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Pumpkin Crunch


  • HIJINX ice cream mix 
  • 1 ½ cups half & half
  • Pumpkin purée (fresh/canned)
  • 1 teaspoon cinnamon 
  • ¼ teaspoon nutmeg
  • 1 cup roasted pumpkin seeds
  • 1 teaspoon sea salt


    1. Warm the half & half over medium heat or microwave for 30 - 60 seconds (do not boil).

    2. Using a blender, combine one packet of HIJINX ice cream powder with the half & half, pumpkin puree, cinnamon, salt and nutmeg. Blend for one minute or until thoroughly combined.

    3. Stir in roasted pumpkin seeds. For better distribution, freeze for 1-2 hours before adding, or just serve on top.

    4. Transfer to a freezer-safe container with an airtight lid.

    5. Let the mixture rest for 30 minutes on your counter. 

    6. Freeze for 3-6 hours. Enjoy!

    CLICK HERE to read our best practices so your ice cream is the best! 

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