26+ Irresistible KitchenAid Pumpkin Ice Cream Maker Recipes You Have to Try

Fall is here, and with it comes all things pumpkin—pumpkin lattes, pumpkin pies, and of course, pumpkin ice cream!

If you’re someone who loves the comforting and spiced flavors of pumpkin, you’ll be thrilled to know that you can make your own delicious pumpkin ice cream at home with a KitchenAid ice cream maker.

From creamy, traditional pumpkin ice cream to unique twists like pumpkin chai or pumpkin almond butter, the possibilities are endless.

The KitchenAid ice cream maker attachment makes the process easy and fun, allowing you to experiment with different flavor combinations that are perfect for cozy fall evenings.

In this blog post, we’re sharing 26+ fantastic pumpkin ice cream recipes that will take your fall dessert game to the next level.

Whether you prefer classic pumpkin or love adding a few extra ingredients like cinnamon rolls or bourbon, there’s something for everyone to enjoy.

So, grab your KitchenAid ice cream maker and get ready to indulge in some of the most delightful and decadent pumpkin ice cream recipes this season!

26+ Irresistible KitchenAid Pumpkin Ice Cream Maker Recipes You Have to Try

Making homemade pumpkin ice cream has never been so easy and delicious.

With the KitchenAid ice cream maker attachment, you can create a variety of pumpkin-flavored treats in no time.

From classic to innovative recipes, these 26+ pumpkin ice cream ideas offer something to satisfy every sweet tooth.

Whether you’re hosting a fall gathering or simply want to enjoy a cozy treat at home, these recipes are sure to impress.

So, why not take advantage of the fall season and treat yourself to the creamy, spiced goodness of homemade pumpkin ice cream?

Pumpkin Spice Ice Cream

This delightful pumpkin spice ice cream brings a taste of fall straight into your kitchen, perfect for cozy evenings or holiday gatherings. The smooth texture paired with the aromatic spices and rich pumpkin flavor is sure to be a hit with everyone.

Ingredients:

• 1 ½ cups pumpkin puree
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp ground ginger
• 1/4 tsp salt
• 1 tsp vanilla extract
• 4 large egg yolks

Instructions:

1. In a saucepan, combine the milk, cream, sugar, cinnamon, nutmeg, ginger, and salt. Heat the mixture over medium heat, stirring frequently, until it begins to steam and small bubbles form along the edges.
2. In a separate bowl, whisk together the egg yolks. Slowly pour about a cup of the hot milk mixture into the yolks to temper them. Then, whisk the yolk mixture back into the saucepan.
3. Cook the mixture over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
4. Remove from heat and stir in the pumpkin puree and vanilla extract. Let it cool for a few minutes.
5. Pour the cooled mixture into a shallow dish and place it in the refrigerator for about 2 hours or until completely chilled.
6. Once chilled, pour the mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

The richness of this pumpkin spice ice cream will transport you straight to autumn. It’s incredibly creamy with the perfect balance of spices and pumpkin flavor. The ice cream’s texture is smooth and velvety, making it a wonderful treat for any occasion. Whether served on its own or as an accompaniment to pies, cakes, or waffles, it’s a dessert that everyone will savor.

Pumpkin Cheesecake Ice Cream

Indulge in a luxurious combination of pumpkin and cheesecake flavors in this decadent ice cream. The tangy cream cheese perfectly complements the pumpkin, and the mix of warm spices makes it a comforting dessert year-round.

Ingredients:

• 1 cup pumpkin puree
• 1 cup cream cheese, softened
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium bowl, whisk together the pumpkin puree, cream cheese, and vanilla extract until smooth.
2. In a separate bowl, combine the milk, heavy cream, sugar, cinnamon, ginger, cloves, and salt. Stir until the sugar dissolves.
3. Add the milk and cream mixture to the pumpkin and cream cheese mixture. Use a hand mixer or whisk to blend everything together until smooth and well combined.
4. Chill the mixture in the refrigerator for at least 2 hours, ensuring it’s completely cold before churning.
5. Pour the chilled mixture into your KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
6. Once churned to a thick consistency, transfer the ice cream to a freezer-safe container and freeze for 4 hours or overnight.

