Easy chocolate chip pumpkin ice cream recipe.
With the summer heat in full swing we’ve been enjoying making an assortment of frozen treats with the kids. Between making homemade sorbets, popsicles, and ice cream sandwiches we’re making every second of summer count. In all honesty I’m a little sad that the month of June is already behind us. As exhuasting as it can be at times, I want to squeeze in as many fun activities with the kids for the next month and half before school starts. I’m not quite ready for school to resume, then fall and the holidays. It seems like once school is back in sessions the last few months zoom by and before we know we’re starting a new year. Even though I’m still relishing in the summer vacation I did get a small craving for pumpkin pie the other day. Blame on the fall decor I’m noticing stores putting on display already. I may not be ready for fall to arrive just yet but I’m always ready for some pumpkin spice recipes in my life.
The best thing about craving pumpkin when it’s not in season is that you can easily find it all year long. I’ve recently used it to make pumpkin muffins and a 20 minute parmesan pumpkin alfredo pasta dinner. When I recently came across a semi-homemade pumpkin ice cream recipe on All Recipes I knew I wanted to adapt it. This pumpkin ice cream recipe is easy to make and doesn’t require any churning. The ice cream is made with a 15 ounce can of Libby’s 100% pure pumpkin puree, vanilla ice cream, and a blend of spices. To add some texture you can add crushed gingersnap cookies or chocolate chips like we did.
Chocolate Chip Pumpkin Ice Cream
- 1 can LIBBY’S 100% Pure Pumpkin
- 1 can granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 gallon vanilla ice cream softened
- 1 cup chocolate chips
In a large bowl combine pumpkin puree, sugar, salt, ginger, cinnamon, and nutmeg until well blended.
Fold in softened ice cream and chocolate chips.
Fill 9x9 inch pan with ice cream. Freeze for 4-6 hours.