Easy chocolate chip pumpkin ice cream recipe.
With summer heat in full swing, we’ve been making frozen treats with the kids—sorbets, popsicles, and ice cream sandwiches—to make the most of these warm days. June already flew by, and while parts of summer can be exhausting, I want to enjoy every last moment before school starts. I’m not ready for the routine of the school year, cooler weather, or holiday preparations, but I can’t resist pumpkin when a craving hits. Stores are already showing fall displays, and that nudge toward pumpkin spice inspired this chilled dessert.
Canned pumpkin is available year-round, so you can enjoy pumpkin treats any season. I recently used pumpkin puree in muffins and a quick pumpkin alfredo pasta, and when I saw a simple semi-homemade pumpkin ice cream idea I wanted to adapt it. This version is easy, requires no churning, and comes together with just a few ingredients: a 15-ounce can of Libby’s 100% pure pumpkin puree, softened vanilla ice cream, sugar and warm spices. For texture, stir in chocolate chips or crushed gingersnap cookies.
Chocolate Chip Pumpkin Ice Cream
Ingredients
- 1 can Libby’s 100% pure pumpkin (15 oz)
- 1 cup 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
Instructions
- In a large bowl, combine the pumpkin puree, sugar, salt, ground ginger, cinnamon, and nutmeg. Mix until smooth and well blended.
- Gently fold in the softened vanilla ice cream until the mixture is evenly combined. Stir in the chocolate chips.
- Transfer the mixture to a 9×9-inch pan, smooth the top, and freeze for 4–6 hours or until firm.
