Indulge in this creamy, homemade pumpkin ice cream, crafted with real pumpkin and warm spices for a cozy flavor any time of year.
Packed with healthy fats from cream and milk, a touch of natural sweetness from brown sugar, and nutrient-rich pumpkin, it’s a satisfying, fiber-friendly treat that’s quick to prep, perfect for everyday dessert or meal prep indulgence.
Pumpkin Ice Cream
Equipment
- 1 Ice cream maker (frozen and prepped)
- 1 Stand mixer with dasher attachment
- 1 large mixing bowl
- 1 Whisk
- 1 Freezer-Safe Container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup pumpkin purée
- ¾ cup light brown sugar packed
- 2 tsp ground cinnamon
- 1 ½ tsp pumpkin pie spice
- 1 ½ tsp vanilla extract
- ⅛ tsp salt
Instructions
- Prepare Your Ice Cream Maker: Before you begin mixing any ingredients, ensure your ice cream maker is fully frozen according to the manufacturer’s instructions. Most models require at least 12–24 hours in the freezer for the canister to reach the ideal temperature. A properly frozen canister is essential for achieving that smooth, creamy texture in your ice cream. Gather all equipment, including your stand mixer with the dasher attachment, a large mixing bowl, and a freezer-safe container for storing the finished ice cream.
- Combine the Dairy and Pumpkin Base: In a large mixing bowl, pour in the heavy cream and whole milk. Add the pumpkin purée, making sure it’s smooth and free of lumps. Using a whisk, gently combine the liquids and pumpkin until the mixture is uniform. This step ensures that your pumpkin flavor is evenly distributed throughout the ice cream base.
- Sweeten and Spice Your Ice Cream: Add the packed light brown sugar to the cream and pumpkin mixture, followed by the ground cinnamon, pumpkin pie spice, vanilla extract, and salt. Whisk everything together thoroughly until the sugar begins to dissolve and the spices are fully incorporated. The mixture should smell fragrant and look smooth, with no grainy sugar remaining. This step is key for developing the rich, warm flavors that make this pumpkin ice cream irresistible.
- Begin the Churning Process: Attach the prepared ice cream maker canister to your stand mixer and ensure the dasher is in place. Turn the mixer on to a slow-to-medium speed and slowly pour the pumpkin-cream mixture into the rotating canister. Pouring gradually helps prevent splashing and ensures even freezing.
- Churn Until Creamy: Allow the ice cream to churn for 20–30 minutes, or according to your ice cream maker’s instructions. During this time, the mixture will thicken and increase in volume as air is incorporated. Check the texture occasionally; it should become soft, smooth, and creamy, similar to a thick milkshake.
- Transfer to Freezer-Safe Container: Once churning is complete, turn off the mixer and carefully remove the canister.Using a spatula, transfer the soft ice cream into a freezer-safe container, smoothing the top evenly. This container will allow your ice cream to firm up properly during the final freezing step.
- Freeze for Firmness: Place the container in the freezer for at least 2 hours, or until the ice cream reaches your desired firmness. Cover the container with a lid or plastic wrap to prevent ice crystals from forming. While freezing, the flavors will continue to meld, resulting in a rich, well-balanced pumpkin taste.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer about 5–10 minutes beforehand to soften slightly for easier scooping. Scoop into bowls or cones, garnish with a sprinkle of cinnamon if desired, and enjoy a creamy, comforting treat that’s perfect for any season.
Notes
- Measure pumpkin carefully: Use measuring cups for pumpkin purée, as moisture content can vary by brand, affecting texture.
- Chill equipment: Ensure your ice cream maker canister is completely frozen for best results.
- Customize sweetness: Adjust brown sugar according to taste or substitute with coconut sugar for a healthier option.
- Spice adjustments: Increase or reduce cinnamon and pumpkin pie spice depending on preference.
- Soft-serve texture tip: For creamier texture, let ice cream sit at room temperature for 5–10 minutes before scooping.
- Optional add-ins: Stir in chocolate chips, pecans, or caramel swirls after churning for extra flavor and texture.
Chef’s Secrets For Perfect Ice Cream
Achieving a perfectly smooth and creamy pumpkin ice cream starts with balancing temperature and ingredients.
Always use fresh, high-quality cream and milk, as their fat content significantly affects creaminess.
Whisk the mixture thoroughly before churning to dissolve sugar completely, ensuring an even texture.
For extra depth of flavor, lightly toast your spices in a dry skillet before adding them to the mixture—this releases essential oils and enhances aroma.
Patience is key: allow the ice cream to firm up fully in the freezer for at least two hours, as rushing this step can lead to icy texture.
Serving Suggestions For Cozy Indulgence
Pumpkin ice cream pairs beautifully with warm fall desserts like apple pie, pumpkin bread, or cinnamon donuts.
For a seasonal twist, top it with a drizzle of salted caramel, a sprinkle of toasted pecans, or a dusting of extra cinnamon.
It also works well in dessert bowls with fresh fruits like pear, cranberry, or figs, adding both color and contrast.
Serve scoops in waffle cones for a classic treat, or layer it with crumbled cookies and whipped cream to create a festive parfait.
Storage Tips To Keep Ice Cream Fresh
Store pumpkin ice cream in an airtight, freezer-safe container to prevent ice crystals from forming.
Press a sheet of parchment paper directly onto the surface before sealing the lid to maintain smooth texture.
Keep it in the back of the freezer where the temperature is most consistent.
Homemade ice cream is best consumed within 1–2 weeks for peak flavor and creaminess, but it can last up to a month if properly stored.
Thaw slightly before scooping to make serving easier, but avoid leaving it at room temperature for too long.
Frequently Asked Questions
1. Can I use canned pumpkin?
Yes, canned pumpkin purée works perfectly. Choose plain pumpkin, not pumpkin pie filling, to control sugar and spice levels.
Stir well to remove any lumps before adding it to the ice cream base.
2. Is this ice cream suitable for vegetarians?
Absolutely! The recipe contains no gelatin or animal-derived additives, making it vegetarian-friendly.
For a vegan version, substitute dairy milk and cream with coconut or almond milk and coconut cream.
3. How do I prevent ice crystals?
Dissolve the sugar thoroughly and churn the mixture properly.
Storing the ice cream in an airtight container and pressing parchment paper onto the surface helps maintain a smooth, creamy texture. Avoid frequent temperature changes in the freezer.
4. Can I make this without an ice cream maker?
Yes! Pour the mixture into a shallow, freezer-safe dish and freeze.
Every 30 minutes, stir vigorously with a spatula or whisk to break up ice crystals until smooth. This method takes longer but still yields creamy ice cream.
5. Can I add mix-ins?
Definitely! Nuts, chocolate chips, caramel swirls, or cookie crumbles can be folded in after churning but before freezing.
Adding them too early may interfere with smooth churning, so wait until the base has thickened.
