35+ Must Try Homemade Pumpkin Ice Cream Recipes to Celebrate Fall

35+ Homemade Pumpkin Ice Cream Recipes

As the crisp air of fall settles in and the pumpkin patches start to fill up, there’s no better way to celebrate the season than with a bowl of creamy, decadent pumpkin ice cream.

Whether you’re a fan of classic spiced pumpkin, rich and buttery caramel pumpkin, or inventive twists with flavors like cinnamon rolls or peanut butter, homemade pumpkin ice cream offers something for everyone.

Not only does it allow you to enjoy the quintessential autumn flavor, but it also provides a fun and customizable treat that can be adjusted to suit your tastes.

This collection of 35+ homemade pumpkin ice cream recipes will inspire you to dive into your kitchen and create the perfect frozen dessert to enjoy on chilly fall evenings or share at your next autumn gathering.

Get ready to indulge in the best pumpkin ice cream recipes that will leave you craving more!

35+ Must Try Homemade Pumpkin Ice Cream Recipes to Celebrate Fall

Pumpkin ice cream is the ultimate fall dessert that combines the rich, comforting flavors of pumpkin with the cool, creamy texture of homemade ice cream.

From simple recipes with a few ingredients to more complex flavor combinations, there’s a pumpkin ice cream recipe to match every preference.

With 35+ options to choose from, you’ll never run out of new ways to enjoy this seasonal treat.

Whether you’re making it for yourself, your family, or a special gathering, these recipes will bring warmth and sweetness to your autumn days.

So, grab your ice cream maker and let the pumpkin-inspired adventures begin!

Creamy Pumpkin Spice Ice Cream

This pumpkin spice ice cream brings all the comforting flavors of fall into a creamy, frozen treat. With the richness of pumpkin, balanced with aromatic spices like cinnamon and nutmeg, this ice cream is the perfect dessert for pumpkin lovers. It’s easy to make, and the base is enriched with a touch of brown sugar to elevate the sweetness.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 3 large egg yolks

Instructions:

1. In a saucepan, combine the milk, cream, and brown sugar. Heat over medium until the sugar dissolves completely.
2. In a separate bowl, whisk the egg yolks. Gradually pour in some of the warm cream mixture while whisking constantly to temper the yolks.
3. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon (about 5-7 minutes).
4. Remove from heat and stir in the pumpkin puree, vanilla, cinnamon, nutmeg, ginger, and salt. Let the mixture cool.
5. Once cooled, transfer it to an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer to an airtight container and freeze for at least 4 hours before serving.

This creamy pumpkin spice ice cream captures the essence of fall in every scoop. The combination of rich pumpkin, sweet spices, and a smooth custard base creates an indulgent treat perfect for any occasion. It’s a must-try for those who adore the flavors of pumpkin pie but want something a little more refreshing.

No-Churn Pumpkin Ice Cream

For those who don’t have an ice cream maker, this no-churn pumpkin ice cream is an absolute game changer. With just a few ingredients, it’s quick to whip up and incredibly easy to make. The result is a silky-smooth, creamy ice cream that’s packed with pumpkin flavor and warm spices. This recipe is ideal for when you need a fast and impressive dessert!

Ingredients:

• 1 can (15 oz) pumpkin puree
• 2 cups heavy cream
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt

Instructions:

1. In a large mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form.
2. In another bowl, mix together the pumpkin puree, sweetened condensed milk, vanilla, cinnamon, nutmeg, ginger, and salt until well combined.
3. Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
4. Pour the mixture into a loaf pan or freezer-safe container and smooth the top.
5. Freeze for at least 6 hours or overnight until firm.

This no-churn pumpkin ice cream is a lifesaver for busy home cooks who still want to enjoy a homemade fall treat. The creamy texture and bold pumpkin flavor, combined with the warm spices, make each bite absolutely irresistible. It’s an easy yet luxurious dessert that’s sure to be a hit at any gathering, especially during the holiday season.

Pumpkin Cheesecake Ice Cream

For those who love the combination of pumpkin and cheesecake, this recipe is a match made in heaven. This pumpkin cheesecake ice cream brings the richness of cream cheese together with the smoothness of pumpkin, offering a velvety dessert that’s perfect for any occasion. The tanginess from the cream cheese pairs wonderfully with the sweet, spiced pumpkin flavor.