This pumpkin cheesecake ice cream combines the richness of cheesecake with the warmth of pumpkin spice. The cream cheese base provides a tangy richness that complements the sweet, spiced pumpkin, resulting in a creamy, indulgent treat. The texture is perfectly smooth, and each bite offers a balanced sweetness with just the right amount of spice. It’s the ideal dessert for Thanksgiving or any fall celebration.

Pumpkin Caramel Swirl Ice Cream

A perfect blend of pumpkin and sweet caramel, this ice cream is a treat for anyone who loves complex flavors. The swirl of caramel adds a layer of richness and an extra touch of sweetness, making this ice cream irresistible.

Ingredients:

• 1 ½ cups pumpkin puree
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• ¼ tsp ground nutmeg
• 1/4 tsp salt
• ½ cup caramel sauce (store-bought or homemade)

Instructions:

1. In a saucepan, combine the milk, cream, sugar, cinnamon, nutmeg, and salt. Heat over medium heat until it begins to steam, stirring occasionally.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add the hot milk mixture to the yolks, whisking continuously.
3. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
4. Remove from heat and stir in the pumpkin puree and vanilla extract. Let the mixture cool for a few minutes.
5. Chill the mixture in the refrigerator for 2 hours or until it reaches room temperature.
6. Once chilled, pour the mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
7. During the last few minutes of churning, slowly drizzle in the caramel sauce, allowing it to swirl throughout the ice cream.
8. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

This pumpkin caramel swirl ice cream is an indulgent treat that combines two beloved flavors. The creamy pumpkin base pairs beautifully with the rich, gooey caramel that swirls through each scoop. The ice cream has a velvety texture, and the caramel adds an extra layer of sweetness that’s balanced by the warmth of the pumpkin and spices. It’s a decadent fall dessert that will be enjoyed by everyone who tries it.

Pumpkin Pie Ice Cream

This Pumpkin Pie Ice Cream is a creamy, chilled version of the classic fall dessert. It perfectly mimics the flavor of pumpkin pie, combining the richness of the custard with the comforting spices we all love.

Ingredients:

• 1 ½ cups pumpkin puree
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup brown sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• 4 large egg yolks
• Pinch of salt

Instructions:

1. In a saucepan, heat the milk, cream, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt over medium heat. Stir frequently, ensuring the sugar dissolves and the mixture is heated but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly add a small amount of the hot milk mixture to the yolks, stirring constantly. Gradually pour the yolk mixture back into the saucepan with the remaining milk mixture, stirring until it thickens slightly.
3. Remove from heat and stir in the pumpkin puree and vanilla extract.
4. Let the mixture cool to room temperature, then refrigerate for 2-3 hours until fully chilled.
5. Pour the chilled mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
6. Once churned, transfer the ice cream to a container and freeze for at least 4 hours before serving.

Pumpkin Pie Ice Cream is a must-try fall dessert that’s perfect for anyone who loves the warm, familiar flavors of pumpkin pie. The texture is wonderfully smooth, with the right balance of creamy richness and aromatic spices. This treat delivers the essence of pumpkin pie in every spoonful, and it’s great served alone or with pie crust crumbles for an added touch of authenticity.

Pumpkin Pecan Ice Cream

This rich and nutty pumpkin pecan ice cream combines the smoothness of pumpkin with the crunchy sweetness of roasted pecans. The perfect dessert for those who love both creamy and crunchy textures in their treats.

Ingredients:

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

Instructions:

1. In a saucepan, heat the milk, cream, sugar, cinnamon, nutmeg, ginger, and salt over medium heat. Stir frequently until the sugar dissolves and the mixture is warmed through.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly add some of the hot milk mixture to the yolks, stirring constantly, then return the yolk mixture to the saucepan. Cook over medium heat until it thickens slightly.
3. Remove from heat and stir in the pumpkin puree and vanilla extract.
4. Let the mixture cool, then refrigerate for 2 hours or until completely chilled.
5. Pour the chilled mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
6. During the last few minutes of churning, add in the toasted pecans.
7. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

The creamy pumpkin base pairs wonderfully with the toasted pecans, giving this ice cream a nice contrast in textures. The pecans add a toasty, nutty sweetness, balancing the rich, spiced pumpkin flavor. It’s a fantastic dessert for those who enjoy a bit of crunch mixed with smoothness, and it’s sure to be a crowd-pleaser for any gathering.

