Pumpkin Ice Cream with Spiced Pita Chips
Indulge in the perfect pairing of fall flavors with this creamy Pumpkin Ice Cream with Spiced Pita Chips. This homemade ice cream blends rich pumpkin puree with warming spices like cinnamon, nutmeg, and ginger, creating a luscious dessert that captures the essence of autumn. The magic doesn’t stop there—crispy spiced pita chips, brushed with buttery brown sugar and a hint of cardamom, add a delightful crunch to every bite. With a balance of smooth, cold ice cream and warm, spiced chips, this dessert is a seasonal treat worth savoring. Whether you're hosting a cozy gathering or simply treating yourself, this recipe is guaranteed to impress your taste buds while making use of quintessential fall ingredients.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 1 cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 4 pieces Pita bread
- 4 tablespoons Butter, melted
- 2 tablespoons Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cardamom (optional)
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar has fully dissolved, stirring occasionally. Do not let the mixture boil.
Remove the saucepan from heat and stir in the pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix until all ingredients are well incorporated.
Let the mixture cool completely at room temperature before transferring it to the refrigerator. Chill for at least 2 hours or until fully cold.
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
While the ice cream sets, preheat the oven to 350°F (175°C).
Cut the pita bread into triangles or strips. Arrange them on a baking sheet lined with parchment paper.
In a small bowl, mix the melted butter, brown sugar, ground cinnamon, and ground cardamom (if using). Brush this mixture generously over both sides of the pita pieces.
Bake the pita chips in the preheated oven for 10-12 minutes or until golden and crispy. Flip them halfway through the baking time to ensure even crispness.
Let the pita chips cool completely on a wire rack before serving.
To serve, scoop the pumpkin ice cream into bowls and pair with the spiced pita chips on the side. Enjoy this delightful combination of creamy and crunchy textures!
Nutrition Facts
Calories |
3565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.2 g | 289% | |
| Saturated Fat | 132.2 g | 661% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 331.6 g | 121% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 194.4 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 482 mg | 37% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1322 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
