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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.

Ingredients

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

Instructions

  1. In a medium mixing bowl, whisk together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves (if using), and salt until smooth.
  2. Pour in the heavy cream, whole milk, and vanilla extract. Whisk everything together until fully combined.
  3. Cover the bowl and refrigerate the mixture for at least 2 hours, or overnight for the best flavor.
  4. 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.
  5. Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm and scoopable.
  6. Scoop the ice cream into bowls or cones, top with your favorite toppings, and enjoy!

Notes

For a vegan version, substitute the heavy cream and milk with coconut milk or almond milk, and use maple syrup instead of brown sugar.

Add a pinch of ground allspice or cardamom for an extra layer of fall flavor.

Swirl in melted chocolate or fudge for a decadent chocolatey touch.

For crunch, mix in toasted pecans, walnuts, or granola before freezing.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-ice-cream/