27+ Tasty Pumpkin Flavored Ice Cream Recipes You Can’t Miss

Pumpkin-flavored desserts are a fall favorite, and what better way to enjoy them than in the form of creamy, indulgent ice cream?

With the arrival of cooler weather, pumpkin ice cream offers the perfect balance of spice, sweetness, and smooth texture.

Whether you’re a pumpkin spice enthusiast or someone looking for a new seasonal treat, there’s something on this list for everyone.

From classic pumpkin to more creative twists like bourbon and chai-infused versions, these 27+ pumpkin-flavored ice cream recipes will bring autumn vibes to your freezer.

Perfect for cozy nights in, family gatherings, or any fall celebration, these recipes promise to elevate your dessert game.

So, grab your ice cream maker and get ready to create some unforgettable pumpkin-flavored treats that capture the essence of fall in every scoop!

27+ Tasty Pumpkin Flavored Ice Cream Recipes You Can’t Miss

Pumpkin ice cream is more than just a seasonal treat – it’s an experience.

The combination of pumpkin, spices, and creamy texture makes it the ultimate dessert for fall lovers.

With over 27 recipes to choose from, you can explore a variety of flavors and textures, making it easy to find your new favorite fall dessert.

So why not make your next gathering extra special with one (or more!) of these pumpkin ice cream recipes?

Get ready to indulge in the flavors of fall like never before!

Pumpkin Spice Ice Cream

This rich and velvety pumpkin spice ice cream is a perfect treat for fall. The combination of sweet, spiced pumpkin with creamy custard makes for a smooth, indulgent dessert that everyone will enjoy. It’s a wonderful way to enjoy pumpkin flavor in a cool and creamy form, ideal for warm weather or after a hearty meal.

Ingredients:

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

Instructions:

1. In a medium saucepan, combine the milk, cream, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Heat over medium-low heat, stirring until the sugar dissolves and the mixture is warm, but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm milk mixture into the yolks, whisking constantly to temper the eggs. Slowly whisk the egg mixture back into the saucepan.
3. Continue to cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, about 5-8 minutes. Do not let it boil.
4. Remove from heat and stir in the pumpkin puree and vanilla extract. Let the mixture cool to room temperature.
5. Once cooled, cover the mixture and refrigerate for at least 4 hours, or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This pumpkin spice ice cream is incredibly creamy and full of flavor. The spices blend harmoniously with the pumpkin, creating a comforting treat that’s perfect for the fall season. It’s an excellent dessert for family gatherings or to enjoy as a seasonal treat on a warm evening.

Maple Pumpkin Swirl Ice Cream

This maple pumpkin swirl ice cream offers a delightful twist on the classic pumpkin flavor. With a smooth maple syrup base that swirls with the richness of pumpkin, it has a deep, complex sweetness that will captivate your taste buds. It’s a fantastic way to bring a new dimension to pumpkin ice cream while keeping it familiar and cozy.

Ingredients:

• 1 cup pureed pumpkin
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup pure maple syrup
• ¾ cup granulated sugar
• 4 egg yolks
• ½ tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the milk, cream, maple syrup, granulated sugar, cinnamon, nutmeg, and salt. Heat over medium heat, stirring until the sugar dissolves and the mixture is warmed.
2. Whisk the egg yolks in a bowl until smooth. Gradually add a small amount of the warm milk mixture to the yolks, whisking constantly to temper the eggs. Slowly whisk the egg mixture back into the saucepan.
3. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, about 5-8 minutes.
4. Remove from heat and stir in the pumpkin puree and vanilla extract. Allow the mixture to cool to room temperature.
5. Once cooled, cover and refrigerate for at least 4 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Once the ice cream begins to firm up, swirl in additional maple syrup by drizzling it through the ice cream and gently stirring to create a swirl effect.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until fully set.

