22 Delicious Fall Ice Cream Flavor Recipes to Try This Season

Fall is the season of cozy sweaters, crisp air, and warm spices—but who says you can’t enjoy ice cream during autumn?

From pumpkin and cinnamon to apple cider and toasted marshmallows, fall-inspired ice cream flavors bring comfort and indulgence in every scoop.

These 22 fall ice cream recipes combine classic autumn ingredients with creamy frozen bases, offering everything from rich and decadent to light and refreshing.

Whether you’re hosting a fall gathering, looking for a unique dessert, or just craving something seasonal, this collection has a flavor for every taste.

22 Delicious Fall Ice Cream Flavor Recipes to Try This Season

Fall doesn’t have to mean giving up ice cream.

With these 22 fall ice cream flavor recipes, you can enjoy the season’s cozy flavors in a refreshing frozen form.

From pumpkin pie and maple pecan to apple cider donuts and chocolate pumpkin, there’s a recipe for every autumn craving.

Try one—or several—and savor the tastes of fall in every creamy, delicious bite.

Pumpkin Pie Ice Cream

Pumpkin pie ice cream is the perfect way to capture the warm, spiced essence of fall in a frozen treat.

This creamy delight combines real pumpkin puree with cinnamon, nutmeg, ginger, and a hint of vanilla for a flavor that mimics everyone’s favorite seasonal dessert.

A buttery graham cracker swirl adds texture and richness, making every bite reminiscent of homemade pie.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup pumpkin puree
• ¾ cup brown sugar
• 1 tsp vanilla extract
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• Pinch of ground cloves
• 1 pinch salt
• ½ cup crushed graham crackers
• 2 tbsp melted butter

Instructions:

1. In a saucepan over medium heat, whisk together pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until smooth. Let the mixture warm and allow the spices to bloom.
2. Slowly add milk and cream, stirring until well combined. Do not boil; just heat until everything is blended and slightly warm. Remove from heat and stir in vanilla extract.
3. Chill the mixture in the refrigerator for at least 3 hours or overnight to ensure it’s cold before churning.
4. Prepare the graham cracker swirl by mixing crushed graham crackers with melted butter until crumbly. Set aside.
5. Pour the chilled pumpkin base into your ice cream maker and churn according to the manufacturer’s instructions.
6. In the last 5 minutes of churning, slowly fold in the graham cracker mixture.
7. Transfer to a freezer-safe container and freeze for at least 4 hours until firm.

This pumpkin pie ice cream is rich, velvety, and bursting with fall flavors.

It’s a refreshing yet cozy dessert that feels like a slice of pie in frozen form—perfect for enjoying on crisp autumn evenings.

Maple Pecan Ice Cream

Maple pecan ice cream combines the deep sweetness of maple syrup with the buttery crunch of roasted pecans.

The flavor is smooth, nutty, and comforting, with a luxurious creaminess that captures the spirit of fall.

Roasting the pecans enhances their natural flavor, while the maple syrup gives the ice cream a golden richness.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup pure maple syrup
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1 pinch salt
• 1 cup pecans, chopped
• 2 tbsp butter
• 2 tbsp brown sugar

Instructions:

1. In a skillet, melt butter over medium heat. Add pecans and brown sugar, stirring until the pecans are coated and slightly caramelized. Remove from heat and allow to cool completely.
2. In a saucepan, whisk together cream, milk, maple syrup, and sugar. Heat gently, stirring often, until sugar dissolves and mixture is warm (do not boil).
3. Remove from heat and stir in vanilla and salt. Chill for at least 3 hours in the refrigerator or until completely cold.
4. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
5. Add the cooled caramelized pecans during the last 5 minutes of churning.
6. Transfer to a freezer container and freeze for at least 4 hours before serving.

This maple pecan ice cream has a perfect balance of creamy sweetness and nutty crunch.

With its comforting autumn flavors, it’s a delightful dessert for cozy gatherings, holiday dinners, or simply indulging in the magic of fall.

Apple Cider Donut Ice Cream

Apple cider donut ice cream is an inventive fall treat that transforms the flavor of a beloved seasonal pastry into a frozen delight.

The base is infused with reduced apple cider, warm spices, and a swirl of cinnamon sugar.

Crumbled donut pieces add texture, making every spoonful taste like autumn at the orchard.

