Total Time
Prep 50 mins
Cook 0 mins

From Elise at Simply Recipes ( Since this has no custard base, it's simpler, lighter and less rich than other ice creams. However, it is also less shelf-stable, and will start to get icy after just 8 hours in the freezer (less if you omit the brandy), so it should be made and eaten the same day.

Ingredients Nutrition


  1. Blend pumpkin, cream, sugar, spices and salt in a blender until smooth. Chill 15 minutes (or longer).
  2. Just before freezing, add brandy, if using. Pour into ice cream machine and churn 20-25 minutes. Keep frozen until ready to serve.