This maple pumpkin swirl ice cream combines two fall favorites—pumpkin and maple—in an extraordinary way. The maple syrup brings a rich, toasty sweetness that elevates the pumpkin base, making this ice cream an unforgettable treat. Whether served on its own or alongside a piece of pie, it’s sure to impress your guests.

Pumpkin Cheesecake Ice Cream

Pumpkin cheesecake ice cream is the ultimate indulgence for those who love the creamy, tangy flavor of cheesecake paired with the warmth of pumpkin. It’s a luscious, rich dessert that’s sure to be a favorite during the colder months. The velvety cheesecake base combined with the sweet pumpkin flavor is simply irresistible.

Ingredients:

• 1 ½ cups pureed pumpkin
• 1 cup cream cheese, softened
• 2 cups heavy cream
• 1 cup whole milk
• ½ cup granulated sugar
• ¼ cup brown sugar
• 4 egg yolks
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• Pinch of salt

Instructions:

1. In a medium saucepan, heat the milk, heavy cream, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt over medium heat until warm.
2. Whisk the egg yolks in a separate bowl until smooth. Gradually whisk a small amount of the warm milk mixture into the egg yolks to temper them. Then whisk the egg mixture back into the saucepan.
3. Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-8 minutes.
4. Remove from heat and stir in the softened cream cheese until smooth. Stir in the pumpkin puree and vanilla extract. Let the mixture cool to room temperature.
5. Once cooled, cover and refrigerate the mixture for at least 4 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This pumpkin cheesecake ice cream is rich and indulgent, with the cream cheese providing a tangy contrast to the sweet, spiced pumpkin. It’s an excellent choice for those who love cheesecake and pumpkin desserts alike. Whether served on its own or paired with a drizzle of caramel, it’s the perfect treat for fall gatherings.

Pumpkin Pecan Ice Cream

This creamy pumpkin pecan ice cream offers a delicious balance of smooth, spiced pumpkin flavor with crunchy, toasted pecans. The sweet and nutty combination creates a satisfying texture and taste that will quickly become a fall favorite. It’s the perfect treat to enjoy while savoring the cozy atmosphere of autumn.

Ingredients:

• 1 ½ cups pureed pumpkin
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 4 egg yolks
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• Pinch of salt
• 1 cup chopped pecans, toasted

Instructions:

1. In a medium saucepan, heat the milk, cream, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt over medium heat until warm.
2. Whisk the egg yolks in a separate bowl until smooth. Gradually add a small amount of the warm milk mixture into the yolks, whisking constantly. Slowly whisk the egg mixture back into the saucepan.
3. Cook over low heat, stirring constantly, 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. Allow the mixture to cool to room temperature.
5. Once cooled, cover and refrigerate for at least 4 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Once the ice cream begins to firm up, gently fold in the toasted pecans.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until fully set.

The pumpkin pecan ice cream delivers the best of both worlds: creamy pumpkin flavor and the added texture of crunchy, toasted pecans. The contrast between the smooth ice cream and the nutty bits makes each bite exciting. It’s a great way to embrace the season with a delightful texture and flavor combination.

Pumpkin Chai Ice Cream

This pumpkin chai ice cream combines the warmth of pumpkin with the bold spices of chai tea for a unique and flavorful treat. The rich, spiced base and the smooth texture of the ice cream make it an excellent way to enjoy the familiar taste of pumpkin with an aromatic twist from chai spices.

Ingredients:

• 1 ½ cups pureed pumpkin
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 egg yolks
• 1 tsp vanilla extract
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cardamom
• ¼ tsp ground cloves
• ½ tsp black tea leaves (or chai tea bag)
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the milk, cream, sugar, cinnamon, ginger, cardamom, cloves, and salt. Heat over medium heat until warm.
2. If using loose tea leaves, add them to the saucepan. If using a chai tea bag, add it to the saucepan and allow it to steep for 5 minutes before removing.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in a small amount of the warm milk mixture to temper the eggs. Slowly whisk the egg mixture back into the saucepan.
4. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
5. Remove from heat and stir in the pumpkin puree and vanilla extract. Allow the mixture to cool to room temperature.
6. Once cooled, cover and refrigerate for at least 4 hours or overnight.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
8. Transfer to an airtight container and freeze for at least 4 hours or until firm.