Maple Pumpkin Ice Cream

With a sweet maple syrup flavor blending seamlessly with the pumpkin base, this maple pumpkin ice cream is a luxurious treat that is perfect for fall and winter months. The deep, earthy taste of maple makes this ice cream incredibly unique.

Ingredients:

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

Instructions:

1. In a saucepan, heat the milk, cream, maple syrup, cinnamon, nutmeg, ginger, and salt over medium heat until warm and fragrant.
2. In a separate bowl, whisk the egg yolks until smooth, then slowly add some of the hot milk mixture into the yolks to temper them. Gradually whisk the yolk mixture back into the saucepan.
3. Continue cooking the mixture over medium heat until it thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the pumpkin puree and vanilla extract.
5. Let the mixture cool to room temperature, then refrigerate for 2-3 hours or until cold.
6. Pour the chilled mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
7. Once the ice cream has reached the desired consistency, transfer it to a container and freeze for at least 4 hours before serving.

The maple syrup adds a rich, caramel-like sweetness that enhances the flavor of the pumpkin, creating a balance of smoothness and depth. This ice cream is smooth, creamy, and slightly sweet, offering the perfect mix of comforting pumpkin flavor and the warmth of maple. It’s ideal for serving at holiday gatherings or as an everyday treat.

Pumpkin Chocolate Chip Ice Cream

This pumpkin chocolate chip ice cream is a fun and delicious twist on traditional pumpkin desserts. The creamy pumpkin base is paired with rich chocolate chips for a perfect contrast of flavors.

Ingredients:

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

Instructions:

1. In a saucepan, heat the milk, cream, sugar, cinnamon, nutmeg, ginger, and salt over medium heat until the sugar dissolves and the mixture is warmed.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly add the warm milk mixture into the yolks, stirring constantly. Then, return the mixture to the saucepan and cook over medium heat until it thickens slightly.
3. Remove from heat and stir in the pumpkin puree and vanilla extract.
4. Let the mixture cool, then refrigerate for 2-3 hours until fully chilled.
5. Pour the chilled mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
6. In the final minutes of churning, add the mini chocolate chips.
7. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

The contrast between the creamy, spiced pumpkin and the rich chocolate chips is delightful. The chocolate chips add a burst of sweetness and texture, elevating the pumpkin flavor to new heights. This pumpkin chocolate chip ice cream is a perfect treat for anyone who enjoys a combination of classic fall flavors with a touch of indulgence.

Pumpkin Coconut Ice Cream

For a tropical twist on the classic pumpkin flavor, this pumpkin coconut ice cream offers a creamy, exotic flavor that blends the richness of coconut with the warmth of pumpkin. It’s the perfect ice cream for those looking for something different and exciting.

Ingredients:

• 1 ½ cups pumpkin puree
• 1 ½ cups coconut milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the coconut milk, heavy cream, sugar, cinnamon, nutmeg, ginger, and salt. Heat the mixture over medium heat until it begins to steam.
2. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the warm milk mixture to the yolks, stirring constantly, then return the yolk mixture to the saucepan.
3. Cook the mixture over medium heat, stirring constantly, until it thickens slightly.
4. Remove from heat and stir in the pumpkin puree and vanilla extract.
5. Let the mixture cool to room temperature, then refrigerate for 2-3 hours until chilled.
6. Pour the chilled mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
7. Once churned, transfer the ice cream to a container and freeze for at least 4 hours before serving.

The creamy coconut milk adds a rich, smooth texture and tropical sweetness that complements the spiced pumpkin. The result is an ice cream that’s velvety and full of flavor with an exotic twist. This ice cream is ideal for anyone looking for a unique, tropical dessert that still feels like home.

Pumpkin Mocha Ice Cream

For coffee lovers, this Pumpkin Mocha Ice Cream combines the best of pumpkin spice and rich coffee flavor. The mocha kick is an unexpected but delightful twist on a classic fall treat.

