This pumpkin ice cream recipe is a creamy, autumn-inspired delight, blending the rich flavors of pumpkin puree and warm spices like cinnamon and nutmeg. It's velvety texture and delicious taste make it the perfect dessert to enjoy the fall season!
If you'd like to experiment with other ice creams, try this Brownie Cake Batter Ice Cream or my all time favorite, Gluten Free Birthday Cake Ice Cream! You can also experiment with S'mores Ice Cream Bars as well!
If you'd like a warm fall treat, try this delicious gluten free apple crisp!
🔍 Quick Look: Pumpkin Ice Cream
- ⏱️ Prep Time: 10 minutes
- 🍳 Freeze Time: follow instructions on your ice cream maker.
- 🕒 Total Time: 10 minutes + Freeze/Chill time
- 👥 Servings: 8
- 📊 Calories: ~304 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Ice Cream Maker
- 👩🍳 Main Ingredients: Heavy cream, pumpkin puree
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Why You'll Love this Fall Recipe
- It's incredibly creamy from the specific dairy products used.
- The pumpkin spice blend gives this the exact flavor to make it perfect for a fall treat!
- It only has 5 ingredients making this a nice simple recipe.
Ingredients Needed
- Whole Milk-make sure it's full fat! This helps to get that creamy consistency. I love to use raw milk here.
- Pumpkin Puree-Use canned or make your own.
See the recipe card below for quantities.
Substitutions/Variations
- You can use another type of milk if you'd like, but keep in mind whole, raw milk has the highest fat content, therefore it gives you the best flavor and texture! Note that if you use milk with less fat it risks coming out too hard and less creamy.
- Many fall inspired spices are very similar, so if you have Apple Pie Spice instead of Pumpkin Pie Spice, you can use that instead.
- If you don't have Pumpkin Pie Spice, use a combination of spices such as cinnamon, ginger, nutmeg, and clove. Go heaviest on the cinnamon and lightest on the clove.
How to Make Pumpkin Ice Cream
A note: Check the instructions on your ice cream maker in advance. Some need to be frozen up 16-24 hours in advance.
- Step 1: Add all of the ingredients into a medium saucepan over medium heat. Whisk together and heat until the sugar is dissolved, then place the mixture into the fridge to completely cool.
- Step 2: Follow the steps on the ice cream maker. Add any mix-ins you may like. When it's finished you can eat it as is, or freeze it for a firmer consistency.
Mix-in Ideas
Mix-ins are one of my favorite parts of making homemade ice cream! Here are some ideas to add in below:
- Mini chocolate chips
- Crushed Oreos
- Frozen chunks of pumpkin cheesecake
- Pumpkin muffins or cake
- Cookie pieces
- Graham crackers
Top Tip
Pre-chill a bowl to place the mixture inside the fridge. This will start the cooling process faster.
Pumpkin Ice Cream FAQ's
I personally enjoy it the most as is, but it's delicious with a brownies or in between cookies!
It really depends on your budget and space, but I like my Cuisinart Ice Cream Maker.
I like to put the ice cream in a bread pan and keep it wrapped in the freezer. Once it's in the freezer, it will last for up to 4 months as long as there is either a lid on or the saran wrap/foil is on tightly.
Suggested Serving Options
If you tried this Pumpkin Ice Cream recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Pumpkin Ice Cream
Equipment
- 1 medium saucepan
- 1 set of measuring cups
- 1 set of measuring spoons
- 1 whisk
- 1 ice cream maker
- 1 freezer safe container optional
- 1 serving/mixing spoon optional
Ingredients
- 1 cup whole milk raw milk is the perfect consistency
- 2 cups heavy cream
- ¾ cup cane sugar
- ⅔ cup pumpkin puree
- 2 tsp. pumpkin spice mix
Instructions
- In a medium sauce pan over medium heat, whisk together all of the ingredients, until the cane sugar is just dissolved, then remove from the heat.
- Place the mixture inside the fridge until completely cooled.
- Follow the instructions on your ice cream maker and make your ice cream!
- Add in any optional mix-ins.
- If you'd like a firmer consistency, place the finished ice cream inside a freezer safe container in the freezer for a few hours until the desired consistency is reached. Enjoy!
Notes
- Full fat-don't try to go lighter here-the full fat dairy products are what make this so creamy! Raw milk is a great option here for the whole milk.
- Speed it up-to make this quicker, you can heat the milk, heavy cream, and pumpkin spice only and dissolve the sugar in it. Remove it from the heat then add in the chilled pumpkin puree to start cooling it down quicker.
Faye says
We loved this! It was so creamy and the flavor was perfect. Now I want to make more ice creams!
Rachel Rivera says
I'm so happy to hear that 🙂