creamy Pumpkin Ice Cream
Indulge in this creamy, spiced pumpkin ice cream, perfect for homemade desserts. Smooth, rich, and flavored with cinnamon and pumpkin pie spice, it’s a comforting treat for any season.
Equipment
- 1 Ice Cream Maker (stand mixer attachment)
- 1 large mixing bowl
- 1 Whisk
- Measuring cups and spoons
- 1 Freezer-Safe Container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup pumpkin purée
- ¾ cup light brown sugar packed
- 2 teaspoons ground cinnamon
- 1½ teaspoons pumpkin pie spice
- 1½ teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
- Prepare Your Ice Cream Maker: Before starting, ensure your ice cream maker attachment is fully frozen and ready to go. Most machines require at least 12–24 hours of freezing prior to use. Proper preparation of the canister is essential to achieve a smooth, creamy texture and prevent ice crystals from forming. Assemble the attachment onto your stand mixer, making sure it locks securely in place, and keep it in the freezer until you’re ready to pour in your mixture.
- Combine the Cream Base: In a large mixing bowl, pour in the heavy cream and whole milk. These dairy ingredients provide the rich, velvety base that makes this ice cream luxuriously smooth. Whisk gently to mix them together, creating a uniform liquid foundation for the flavors to blend into.
- Add Pumpkin and Sweetener: Add the pumpkin purée to the cream mixture, followed by the packed light brown sugar.The pumpkin brings natural sweetness, fiber, and a subtle earthy flavor, while the brown sugar adds warmth and depth. Using a whisk, stir the mixture thoroughly until the sugar begins to dissolve and the pumpkin is fully incorporated into the cream. Make sure there are no clumps for a silky consistency.
- Incorporate Spices and Flavorings: Sprinkle in the ground cinnamon, pumpkin pie spice, and a pinch of salt. Add the vanilla extract last. These ingredients create the signature pumpkin pie flavor. Whisk carefully until the spices are evenly distributed, and the mixture is aromatic and inviting. Take a moment to taste—this is your chance to adjust sweetness or spice intensity before freezing.
- Begin Churning the Ice Cream: Turn on the stand mixer so the dasher attachment starts rotating. Slowly pour the prepared ice cream base into the canister, ensuring it flows evenly to prevent splashing. Churn the mixture according to your ice cream maker’s instructions, usually about 20–30 minutes. During this time, the ice cream will thicken and gradually take on a creamy, scoopable texture. Avoid opening the machine frequently to maintain a consistent freezing environment.
- Transfer to Freezer-Safe Container: Once the ice cream has reached a soft-serve consistency, turn off the mixer and carefully remove the ice cream maker attachment. Use a spatula to scrape the ice cream into a pre-chilled, freezer-safe container. Smooth the surface for even freezing and to make scooping easier later.
- Freeze Until Firm: Cover the container with an airtight lid or plastic wrap and place it in the freezer.Allow the ice cream to firm up for at least 2 hours. This resting time ensures a perfect texture for serving while allowing the flavors to meld beautifully.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and let it sit for 3–5 minutes at room temperature to soften slightly. Scoop into bowls or cones, and optionally garnish with a sprinkle of cinnamon, a drizzle of caramel, or crushed nuts.Enjoy a smooth, rich, pumpkin-flavored treat any time of year!
Notes
- Always measure pumpkin purée by volume (cups) rather than weight to account for variations in moisture content.
- Use full-fat dairy (heavy cream and whole milk) for the creamiest texture; lower-fat options may result in icier ice cream.
- Let brown sugar dissolve fully in the cream mixture to prevent a grainy texture.
- Chill the ice cream mixture in the refrigerator for 30–60 minutes before churning for smoother results.
- Customize spices to taste—add extra cinnamon or a pinch of nutmeg for a more autumnal flavor.
- Make ahead: the ice cream can be prepared a day in advance and stored in the freezer.
