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Pumpkin Crunch

INGREDIENTS

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

OPTIONAL

  • ½ cup heavy cream

EASY VERSION

1. Warm the milk 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 milk, 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!

RICHER VERSION

Replace 1 ½ cups of milk with 1 cup whole milk and ½ cup heavy cream.

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

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