I’m an ice cream addict. I seriously love it, and there’s one ice cream shop in my area that was literally the most amazing place to get ice cream growing up. It still is a great place for ice cream, but I find myself being able to make the trip up there less and less. They have the wittiest flavor titles, like Rock Chocolate Jayhawk, Tiger Tracks, and Powercat Crunch for our major college teams in the area. My personal favorite at the moment is Cookie Monster, which is a sweet cream ice cream tinted blue with Oreos and chocolate chip cookies mixed in. It’s to. die. for.
I still remember the very first ice cream I tried at Sylas and Maddy’s though. It was fall, and they had this one perfect fall flavor that I couldn’t get enough of. See, it was Pumpkin Pie Ice Cream, but they actually included a full pie in every gallon. Not even kidding, they just chopped the pie up and threw it into the ice cream maker. It was rich. It was creamy. It had every ounce of pumpkin pie flavor in this ice cold treat.
I had to see if I could recreate that incredible, intense pumpkin pie flavor, minus the full pie. So, I considered what I had on hand, and thought about ways to use actual pumpkin puree in my ice cream maker, and toyed with different options and recipes. None of them were thick enough, hearty enough, and packed with enough pumpkin spice flavor.
Finally, I remembered that Jell-O has a seasonal pumpkin spice pudding that had exactly the quality of flavor I was looking for. However, the texture of it took it from an idea for ice cream, to an amazing custard-like finished product. It was thick and creamy, just what I needed.
This recipe does call for an ice cream maker to churn it into a creamy creation. However, if you do not have one, you could put the mixture into your regular freezer, but it will be slightly less creamy and whipped.
Because this recipe is straightforward, I just didn’t have many pictures of the in-between process.
Here’s the recipe:
2 Cups whole milk
1 Cup sugar
2 (3.5 oz) pkgs Pumpkin Spice Jell-O Pudding
4 Cups heavy Whipping Cream (I used A&E)
2 tsp. Vanilla Extract
Whisk all ingredients together, put in an airtight container, and refrigerate for two or more hours. Then, pour mixture into ice cream maker and use according to manufacturer instructions. Once thickened, you can serve it as-is, or put it in the freezer to allow it to thicken further.
Serve in a waffle bowl, sugar cone, cake cone, or straight out of the freezer, however you’d like.
You can also take a pie crust and press it into mini tart or muffin tins, brush with butter, sprinkle with cinnamon sugar, and bake until golden brown, then serve a scoop of the frozen custard in the middle to make a delicious frozen pie. Or, you can sandwich the frozen custard between gingersnap or shortbread cookies for a delightful fall ice cream sandwich!
The possibilities are endless.
Do you have an ice cream maker at home? What is your favorite recipe for it? Do you enjoy ice cream during specific seasons or all year round?
As always, I’d love it if you left pictures or comments down below to let me know what you think of this recipe, especially if you try it out!
Oh, and if you’re ever in Olathe, KS or Lawrence, KS, be sure to stop by Sylas and Maddy’s for some of the best ice cream you’ll ever have, ever.