Pumpkin Maple Pecan Ice Cream made with wholesome ingredients like half and half, milk, sugar, pumpkin, maple syrup and pecans.
I scream. You scream. We all scream for ice cream! And trust me, you will definitely be screaming for more of this Pumpkin Maple Pecan Ice Cream.
My ice cream maker has been putting in some over time these last few months because it tastes better than most store-bought brands and it’s just so easy to make at home; especially when you can control the ingredients that go into it.
I wanted to come up with a new Fall flavor to celebrate this time of year and pumpkin, maple and pecan sounded like the perfect combination to me.
It hardly takes any time at all to put together, just about 10 minutes; then you need to allot 30 minutes to churn and at least 2 hours to freeze before you can enjoy it.
Personally I prefer my ice cream best when it freezes for a longer period of time, usually overnight. It really gives the flavors a chance to settle in.
This Pumpkin Maple Pecan Ice Cream was delicious, not too sweet with just the right about of buttery maple flavor. Because it is orange in color due to the pumpkin, it makes for a festive dessert for Thanksgiving or any time during the Fall season. ~Enjoy!
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Pumpkin Maple Pecan Ice Cream
- Place the half and half and sugar in a large bowl and blend with an electric mixer until the sugar dissolves; then blend in the heavy cream, pumpkin puree, maple syrup and vanilla extract.
- Pour the mixture into your pre-frozen ice cream maker insert, turn on the machine and churn for approximately 30 minutes until the mixture thickens.
- Add the chopped pecans and mix with a spoon.
- Transfer the ice cream into an airtight freezer safe container and place in the freezer for a minimum of 2 hours (best when it sits overnight) before serving. (I also like to cover the ice cream with plastic wrap before putting on the lid.)
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