Ingredients:

• 1 cup pumpkin puree
• 8 oz cream cheese, softened
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt

Instructions:

1. In a mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy.
2. In a separate bowl, whisk together the pumpkin puree, vanilla, cinnamon, nutmeg, ginger, and salt until fully combined.
3. In a large saucepan, combine the milk, heavy cream, and the cream cheese mixture. Heat over medium, whisking constantly until the mixture is smooth and well-combined.
4. Let the mixture cool to room temperature before transferring it to an ice cream maker. Churn according to the manufacturer’s instructions.
5. Once churned, transfer the ice cream to a container and freeze for at least 4 hours.

Pumpkin cheesecake ice cream is the ultimate dessert for those who enjoy both pumpkin and cheesecake. The cream cheese gives the ice cream a rich, tangy depth that perfectly complements the pumpkin’s sweetness and the spices. It’s a dessert that combines the best of both worlds, making it a memorable treat for any celebration.

Pumpkin Pecan Ice Cream

This pumpkin pecan ice cream blends the rich, creamy flavor of pumpkin with the warm, toasty crunch of roasted pecans. The sweet and savory combination creates an irresistible fall dessert that’s both creamy and nutty. The pecans add a delightful texture to the smooth pumpkin base, making it perfect for those who love a bit of crunch in their ice cream.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt
• 1 cup chopped pecans, toasted

Instructions:

1. In a medium saucepan, combine the milk, heavy cream, and brown sugar. Heat over medium heat, stirring until the sugar dissolves.
2. In a separate bowl, whisk the pumpkin puree, vanilla, cinnamon, nutmeg, ginger, and salt until well blended.
3. Slowly pour the warm milk mixture into the pumpkin mixture, whisking constantly to combine. Cook the mixture over low heat until it thickens, about 5-7 minutes.
4. Remove from heat and allow it to cool to room temperature.
5. Stir in the toasted pecans, then transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
6. Once churned, transfer to an airtight container and freeze for at least 4 hours or until firm.

This pumpkin pecan ice cream is a perfect balance of creamy, spiced pumpkin and crunchy, toasted pecans. The combination of flavors is deliciously comforting, and the pecans bring a delightful texture contrast to each spoonful. It’s an excellent dessert for those who enjoy a little extra crunch and nuttiness with their pumpkin treats.

Pumpkin Caramel Swirl Ice Cream

Pumpkin caramel swirl ice cream is a decadent, rich dessert that blends the deep flavors of pumpkin and cinnamon with a silky caramel ribbon running through each scoop. The sweet, buttery caramel complements the spiced pumpkin base, creating a dessert that feels like a fall celebration in every bite. This ice cream is perfect for those who love the combination of sweet and spicy flavors with a bit of indulgence.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt
• ½ cup caramel sauce

Instructions:

1. In a saucepan, combine the milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally until the sugar dissolves.
2. In a separate bowl, whisk together the pumpkin puree, vanilla, cinnamon, nutmeg, ginger, and salt until fully incorporated.
3. Slowly pour the warm cream mixture into the pumpkin mixture, whisking constantly to combine. Continue to cook on low heat until the mixture thickens.
4. Remove from heat and allow the mixture to cool to room temperature.
5. Pour the cooled pumpkin mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once churned, gently fold in the caramel sauce, creating swirls throughout the ice cream.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

This pumpkin caramel swirl ice cream is the perfect dessert for those who crave both richness and warmth in their treats. The sweet caramel swirls add an extra layer of decadence, enhancing the pumpkin’s natural flavor and spice. This ice cream is a luxurious, comforting fall dessert that will impress anyone who enjoys a flavorful, indulgent treat.

Pumpkin Maple Ice Cream

Pumpkin maple ice cream is a harmonious combination of sweet maple syrup and spiced pumpkin, offering a rich, flavorful dessert that’s perfect for fall. The maple syrup not only adds sweetness but also a subtle depth of flavor that complements the pumpkin’s earthiness. This ice cream is wonderfully creamy, smooth, and perfect for anyone who enjoys the flavors of autumn in a frozen treat.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• ½ cup pure maple syrup
• ¾ cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the milk, heavy cream, maple syrup, and brown sugar. Heat over medium heat, stirring until the sugar dissolves.
2. In a separate bowl, whisk together the pumpkin puree, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
3. Slowly pour the warm milk mixture into the pumpkin mixture, whisking constantly to combine.
4. Cook over low heat for 5-7 minutes until the mixture thickens slightly.
5. Remove from heat and let the mixture cool to room temperature.
6. Transfer the cooled mixture to an ice cream maker and churn according to the manufacturer’s instructions.
7. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

This pumpkin maple ice cream brings together the best of both worlds—sweet maple syrup and rich pumpkin spice. The maple syrup adds a unique depth of flavor, making it a standout dessert for any fall gathering. Each bite is a creamy, sweet, and spiced experience that will have everyone coming back for more. Perfect for those who appreciate the subtle complexity of maple and pumpkin together!

