Pumpkin Ice Cream is the perfect fall dessert! This homemade ice cream is a fun way to transition from summer to fall with cozy warm flavors!
Instead of serving your favorite pumpkin desserts with Vanilla Ice Cream, why not get all that delicious Pumpkin Pie flavor in one sweet scoop of Ice Cream with this easy, creamy recipe? If you like this, make sure to check out Eggnog Ice Cream this holiday season!
Why You’ll Love This Ice Cream?
- Pumpkin Pie flavors in a cool and refreshing dessert.
- No cooking requires and a short list of ingredients.
Sabrina’s Pumpkin Ice Cream Recipe
As the leaves turn golden and the air gets cooler, there’s no better way to welcome the arrival of fall than with a creamy, homemade Pumpkin Ice Cream. This dessert is a perfect way to capture the warmth and comforting flavors of autumn in a chilly, refreshing treat. Best of all, this recipe is incredibly easy to make, with no cooking required and a short list of simple ingredients that are readily accessible at your local grocery store.
Recipe Card
Ingredients
- 1 3/4 cups canned pumpkin puree
- 1 cup brown sugar , packed
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups heavy cream
Instructions
- Add pumpkin, brown sugar, pumpkin pie spice, vanilla extract, and salt to a large mixing bowl and whisk well until well combined.
- Whisk in the heavy cream.
- Cover and refrigerate for 1 hour.
- Add to ice cream machine and churn for 20-25 minutes.
- Scoop into a covered container and freeze for at least 4 hours.
Nutrition
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Note from Sabrina
Make sure you use canned pumpkin puree for the ice cream and do not use pumpkin pie filling with sweeteners and spices already added. This way, you’ll get to control the flavor and sweetness of the ice cream yourself. It is important that you choose a metal bowl to mix and refrigerate your ice cream because metal is more responsive to temperature changes as you refrigerate your ice cream mixture.
Table of Contents
About this Recipe
If you’ve never made homemade ice cream before, don’t worry! This recipe is foolproof. You’ll just need an ice cream maker, which can be found at most kitchen stores, and a few basic ingredients. The recipe needs pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, salt, and heavy cream. You’ll notice there’s no egg yolks, which means no cooking or worrying about making a custard base. It’s truly the easiest creamy Pumpkin Ice Cream recipe ever!
Ingredients
- 1 ⅓ Cup Pumpkin Puree: Canned pumpkin puree is made from cooked and pureed pumpkin, and it provides the signature pumpkin flavor and extra creamy texture to this ice cream. You can use canned pumpkin or make your own Pumpkin Puree.
- 1 Cup Brown Sugar: Brown sugar is a type of sugar that contains molasses, giving this ice cream a slightly caramel flavor. The warmth of molasses goes amazing with pumpkin and brown sugar makes this the creamiest, most luxurious ice cream.
- 1 Tablespoon Pumpkin Pie Spice: Pumpkin pie spice is a blend of warm spices, including cinnamon, nutmeg, ginger, and allspice. You can use store-bought or make your own following this recipe for Pumpkin Pie Spice.
- 2 Cups Heavy Cream: Heavy cream has a high fat content, which gives the ice cream its smooth and creamy texture. It also adds richness and depth of flavor to the ice cream. The fat content in heavy cream also helps to stabilize the ice cream, preventing it from becoming too icy.
- 1 Teaspoon Vanilla: Vanilla extract is a flavoring made from vanilla beans that adds a slightly floral and sweet warmth that is delicious with the combinations of flavors of pumpkin pie.
- ¼ Teaspoon Salt: Salt is a key ingredient in most sweet recipes, as it helps to balance and enhance the flavors of the other ingredients.
Kitchen Tools & Equipment
- Large Metal Bowl and Whisk: You’ll need a metal bowl large enough to whisk all of your ingredients.
- Ice Cream Maker: Take out your trusty ice cream maker, which will make easy work of churning your ice cream into frosty perfection.
- Ice Cream Container: Use a freezer-safe container with a lid to seal and freeze your ice cream.
Can this be made ahead of time?
Yes, you can make Pumpkin Ice Cream ahead of time. Simply follow the recipe instructions, then transfer the ice cream to an airtight container and freeze until you’re ready to serve. Keep in mind that the longer the ice cream is stored in the freezer, the harder and icier it may become, so it’s best to enjoy it within the first week or two. Additionally, the ice cream base can be made a day ahead of time before you churn it in the machine. Just keep it chilled and covered in the refrigerator.
Pairing Suggestions
Level up your holidays by serving fall desserts like Apple Pie or Pumpkin Cobbler with this creamy Pumpkin Ice Cream for the ultimate autumnal treat. Think outside the box with other pairings like Pumpkin Ice Cream with cinnamon rolls, gingerbread, or even a warm slice of pumpkin bread.
How to Store
- Serve: Ice cream is best served right out of the freezer. Do not leave your ice cream out when you are not serving, it will melt.
- Freeze: You will need to freeze the ice cream for at least 4 hours before serving so that it sets fully. If you’re not planning to eat it right away, transfer it to an airtight container. Ice cream will keep it in the freezer for up to 2 months, but it’s best in the first couple weeks. To prevent ice crystals and keep it fresh longer, wrap the container with plastic wrap before adding the lid and store in the back of your freezer.
Ideas to Serve
You’ll love the warm, cozy flavors of pumpkin and spices in every scoop, and the creamy texture is the perfect contrast to the chilly fall air. The ice cream can be enjoyed on its own or with your favorite ice cream toppings like sprinkles and Whipped Cream. It also tastes amazing with butterscotch or Caramel Sauce, toffee bits, crushed up gingerbread cookies, or whipped cream with a little cinnamon added to it.
Frequent Questions
Yes, you can use fresh pumpkin puree instead of canned pumpkin. Simply roast and puree a small sugar pumpkin, and use it in place of the canned pumpkin. Be sure to drain the roasted pumpkin puree very well before adding it.
Yes, you can make Pumpkin Ice Cream without an ice cream machine. Pour the mixture into a freezer-safe container and freeze for 4-6 hours, beating with an electric hand mixer or whisk every 30 minutes to prevent ice crystals from forming.
French-style ice cream is made with a custard base, which includes egg yolks, sugar, heavy cream, and milk. The custard base is heated and cooled before it’s churned in an ice cream machine, resulting in a rich and creamy texture. While not all ice cream has to have egg yolk custard base, it must have custard to be considered French-style.
Variations
- Gingerbread: For some more holiday flavor and crunch, add crushed gingersnap cookies or Gingerbread Cookies. Simply crush a handful of cookies into small pieces and fold them into the churned ice cream mixture before freezing.
- Caramel: As you’re transferring the ice cream mixture to the freezer-safe container, swirl in Salted Caramel Sauce for a rich, indulgent flavor. Add ½ the ice cream, drizzle on the caramel and gently swirl a couple times with a butter knife, the repeat with the remaining ice cream and more caramel.
- Nuts: Fold in chopped pecans or walnuts for a nutty flavor and crunch before you freeze the ice cream. If your ice cream maker has a special instruction for adding mix-ins then use that, otherwise just gently stir them in as you transfer the ice cream to the container.
- Bourbon: Add a splash of bourbon or dark rum for an adult twist and boozy kick. Use about 2 tablespoons of alcohol for a mild flavor, or more if you prefer a stronger taste and add to the ice cream mixture with the cream.
Related Recipes
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Photos used in previous posts:
If you love pumpkin pie, this ice cream will blow your mind! It is ridiculously smooth, creamy, and packed with authentic pumpkin spice flavor without being overly sweet.
Thank you so much for the kind review Benjamin!