Here we are with my absolute last pumpkin recipe of the season. I’m not gunna lie, I’m kinda sad about it.
I originally didn’t set out to make so many different pumpkin recipes this year but somehow it just happened.
I bought a couple cans of pumpkin puree to make just a couple dishes and then it turned into an entire month of pumpkin recipes. haha
Every time I would make a recipe, it would only require 1 cup or so of pumpkin and I would always have a little leftover in the fridge when I was done.
Then in my constant need to not waste food, I would need to try and come up with something to do with all the leftover pumpkin.
Which then turned out to me needing to buy more because I didn’t have enough leftover the first time, then I would have more leftover after making that recipe…. it was a vicious cycle.
But now the cycle has ended and you are left with this pumpkin marshmallow ice cream. I know, so sad.
I’ve only used my ice cream maker a handful of times but I feel that each time I make a new flavor, it just turns out better and better. I’ve seen some pumpkin ice cream floating around the inter-webs and thought it would be nice to try.
I mean, we already have pumpkin flavored everything else… why not ice cream?
It turned out just as I had hoped and I have been eating it nonstop since making it. It has a subtle hint of pumpkin and a sweet marshmallow fluff swirl that is a nice little added bonus.
So give yourself a break from all the pie that you ate for Thanksgiving and try this instead!
Pumpkin Marshmallow Ice Cream
- 2 1/2 cups heavy cream
- 1 1/2 cups milk
- 3/4 cup granulated sugar
- 3/4 cup pumpkin puree
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 cup marshmallow fluff
- In a saucepan, over medium heat, add all ingredients and whisk until combined. Heat and whisk occasionally until sugar is dissolved and mixture is warmed throughout.
- Remove from heat and let cool completely.
- Add to ice cream maker and churn according to manufacturer’s instructions. A few minutes before ice cream is done, add 1/2 cup marshmallow fluff and finish churning.
- Turn out into freezer safe bowl and fold in rest of marshmallow fluff. Cover and freeze until firm; about 2 hours.
- Scoop out and enjoy!