Pumpkin Coconut Ice Cream

Pumpkin coconut ice cream is a tropical twist on a classic fall favorite. The richness of coconut milk adds a creamy texture, while the natural sweetness of pumpkin and the warmth of fall spices create a unique and delicious dessert. This dairy-free option is perfect for those looking for a vegan-friendly treat without compromising on flavor. The hint of coconut enhances the pumpkin’s earthiness, making this ice cream a refreshing yet comforting dessert.

Ingredients:

• 1 cup pumpkin puree
• 1 can (14 oz) full-fat coconut milk
• 1 cup coconut cream
• ¾ cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk, coconut cream, and brown sugar. Heat over medium heat, stirring occasionally until the sugar dissolves completely.
2. Stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined.
3. Continue to cook the mixture on low heat for about 5 minutes, allowing the flavors to meld.
4. Remove from heat and allow the mixture to cool to room temperature.
5. Transfer the cooled mixture to an ice cream maker and churn according to the manufacturer’s instructions.
6. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

Pumpkin coconut ice cream offers a rich and creamy treat with a delightful tropical twist. The coconut cream balances the pumpkin’s natural sweetness, while the warm spices make this a comforting fall dessert. This dairy-free option is perfect for those with dietary restrictions, yet indulgent enough for anyone to enjoy. It’s a must-try for those who appreciate coconut flavors paired with the cozy essence of pumpkin.

Pumpkin Chocolate Chip Ice Cream

Pumpkin chocolate chip ice cream combines the best of both worlds—creamy, spiced pumpkin and rich chocolate chips. The creamy texture of the pumpkin base is complemented by the bittersweet crunch of chocolate chips, making each bite a delicious contrast of flavors. This ice cream is an excellent way to enjoy the autumn season with the added decadence of chocolate.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt
• ¾ cup mini chocolate chips

Instructions:

1. In a saucepan, combine the heavy cream, milk, and granulated sugar. Heat over medium heat, stirring until the sugar dissolves.
2. In a separate bowl, whisk together the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt until fully combined.
3. Slowly pour the warm cream mixture into the pumpkin mixture, whisking constantly to combine. Continue to cook over low heat for 5-7 minutes until the mixture thickens slightly.
4. Remove from heat and let it cool to room temperature.
5. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
6. Once the ice cream is churned, gently fold in the mini chocolate chips.
7. Transfer to an airtight container and freeze for at least 4 hours or until firm.

This pumpkin chocolate chip ice cream is the perfect dessert for those who love the combination of warm pumpkin and rich chocolate. The creamy texture and subtle spice of pumpkin are beautifully complemented by the crunchy chocolate chips, creating a dessert that’s as comforting as it is indulgent. It’s a fun and festive way to enjoy the flavors of fall with a sweet chocolatey surprise in every bite.

Pumpkin Almond Crunch Ice Cream

Pumpkin almond crunch ice cream offers a delightful blend of creamy pumpkin and roasted almonds, with a satisfying crunch in every bite. The richness of the pumpkin custard is paired with the toasted almonds, adding both flavor and texture to this fall-inspired treat. This ice cream is perfect for anyone who enjoys nutty desserts with a bit of crunch, making it a standout addition to any fall gathering.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt
• 1 cup roasted almonds, chopped

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and brown sugar. Heat over medium heat, stirring until the sugar dissolves completely.
2. In a separate bowl, whisk the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
3. Slowly pour the warm cream mixture into the pumpkin mixture, whisking constantly to combine. Continue to cook on low heat for 5-7 minutes until the mixture thickens slightly.
4. Remove from heat and allow the mixture to cool to room temperature.
5. Transfer the cooled mixture to an ice cream maker and churn according to the manufacturer’s instructions.
6. Once churned, gently fold in the chopped roasted almonds.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving.

Pumpkin almond crunch ice cream is a perfect balance of creamy, spiced pumpkin and nutty, crunchy almonds. The almonds add a satisfying texture that complements the smoothness of the pumpkin, creating a dessert that’s both rich and refreshing. This ice cream is ideal for anyone who loves the combination of creamy and crunchy in their treats, offering a wonderful twist on classic fall flavors.