Ingredients:

• 2 cups apple cider
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 4 large egg yolks
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp vanilla extract
• 2 apple cider donuts, crumbled
• 3 tbsp cinnamon sugar mixture

Instructions:

1. In a saucepan, simmer apple cider over medium heat until it reduces by half, creating a concentrated syrup. Set aside to cool.
2. In a separate saucepan, heat cream and milk until just warm. Do not boil.
3. In a bowl, whisk together egg yolks and sugar until pale and thick. Slowly temper the eggs by adding a little warm cream mixture at a time while whisking constantly.
4. Return the tempered mixture to the saucepan and cook over low heat, stirring until the custard thickens enough to coat the back of a spoon.
5. Remove from heat and stir in reduced apple cider, cinnamon, nutmeg, and vanilla. Chill thoroughly in the refrigerator for at least 4 hours.
6. Pour the chilled custard into your ice cream maker and churn until creamy.
7. During the last few minutes, fold in crumbled apple cider donuts and sprinkle in cinnamon sugar.
8. Transfer to a container and freeze for at least 4 hours before enjoying.

Apple cider donut ice cream is a nostalgic autumn treat with layers of flavor and texture.

From the spiced custard to the donut crumbles, it tastes like a trip to the apple orchard in frozen dessert form—cozy, indulgent, and unforgettable.

Brown Butter Pecan Ice Cream

Brown butter pecan ice cream is a fall-inspired twist on a classic.

Browning the butter before mixing it with pecans creates a nutty, caramel-like flavor that blends perfectly with a rich ice cream base.

The result is creamy, buttery, and full of toasty autumn warmth.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup brown sugar
• 4 large egg yolks
• ½ cup unsalted butter
• 1 cup pecans, chopped
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a skillet, melt butter over medium heat and cook until it turns golden brown with a nutty aroma. Immediately pour half into a bowl and set aside for the ice cream base.
2. Toss chopped pecans in the remaining brown butter, coating evenly. Let cool.
3. In a saucepan, heat milk and cream until warm.
4. In a separate bowl, whisk egg yolks and brown sugar until pale. Slowly temper with warm milk mixture while whisking.
5. Return to saucepan and cook over low heat until custard thickens. Stir in the reserved brown butter, vanilla, and salt.
6. Chill mixture for 4 hours or overnight.
7. Churn in an ice cream maker, adding pecans in the last 5 minutes.
8. Freeze for at least 4 hours before serving.

Brown butter pecan ice cream is indulgent, nutty, and rich—capturing all the cozy notes of autumn in every bite.

Perfect for serving alongside pie or simply enjoyed on its own.

Chai Spice Ice Cream

Chai spice ice cream brings the warming flavors of a spiced tea latte into a frozen dessert.

With notes of cardamom, cinnamon, ginger, and cloves, it has a comforting aroma and deep flavor that feels like fall in every spoonful.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 4 large egg yolks
• 2 black tea bags
• 1 cinnamon stick
• 4 cardamom pods, crushed
• ½ tsp ground ginger
• 2 cloves
• ½ tsp vanilla extract

Instructions:

1. In a saucepan, heat milk and cream until steaming. Remove from heat and steep tea bags, cinnamon, cardamom, ginger, and cloves for 15 minutes. Strain to remove solids.
2. In a bowl, whisk egg yolks and sugar until thick and pale. Temper with warm spiced milk mixture while whisking.
3. Return custard to saucepan and cook over low heat until it thickens enough to coat a spoon.
4. Stir in vanilla and cool completely. Chill for 4 hours or overnight.
5. Churn in an ice cream maker until creamy.
6. Freeze for at least 4 hours before scooping.

Chai spice ice cream is fragrant, warming, and exotic yet cozy—ideal for fall evenings or paired with cookies for a spiced treat.

Sweet Potato Marshmallow Ice Cream

Sweet potato marshmallow ice cream is an inventive autumn dessert inspired by the classic holiday casserole.

Creamy sweet potato blends into the ice cream base, while toasted marshmallow swirls bring sweetness and nostalgia.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup cooked sweet potato puree
• ¾ cup brown sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt
• 1 cup mini marshmallows, toasted

Instructions:

1. In a blender, puree sweet potato with milk until smooth.
2. Pour into a saucepan with cream, brown sugar, cinnamon, nutmeg, and salt. Heat gently until sugar dissolves.
3. Remove from heat and stir in vanilla. Chill for at least 4 hours.
4. Churn in an ice cream maker until creamy.
5. Fold in toasted marshmallows during the last few minutes of churning.
6. Transfer to a freezer-safe container and freeze for 4–6 hours.

Sweet potato marshmallow ice cream is creamy, spiced, and playful—a perfect frozen version of a beloved fall side dish.

Each bite feels festive and comforting, making it a standout autumn treat.

Caramel Apple Ice Cream

Caramel apple ice cream brings together the crisp, sweet flavor of apples with the buttery richness of caramel.

It’s a creamy base swirled with ribbons of golden caramel and dotted with tender cinnamon-spiced apple pieces, making it taste like a fairground treat in frozen form.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 4 egg yolks
• 1 cup apple pie filling (chopped small)
• ½ tsp cinnamon
• 1 tsp vanilla extract
• ½ cup caramel sauce

Instructions:

1. In a saucepan, heat cream and milk until warm.
2. Whisk egg yolks and sugar until pale. Temper with warm milk, then return to saucepan and cook until thickened.
3. Stir in cinnamon and vanilla, then chill for 4 hours.
4. Churn in an ice cream maker until creamy.
5. Fold in apple pieces and swirl caramel sauce through the churned ice cream.
6. Freeze for at least 4 hours before serving.

Caramel apple ice cream tastes like a crisp autumn day at the orchard, sweet, spiced, and indulgent all at once.

Gingerbread Ice Cream

Gingerbread ice cream captures the cozy flavors of molasses, ginger, cinnamon, and cloves.

It’s like eating a gingerbread cookie in frozen form, perfect for the holiday season or a chilly fall evening.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup brown sugar
• ¼ cup molasses
• 1 tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp cloves
• 1 tsp vanilla extract

Instructions:

1. Heat cream, milk, sugar, and molasses in a saucepan until sugar dissolves.
2. Stir in ginger, cinnamon, and cloves, then remove from heat and cool.
3. Chill in refrigerator for 4 hours.
4. Churn in an ice cream maker until thick and creamy.
5. Freeze for at least 4 hours before scooping.

This gingerbread ice cream is warm, spicy, and festive—perfect with whipped cream or crushed ginger snaps on top.

Cranberry Orange Ice Cream

Cranberry orange ice cream is tart, refreshing, and creamy with a burst of citrus.

The tang of cranberries is balanced by the sweetness of oranges, making it a bright yet autumnal frozen treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 1 cup cranberry sauce (homemade or canned)
• Zest of 1 orange
• 1 tsp vanilla extract

Instructions:

1. In a blender, combine cranberry sauce, orange zest, and milk until smooth.
2. Add cream, sugar, and vanilla, blending until combined.
3. Chill mixture in the refrigerator for 3–4 hours.
4. Pour into ice cream maker and churn until creamy.
5. Freeze for at least 4 hours before serving.

Cranberry orange ice cream is fruity, tart, and festive—an elegant frozen dessert for the fall and holiday table.

Hot Cocoa Ice Cream

Hot cocoa ice cream takes the comfort of a steaming cup of hot chocolate and transforms it into a chilled indulgence.

Rich chocolate flavor is swirled with mini marshmallows for a fun seasonal twist.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup cocoa powder
• ¾ cup sugar
• ½ tsp salt
• 1 tsp vanilla extract
• 1 cup mini marshmallows

Instructions:

1. In a saucepan, whisk cocoa powder, sugar, and salt with milk until smooth. Heat until warm.
2. Stir in cream and vanilla, then cool.
3. Chill mixture for 3 hours.
4. Churn in an ice cream maker until thick.
5. Fold in mini marshmallows.
6. Freeze for 4 hours before enjoying.

Hot cocoa ice cream is rich, chocolatey, and playful—like a frozen cup of winter comfort with every spoonful.

Toasted Walnut & Honey Ice Cream

This ice cream is earthy and nutty with a sweet, floral touch.

The honey base is smooth and velvety, while toasted walnuts add crunch and depth, making it a truly autumnal flavor.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup honey
• 4 egg yolks
• 1 cup walnuts, toasted and chopped
• Pinch of salt

Instructions:

1. Toast walnuts in a skillet until fragrant, then let cool.
2. In a saucepan, warm milk and cream.
3. Whisk yolks and honey until pale, then temper with warm milk.
4. Return to saucepan and cook until custard thickens. Stir in salt.
5. Chill 4 hours, then churn in ice cream maker.
6. Fold in toasted walnuts before freezing.

Toasted walnut and honey ice cream is rich, nutty, and smooth—ideal for pairing with pies or enjoying on its own during fall evenings.

Cinnamon Roll Ice Cream

Cinnamon roll ice cream takes everything you love about a gooey, frosted cinnamon roll and turns it into a frozen delight.

A cinnamon-spiced base swirls with ribbons of cream cheese frosting and chunks of soft cinnamon roll.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 cup cream cheese frosting
• 1 cinnamon roll, chopped into small pieces

Instructions:

1. Heat milk and cream with sugar and cinnamon until sugar dissolves.
2. Stir in vanilla and cool. Chill for 3–4 hours.
3. Churn in an ice cream maker until creamy.
4. Fold in frosting swirls and cinnamon roll chunks.
5. Freeze for 4 hours before scooping.

Cinnamon roll ice cream is decadent, spiced, and comforting—like enjoying a bakery treat in frozen form, perfect for fall mornings or cozy nights.

Spiced Pear Ice Cream

Spiced pear ice cream is delicate, fruity, and cozy with the natural sweetness of ripe pears enhanced by cinnamon, nutmeg, and ginger.

It’s smooth, refreshing, and perfect for highlighting fall’s harvest flavors.

Ingredients:

• 3 ripe pears, peeled and diced
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, cook pears with ¼ cup sugar and a splash of water until soft. Mash into a puree and let cool.
2. In another saucepan, heat cream, milk, and remaining sugar until warm. Stir in spices and vanilla.
3. Mix the pear puree into the cream mixture.
4. Chill in the refrigerator for 4 hours.
5. Churn in an ice cream maker until creamy.
6. Freeze for at least 4 hours before serving.

Spiced pear ice cream is subtly sweet and warmly spiced, making it a sophisticated fall dessert.

Brown Sugar Cinnamon Ice Cream

This ice cream is a simple yet comforting flavor with the deep richness of brown sugar and the warmth of cinnamon.

It’s silky smooth and pairs beautifully with pies, cobblers, or simply eaten on its own.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup brown sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract

Instructions:

1. Heat cream, milk, and brown sugar in a saucepan until sugar dissolves.
2. Stir in cinnamon and vanilla.
3. Chill the mixture in the refrigerator for 3–4 hours.
4. Churn in ice cream maker until creamy.
5. Freeze for at least 4 hours before serving.

Brown sugar cinnamon ice cream is rich, smooth, and cozy—an ideal fall flavor to enjoy with baked goods.

Pecan Pie Ice Cream

Pecan pie ice cream is a decadent frozen twist on the classic holiday dessert.

A caramel base blends with buttery pecans and ribbons of sticky-sweet syrup, delivering all the indulgence of pie in a scoop.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup brown sugar
• ½ cup corn syrup or caramel sauce
• 1 tsp vanilla extract
• 1 cup pecans, toasted and chopped

Instructions:

1. Toast pecans in the oven until golden and fragrant.
2. Heat cream, milk, brown sugar, and corn syrup until smooth.
3. Stir in vanilla and let cool completely.
4. Chill for 4 hours in the refrigerator.
5. Churn in an ice cream maker until creamy.
6. Fold in toasted pecans before freezing.

Pecan pie ice cream is sweet, nutty, and indulgent—like a frozen slice of pie for the fall season.

Bourbon Vanilla Ice Cream

Bourbon vanilla ice cream is smooth, creamy, and slightly boozy, with the deep warmth of bourbon blending perfectly with sweet vanilla. It’s elegant, festive, and a perfect fall adult treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 1 tbsp bourbon
• 1 tbsp vanilla extract
• Pinch of salt

Instructions:

1. Heat cream, milk, and sugar in a saucepan until sugar dissolves.
2. Remove from heat and stir in bourbon, vanilla, and salt.
3. Chill mixture thoroughly for 4 hours.
4. Churn in an ice cream maker until thick and creamy.
5. Freeze for at least 4 hours before serving.

Bourbon vanilla ice cream is luxurious and warming—perfect for pairing with pecan pie or enjoying as a grown-up fall dessert.

Pumpkin Cheesecake Ice Cream

Pumpkin cheesecake ice cream combines the spiced goodness of pumpkin with tangy cream cheese swirls.

A graham cracker crumble adds crunch, making it taste like frozen cheesecake.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 1 cup pumpkin puree
• 1 tsp cinnamon
• ½ tsp nutmeg
• 4 oz cream cheese, softened
• ½ cup graham crackers, crushed

Instructions:

1. Blend pumpkin puree with milk, cream, sugar, cinnamon, and nutmeg until smooth. Chill 3–4 hours.
2. Whip cream cheese until smooth.
3. Churn pumpkin mixture in ice cream maker until creamy.
4. Fold in dollops of cream cheese and crushed graham crackers.
5. Freeze for at least 4 hours.