Ingredients:

• 1 ½ cups pumpkin puree
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 tsp vanilla extract
• 1 tbsp instant coffee granules
• Pinch of salt

Instructions:

1. In a saucepan, heat the milk, cream, sugar, cinnamon, nutmeg, ginger, and salt over medium heat, stirring frequently.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly add some of the warm milk mixture to the yolks, whisking constantly, then return the yolk mixture to the saucepan.
3. Continue cooking over medium heat until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the pumpkin puree, vanilla extract, and instant coffee granules. Stir until the coffee is fully dissolved.
5. Let the mixture cool, then refrigerate for 2-3 hours until fully chilled.
6. Pour the chilled mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
7. Once the ice cream is churned, transfer to a container and freeze for at least 4 hours before serving.

The combination of pumpkin and coffee creates a unique and indulgent flavor profile. The rich coffee complements the warmth of the pumpkin, while the spices add depth. This ice cream is perfect for those who enjoy both the comforting flavors of fall and the energizing kick of coffee.

Pumpkin Chai Ice Cream

This Pumpkin Chai Ice Cream combines the warm and aromatic spices of chai with the rich, creamy texture of pumpkin ice cream. A perfect balance of sweet, spicy, and creamy, this treat will transport you to cozy, autumn moments.

Ingredients:

• 1 ½ cups pumpkin puree
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, heat the milk, cream, brown sugar, cinnamon, cardamom, ginger, cloves, and salt over medium heat until it begins to steam and is thoroughly combined.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly pour the hot milk mixture into the yolks to temper them, whisking constantly. Then, pour the yolk mixture back into the saucepan.
3. Stir continuously and cook over medium heat until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the pumpkin puree and vanilla extract.
5. Let the mixture cool, then refrigerate for at least 2-3 hours until chilled.
6. Pour the chilled mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
7. Once churned, transfer the ice cream to a container and freeze for at least 4 hours before serving.

The chai spices bring a unique and aromatic flavor to this pumpkin ice cream. The pumpkin adds a smooth, rich base, and the spices—cinnamon, cardamom, and ginger—blend together perfectly to offer a comforting and flavorful ice cream. This is a wonderful treat for chai and pumpkin lovers alike, and perfect for fall gatherings.

Pumpkin Maple Pecan Ice Cream

The blend of rich pumpkin, sweet maple syrup, and toasted pecans makes this ice cream a luxurious fall dessert. The crunch from the pecans and the sweetness from the maple syrup provide the perfect contrast to the smooth, spiced pumpkin base.

Ingredients:

• 1 ½ cups pumpkin puree
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup maple syrup
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup toasted pecans, chopped

Instructions:

1. In a saucepan, combine the milk, cream, maple syrup, cinnamon, nutmeg, ginger, and salt. Heat over medium heat until it begins to steam, stirring frequently.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add the hot milk mixture to the yolks to temper them, then pour the yolk mixture back into the saucepan.
3. Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the pumpkin puree and vanilla extract.
5. Let the mixture cool, then refrigerate for 2-3 hours until chilled.
6. Pour the chilled mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
7. During the final minutes of churning, add the toasted pecans.
8. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

The sweet maple syrup and toasted pecans elevate the creamy pumpkin base, making this ice cream rich and indulgent. The pecans provide a crunchy texture that contrasts beautifully with the smooth ice cream. This is the perfect treat for those who want a sophisticated take on a classic fall flavor.

Pumpkin Sorbet

For those looking for a dairy-free option, this pumpkin sorbet is a refreshing, light alternative to traditional ice cream. The pure pumpkin flavor combined with the warmth of cinnamon and nutmeg makes for a flavorful, guilt-free treat.

Ingredients:

• 2 cups pumpkin puree
• 1 ½ cups water
• ¾ cup sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 tsp lemon juice
• Pinch of salt

Instructions:

1. In a saucepan, combine the water and sugar over medium heat. Stir until the sugar dissolves completely.
2. Add the cinnamon, nutmeg, ginger, and salt to the mixture. Stir well to combine.
3. Stir in the pumpkin puree and lemon juice, mixing until smooth.
4. Remove from heat and allow the mixture to cool to room temperature.
5. Refrigerate the mixture for at least 2 hours until chilled.
6. Pour the chilled mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
7. Once churned, transfer to a container and freeze for at least 4 hours before serving.

