Pumpkin Spice Ice Cream is the perfect dessert for anyone who loves all things pumpkin. With seven simple ingredients, this is one of those fall desserts that is perfect for this time of year. The creamy texture and pumpkin spice flavor make this homemade ice cream a must-make when that craving hits. Get all the details below on how to make this sweet treat!
I'm always on the hunt for the perfect fall dessert. Plus, I don't want recipes that use a ton of extra ingredients and take a really long time. This is why this homemade pumpkin ice cream was an instant hit.
The short prep time and simple ingredients caught my eye, and the flavor is what sealed the deal. I love how the pumpkin mixture tastes. It has a really good balance of pumpkin and spice without either being too overpowering. Once you make this simple recipe, you have to come back and tell me if you think it's one of the best pumpkin desserts for the year.
Another thing I love about this recipe is that there are no eggs and no custard to cook on the stove. Just blend the ingredients and churn the ice cream until it's thick and creamy.
Be sure to try this Pumpkin Mousse and this No Bake Pumpkin Pie for two other sweet treats.
Ingredients
- Heavy cream - Heavy whipping cream gives the mixture a creamy texture.
- Whole milk - Helps with texture and consistency.
- Pumpkin puree - You can make your own pumpkin purée from a fresh pumpkin or buy it from the store.
- Brown sugar - For sweetness.
- Vanilla extract - For a hint of vanilla flavor.
- Pumpkin pie spice - Makes each bite taste like pumpkin pie filling. You can add an extra teaspoon of pumpkin pie spice if you want a stronger spice flavor.
- Salt - For flavor.
See recipe card for quantities.
How to Make Pumpkin Spice Ice Cream
Step One: Put all the ingredients into a blender.
Step Two: Blend until smooth. Taste and tweak.
Step Three: Pour the mixture into an ice cream maker. Make sure your bowl is completely frozen, if needed.
Step Four: Churn the ice cream according to the manufacturer's directions.
Step Five: Once done, transfer the mixture to an ice cream container or loaf pan and store it in the freezer. If using a loaf pan, cover it tightly with plastic wrap.
Step Six: It will be scoopable after 3-4 hours in the freezer. Scoop and serve.
Top Tip
You'll want to let the pumpkin pie ice cream firm up in the freezer for 3-4 hours before scooping. Anything earlier will have a soft-serve consistency. If you leave it in the freezer until the next day, let it sit on the counter for a few minutes before scooping if it's too firm.
Substitutions
- Dark brown sugar - You can use light or dark brown sugar for this recipe.
- Seasoning - Adding your favorite warm spices is fine if you don't have pumpkin spice. I love cinnamon but am not a fan of nutmeg. This recipe is easy to adapt to your preferences.
Variations
- Milk - A lot of people ask if they can use coconut milk or oat milk instead of whole milk. While I've never tried it, I think whole milk is important because its fat content helps with the ice cream's consistency. See this Ice Cream Recipe without Cream for an option that doesn't use heavy cream.
- Ginger Snaps - Crumble ginger snaps into the ice cream after churning for a little crunch and even more fall flavor. Or try adding our Cinnamon Shortbread Cookies.
- Cinnamon - Sprinkle a little ground cinnamon over each serving or add some to the ice cream mixture before churning.
Equipment
To make this easy pumpkin ice cream recipe, you'll need a blender, an ice cream machine, a freezer-safe container or loaf pan, and a rubber spatula for scraping.
Storage
Store leftover pumpkin spice ice cream in a freezer-safe airtight container. If you're using a loaf pan, press plastic wrap over the top before freezing to help protect the ice cream from air and ice crystals.
Homemade ice cream can get firmer the longer it stays in the freezer. Let it sit on the counter for a few minutes before scooping if needed.
Common Questions
If your container wasn't airtight or the lid somehow didn't seal correctly, the ice cream can form ice crystals. This doesn't necessarily mean that it's bad, but it is going to change the flavor and texture. Be sure that you have a container without any cracks and that the lid gets put on tightly before storing.
Of course. Have fun with it! You can add some crumbled ginger snaps for a fun texture, or even top with whipped cream. Also, adding a drizzle of caramel sauce or maple syrup on top is a super simple way to add a pop of even more sweetness. Toppings are a fun way that each person can add a different flavor to their individual bowls.
Not this recipe! Some homemade ice cream recipes use eggs to make a cooked custard base, but this is an easy egg-free pumpkin ice cream. Everything goes right into the blender before being churned in the ice cream maker.
The easiest way to get more pumpkin spice flavor is to add a little more pumpkin pie spice. Once it's done being mixed in the ice cream machine, take a bite and see what you think. You can then add a bit more pumpkin pie spice and give it a good stir before adding everything to the freezer to firm up.
Yes, but check the capacity of your ice cream maker first. It's better to churn separate batches than to overfill the machine since the ice cream needs room to expand as it churns.
Related
Looking for other recipes like this? Try these:
📖 Recipe
Pumpkin Spice Ice Cream
Ingredients
- 1½ cups heavy cream
- 1 cup whole milk
- ¾ cup pumpkin puree
- ⅔ cup brown sugar
- 1 teaspoon vanilla
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
Instructions
- Combine all the ingredients in a blender.
- Blend until completely smooth.
- Pour into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer to a freezer-safe container and freeze until firm enough to scoop, about 3–4 hours.
Nutrition
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