This pumpkin chai ice cream combines the comfort of pumpkin with the exotic spices of chai tea, creating a complex and warming dessert that’s perfect for autumn. The aromatic chai spices pair beautifully with the creamy pumpkin base, providing a refreshing yet familiar taste. It’s a flavorful way to spice up your traditional pumpkin ice cream.

Pumpkin Caramel Swirl Ice Cream

This pumpkin caramel swirl ice cream brings together the earthy, spiced flavor of pumpkin with the rich sweetness of caramel. The creamy base of pumpkin ice cream is elevated by the addition of swirling caramel, creating a delightful dessert that balances sweetness and depth.

Ingredients:

• 1 ½ cups pureed pumpkin
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 4 egg yolks
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• Pinch of salt
• ½ cup homemade or store-bought caramel sauce

Instructions:

1. In a medium saucepan, combine the milk, cream, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Heat over medium heat until warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm milk mixture to the yolks, whisking constantly. Slowly whisk the egg mixture back into the saucepan.
3. Cook over low heat, stirring constantly, 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. Allow the mixture to cool to room temperature.
5. Once cooled, cover and refrigerate the mixture for at least 4 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Once the ice cream is almost finished churning, gently drizzle in the caramel sauce, creating a swirl effect throughout the ice cream.
8. Transfer to an airtight container and freeze for at least 4 hours or until set.

The combination of creamy pumpkin ice cream and sweet caramel swirls makes this a decadent treat that perfectly captures the essence of fall. Each bite is filled with the warmth of spices and the richness of caramel, creating a harmonious dessert that’s bound to be a crowd-pleaser.

Pumpkin Coconut Ice Cream

Pumpkin coconut ice cream is a unique twist on traditional pumpkin flavor, offering a tropical flair with the creamy texture of coconut milk. This dairy-free option is perfect for those who prefer a lighter, yet still indulgent, pumpkin ice cream. The coconut adds a subtle sweetness that complements the pumpkin beautifully.

Ingredients:

• 1 ½ cups pureed pumpkin
• 2 cups coconut milk (full-fat)
• 1 cup coconut cream
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk, coconut cream, sugar, cinnamon, ginger, nutmeg, and salt. Heat over medium heat until warm.
2. In a separate bowl, whisk the pumpkin puree with the vanilla extract until smooth.
3. Gradually whisk the warm coconut mixture into the pumpkin puree. Stir until well combined and smooth.
4. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once finished, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This pumpkin coconut ice cream is a tropical delight that brings a light and creamy texture while still delivering the comforting flavors of pumpkin. The coconut provides a lovely sweetness and smoothness that balances out the spices, making it a refreshing yet cozy treat for the fall season.

Pumpkin Brownie Ice Cream

Pumpkin brownie ice cream combines the richness of chocolate with the creamy smoothness of pumpkin ice cream. Swirls of fudgy brownie pieces add texture and indulgence to the already decadent pumpkin base, making it an irresistible treat for chocolate and pumpkin lovers alike.

Ingredients:

• 1 ½ cups pureed pumpkin
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 4 egg yolks
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• Pinch of salt
• 2 cups brownies, cut into small pieces

Instructions:

1. In a medium saucepan, heat the milk, cream, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt over medium heat until warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm milk mixture to the yolks, whisking constantly. Slowly whisk the egg mixture back into the saucepan.
3. Cook over low heat, stirring constantly, 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. Allow the mixture to cool to room temperature.
5. Once cooled, cover and refrigerate for at least 4 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Once the ice cream is almost finished churning, gently fold in the brownie pieces, allowing them to swirl through the ice cream.
8. Transfer to an airtight container and freeze for at least 4 hours or until set.

