Sweet Pumpkin Ice Cream recipe - ingredients, nutrition and when to eat it
A smooth ice cream made by blending sweet pumpkin with milk and heavy cream, then freezing it.
A smooth ice cream made by blending sweet pumpkin with milk and heavy cream, then freezing it. Its gentle sweetness and rich flavor make it a lovely way to end a late-summer or autumn evening.
Snacks & desserts · 20 minutes to cook
Nutrition (per 207g serving): 264.1 kcal · protein 3.9g · carbohydrate 24.9g · fat 17.9g · sodium 34.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the pumpkin is watery, mash it and stir over low heat for 2–3 minutes to cook off the moisture, then let it cool.
Tips: If it freezes very hard, leave it in the refrigerator for 10 minutes to make it easier to scoop.
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Ingredients (1 serving)
- Kabocha squash — 100 g
- Milk — 60 ml
- Heavy cream — 40 ml
- Sugar — 1 tsp
- Vanilla extract — 0.3 tsp