Creamy, dreamy, and loaded with the cozy flavors of fall, this Pumpkin Ice Cream Recipe is everything you could hope for in a holiday treat. Imagine the essence of pumpkin pie swirling through every frosty bite, with warm spices and velvety richness in a scoopable, frozen dessert. It’s the sort of recipe that transforms an ordinary night into an autumnal celebration, whether you’re serving it at a Thanksgiving table or enjoying a quiet weeknight indulgence.
Ingredients You’ll Need
The beauty of this Pumpkin Ice Cream Recipe is just how accessible and straightforward the ingredients are. Each one adds its own unmistakable character, playing a crucial role in crafting a spoonful of fall magic. Let’s take a look at what you’ll need, and why they matter!
- Heavy Cream: Provides luscious richness and that dreamy mouthfeel you love in great ice cream.
- Whole Milk: Cuts the richness just enough, giving your ice cream a light but creamy texture.
- Light Brown Sugar: Brings a subtle caramel-like sweetness that pairs perfectly with pumpkin.
- Canned Pumpkin Puree: The star of our show, giving bold flavor and a gorgeous golden-orange hue.
- Pumpkin Pie Spice: Fills each spoonful with that irresistible blend of cinnamon, nutmeg, ginger, and clove.
- Cinnamon: An extra boost of warmth, earthy and sweet, for unmistakable autumn comfort.
- Salt: Just a pinch to balance out the flavors and keep things from tasting flat.
- Vanilla Extract: Heightens all the other flavors while adding a hint of that classic ice cream aroma.
How to Make Pumpkin Ice Cream Recipe
Step 1: Whisk Together the Pumpkin Base
In a large mixing bowl, whisk together your canned pumpkin puree, light brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract. Aim for a silky, smooth texture with no clumps. This step helps blend the flavors and fully dissolve the sugar so your ice cream base is perfectly cohesive and deeply flavorful.
Step 2: Add the Dairy
Pour in your whole milk and heavy cream, and gently stir until everything is completely combined. Take your time and use a gentle hand: you want a uniform, creamy mixture that’s not overly aerated, so each bite is smooth and rich when churned.
Step 3: Chill the Mixture
Cover your bowl and let the mixture chill in the refrigerator for at least four hours, or overnight if you’re planning ahead. This step is essential for developing flavor and letting all the ingredients meld. Super cold base equals the creamiest texture once churned!
Step 4: Churn the Ice Cream
Once thoroughly chilled, pour your pumpkin mixture into an ice cream maker and churn according to the manufacturer’s instructions. You’re aiming for a soft-serve consistency—thick, fluffy, and able to hold its shape on a spoon.
Step 5: Freeze Until Firm
Transfer the churned ice cream to an airtight container and tuck it in the freezer for at least two hours. This final freeze allows your Pumpkin Ice Cream Recipe to firm up to that perfect scooping consistency. Try not to peek—anticipation really does make it taste better!
How to Serve Pumpkin Ice Cream Recipe
Garnishes
A little flourish goes a long way! Sprinkle each scoop with crushed gingersnap cookies or candied pecans for a satisfying crunch. A dollop of whipped cream or a light dusting of cinnamon can instantly elevate your bowl to bakery-worthy status.
Side Dishes
The subtle spiciness of this Pumpkin Ice Cream Recipe pairs beautifully with warm desserts—a slice of apple pie, a square of gingerbread, or even a molten chocolate cake. For a lighter touch, serve it alongside baked apples or roasted figs.
Creative Ways to Present
Think dessert tacos with crisp waffle shells, pumpkin ice cream sandwiches between chewy molasses cookies, or even affogato-style with a shot of robust espresso poured over the top. This recipe is endlessly adaptable, so don’t be afraid to get playful!
Make Ahead and Storage
Storing Leftovers
Keep your homemade Pumpkin Ice Cream Recipe in an airtight container in the freezer to preserve its creamy texture and rich flavor. For best taste (and to avoid ice crystals forming), press a piece of parchment or plastic wrap directly onto the surface before sealing the lid.
Freezing
For long-term storage, this ice cream keeps beautifully in the freezer for up to two weeks. While it won’t spoil after that, the flavor and texture are at their best within this window. Always let it sit at room temperature for a few minutes before scooping for the smoothest serve.
Reheating
You won’t be “reheating” this Pumpkin Ice Cream Recipe, but if you find it’s too firm straight from the freezer, let it rest on the counter for 5–10 minutes. This allows it to soften enough for perfect, creamy scoops every time.
FAQs
Can I use homemade pumpkin puree?
Absolutely! Homemade pumpkin puree can lend an even more robust, earthy flavor to the Pumpkin Ice Cream Recipe. Just make sure it’s well-blended and not too watery for the smoothest texture.
Do I need an ice cream maker?
While an ice cream maker delivers the creamiest results, you can freeze the mixture in a shallow pan and stir it every 30–45 minutes until frozen. The final texture will be more icy, but still delicious!
Can I make this dairy-free?
Swapping in coconut cream and your favorite plant-based milk works surprisingly well. Choose a higher-fat alternative for best results, and use a dairy-free brown sugar if needed.
What toppings go best with Pumpkin Ice Cream Recipe?
Try candied ginger, caramel sauce, roasted pepitas, or crushed graham crackers. Anything you love on pumpkin pie will taste great here, too!
How long does it take to make from start to finish?
Hands-on time is only about ten minutes, with a few hours for chilling and freezing. If you prep the base the night before, you can churn and serve the next day with very little effort.
Final Thoughts
There’s something purely magical about homemade ice cream, and this Pumpkin Ice Cream Recipe brings all the warmth of pumpkin pie into a cool, creamy treat you’ll want to make every fall. Grab a spoon, gather your friends or family, and enjoy this delightfully spiced creation soon!
Print
Pumpkin Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes (plus chilling and freezing time)
- Yield: 8 servings
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the flavors of fall with this creamy and spiced Pumpkin Ice Cream. Made with a blend of pumpkin puree, warm spices, and rich cream, this homemade treat is the perfect dessert for autumn gatherings or cozy nights in.
Ingredients
For the Ice Cream:
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup light brown sugar (packed)
- 3/4 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the Ice Cream Base: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract until smooth.
- Combine with Cream and Milk: Stir in the milk and heavy cream until fully combined.
- Chill the Mixture: Cover and chill the mixture in the refrigerator for at least 4 hours or overnight.
- Churn the Ice Cream: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze the Ice Cream: Transfer to an airtight container and freeze for at least 2 hours or until firm.
Notes
- For extra texture and flavor, fold in crushed gingersnap cookies or candied pecans after churning.
- Use homemade pumpkin puree for a richer, earthier flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 19g
- Sodium: 55mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