This pumpkin brownie ice cream is the ultimate indulgence for those who can’t decide between pumpkin or chocolate. The rich pumpkin base is enhanced by the fudgy, chewy brownie pieces, creating a delightful contrast in texture and flavor. It’s a perfect dessert for anyone who loves both fall flavors and chocolate.

Pumpkin Oreo Ice Cream

Pumpkin Oreo ice cream is a fun and delicious twist on the classic Oreo dessert. The crunchy, chocolatey Oreos combined with the creamy, spiced pumpkin ice cream create a delightful contrast in texture and flavor, making it a crowd favorite. It’s a treat that brings the nostalgia of Oreos with the seasonal flavors of fall.

Ingredients:

• 1 ½ cups pureed pumpkin
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ½ tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• Pinch of salt
• 12 Oreo cookies, crushed

Instructions:

1. In a medium saucepan, heat the milk, cream, granulated sugar, cinnamon, ginger, nutmeg, and salt over medium heat until warm.
2. In a separate bowl, whisk the pumpkin puree and vanilla extract until smooth.
3. Gradually whisk the warm milk mixture into the pumpkin puree. Stir until well combined.
4. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once the ice cream begins to firm up, gently fold in the crushed Oreos.
7. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until fully set.

Pumpkin Oreo ice cream combines the best of both worlds—the creamy, spiced pumpkin flavor with the irresistible crunch of Oreos. The contrast in textures and flavors is perfect, making this a fun and festive dessert for any fall occasion. Whether for a gathering or a quiet evening, this ice cream is sure to be enjoyed by everyone.

Pumpkin White Chocolate Ice Cream

This pumpkin white chocolate ice cream blends the rich, smooth flavor of pumpkin with the sweet creaminess of white chocolate. The result is a luxurious and indulgent dessert that balances the comforting warmth of pumpkin with the smooth sweetness of white chocolate, making it the perfect fall treat.

Ingredients:

• 1 ½ cups pureed pumpkin
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ½ cup white chocolate chips
• 4 egg yolks
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt

Instructions:

1. In a medium saucepan, heat the milk, cream, sugar, cinnamon, nutmeg, and salt over medium heat until warm, stirring occasionally.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs. Slowly whisk the egg mixture back into the saucepan.
3. Cook over low heat, stirring constantly, 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. Let the mixture cool to room temperature.
5. In a separate bowl, melt the white chocolate chips in the microwave or over a double boiler. Once melted, stir the white chocolate into the cooled pumpkin mixture until fully incorporated.
6. Cover and refrigerate the mixture for at least 4 hours or overnight.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

This pumpkin white chocolate ice cream is a rich and creamy indulgence with a perfect balance of pumpkin and white chocolate. The white chocolate adds a velvety sweetness that complements the pumpkin’s earthy flavor, making it a must-try for anyone who loves both chocolate and pumpkin.

Pumpkin Rum Raisin Ice Cream

Pumpkin rum raisin ice cream is a unique twist on the classic rum raisin flavor. The combination of spiced pumpkin and the deep richness of rum-soaked raisins creates a dessert that’s both warm and decadent. It’s a wonderful dessert to enjoy during the fall and winter months when you’re craving something comforting yet with an exotic flair.

Ingredients:

• 1 ½ cups pureed pumpkin
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ¼ cup dark rum
• ½ cup raisins
• 4 egg yolks
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• Pinch of salt

Instructions:

1. In a small bowl, soak the raisins in the dark rum for at least 30 minutes to allow the raisins to absorb the rum and soften.
2. In a medium saucepan, heat the milk, cream, sugar, cinnamon, ginger, nutmeg, and salt over medium heat until warm.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm milk mixture into the yolks, whisking constantly. Slowly whisk the egg mixture back into the saucepan.
4. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
5. Remove from heat and stir in the pumpkin puree and vanilla extract. Let the mixture cool to room temperature.
6. Once cooled, cover and refrigerate for at least 4 hours or overnight.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
8. Once the ice cream has finished churning, fold in the rum-soaked raisins.
9. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Pumpkin rum raisin ice cream offers an exciting blend of flavors that mix the warmth of rum-soaked raisins with the cozy spices of pumpkin. It’s a dessert that feels both festive and indulgent, perfect for those who love unique flavor combinations. The raisins add a lovely chewiness that complements the creamy texture of the ice cream.

