If fall could be scooped into a bowl, it would taste just like this Pumpkin Ice Cream Recipe. Bringing together the creaminess of classic homemade ice cream and the cozy flavors of pumpkin pie spice, this dessert feels like a big, sweet hug on a crisp day. Whether you serve it on its own, paired with a warm slice of pie, or enjoyed straight from the freezer as a midnight treat, it’s guaranteed to be the seasonal sensation at any gathering. Lush, aromatic, and easy to make, this Pumpkin Ice Cream Recipe transforms your favorite autumn flavors into a year-round treat that’s as fun to make as it is to eat.
Ingredients You’ll Need
I love how this recipe leans on simple, whole ingredients to weave together the quintessential taste of fall. Each component adds a little magic—whether it’s creamy richness, vibrant color, or that unmistakable pumpkin spice aroma—making this Pumpkin Ice Cream Recipe effortlessly unforgettable.
- Heavy cream: Provides the luxurious texture that makes homemade ice cream so dreamy and scoopable.
- Whole milk: Balances out the cream for a silky smooth consistency without being overly rich.
- Light brown sugar: Adds a deep, caramel-like sweetness and gorgeous golden hue.
- Pumpkin purée (not pumpkin pie filling): Delivers authentic pumpkin flavor and a beautiful earthy color—be sure to use pure purée for best results.
- Vanilla extract: Rounds out the flavors and enhances the warm spices with a comforting aroma.
- Ground cinnamon: The backbone of those cozy fall flavors, contributing warmth and depth.
- Ground ginger: Adds zingy, subtle heat that balances the sweetness perfectly.
- Ground nutmeg: Lends a gentle, nutty fragrance that makes the ice cream irresistible.
- Ground cloves: Just a pinch brings out the spiced complexity in every bite—don’t overdo it, as cloves are potent.
- Salt: A pinch sharpens every flavor, letting the pumpkin and spices shine brightly.
How to Make Pumpkin Ice Cream Recipe
Step 1: Mix the Pumpkin Base
Start by whisking together the pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl. This step is where all the autumnal flavors come together—be sure to whisk until everything is silky smooth, with no lumps of pumpkin or sugar hiding at the bottom. The aroma alone will transport you to a pumpkin patch!
Step 2: Incorporate the Dairy
Gently pour in the whole milk, whisking as you go to fully integrate it with the pumpkin mixture. Once the milk is mixed in, stir in the heavy cream and vanilla extract. The batter should look creamy and flecked with spices. This is the moment it starts to resemble our dream Pumpkin Ice Cream Recipe base.
Step 3: Chill the Mixture
Cover the bowl and refrigerate your ice cream base for at least four hours, or overnight if you can resist the sweet temptation. Chilling ensures the mixture is as cold as possible when it hits the ice cream maker, helping it churn into that ultra-smooth, scoopable texture we all crave.
Step 4: Churn to Perfection
Once well chilled, pour the base into your ice cream maker and churn according to your machine’s instructions—usually around 20 to 25 minutes. Watch as it magically thickens and turns fluffy! For extra flavor and texture, feel free to fold in add-ins like crushed gingersnap cookies or chopped pecans during the last few minutes.
Step 5: Freeze Until Firm
Transfer the freshly churned ice cream into an airtight container and freeze for at least four hours, until firm. This final freeze ensures you’re rewarded with full-bodied, creamy scoops every time, making this Pumpkin Ice Cream Recipe worth every second of anticipation.
How to Serve Pumpkin Ice Cream Recipe
Garnishes
Dress up your pumpkin ice cream with a generous sprinkling of crushed gingersnap cookies, a drizzle of warm caramel sauce, or a fluffy puff of whipped cream. The cool, spiced ice cream pairs beautifully with toppings that add a hit of crunch or extra sweetness, hitting all the right notes for both kids and grown-ups.