This pumpkin sorbet is a refreshing, dairy-free dessert that delivers all the comforting flavors of fall. The lemon juice adds a subtle tartness that enhances the pumpkin’s natural sweetness, and the spices round out the flavor profile. A great option for those looking for a lighter dessert that’s still packed with flavor.

Pumpkin Rice Pudding Ice Cream

This unique dessert combines the creamy texture of rice pudding with the rich flavors of pumpkin pie. The rice adds a delightful chewiness to the ice cream, making it a fun and satisfying treat.

Ingredients:

• 1 ½ cups pumpkin puree
• 1 cup cooked white rice
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, combine the milk, cream, sugar, cinnamon, nutmeg, ginger, and salt. Heat over medium heat until it begins to steam.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly add the hot milk mixture into the yolks, whisking constantly. Then, pour the yolk mixture back into the saucepan.
3. Cook over medium heat, stirring constantly, until the mixture thickens slightly.
4. Remove from heat and stir in the pumpkin puree, cooked rice, and vanilla extract.
5. Let the mixture cool, then refrigerate for at least 2 hours until chilled.
6. Pour the chilled mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
7. Once churned, transfer to a container and freeze for at least 4 hours before serving.

This pumpkin rice pudding ice cream is a delicious hybrid of two classic desserts. The rice adds texture and substance to the creamy pumpkin base, making each bite unique. The warming spices tie everything together, making this a fun and comforting treat for fall.

Pumpkin Almond Joy Ice Cream

For a twist on the traditional pumpkin ice cream, this Almond Joy-inspired version features the delicious combination of pumpkin, coconut, and almonds. The toasted almonds and coconut add texture and a burst of flavor that pairs perfectly with the pumpkin.

Ingredients:

• 1 ½ cups pumpkin puree
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 tsp vanilla extract
• ½ cup shredded coconut
• ½ cup chopped toasted almonds

Instructions:

1. In a saucepan, heat the milk, cream, sugar, cinnamon, nutmeg, ginger, and salt over medium heat, stirring frequently.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly add the hot milk mixture into the yolks, stirring constantly. Then, pour the yolk mixture back into the saucepan.
3. Cook the mixture over medium heat until it thickens slightly, and the back of a spoon is coated.
4. Remove from heat and stir in the pumpkin puree, vanilla extract, shredded coconut, and chopped toasted almonds.
5. Let the mixture cool, then refrigerate for at least 2-3 hours until chilled.
6. Pour the chilled mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
7. Once the ice cream is ready, transfer to a container and freeze for at least 4 hours before serving.

This Almond Joy-inspired pumpkin ice cream is a delightful combination of flavors and textures. The coconut adds a tropical flair, while the toasted almonds bring a satisfying crunch. The rich pumpkin base ties everything together, making this ice cream an indulgent fall treat.

Pumpkin Bourbon Ice Cream

For those who enjoy a little kick in their desserts, this Pumpkin Bourbon Ice Cream offers a grown-up twist on the classic pumpkin ice cream. The bourbon adds a rich, smoky flavor that pairs beautifully with the sweet pumpkin and spices.

Ingredients:

• 1 ½ cups pumpkin puree
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 tsp vanilla extract
• 2 tbsp bourbon
• Pinch of salt

Instructions:

1. In a saucepan, heat the milk, cream, brown sugar, cinnamon, nutmeg, ginger, and salt over medium heat, stirring constantly.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly pour the hot milk mixture into the yolks to temper them, then return the yolk mixture to the saucepan.
3. Cook over medium heat, stirring continuously, until it thickens and coats the back of a spoon.
4. Remove from heat and stir in the pumpkin puree, vanilla extract, and bourbon.
5. Let the mixture cool, then refrigerate for 2-3 hours until chilled.
6. Pour the chilled mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
7. Once churned, transfer the ice cream to a container and freeze for at least 4 hours before serving.

This pumpkin bourbon ice cream offers a sophisticated flavor profile, with the smokiness of the bourbon blending beautifully with the pumpkin and warm spices. It’s a luxurious dessert that’s perfect for an adult-only fall gathering. The texture is creamy, and the bourbon adds an unexpected depth to the pumpkin ice cream experience.