Pumpkin Mocha Ice Cream

Pumpkin mocha ice cream combines the rich, spicy flavor of pumpkin with the bold, smooth flavor of coffee, resulting in a sophisticated and energizing dessert. The coffee undertones balance perfectly with the sweetness of pumpkin, making it a great option for those who enjoy a mix of sweetness and a coffee kick.

Ingredients:

• 1 ½ cups pureed pumpkin
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tbsp instant coffee or espresso powder
• 4 egg yolks
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt

Instructions:

1. In a medium saucepan, heat the milk, cream, sugar, cinnamon, nutmeg, and salt over medium heat until warm, stirring occasionally.
2. Dissolve the instant coffee or espresso powder in a small amount of hot water, then add it to the milk mixture.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm milk mixture to the yolks, whisking constantly. Slowly whisk the egg mixture back into the saucepan.
4. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
5. Remove from heat and stir in the pumpkin puree and vanilla extract. Let the mixture cool to room temperature.
6. Once cooled, cover and refrigerate the mixture for at least 4 hours or overnight.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
8. Transfer to an airtight container and freeze for at least 4 hours or until firm.

The pumpkin mocha ice cream offers a perfect balance of fall spices and bold coffee flavor. The pumpkin’s sweetness is complemented by the rich mocha undertones, making this a refreshing yet warming dessert. It’s ideal for those who love coffee and pumpkin in their desserts.

Pumpkin Gingerbread Ice Cream

This pumpkin gingerbread ice cream combines the comforting flavors of pumpkin and gingerbread, creating a spicy, rich, and creamy dessert. The gingerbread adds a nice spiciness and texture that pairs wonderfully with the smooth pumpkin base, making this a perfect seasonal treat.

Ingredients:

• 1 ½ cups pureed pumpkin
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 egg yolks
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground cloves
• ¼ tsp ground nutmeg
• Pinch of salt
• 1 ½ cups gingerbread cookies, crushed

Instructions:

1. In a medium saucepan, heat the milk, cream, sugar, cinnamon, ginger, cloves, nutmeg, and salt over medium heat until warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm milk mixture into the yolks, whisking constantly. Slowly whisk the egg mixture back into the saucepan.
3. Cook over low heat, stirring constantly, 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. Let the mixture cool to room temperature.
5. Once cooled, cover and refrigerate the mixture for at least 4 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Once the ice cream is finished churning, gently fold in the crushed gingerbread cookies.
8. Transfer to an airtight container and freeze for at least 4 hours or until firm.

This pumpkin gingerbread ice cream is a festive treat that perfectly blends the comforting spices of gingerbread with the smoothness of pumpkin. The crunch of the gingerbread adds a delightful texture to the creamy pumpkin base. It’s a wonderful holiday-inspired dessert that will bring a cozy vibe to any gathering.

Pumpkin Tiramisu Ice Cream

This pumpkin tiramisu ice cream is a fusion of two beloved desserts: the creamy pumpkin ice cream and the coffee-flavored layers of tiramisu. The mascarpone cheese adds richness to the pumpkin, while the espresso and ladyfingers create layers of flavor, making this dessert a truly decadent and unforgettable treat.

