Time: 4 hours 5 minutes
Complexity: easily
Servings: 8

The so-called spiced pumpkin season starts earlier and earlier each year: the search for this flavor in Google starts at the end of July, and in the summer of 2020 the network Starbucks I brought back my pumpkin spice latte on August 25th—almost a month before fall fully arrives! This homemade ice cream recipe was created specifically so you can enjoy the pumpkin spice flavor even in summer.

Ingredients:

• 1 cup canned pumpkin puree
• 0.5 cups condensed milk with sugar
• 0.5 cups cream with 10% fat content
• 1 teaspoon pumpkin pie spice mix

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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pumpkin puree, condensed milk, cream, pumpkin pie spice

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Preparation:

Step 1
• Combine 1 cup canned pumpkin puree with 1/2 cup sweetened condensed milk, 1/2 cup 10% fat cream, and 1 teaspoon pumpkin pie spice mix. Freeze in popsicle molds.

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