Pumpkin Cinnamon Roll Ice Cream

This Pumpkin Cinnamon Roll Ice Cream combines two beloved fall flavors: pumpkin and cinnamon rolls. It’s creamy, spiced, and filled with chunks of soft, gooey cinnamon roll swirls that make each bite a little piece of dessert heaven.

Ingredients:

• 1 ½ cups pumpkin puree
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 tsp vanilla extract
• ½ cup cinnamon roll dough, cubed (baked and cooled)
• Pinch of salt

Instructions:

1. In a saucepan, combine the milk, cream, sugar, cinnamon, nutmeg, ginger, and salt. Heat over medium heat until the mixture is warmed through.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add the warm milk mixture to the yolks, whisking constantly, then return the mixture to the saucepan.
3. Cook over medium heat until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the pumpkin puree and vanilla extract.
5. Let the mixture cool, then refrigerate for at least 2-3 hours until chilled.
6. Pour the chilled mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
7. In the last few minutes of churning, add in the cubed cinnamon rolls.
8. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

The combination of cinnamon rolls and pumpkin ice cream is pure indulgence. The smooth and creamy pumpkin base, along with the cinnamon roll swirls, creates a comforting, nostalgic dessert. The texture is both creamy and chewy, with the cinnamon rolls adding a deliciously gooey texture to the ice cream. This ice cream is a perfect fall treat for anyone who loves the comforting flavors of pumpkin and cinnamon rolls.

Pumpkin Coconut Macaroon Ice Cream

This Pumpkin Coconut Macaroon Ice Cream is a tropical twist on traditional pumpkin ice cream. The coconut macaroons mixed into the smooth pumpkin ice cream give it an unexpected crunch, making it a standout fall dessert.

Ingredients:

• 1 ½ cups pumpkin puree
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup shredded coconut
• ½ cup condensed milk (for macaroons)

Instructions:

1. In a saucepan, heat the milk, cream, sugar, cinnamon, nutmeg, ginger, and salt over medium heat. Stir frequently until the sugar dissolves and the mixture is heated.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly pour the warm milk mixture into the yolks, whisking constantly. Return the yolk mixture to the saucepan.
3. Continue cooking over medium heat until the mixture thickens.
4. Remove from heat and stir in the pumpkin puree and vanilla extract.
5. Let the mixture cool, then refrigerate for 2-3 hours until chilled.
6. Meanwhile, make the macaroons by mixing the shredded coconut with condensed milk and forming small balls, then bake at 350°F for 10-12 minutes until golden brown. Let them cool completely.
7. Pour the chilled mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
8. In the final minutes of churning, gently fold in the coconut macaroons.
9. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

This pumpkin coconut macaroon ice cream is a delightful combination of flavors and textures. The rich, creamy pumpkin ice cream pairs beautifully with the coconut macaroons, adding a chewy, crunchy texture. It’s an exotic take on traditional pumpkin ice cream, perfect for anyone looking for something new yet comforting during the fall.

Pumpkin Spice Latte Ice Cream

For coffee lovers who can’t get enough of pumpkin spice lattes, this Pumpkin Spice Latte Ice Cream combines the rich, spiced flavors of pumpkin with the bold taste of coffee, making it a perfect fall treat for those who crave a caffeine kick with their dessert.

Ingredients:

• 1 ½ cups pumpkin puree
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 tsp vanilla extract
• 1 tbsp instant coffee granules
• Pinch of salt

Instructions:

1. In a saucepan, heat the milk, cream, sugar, cinnamon, nutmeg, ginger, and salt over medium heat. Stir frequently until the sugar dissolves and the mixture is warmed.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly add the hot milk mixture to the yolks, whisking constantly. Return the mixture to the saucepan.
3. Cook over medium heat, stirring continuously, until it thickens and coats the back of a spoon.
4. Remove from heat and stir in the pumpkin puree, vanilla extract, and instant coffee granules.
5. Let the mixture cool, then refrigerate for 2-3 hours until chilled.
6. Pour the chilled mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
7. Once churned, transfer the ice cream to a container and freeze for at least 4 hours before serving.

This Pumpkin Spice Latte Ice Cream offers a unique combination of the warming spices of pumpkin pie and the bold taste of coffee. The coffee flavor adds depth and a touch of bitterness, balancing the sweetness of the pumpkin. It’s a perfect treat for those who enjoy the iconic fall drink in a new, frozen form!