Ingredients:

• 1 ½ cups pureed pumpkin
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 egg yolks
• 1 tsp vanilla extract
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt
• ½ cup mascarpone cheese
• 1 tbsp instant coffee or espresso powder
• 12 ladyfinger cookies, crumbled

Instructions:

1. In a medium saucepan, heat the milk, cream, sugar, cinnamon, nutmeg, and salt over medium heat until warm.
2. Dissolve the instant coffee or espresso powder in a small amount of hot water, then add it to the milk mixture.
3. In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm milk mixture into the yolks, whisking constantly. Slowly whisk the egg mixture back into the saucepan.
4. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
5. Remove from heat and stir in the pumpkin puree, vanilla extract, and mascarpone cheese. Let the mixture cool to room temperature.
6. Once cooled, cover and refrigerate the mixture for at least 4 hours or overnight.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
8. Once the ice cream has finished churning, gently fold in the crumbled ladyfingers.
9. Transfer to an airtight container and freeze for at least 4 hours or until firm.

Pumpkin tiramisu ice cream is a delightful and indulgent dessert that perfectly captures the essence of both pumpkin and tiramisu. The espresso gives a unique depth of flavor, while the mascarpone adds creaminess and richness to the pumpkin base. It’s an impressive and delicious way to enjoy both fall flavors and classic Italian dessert elements.

Pumpkin Apple Pie Ice Cream

Pumpkin apple pie ice cream combines the best of two fall classics—pumpkin pie and apple pie—into one creamy, spiced treat. The smooth pumpkin base is swirled with cinnamon-spiced apple pieces, creating a harmonious combination of flavors that is perfect for autumn.

Ingredients:

• 1 ½ cups pureed pumpkin
• 2 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 ½ cups apples, peeled, cored, and diced
• 2 tbsp brown sugar
• 1 tsp lemon juice

Instructions:

1. In a medium saucepan, heat the milk, cream, sugar, cinnamon, nutmeg, ginger, and salt over medium heat until warm.
2. In a separate bowl, whisk the pumpkin puree until smooth. Gradually whisk in the warm milk mixture, stirring until combined.
3. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
4. In a separate saucepan, cook the diced apples with the brown sugar and lemon juice over medium heat until tender and slightly caramelized, about 5-7 minutes. Set aside to cool.
5. Pour the chilled pumpkin mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Once the ice cream is nearly finished churning, gently fold in the cooked apple pieces.
7. Transfer to an airtight container and freeze for at least 4 hours or until firm.

This pumpkin apple pie ice cream brings together the comforting warmth of pumpkin with the sweetness and tanginess of spiced apples, creating a flavor-packed treat that captures the essence of fall. The apples add texture and an extra layer of depth to the creamy pumpkin base, making each bite a little bit of autumn heaven.

Pumpkin Maple Pecan Ice Cream

Pumpkin maple pecan ice cream is an irresistible blend of smooth pumpkin, rich maple syrup, and crunchy pecans. The combination of warm spices and nutty pecans creates a delightful contrast in texture and flavor, making it an ideal autumn dessert that’s both comforting and indulgent.

Ingredients:

• 1 ½ cups pureed pumpkin
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ½ cup maple syrup
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt
• 1 cup pecans, chopped and toasted
• 4 egg yolks
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine the milk, cream, sugar, cinnamon, nutmeg, and salt. Heat over medium heat until the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour in some of the warm milk mixture, whisking constantly to temper the eggs.
3. Slowly whisk the egg mixture back into the saucepan. Continue to cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
4. Remove the saucepan from heat and stir in the pumpkin puree, maple syrup, and vanilla extract. Let the mixture cool to room temperature.
5. Once cooled, refrigerate the mixture for at least 4 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. In the last few minutes of churning, fold in the toasted pecans.
8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

The pumpkin maple pecan ice cream is a true fall delight, combining the sweetness of maple syrup with the earthiness of pumpkin and the rich crunch of toasted pecans. It’s an ideal dessert to enjoy after a hearty meal or to share at any autumn gathering. The pecans add a great texture contrast to the creamy base, and the maple syrup ties all the flavors together beautifully.

