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Home » Recipes » Ben & Jerry’s Pumpkin Ice Cream Recipe

Ben & Jerry’s Pumpkin Ice Cream Recipe

By: Liz  /  Published: September 28, 2020  /  Updated: September 28, 2020  /   Leave a comment

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It’s fall y’all, and I couldn’t resist making Ben & Jerry’s pumpkin ice cream recipe from their cookbook when I received it as a gift from the publisher.

While I typically go for their chunky ice cream concoctions – my favorite is Pfish Food – there’s something about the deliciousness and simplicity of pumpkin at this time of year that’s calling to me.

pumpkin ice cream with Ben & Jerry's Ice Cream and Dessert book

Ben & Jerry’s Ice Cream & Dessert Book starts out with Ben & Jerry’s story. It’s fun to read about how they got started and of course, how their famous “chunks” came to be.

It has recipes for a multitude of ice cream flavors (like chocolate chip cookie dough, Cherry Garcia and Heath Bar Crunch) but it also has recipes for baked treats, sauces and sundae concoctions too.

The book also offers three different sweet cream base recipe options for you to choose from when making ice cream and it explains the difference between them.

Ingredients for Ben & Jerry’s ice cream base recipe with pumpkin 

I opted to go with the creamiest Ben and Jerry’s ice cream base recipe but I used pasteurized eggs. The cookbook’s recipe doesn’t mention the need for pasteurized eggs but I feel it’s important because the ice cream base isn’t cooked.

  • pasteurized eggs (you’ll find these next to the regular eggs in the grocery store)
  • sugar
  • heavy whipping cream
  • milk
  • pumpkin puree
  • nutmeg
  • cinnamon

pumpkin ice cream ingredients
How to make pumpkin ice cream using Ben & Jerry’s ice cream recipe

Whisk the pasteurized eggs for a couple minutes until they’re light and fluffy.

whisked eggs in bowl

Now whisk in the sugar, a little at a time, and continue whisking another minute or so more until sugar is fully blended.

eggs with sugar added

Next whisk in the cream and milk.

eggs with milk, cream and sugar in bowl

Take about one cup of the mixture and add it to a second mixing bowl to which you add the pumpkin, nutmeg and cinnamon. Stir to mix well. 

pumpkin mixture in bowl

Return this to the remaining cream base and blend together.

pumpkin ice cream mixture in bowl

Cover the mixture with plastic wrap and chill for 2 or 3 hours in the refrigerator. Then pour into an ice cream maker and freeze following the manufacturer’s directions. 

Spoon the pumpkin ice cream into a freezer-safe container and let chill for several hours so it firms up a bit more.

pumpkin ice cream after churning

Or dig in right away and enjoy the soft-serve texture!

scoops of pumpkin ice cream

Pick up a copy of Ben & Jerry’s Ice Cream & Dessert Book for yourself or as a gift!

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More homemade ice cream recipes you’ll love

  • Blueberry graham cracker ice cream
  • Cookie butter crunch ice cream
  • Lemon basil cookie crunch ice cream
  • Caramel apple pie ice cream
scoops of pumpkin ice cream

Ben & Jerry's Pumpkin Ice Cream

Liz - Eat Move Make
This spiced pumpkin ice cream is the most satisfying way to slide into fall. Starts with Ben & Jerry's ice cream base recipe!
Print Recipe Save Recipe Saved Recipe
Prep Time 10 mins
Cook Time 30 mins
Chill Time 2 hrs
Total Time 2 hrs 40 mins
Course Dessert
Cuisine American
Servings 8
Calories 327 kcal

Ingredients
  

  • 2 large eggs (pasteurized)
  • 3/4 cup sugar
  • 2 cups heavy whipping cream
  • 1 cup milk
  • 1 cup pumpkin puree
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon

Instructions
 

  • Whisk the pasteurized eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about a minute more. Pour in the cream and milk and whisk to blend.
  • Pour about 1 cup of the cream base into another bowl. Add the pumpkin, nutmeg and cinnamon. Stir until blended. Return the pumpkin mixture to the remaining cream base and blend. Cover with plastic wrap and let chill for 2-3 hours.
  • Pour mixture into an ice cream maker and freeze following the manufacturer's directions.

Nutrition

Calories: 327kcalCarbohydrates: 25gProtein: 4gFat: 24gSaturated Fat: 15gCholesterol: 131mgSodium: 55mgPotassium: 165mgFiber: 1gSugar: 21gVitamin A: 5758IUVitamin C: 2mgCalcium: 91mgIron: 1mg
Keyword pumpkin ice cream, Ben & Jerry's ice cream recipe
Tried this recipe?Let us know how it was!

Related topics
Desserts RecipesBen & Jerry's ice cream pumpkin

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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