  2- 2 1/2 cups shredded cooked chicken Preheat oven to 375 degrees. Open the cans of crescent rolls. Separate and unroll the triangles.  You can either work on them all at once or in groups.  I made them in groups of 4. Lightly grease your cookie sheet. . Layer one or two slices of ham, 1 slice of cheese.  Then add a small amount of shredded chicken on top.  Fold the edges of the ham around the cheese and chicken. Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle.