22 Irresistible KitchenAid pumpkin ice cream maker recipes To Try

Fall is the perfect season for indulging in rich, creamy pumpkin desserts, and there’s nothing quite like homemade pumpkin ice cream.

With a KitchenAid ice cream maker, creating smooth, flavorful pumpkin ice cream is easy and fun.

From classic pumpkin spice to decadent variations like caramel swirl, chocolate chip, and even cheesecake-inspired flavors, there’s a recipe to satisfy every palate.

This guide brings you 22 delicious KitchenAid pumpkin ice cream maker recipes that will make your autumn desserts unforgettable.

Whether you’re entertaining guests or treating yourself, these recipes offer the perfect combination of creamy texture, aromatic spices, and seasonal sweetness.

22 Irresistible KitchenAid pumpkin ice cream maker recipes To Try

With these 22 KitchenAid pumpkin ice cream maker recipes, fall just got a whole lot sweeter.

Each recipe delivers creamy, smooth, and perfectly spiced pumpkin ice cream, from simple classics to decadent desserts with swirls, chunks, and mix-ins.

Experiment with these flavors to find your favorites or create your own unique twists.

Your KitchenAid ice cream maker makes it easy to transform seasonal pumpkin into unforgettable frozen treats.

Pumpkin Spice Ice Cream

This creamy, flavorful pumpkin spice ice cream is perfect for fall, capturing the essence of pumpkin pie in every scoop.

Using your KitchenAid ice cream maker ensures a smooth, velvety texture that melts in your mouth.

The warm spices and rich pumpkin base make it a cozy dessert for chilly evenings or festive gatherings.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• Pinch of salt

Instructions:

1. In a medium saucepan, combine pumpkin puree, heavy cream, and milk. Warm over medium heat until steaming but not boiling.
2. In a separate bowl, whisk together egg yolks, granulated sugar, and brown sugar until smooth and slightly pale.
3. Slowly pour a portion of the warm pumpkin mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not boil.
5. Remove from heat and stir in vanilla extract, cinnamon, nutmeg, ginger, cloves, and a pinch of salt.
6. Strain the mixture through a fine-mesh sieve into a bowl to remove any cooked egg bits. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Pour the chilled mixture into your KitchenAid ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes.
8. Transfer to an airtight container and freeze for at least 2 hours before serving for a firmer texture.

This pumpkin spice ice cream offers a perfect balance of creamy richness and aromatic spices.

Every spoonful delivers a taste of autumn, making it a standout dessert for any occasion.

Maple Pecan Pumpkin Ice Cream

Combine the sweetness of maple syrup with the nutty crunch of toasted pecans and the warm taste of pumpkin.

This ice cream is creamy, indulgent, and packed with texture, making it ideal for fall gatherings or a cozy treat after dinner.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup pure maple syrup
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup toasted pecans, chopped
• Pinch of salt

Instructions:

1. In a medium saucepan, combine pumpkin puree, heavy cream, milk, and maple syrup. Warm over medium heat until steaming.
2. In a separate bowl, whisk together egg yolks and granulated sugar until pale and smooth.
3. Gradually whisk a small amount of warm pumpkin mixture into the egg yolks to temper them. Then pour the egg yolk mixture back into the saucepan.
4. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not let it boil.
5. Remove from heat, stir in vanilla extract, cinnamon, nutmeg, and a pinch of salt.
6. Strain through a fine-mesh sieve into a bowl. Let cool to room temperature, then refrigerate for at least 4 hours.
7. Churn in your KitchenAid ice cream maker for 20–25 minutes according to the manufacturer’s instructions.
8. Fold in the toasted pecans, then transfer to an airtight container and freeze for 2–3 hours for a firmer consistency.

Maple Pecan Pumpkin Ice Cream is a delightful fall treat with a creamy texture and a satisfying nutty crunch.

Each bite combines the comforting flavors of pumpkin and maple with the richness of homemade ice cream.

Caramel Swirl Pumpkin Ice Cream

This decadent ice cream blends smooth pumpkin flavor with ribbons of homemade caramel sauce, creating a luscious dessert that’s perfect for special occasions or cozy nights in.

Using a KitchenAid ice cream maker ensures the ideal creamy consistency.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• Pinch of salt
• 1/2 cup caramel sauce, homemade or store-bought

Instructions:

1. In a medium saucepan, combine pumpkin puree, heavy cream, and milk. Heat over medium until steaming.
2. In a bowl, whisk egg yolks with granulated sugar and brown sugar until smooth.
3. Slowly whisk a small amount of the warm pumpkin mixture into the egg yolks to temper them. Pour back into the saucepan.
4. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Avoid boiling.
5. Remove from heat, then stir in vanilla, cinnamon, nutmeg, and a pinch of salt.
6. Strain through a fine-mesh sieve into a bowl, cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Churn the chilled mixture in your KitchenAid ice cream maker according to the instructions.
8. Transfer to an airtight container, layering caramel sauce between portions of ice cream to create swirls. Freeze for 2–3 hours before serving.

Caramel Swirl Pumpkin Ice Cream is an indulgent treat with the perfect balance of sweet pumpkin and luscious caramel.

Its creamy texture and rich flavor make it a memorable dessert for any pumpkin lover.

Chai-Spiced Pumpkin Ice Cream

This ice cream combines the warm, aromatic spices of chai tea with creamy pumpkin, creating a unique and comforting fall treat.

Using your KitchenAid ice cream maker ensures a smooth, rich texture that highlights the spicy-sweet flavors perfectly.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• Pinch of salt

Instructions:

1. In a medium saucepan, combine pumpkin puree, heavy cream, and milk. Heat gently until steaming.
2. In a bowl, whisk together egg yolks and sugar until smooth and slightly pale.
3. Gradually pour some of the warm pumpkin mixture into the egg yolks, whisking constantly to temper them. Return the mixture to the saucepan.
4. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not boil.
5. Stir in vanilla extract, cinnamon, ginger, cardamom, cloves, and a pinch of salt.
6. Strain the mixture into a bowl and cool to room temperature. Refrigerate for at least 4 hours or overnight.
7. Churn in the KitchenAid ice cream maker for 20–25 minutes, following manufacturer instructions.
8. Transfer to an airtight container and freeze for 2–3 hours before serving.

Chai-Spiced Pumpkin Ice Cream offers a warming, fragrant dessert experience.

The combination of spices and creamy pumpkin delivers a unique and unforgettable fall flavor.

Chocolate Chip Pumpkin Ice Cream

This ice cream blends creamy pumpkin flavor with rich chocolate chips for a delicious twist on a classic dessert.

Perfect for chocolate lovers who still want a taste of fall, it churns to smooth perfection in the KitchenAid ice cream maker.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1 cup semi-sweet chocolate chips
• Pinch of salt

Instructions:

1. In a saucepan, combine pumpkin puree, cream, and milk. Heat until steaming, not boiling.
2. In a bowl, whisk egg yolks, granulated sugar, and brown sugar until pale and smooth.
3. Slowly whisk some warm pumpkin mixture into the eggs, then return to the saucepan.
4. Cook over low heat, stirring constantly, until thickened. Remove from heat and stir in vanilla, cinnamon, nutmeg, cloves, and salt.
5. Strain into a bowl, cool to room temperature, and refrigerate for at least 4 hours.
6. Churn in the KitchenAid ice cream maker according to instructions.
7. Fold in chocolate chips after churning, then transfer to an airtight container and freeze for 2–3 hours.

Chocolate Chip Pumpkin Ice Cream combines the creamy sweetness of pumpkin with bursts of chocolate, creating a delightful dessert perfect for fall celebrations.

Gingerbread Pumpkin Ice Cream

Gingerbread and pumpkin come together in this creamy ice cream, creating a festive, holiday-inspired treat.

The KitchenAid ice cream maker ensures a smooth, velvety texture, while warm spices add depth and coziness.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup brown sugar
• 1/4 cup molasses
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• Pinch of salt

Instructions:

1. In a medium saucepan, combine pumpkin puree, cream, and milk. Heat until steaming.
2. In a bowl, whisk egg yolks and brown sugar until smooth. Add molasses and mix well.
3. Slowly whisk in some warm pumpkin mixture to temper the eggs, then return to saucepan.
4. Cook over low heat, stirring constantly, until thickened and coats the back of a spoon. Do not boil.
5. Remove from heat, stir in vanilla, ginger, cinnamon, cloves, nutmeg, and salt.
6. Strain, cool to room temperature, and refrigerate for at least 4 hours.
7. Churn in the KitchenAid ice cream maker for 20–25 minutes.
8. Transfer to an airtight container and freeze for 2–3 hours before serving.

Gingerbread Pumpkin Ice Cream is a festive treat full of rich, spicy flavors.

Its creamy texture and holiday-inspired taste make it perfect for autumn and winter desserts.

Salted Caramel Pumpkin Ice Cream

This ice cream blends creamy pumpkin with luscious salted caramel, creating a perfect balance of sweet and salty flavors.

Churned in a KitchenAid ice cream maker, it has a smooth, luxurious texture that melts in your mouth.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• Pinch of salt
• 1/2 cup salted caramel sauce, plus extra for drizzling

Instructions:

1. In a medium saucepan, combine pumpkin puree, cream, and milk. Heat until steaming.
2. Whisk egg yolks with granulated and brown sugar until pale. Slowly temper with warm pumpkin mixture, then return to saucepan.
3. Cook over low heat, stirring constantly, until thickened. Do not boil.
4. Stir in vanilla, cinnamon, nutmeg, ginger, and a pinch of salt.
5. Strain mixture, cool, and refrigerate for at least 4 hours.
6. Churn in KitchenAid ice cream maker. Swirl in salted caramel sauce before transferring to a container and freezing for 2–3 hours.

Salted Caramel Pumpkin Ice Cream delivers a creamy, indulgent experience with the perfect blend of pumpkin spice and salted caramel.

Bourbon Pumpkin Ice Cream

A boozy twist on classic pumpkin ice cream, this version features a splash of bourbon for warmth and depth.

Perfect for adult gatherings, it churns smoothly in a KitchenAid ice cream maker.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 2 tbsp bourbon
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Pinch of salt

Instructions:

1. Heat pumpkin, cream, and milk until steaming.
2. Whisk egg yolks with sugar, then temper with warm pumpkin mixture. Return to saucepan.
3. Cook until mixture thickens, avoiding boiling. Remove from heat and stir in bourbon, vanilla, cinnamon, nutmeg, and salt.
4. Strain, cool, and refrigerate at least 4 hours.
5. Churn in KitchenAid ice cream maker. Freeze for 2–3 hours before serving.

Bourbon Pumpkin Ice Cream is rich, smooth, and infused with a subtle kick from bourbon, perfect for a sophisticated autumn dessert.

White Chocolate Pumpkin Ice Cream

This ice cream pairs creamy pumpkin with sweet white chocolate for a luxurious, decadent treat.

The KitchenAid ice cream maker ensures a perfectly smooth texture.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1 cup white chocolate chips or chopped white chocolate
• Pinch of salt

Instructions:

1. Heat pumpkin, cream, and milk until steaming.
2. Whisk egg yolks with sugar until smooth. Temper with warm pumpkin mixture, return to saucepan.
3. Cook over low heat until thickened. Remove from heat and stir in vanilla, spices, and salt.
4. Melt white chocolate in a double boiler and fold into the cooled mixture. Refrigerate for at least 4 hours.
5. Churn in KitchenAid ice cream maker, then freeze 2–3 hours for firm texture.

White Chocolate Pumpkin Ice Cream is velvety, sweet, and indulgent, with the perfect combination of creamy pumpkin and smooth white chocolate.

Cinnamon Swirl Pumpkin Ice Cream

This ice cream features a creamy pumpkin base with swirls of cinnamon sugar, creating a visually stunning and delicious dessert perfect for fall.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt
• 1/4 cup cinnamon sugar (for swirl)

Instructions:

1. Heat pumpkin, cream, and milk until steaming.
2. Whisk egg yolks with sugar, temper with warm mixture, return to saucepan.
3. Cook over low heat until thickened, avoiding boiling. Stir in vanilla, cinnamon, nutmeg, and salt.
4. Strain, cool, and refrigerate 4 hours.
5. Churn in KitchenAid ice cream maker. Layer cinnamon sugar while transferring to container, creating swirls. Freeze 2–3 hours.

Cinnamon Swirl Pumpkin Ice Cream combines creamy pumpkin with sweet cinnamon ribbons, creating a delightful, fall-inspired treat.

Pumpkin Cheesecake Ice Cream

Inspired by classic pumpkin cheesecake, this ice cream features chunks of cheesecake and a pumpkin base, creating a rich and decadent dessert.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup cheesecake chunks (homemade or store-bought)
• Pinch of salt

Instructions:

1. Heat pumpkin, cream, and milk until steaming.
2. Whisk egg yolks with sugar, temper with warm mixture, return to saucepan.
3. Cook until thickened. Stir in vanilla, cinnamon, nutmeg, and salt.
4. Strain, cool, and refrigerate 4 hours.
5. Churn in KitchenAid ice cream maker. Fold in cheesecake chunks. Freeze 2–3 hours.

Pumpkin Cheesecake Ice Cream combines creamy pumpkin with rich cheesecake pieces, offering a dessert experience reminiscent of classic pumpkin cheesecake.

Mocha Pumpkin Ice Cream

A perfect blend of coffee and pumpkin flavors, this ice cream is ideal for coffee lovers looking for a creamy, seasonal treat.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 2 tsp instant espresso powder
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Pinch of salt

Instructions:

1. Heat pumpkin, cream, and milk until steaming. Dissolve espresso powder in a small amount of hot liquid before adding.
2. Whisk egg yolks with sugar, temper with warm mixture, return to saucepan.
3. Cook until thickened. Stir in vanilla, cinnamon, nutmeg, and salt.
4. Strain, cool, and refrigerate 4 hours.
5. Churn in KitchenAid ice cream maker. Freeze 2–3 hours for firm texture.

Mocha Pumpkin Ice Cream combines the boldness of coffee with creamy pumpkin, offering a sophisticated and energizing dessert perfect for fall.

Toffee Crunch Pumpkin Ice Cream

This ice cream combines creamy pumpkin with crunchy toffee bits for a satisfying texture and rich flavor.

It’s a delightful autumn treat churned to perfection in your KitchenAid ice cream maker.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1 cup toffee bits
• Pinch of salt

Instructions:

1. Heat pumpkin, cream, and milk until steaming.
2. Whisk egg yolks with sugar until pale, temper with warm pumpkin mixture, then return to saucepan.
3. Cook over low heat until thickened, avoiding boiling. Stir in vanilla, cinnamon, nutmeg, ginger, and salt.
4. Strain, cool, and refrigerate 4 hours.
5. Churn in KitchenAid ice cream maker, fold in toffee bits. Freeze 2–3 hours.

Toffee Crunch Pumpkin Ice Cream offers creamy pumpkin paired with crunchy toffee, creating a perfect combination of textures and flavors for fall.

Pumpkin Pie Ice Cream

Inspired by classic pumpkin pie, this ice cream is rich and flavorful, with the perfect spices for a traditional fall dessert.

Perfectly churned in a KitchenAid ice cream maker, it’s a crowd-pleaser.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• Pinch of salt
• Crumbled pie crust or gingersnap cookies (optional)

Instructions:

1. Heat pumpkin, cream, and milk until steaming.
2. Whisk egg yolks with sugar, temper with warm mixture, return to saucepan.
3. Cook until thickened, avoiding boiling. Stir in vanilla, spices, and salt.
4. Strain, cool, and refrigerate at least 4 hours.
5. Churn in KitchenAid ice cream maker. Fold in crumbled pie crust or gingersnap cookies if desired. Freeze 2–3 hours.

Pumpkin Pie Ice Cream delivers the flavors of a traditional pie in creamy, frozen form, making it an irresistible dessert for autumn.

Spiced Rum Pumpkin Ice Cream

This adult-friendly ice cream combines pumpkin with a hint of spiced rum for a rich, warming dessert that’s perfect for fall evenings.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 2 tbsp spiced rum
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• Pinch of salt

Instructions:

1. Heat pumpkin, cream, and milk until steaming.
2. Whisk egg yolks with sugar, temper with warm mixture, return to saucepan.
3. Cook over low heat until thickened. Remove from heat, stir in spiced rum, vanilla, cinnamon, nutmeg, cloves, and salt.
4. Strain, cool, and refrigerate 4 hours.
5. Churn in KitchenAid ice cream maker and freeze 2–3 hours before serving.

Spiced Rum Pumpkin Ice Cream is smooth, creamy, and subtly boozy, providing a sophisticated twist on classic pumpkin flavors.

Choco-Pumpkin Swirl Ice Cream

This ice cream features a creamy pumpkin base with swirls of chocolate ganache, creating a visually striking and decadent dessert.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Pinch of salt
• 1/2 cup chocolate ganache

Instructions:

1. Heat pumpkin, cream, and milk until steaming.
2. Whisk egg yolks with sugar, temper with warm mixture, return to saucepan.
3. Cook until thickened, stir in vanilla, cinnamon, nutmeg, and salt.
4. Strain, cool, and refrigerate at least 4 hours.
5. Churn in KitchenAid ice cream maker. Gently fold in chocolate ganache to create swirls. Freeze 2–3 hours.

Choco-Pumpkin Swirl Ice Cream combines creamy pumpkin with rich chocolate ribbons, offering a decadent and eye-catching fall dessert.

Honey Pumpkin Ice Cream

Sweetened naturally with honey, this pumpkin ice cream is delicate, creamy, and lightly spiced for a wholesome fall treat.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup honey
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Pinch of salt

Instructions:

1. Heat pumpkin, cream, and milk until steaming.
2. Whisk egg yolks with honey, temper with warm mixture, return to saucepan.
3. Cook over low heat until thickened. Stir in vanilla, cinnamon, nutmeg, and salt.
4. Strain, cool, and refrigerate 4 hours.
5. Churn in KitchenAid ice cream maker. Freeze 2–3 hours.

Honey Pumpkin Ice Cream is smooth and subtly sweet, with natural honey flavor complementing the creamy pumpkin base perfectly.

Pumpkin Brownie Ice Cream

This ice cream blends pumpkin with chunks of rich chocolate brownie for a decadent, dessert-lover’s dream.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup brownie chunks
• Pinch of salt

Instructions:

1. Heat pumpkin, cream, and milk until steaming.
2. Whisk egg yolks with sugar, temper with warm mixture, return to saucepan.
3. Cook until thickened. Stir in vanilla, cinnamon, nutmeg, and salt.
4. Strain, cool, and refrigerate 4 hours.
5. Churn in KitchenAid ice cream maker. Fold in brownie chunks. Freeze 2–3 hours.

Pumpkin Brownie Ice Cream offers a rich, indulgent combination of creamy pumpkin and fudgy brownie chunks, perfect for a special autumn dessert.

Toasted Coconut Pumpkin Ice Cream

This ice cream combines the warm flavors of pumpkin with crunchy toasted coconut, creating a tropical-fall twist that is creamy and delicious.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup toasted coconut flakes
• Pinch of salt

Instructions:

1. Heat pumpkin, cream, and milk in a saucepan until steaming.
2. Whisk egg yolks with sugar until smooth. Temper the eggs with a small amount of the warm pumpkin mixture, then return to saucepan.
3. Cook over low heat until thickened, stirring constantly. Stir in vanilla, cinnamon, nutmeg, and salt.
4. Strain, cool to room temperature, then refrigerate at least 4 hours.
5. Churn in the KitchenAid ice cream maker. Fold in toasted coconut flakes before transferring to a container. Freeze 2–3 hours.

Toasted Coconut Pumpkin Ice Cream delivers a creamy pumpkin base with a satisfying coconut crunch, creating a unique and delicious dessert.

Peanut Butter Swirl Pumpkin Ice Cream

Creamy pumpkin ice cream with swirls of rich peanut butter creates a luscious, indulgent dessert perfect for fall.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup peanut butter
• Pinch of salt

Instructions:

1. Heat pumpkin, cream, and milk until steaming.
2. Whisk egg yolks with sugar until pale. Temper with warm pumpkin mixture, return to saucepan.
3. Cook until thickened, then stir in vanilla, cinnamon, nutmeg, and salt.
4. Strain, cool, and refrigerate at least 4 hours.
5. Churn in KitchenAid ice cream maker. Swirl in peanut butter before transferring to a container. Freeze 2–3 hours.

Peanut Butter Swirl Pumpkin Ice Cream offers a creamy pumpkin base with rich peanut butter ribbons, delivering a perfectly balanced and indulgent flavor.

Spiced Apple Pumpkin Ice Cream

A fall-inspired blend of pumpkin and tender spiced apples creates a sweet, creamy, and comforting ice cream.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1 cup diced, lightly sautéed apples
• Pinch of salt

Instructions:

1. Heat pumpkin, cream, and milk until steaming.
2. Whisk egg yolks with sugar until smooth. Temper with warm pumpkin mixture, return to saucepan.
3. Cook until thickened, stir in vanilla, cinnamon, nutmeg, cloves, and salt.
4. Strain, cool, and refrigerate at least 4 hours.
5. Churn in KitchenAid ice cream maker. Fold in sautéed apples. Freeze 2–3 hours.

Spiced Apple Pumpkin Ice Cream is a comforting dessert with warm fall flavors, combining creamy pumpkin with tender apple pieces.

Pumpkin Cheesecake Swirl Ice Cream

This ice cream features a creamy pumpkin base with tangy cheesecake swirls, offering a decadent dessert reminiscent of pumpkin cheesecake.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup cheesecake chunks or swirl
• Pinch of salt

Instructions:

1. Heat pumpkin, cream, and milk until steaming.
2. Whisk egg yolks with sugar, temper with warm pumpkin mixture, return to saucepan.
3. Cook over low heat until thickened. Stir in vanilla, cinnamon, nutmeg, and salt.
4. Strain, cool, and refrigerate at least 4 hours.
5. Churn in KitchenAid ice cream maker. Fold in cheesecake chunks or swirls before transferring to a container. Freeze 2–3 hours.

Pumpkin Cheesecake Swirl Ice Cream delivers the rich, creamy flavors of cheesecake blended perfectly with pumpkin, making it an indulgent fall treat.