Pumpkin Honeycomb Ice Cream

This Pumpkin Honeycomb Ice Cream combines the smooth, creamy pumpkin base with crunchy, caramelized honeycomb pieces that add texture and a touch of sweetness to the ice cream. It’s an elegant twist on pumpkin ice cream with a surprising bite.

Ingredients:

• 1 ½ cups pumpkin puree
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup honeycomb pieces, crushed

Instructions:

1. In a saucepan, heat the milk, cream, sugar, cinnamon, nutmeg, ginger, and salt over medium heat. Stir frequently until the sugar dissolves and the mixture is heated.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add the hot milk mixture into the yolks, whisking constantly. Then, return the mixture to the saucepan.
3. Continue cooking over medium heat until the mixture thickens and coats the back of a spoon.
4. Remove from heat and stir in the pumpkin puree and vanilla extract.
5. Let the mixture cool, then refrigerate for 2-3 hours until chilled.
6. Pour the chilled mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
7. In the last few minutes of churning, fold in the crushed honeycomb pieces.
8. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

The honeycomb adds a sweet, crispy crunch to the rich, spiced pumpkin ice cream, making each bite a surprising combination of creamy and crunchy textures. The caramelized honeycomb is perfectly balanced with the smooth pumpkin base, making this ice cream an indulgent and memorable fall treat.

Pumpkin Churro Ice Cream

This Pumpkin Churro Ice Cream brings the irresistible flavors of a churro into a creamy, frozen dessert. The combination of cinnamon, sugar, and pumpkin creates an authentic churro experience in ice cream form, making it a fun and exciting treat.

Ingredients:

• 1 ½ cups pumpkin puree
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup cinnamon-sugar churro crumbles

Instructions:

1. In a saucepan, combine the milk, cream, sugar, cinnamon, nutmeg, ginger, and salt. Heat over medium heat, stirring occasionally until the sugar dissolves.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly add the hot milk mixture to the yolks, whisking constantly. Return the mixture to the saucepan.
3. Cook over medium heat, stirring continuously, until it thickens and coats the back of a spoon.
4. Remove from heat and stir in the pumpkin puree and vanilla extract.
5. Let the mixture cool, then refrigerate for 2-3 hours until chilled.
6. Pour the chilled mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
7. In the last few minutes of churning, fold in the cinnamon-sugar churro crumbles.
8. Transfer the ice cream to a container and freeze for at least 4 hours before serving.

This Pumpkin Churro Ice Cream is a sweet, spiced treat that captures the essence of churros with every bite. The crunchy churro crumbles provide a delightful texture contrast to the creamy pumpkin base. It’s a fun dessert that combines the familiar comfort of churros with the rich flavors of pumpkin for a decadent fall treat.

Pumpkin Almond Butter Ice Cream

This Pumpkin Almond Butter Ice Cream combines the creamy texture of pumpkin with the nutty richness of almond butter, creating a smooth, decadent dessert. The almond butter adds depth and a lovely nutty flavor that enhances the pumpkin.

Ingredients:

• 1 ½ cups pumpkin puree
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 tsp vanilla extract
• 2 tbsp almond butter
• Pinch of salt

Instructions:

1. In a saucepan, combine the milk, cream, sugar, cinnamon, nutmeg, ginger, and salt. Heat over medium heat, stirring frequently until the sugar dissolves and the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add the hot milk mixture to the yolks, whisking constantly, then return the mixture to the saucepan.
3. Cook over medium heat until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the pumpkin puree, almond butter, and vanilla extract.
5. Let the mixture cool, then refrigerate for 2-3 hours until chilled.
6. Pour the chilled mixture into the KitchenAid ice cream maker and churn according to the manufacturer’s instructions.
7. Once churned, transfer the ice cream to a container and freeze for at least 4 hours before serving.

The almond butter in this ice cream adds a rich, nutty flavor that pairs perfectly with the pumpkin and warming spices. The smooth, creamy texture is balanced by the richness of the almond butter, making this ice cream a flavorful, indulgent fall dessert. It’s a must-try for anyone who loves the unique flavor of almond butter paired with pumpkin.

Note: More recipes are coming soon!