Pumpkin cheesecake ice cream is rich, tangy, and spiced—an irresistible frozen version of a holiday classic.

Hazelnut Mocha Ice Cream

Hazelnut mocha ice cream is decadent and nutty, combining the bold flavor of coffee, smooth chocolate, and roasted hazelnuts.

It’s indulgent and perfect for chilly fall nights.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ½ cup brewed espresso
• ¾ cup sugar
• ½ cup cocoa powder
• 1 tsp vanilla extract
• ½ cup roasted hazelnuts, chopped

Instructions:

1. In a saucepan, whisk together milk, cream, sugar, cocoa powder, and espresso. Heat gently until sugar dissolves.
2. Remove from heat and stir in vanilla. Chill 3–4 hours.
3. Churn in an ice cream maker until creamy.
4. Fold in chopped hazelnuts before freezing.
5. Freeze for at least 4 hours before scooping.

Hazelnut mocha ice cream is bold, chocolatey, and nutty—perfect for coffee lovers and a delightful fall indulgence.

Maple Pumpkin Swirl Ice Cream

Maple pumpkin swirl ice cream combines the earthy sweetness of pumpkin with the rich, golden flavor of pure maple syrup.

The creamy base is accented with a ribbon of maple swirl, creating a perfectly balanced fall treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 1 cup pumpkin puree
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ½ cup pure maple syrup

Instructions:

1. In a saucepan, whisk pumpkin puree with sugar, cinnamon, nutmeg, and ginger. Heat gently until combined.
2. Add cream and milk, stirring until smooth. Remove from heat and chill for 3–4 hours.
3. Churn the mixture in an ice cream maker until creamy.
4. Gently fold in the maple syrup to create swirls.
5. Transfer to a freezer-safe container and freeze for at least 4 hours.

Maple pumpkin swirl ice cream is creamy, warmly spiced, and sweetly comforting—a true autumn indulgence.

Toasted Marshmallow S’mores Ice Cream

Toasted marshmallow s’mores ice cream captures the nostalgia of campfire treats.

Fluffy marshmallow, rich chocolate, and graham cracker chunks make each spoonful a fun, indulgent fall dessert.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• ½ cup cocoa powder
• 1 tsp vanilla extract
• 1 cup mini marshmallows, toasted
• ½ cup graham cracker pieces

Instructions:

1. Heat cream, milk, sugar, and cocoa powder until sugar dissolves. Stir in vanilla and cool.
2. Chill mixture for 3–4 hours.
3. Churn in an ice cream maker until creamy.
4. Fold in toasted marshmallows and graham cracker pieces.
5. Freeze for at least 4 hours before serving.

Toasted marshmallow s’mores ice cream is fun, indulgent, and perfect for cozy fall nights or campfire-inspired treats at home.

Spiced Apple Cider Sorbet

Spiced apple cider sorbet is a light, refreshing frozen treat that highlights the crisp, tangy flavor of apple cider with a hint of warming spices.

Perfect for a palate cleanser or a lighter dessert option in fall.

Ingredients:

• 4 cups apple cider
• ½ cup sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp allspice
• 1 tsp lemon juice

Instructions:

1. In a saucepan, heat apple cider with sugar and spices until sugar dissolves. Remove from heat and cool.
2. Stir in lemon juice. Chill mixture for 2–3 hours.
3. Pour into an ice cream maker and churn until frozen and smooth.
4. Transfer to a container and freeze for at least 2 hours before serving.

Spiced apple cider sorbet is tart, lightly sweet, and refreshing with a touch of autumn warmth—a perfect fall alternative to creamy ice creams.

Chocolate Pumpkin Ice Cream

Chocolate pumpkin ice cream is a luscious fusion of rich chocolate and subtly spiced pumpkin.

This dessert balances deep cocoa flavor with the comforting notes of cinnamon and nutmeg, making it a fall favorite.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• ½ cup pumpkin puree
• ½ cup cocoa powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp vanilla extract

Instructions:

1. Whisk together pumpkin puree, cocoa powder, sugar, cinnamon, and nutmeg in a saucepan. Heat gently until smooth.
2. Add cream and milk, stirring until combined. Remove from heat and stir in vanilla. Chill for 3–4 hours.
3. Churn in an ice cream maker until creamy.
4. Freeze for at least 4 hours before serving.

Chocolate pumpkin ice cream is rich, spiced, and indulgent—a perfect balance of chocolatey decadence and autumn flavors.