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


  1. 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. 
  2. Remove from heat and let cool completely. 
  3. 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.
  4. Turn out into freezer safe bowl and fold in rest of marshmallow fluff. Cover and freeze until firm; about 2 hours.
  5. Scoop out and enjoy!

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