Spiced Pumpkin Cheesecake Ice Cream

This spiced pumpkin cheesecake ice cream combines the rich, tangy flavor of cheesecake with the warm, spiced essence of pumpkin. The addition of crushed graham crackers gives this dessert a delightful texture reminiscent of a classic pumpkin cheesecake. Creamy, decadent, and bursting with fall flavors, this ice cream is perfect for holiday gatherings or cozy nights in.

Ingredients:

• 1 cup pumpkin puree
• 1 cup cream cheese, softened
• 1 cup heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt
• 1 cup crushed graham crackers

Instructions:

1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
2. Gradually add the granulated sugar and continue mixing until fully combined.
3. Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt to the cream cheese mixture. Mix until smooth.
4. In a separate bowl, whisk together the heavy cream and whole milk. Slowly fold this into the pumpkin mixture until well combined.
5. Chill the mixture in the refrigerator for 2-3 hours.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. In the last 5 minutes of churning, add the crushed graham crackers.
8. Transfer to an airtight container and freeze for at least 4 hours before serving.

Spiced pumpkin cheesecake ice cream offers a luxurious blend of creamy cheesecake and pumpkin flavors. The addition of graham crackers provides a nostalgic touch, making every bite reminiscent of pumpkin cheesecake in frozen form. Perfect for special occasions or as an everyday indulgence, this ice cream is sure to impress.

Salted Caramel Pumpkin Ice Cream

Salted caramel pumpkin ice cream is the ultimate combination of sweet and savory. The rich caramel sauce swirled into creamy pumpkin ice cream is elevated with a touch of sea salt, creating a dessert that’s both sophisticated and comforting. This recipe is a must-try for caramel lovers who want to embrace the flavors of fall in a unique and delightful way.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt
• ½ cup salted caramel sauce (store-bought or homemade)
• Sea salt for garnish (optional)

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring until the sugar dissolves.
2. Stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt. Cook for 5-7 minutes over low heat.
3. Remove the mixture from heat and let it cool to room temperature. Chill in the refrigerator for 2-3 hours.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last minute of churning, drizzle in the salted caramel sauce, creating swirls.
6. Transfer to an airtight container and freeze for at least 4 hours. Garnish with a sprinkle of sea salt before serving if desired.

Salted caramel pumpkin ice cream is a delightful treat that combines creamy pumpkin with the luxurious flavor of salted caramel. The subtle saltiness enhances the sweetness, creating a harmonious balance that will leave your taste buds craving more. Whether served in a bowl or on a cone, this ice cream is a standout dessert.

Pumpkin Maple Walnut Ice Cream

Pumpkin maple walnut ice cream is a fall-inspired dessert that combines the earthiness of pumpkin with the natural sweetness of maple syrup and the crunch of toasted walnuts. This creamy, nutty delight is packed with comforting flavors and textures, making it perfect for crisp autumn evenings.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• Pinch of salt
• ¾ cup toasted walnuts, chopped

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and maple syrup. Heat over medium heat, stirring until well combined.
2. Stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, cloves, and salt. Cook for 5 minutes on low heat, then remove from heat.
3. Let the mixture cool to room temperature, then chill in the refrigerator for 2-3 hours.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last 5 minutes of churning, fold in the toasted walnuts.
6. Transfer to an airtight container and freeze for at least 4 hours before serving.

Pumpkin maple walnut ice cream is a perfect marriage of flavors and textures. The richness of maple syrup and the crunch of toasted walnuts elevate the creamy pumpkin base to new heights. This ice cream is a wholesome and indulgent treat that celebrates the best of autumn’s bounty.

Honey Pumpkin Ice Cream

Honey pumpkin ice cream is a naturally sweetened treat that combines the earthy flavor of pumpkin with the floral notes of honey. This creamy, all-natural dessert offers a subtle sweetness that highlights the spices and pumpkin’s warmth. Perfect for those looking for a wholesome yet indulgent autumn dessert, this ice cream is both comforting and elegant.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• ½ cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, milk, and honey. Heat over medium heat, stirring until the honey dissolves completely.
2. Stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
3. Cook the mixture on low heat for 5 minutes, then remove from heat and let it cool to room temperature.
4. Chill the mixture in the refrigerator for 2-3 hours.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving.

