Easy Pumpkin Ice Cream

Easy pumpkin ice cream is the dessert hack that turns a standard quart of vanilla ice cream into something that tastes like the inside of a pumpkin pie. Two ingredients: softened vanilla ice cream and canned pumpkin. Stir them together and either pour into an ice cream maker or freeze in stages with a mid-freeze beat to break up ice crystals. The result has a softer, more pumpkin-pie-leaning flavor than commercial pumpkin ice cream usually does.

Use pure canned pumpkin, not pumpkin pie filling. The recipe note specifies “pumpkin pie mix” but most home cooks today have unsweetened canned pumpkin on hand. If using plain pumpkin, add ½ teaspoon of pumpkin pie spice to bring back the warming character.

Soften the ice cream just enough to stir, not to puddles. Soupy ice cream loses its air and refreezes hard as a brick. Five to ten minutes on the counter usually does it.

The second-stage beat is the key for home-freezer versions. Two hours into the freeze, whip the mixture in a food processor or with a mixer to break up forming ice crystals. Skip this and the ice cream turns gritty and icy.

Pro Tips

• Drain excess liquid from the canned pumpkin by spooning into a fine sieve and pressing for 5 minutes. Watery pumpkin gives icy ice cream.
• Add 2 tablespoons of bourbon or dark rum to the mixture for a pop of warm boozy character that also helps keep the ice cream softer in the freezer.
• Top with chopped pecans, a drizzle of caramel, or crushed gingersnaps right before serving for textural contrast.

Variations

• Stir in 1 teaspoon of vanilla extract or maple syrup with the pumpkin for deeper sweetness.
• Layer between graham crackers for a quick pumpkin ice cream sandwich.
• Swirl in ¼ cup of caramel sauce or marshmallow cream during the second beat for a marbled finish.