Why You’ll Love This Recipe

Creamy Homemade Pumpkin Ice Cream brings together the rich, comforting flavor of pumpkin and warm spices in a smooth, refreshing dessert. It’s the perfect fall treat that’s easy to make at home, with or without an ice cream maker. Each scoop delivers a delightful combination of cinnamon, nutmeg, and ginger, making it the ideal dessert for crisp autumn days. Whether served on its own or topped with whipped cream, caramel sauce, or crushed gingersnap cookies, this ice cream will make every bite feel like a celebration of fall.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup pumpkin puree (not pumpkin pie filling)
1 ½ cups heavy cream
1 cup whole milk
¾ cup brown sugar (light or dark)
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves (optional)
Pinch of salt

Optional toppings:

Whipped cream
Caramel sauce
Crushed gingersnap cookies
A sprinkle of cinnamon

Directions

Mix the Pumpkin Base: In a medium mixing bowl, whisk together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves (if using), and salt until smooth.
Add Cream and Milk: Pour in the heavy cream, whole milk, and vanilla extract. Whisk everything together until fully combined and smooth.
Chill the Mixture: Cover the bowl and refrigerate the mixture for at least 2 hours. For the best flavor, refrigerate it overnight.
Churn the Ice Cream: If you’re using an ice cream maker, pour the chilled mixture into the machine and churn according to the manufacturer’s instructions (usually 20–25 minutes). If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze for 2–3 hours, stirring every 30 minutes to break up ice crystals until the mixture is creamy.
Freeze Until Firm: Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until it’s firm and scoopable.
Serve and Enjoy: Scoop the ice cream into bowls or cones, add your favorite toppings, and enjoy the creamy goodness!

Servings and Timing

Servings: 8
Prep Time: 14 minutes
Additional Time: 4 hours (chilling and freezing)
Total Time: 4 hours 14 minutes

Variations

Vegan Version: Substitute the heavy cream and whole milk with coconut milk or almond milk, and use maple syrup instead of brown sugar for a dairy-free version.
Spiced Pumpkin Ice Cream: Add a pinch of ground allspice or cardamom for an extra layer of fall flavor.
Chocolate Swirl: Once the ice cream is churned, swirl in some melted chocolate or fudge for a decadent touch.
Crispy Crumble: For a crunch, mix in some toasted pecans, walnuts, or granola before freezing.

Storage/Reheating

Storage: Store the ice cream in an airtight container in the freezer for up to 1 month.
Reheating: Let the ice cream sit at room temperature for 5–10 minutes before serving to make scooping easier.

FAQs

Can I make this without an ice cream maker?

Yes! If you don’t have an ice cream maker, simply pour the mixture into a freezer-safe container and stir every 30 minutes during the first 2-3 hours of freezing to ensure a creamy texture.

Can I use a different type of sugar?

Yes, you can substitute brown sugar with maple syrup or honey for a different sweetness profile, but you may need to adjust the liquid amounts slightly.

How do I make the ice cream smoother?

Make sure the mixture is well-chilled before churning, and if you’re using the no-churn method, be sure to stir the mixture every 30 minutes during the first few hours of freezing to break up ice crystals.

Can I add nuts or chocolate chips to this ice cream?

Absolutely! You can fold in chopped nuts, chocolate chips, or even pieces of caramelized ginger after the ice cream has churned, just before freezing it to set.

How long does the ice cream last?

This ice cream will stay fresh in an airtight container in the freezer for about a month. However, it’s best eaten within a few weeks for the best texture.

Can I use canned pumpkin pie filling?

No, it’s best to use pure pumpkin puree, as pumpkin pie filling contains added spices and sweeteners that could interfere with the flavor of the ice cream.

Conclusion

Homemade Pumpkin Ice Cream is the perfect fall dessert that combines the rich flavors of pumpkin and spices in a creamy, refreshing treat. Whether you use an ice cream maker or the no-churn method, this recipe is simple, delicious, and a great way to enjoy the flavors of fall in a cool and satisfying way. Top with whipped cream, caramel sauce, and crushed gingersnap cookies for a decadent finish. Enjoy the comforting taste of autumn with every scoop!

Pumpkin Ice Cream

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Homemade Pumpkin Ice Cream is a creamy, comforting fall treat that combines the rich flavors of pumpkin with warm spices like cinnamon, nutmeg, and ginger. Whether you use an ice cream maker or the no-churn method, this dessert is a delicious way to enjoy the flavors of autumn. Top with whipped cream, caramel sauce, or crushed gingersnap cookies for the perfect indulgence.

Author: Amy
Prep Time: 14 minutes
Cook Time: undefined
Total Time: 4 hours 14 minutes
Yield: 8 servings
Category: Dessert
Method: Churning or Freezing
Cuisine: American

Instructions

In a medium mixing bowl, whisk together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves (if using), and salt until smooth.
Pour in the heavy cream, whole milk, and vanilla extract. Whisk everything together until fully combined.
Cover the bowl and refrigerate the mixture for at least 2 hours, or overnight for the best flavor.
If using an ice cream maker, pour the chilled mixture into the machine and churn according to the manufacturer’s instructions (usually 20–25 minutes). For no-churn, pour the mixture into a freezer-safe container and freeze for 2–3 hours, stirring every 30 minutes until creamy.
Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm and scoopable.
Scoop the ice cream into bowls or cones, top with your favorite toppings, and enjoy!