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 a warm fall treat, try this delicious gluten free apple crisp!
Ingredients Needed
- Heavy Cream
- Whole Milk (Preferably Raw Milk)
- Cane Sugar
- Pumpkin puree
- Pumpkin Pie Spice
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.
- 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
Start by checking your ice cream maker for any set up instructions. Some require the mixing bowl be frozen up to 24 hours in advance.
Start by heating the heavy cream and milk in a saucepan over medium heat.
Add the cane sugar, pumpkin puree, and pumpkin pie spice and stir until completely mixed and the sugar is dissolved.
Remove from the heat and place the mixture in the fridge until it's completely cooled.
When the mixture is cooled, set up your ice cream maker and follow instructions with the pumpkin mixture.
When it's finished, you can eat it as is, but if you'd like a firmer ice cream, read the storage instructions below for your preferred option of storing, and freeze for a few hours until the desired texture is reached.
Enjoy!
Storage Instructions
You'll of course want to store the finished ice cream in the freezer.
You can place the ice cream in a freezer safe container, wrap with saran wrap or foil if the container does not have a lid, and place it in the freezer.
You can use a bread pan loaf as that will fit your ice cream perfectly.
Another option which will firm up the ice cream faster, is to store it inside the mixing bowl for the ice cream machine if possible. Wrap the bowl with saran, then place the bowl directly inside the freezer.
Leave it in the freezer until the desired texture is reached.
When you're ready to eat it, either scoop it out directly from the bowl, or place it into another container to serve from.
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
How to Serve Pumpkin Ice Cream
So many delicious ways to enjoy this fall treat! Try a few of ideas listed below, or if you try it another way let me know in the comments below!
- Serve it over pumpkin pie.
- Spread it in between 2 sugar cookies and have a pumpkin ice cream sandwich.
- Serve it on top of warm brownies.
- Alongside pumpkin cheesecake is another delicious idea.
Top Tips
If you'd like to make this ice cream as fast as possible, you can only heat the milk and heavy cream to dissolve the sugar. Then add the pumpkin puree, which you can even have had stored in the fridge to cool it down faster.
You can also pre-chill a bowl to place the mixture inside the fridge.
Use the mixing bowl from the ice cream maker for storage the final product in the freezer, as this will freeze the entire thing the quickest.
FAQ's
Pumpkin ice cream is a delicious fall treat! It has real pumpkin inside that lends to a real pumpkin taste, and is filled with notes of cinnamon, clove, ginger, and nutmeg.
I personally enjoy it the most as is, but it's delicious with a warm treat listed with the serving suggestions above.
It really depends on your budget and space, but I like my Cuisinart Ice Cream Maker.
Yes, pumpkin ice cream is most definitely seasonal! Most ice cream shops and stores do not carry it year round, so if you'd like it outside of the fall, making it yourself is the best option!
Read above under storage for more specific instructions. But note that 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 is on tightly.
Any warm pumpkin fall treat tastes delicious with pumpkin ice cream! Think pumpkin brownies, cookies, etc.
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, heat the milk and heavy cream.
- Whisk in the remaining ingredients, and whisk 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!
Did you make this homemade pumpkin ice cream recipe? Leave a comment below letting me know how it came out and how you served it!
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