Honey pumpkin ice cream is a simple yet luxurious dessert that showcases the natural sweetness of honey and the comforting flavors of pumpkin. Its creamy texture and subtle spice make it a perfect treat for cozy fall nights or elegant dinner parties.

Pumpkin Spice Latte Ice Cream

Pumpkin spice latte ice cream is a dessert inspired by the popular fall coffee drink. With a creamy pumpkin base, a hint of espresso, and warm spices, this ice cream captures the essence of a pumpkin spice latte in frozen form. It’s a delightful treat for coffee lovers who want to indulge in fall flavors.

Ingredients:

• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 teaspoons instant espresso powder
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• Pinch of salt

Instructions:

1. In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring until the sugar dissolves.
2. Dissolve the espresso powder in a small amount of hot water and stir it into the cream mixture.
3. Stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, cloves, and salt. Mix well.
4. Cook the mixture on low heat for 5 minutes, then remove from heat and let it cool to room temperature.
5. Chill the mixture in the refrigerator for 2-3 hours.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Freeze the churned ice cream in an airtight container for at least 4 hours before serving.

Pumpkin spice latte ice cream combines the rich, creamy flavors of a beloved fall drink with the refreshing chill of ice cream. The addition of espresso adds depth, making it the perfect dessert for coffee enthusiasts and pumpkin spice fans alike.

Pumpkin Pecan Praline Ice Cream

Pumpkin pecan praline ice cream is a luxurious dessert that blends creamy pumpkin with crunchy, caramelized pecan pralines. The combination of sweet, spiced pumpkin and nutty pecans creates a delightful contrast of flavors and textures, making this ice cream an indulgent treat perfect for the fall season.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt
• 1 cup pecan pralines (store-bought or homemade, chopped)

Instructions:

1. In a saucepan, combine the heavy cream, milk, and brown sugar. Heat over medium heat, stirring until the sugar dissolves.
2. Stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt. Cook on low heat for 5 minutes, then remove from heat.
3. Let the mixture cool to room temperature, then chill in the refrigerator for 2-3 hours.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last 5 minutes of churning, fold in the chopped pecan pralines.
6. Transfer to an airtight container and freeze for at least 4 hours before serving.

Pumpkin pecan praline ice cream is an irresistible treat that combines the creamy richness of pumpkin with the sweet crunch of pecan pralines. Each spoonful is a delightful blend of texture and flavor, making it a perfect dessert for fall festivities or quiet nights at home.

Pumpkin Cinnamon Roll Ice Cream

Pumpkin cinnamon roll ice cream is a dreamy combination of creamy pumpkin, swirls of cinnamon-sugar, and bits of buttery cinnamon roll dough. This indulgent dessert captures the essence of a warm cinnamon roll with a cool, refreshing twist. It’s perfect for anyone who loves the cozy flavors of fall but craves the excitement of ice cream.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt
• ½ cup cinnamon roll dough pieces (raw or baked, cut into small chunks)
• ½ cup cinnamon sugar mixture

Instructions:

1. In a medium saucepan, combine heavy cream, milk, and sugar. Heat over medium heat, stirring until sugar dissolves.
2. Stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
3. Let the mixture cool to room temperature, then refrigerate for 2-3 hours.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last 5 minutes of churning, gently fold in the cinnamon roll dough chunks and swirl in the cinnamon sugar mixture.
6. Transfer to an airtight container and freeze for at least 4 hours before serving.

Pumpkin cinnamon roll ice cream is a delightful fusion of creamy and spiced flavors with the irresistible taste of cinnamon rolls. Each bite feels like a comforting hug, making this dessert a standout for autumn gatherings or an everyday indulgence.

Toasted Marshmallow Pumpkin Ice Cream

Toasted marshmallow pumpkin ice cream brings a campfire favorite to the fall dessert table. Creamy pumpkin ice cream is swirled with gooey, toasted marshmallows for a smoky-sweet treat that’s as nostalgic as it is delicious. This dessert is perfect for lovers of s’mores and all things autumn.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• Pinch of salt
• 1 cup toasted marshmallows (store-bought or homemade)

Instructions:

1. In a saucepan, combine heavy cream, milk, and sugar. Heat over medium heat, stirring until sugar dissolves.
2. Stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, cloves, and salt. Mix until smooth.
3. Let the mixture cool to room temperature, then refrigerate for 2-3 hours.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. During the last 5 minutes of churning, fold in the toasted marshmallows.
6. Transfer to an airtight container and freeze for at least 4 hours before serving.