Side Dishes
This recipe is swoon-worthy beside a slice of warm apple or pecan pie, deep-dish brownies, or even sandwiched between two spiced cookies. Feeling fancy? Serve a scoop alongside roasted pears or figs to create a truly elegant autumn dessert plate.
Creative Ways to Present
For a show-stopping touch, serve the Pumpkin Ice Cream Recipe in hollowed-out mini pumpkins or as mini ice cream sandwiches between oatmeal cookies. For gatherings, try creating an ice cream bar with a variety of toppings and sauces so everyone can enjoy their own masterpiece.
Make Ahead and Storage
Storing Leftovers
Store any extra pumpkin ice cream in an airtight container in your freezer. Press a piece of parchment or plastic wrap against the surface before sealing the lid to help prevent ice crystals from forming and to keep that velvety texture intact.
Freezing
This Pumpkin Ice Cream Recipe is at its best within the first two weeks of freezing, maintaining its creamy texture and vibrant flavor. Just keep the container tightly closed and avoid repeated thawing and refreezing to preserve peak freshness.
Reheating
While you won’t want to reheat this ice cream—no one likes melted sadness—let it sit on the counter for 5 to 10 minutes before scooping if it’s too firm. This softens it just enough for perfect, creamy scoops without losing its chilly charm.
FAQs
Do I need an ice cream maker for this Pumpkin Ice Cream Recipe?
An ice cream maker really does make a difference for achieving that smooth, churned texture. However, if you don’t have one, you can freeze the mixture in a shallow pan, stirring every hour until frozen, but the end result won’t be quite as airy.
Can I use pumpkin pie filling instead of pure pumpkin purée?
Pumpkin pie filling already contains sugar and spices, which could throw off the balance and flavor of your ice cream. For the best results, always stick to pure pumpkin purée for this Pumpkin Ice Cream Recipe.
Can I make this recipe dairy free?
Absolutely! Substitute the heavy cream and milk with full-fat coconut milk or a favorite plant-based alternative. The flavor will change a bit, but you’ll still get luscious, creamy results.
How can I intensify the pumpkin flavor?
For an extra punch of pumpkin, roast your pumpkin purée in the oven for 10 minutes before using. This concentrates the flavor, giving your Pumpkin Ice Cream Recipe a deeper, richer autumnal taste.
What if I want a firmer texture?
If you like your homemade ice cream on the firmer side, let it freeze overnight before serving or add a couple of extra hours to the final freeze. Take it out a few minutes before scooping to make serving easier.
Final Thoughts
If you’re ready to wow your friends and family with an unforgettable fall-inspired treat, this Pumpkin Ice Cream Recipe belongs at the top of your must-try list. With a few simple ingredients and a swirl of autumn spices, it brings pure seasonal joy in every scoop. Give it a go, and watch as everyone falls in love with pumpkin all over again!
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, Gluten-Free
Description
Indulge in the flavors of fall with this creamy and delicious Pumpkin Ice Cream. Made with real pumpkin puree and warm spices, this homemade treat is perfect for a cozy dessert on a chilly evening.
Ingredients
Ice Cream Base:
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup packed light brown sugar
Pumpkin Mixture:
- 3/4 cup pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Pinch of salt
Instructions
- Prepare Pumpkin Mixture: In a medium bowl, whisk together pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Combine Ingredients: Slowly add milk, whisking until fully incorporated. Stir in heavy cream and vanilla extract.
- Chill Mixture: Cover and refrigerate for at least 4 hours or overnight.
- Churn Ice Cream: Pour mixture into an ice cream maker and churn for 20–25 minutes until thick.
- Freeze: Transfer churned ice cream to a container and freeze for at least 4 hours.
Notes
- For added texture and flavor, fold in crushed gingersnap cookies, chopped pecans, or mini marshmallows.
- Pair with warm pie or caramel sauce for a delightful dessert.
Nutrition
- Serving Size: 1/2 cup
- Calories: 230
- Sugar: 18g
- Sodium: 55mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
