There’s Always Time For Ice Cream: Pumpkin Chocolate Chip Ice Cream

With the temperature reaching into the 80’s here in New England, ice cream is a great snack to help cool you down.  Adding a fall flavor will help ease you into the next season since yesterday was officially the start of fall.  I always love a textural element to my ice cream and there are so many that you can add to pumpkin such as chocolate chips, gingerbread cookie chips, toffee, the list could go on.  Use this recipe as a foundation to customizing your own seasonal creation.  Please note, the 3/4 Cup of Pumpkin Puree provides a strong pumpkin flavor.  If you prefer a more mild flavor add 1/2 Cup instead.

My toddler loved all the stages of the ice cream making process, making an ice bath, pouring ingredients into the sauce pot and running the ice cream machine.  The only aspect he wasn’t a fan of was the waiting.  Since this is a custard based ice cream you need to cool the mixture to 40 degrees before adding it to the machine.  It’s definitely worth the wait!  Cool down and enjoy the start of the Fall season.

Recipe Adapted from: David Lebovitz


2 thoughts on “There’s Always Time For Ice Cream: Pumpkin Chocolate Chip Ice Cream

  1. This looks so good! I have never tried David Lebovitz’s ice cream recipes. I use Jeni Britton Bauer’s ice cream recipes (from Jeni’s splendid ice cream cookbook), and I made a pumpkin one last year. I made mini “drumsticks” – homemade mini ice cream cones w/the pumpkin ice cream and topped with homemade chocolate shell. They were so good and perfect size for little kids! And adults 😉


    1. I love Jeni’s! I will have to give that a try too. This recipe has a strong pumpkin flavor so adjust based on your needs. I’m so impressed with your homemade mini ice cream cones! Sounds like a Make & Taste feature in the making. Let me know if you plan on making the “drumsticks” again 🙂


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