Toasted marshmallow pumpkin ice cream is a unique and indulgent dessert that combines the cozy flavors of fall with the sweet nostalgia of campfire treats. It’s a perfect way to bring a little outdoor adventure to your autumn celebrations.

Pumpkin Coconut Cream Ice Cream (Dairy-Free)

Pumpkin coconut cream ice cream is a dairy-free delight that combines the richness of coconut milk with the earthy sweetness of pumpkin. This vegan-friendly dessert is infused with warm spices and sweetened naturally with maple syrup, making it a healthier and equally indulgent fall treat.

Ingredients:

• 1 cup pumpkin puree
• 1 can (14 oz) full-fat coconut milk
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt

Instructions:

1. In a blender, combine the coconut milk, pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt. Blend until smooth.
2. Transfer the mixture to a bowl and chill in the refrigerator for 2-3 hours.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. Transfer to an airtight container and freeze for at least 4 hours before serving.

Pumpkin coconut cream ice cream is a rich, creamy, and dairy-free alternative to traditional ice cream. With its smooth texture and balanced flavors, it’s a dessert that

Pumpkin Cheesecake Ice Cream

Pumpkin cheesecake ice cream combines the rich, tangy flavor of cheesecake with the warm, spiced goodness of pumpkin. The result is a velvety, creamy treat that tastes like a pumpkin cheesecake in frozen form. This indulgent dessert is perfect for anyone who loves the balance of creamy, tart, and sweet flavors and is ideal for fall celebrations or as an everyday treat.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• ½ cup granulated sugar
• ½ cup cream cheese (softened)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt

Instructions:

1. In a mixing bowl, combine the softened cream cheese, sugar, and vanilla extract. Whisk until smooth.
2. In a saucepan, combine heavy cream, milk, pumpkin puree, cinnamon, nutmeg, ginger, and salt. Heat over medium heat until the mixture is warm, stirring occasionally.
3. Add the cream cheese mixture to the saucepan and stir until completely combined and smooth.
4. Remove the mixture from heat and let it cool to room temperature.
5. Chill the mixture in the refrigerator for 2-3 hours.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving.

Pumpkin cheesecake ice cream is a rich, decadent treat that perfectly blends the flavors of a classic fall dessert with the coolness of ice cream. Its creamy texture and spiced pumpkin flavor make it a show-stopping dessert for fall gatherings or a delicious treat to enjoy at home.

Maple Pumpkin Ice Cream

Maple pumpkin ice cream combines the autumnal sweetness of pumpkin with the rich, caramel-like flavor of maple syrup. This ice cream is perfect for those who enjoy a deeper, more complex sweetness in their desserts. The balance of maple and pumpkin creates a unique flavor profile, making this dessert an unforgettable fall treat.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, whole milk, and maple syrup. Heat over medium heat, stirring occasionally until the mixture is warm.
2. Stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt. Continue to cook for 5 minutes over low heat.
3. Remove the mixture from heat and let it cool to room temperature.
4. Once cooled, refrigerate for 2-3 hours.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving.

Maple pumpkin ice cream offers a unique combination of sweet, spiced pumpkin and rich maple flavor that’s perfect for the cooler months. Its creamy texture and complex sweetness make it an excellent dessert for anyone looking to try something new this fall.

Pumpkin Peanut Butter Ice Cream

Pumpkin peanut butter ice cream brings together two fall favorites—pumpkin and peanut butter—into a creamy, satisfying dessert. The rich, nutty flavor of peanut butter pairs perfectly with the smooth, spiced pumpkin base, creating a unique flavor combination that’s sure to please. This ice cream is ideal for those who love the sweet and savory contrast in their treats.

Ingredients:

• 1 cup pumpkin puree
• 2 cups heavy cream
• 1 cup whole milk
• ½ cup creamy peanut butter
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt

Instructions:

1. In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat, stirring until the sugar dissolves completely.
2. Stir in the peanut butter, pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
3. Cook the mixture on low heat for 5-7 minutes, then remove from heat and let it cool to room temperature.
4. Chill the mixture in the refrigerator for 2-3 hours.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving.

Pumpkin peanut butter ice cream is an exciting and indulgent treat that combines the savory nuttiness of peanut butter with the rich, spiced flavor of pumpkin. It’s a fantastic dessert for anyone who loves unique combinations and wants to add some variety to their fall sweets collection.

Note: More recipes are coming soon!