Pumpkin Chai Latte Ice Cream

Pumpkin chai latte ice cream is a delightful fusion of pumpkin and the fragrant spices of chai tea. This ice cream has a deep, comforting flavor profile with hints of cinnamon, cardamom, and cloves, making it perfect for chilly fall days. The creamy texture and the spicy kick of chai make it an indulgent dessert for those who love a warm, spiced treat.

Ingredients:

• 1 ½ cups pureed pumpkin
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tbsp chai tea concentrate or chai spice blend
• 4 egg yolks
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground ginger
• Pinch of salt

Instructions:

1. In a saucepan, combine the milk, cream, sugar, cinnamon, ginger, and salt. Heat over medium heat, stirring occasionally until the mixture is warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm milk mixture to the egg yolks, whisking constantly to temper the eggs.
3. Slowly pour the egg mixture back into the saucepan. Continue cooking over low heat, stirring constantly until the mixture thickens and coats the back of a spoon.
4. Remove from heat and stir in the pumpkin puree, chai tea concentrate, and vanilla extract. Let the mixture cool to room temperature.
5. Once cooled, cover and refrigerate the mixture for at least 4 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer to an airtight container and freeze for at least 4 hours or until firm.

Pumpkin chai latte ice cream is an elegant and comforting dessert, with the warm spices of chai blending perfectly with the smooth pumpkin base. The ice cream captures the essence of both a pumpkin treat and a spiced chai latte in one delicious dessert. It’s perfect for those who love a little spice in their fall desserts.

Pumpkin Toffee Crunch Ice Cream

Pumpkin toffee crunch ice cream is a decadent treat that features a creamy pumpkin base with crunchy bits of toffee scattered throughout. The rich, buttery toffee flavor pairs beautifully with the sweet pumpkin, creating a dessert that’s both indulgent and satisfying. It’s a perfect choice for those who enjoy a bit of crunch with their smooth, creamy ice cream.

Ingredients:

• 1 ½ cups pureed pumpkin
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt
• 1 cup toffee bits
• 4 egg yolks
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, heat the milk, cream, sugar, cinnamon, nutmeg, and salt over medium heat until warm, stirring occasionally.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour in some of the warm milk mixture into the egg yolks, whisking constantly.
3. Slowly pour the egg mixture back into the saucepan. Continue to cook over low heat, stirring constantly, 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. Let the mixture cool to room temperature.
5. Once cooled, cover and refrigerate the mixture for at least 4 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. In the last few minutes of churning, fold in the toffee bits.
8. Transfer to an airtight container and freeze for at least 4 hours or until firm.

Pumpkin toffee crunch ice cream is an irresistible combination of smooth, creamy pumpkin ice cream with the delightful crunch of toffee. The toffee adds a buttery, caramel-like sweetness that enhances the pumpkin’s flavor, making it a unique and festive treat that will satisfy anyone’s sweet tooth.

Pumpkin Brownie Swirl Ice Cream

Pumpkin brownie swirl ice cream is a decadent combination of rich chocolate brownies and creamy pumpkin ice cream. The fudgy brownie pieces are swirled throughout the smooth pumpkin base, making each bite a delightful blend of chocolate and pumpkin flavors. This indulgent dessert is perfect for anyone who loves the combination of chocolate and pumpkin.

Ingredients:

• 1 ½ cups pureed pumpkin
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt
• 2 cups brownie pieces, crumbled
• 4 egg yolks
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, heat the milk, cream, sugar, cinnamon, nutmeg, and salt over medium heat until warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs.
3. Slowly pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, 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. Let the mixture cool to room temperature.
5. Once cooled, cover and refrigerate the mixture for at least 4 hours or overnight.
6. Pour the chilled pumpkin mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Once the ice cream has finished churning, fold in the crumbled brownie pieces.
8. Transfer to an airtight container and freeze for at least 4 hours or until firm.

Pumpkin brownie swirl ice cream is the ultimate treat for chocolate and pumpkin lovers. The rich, fudgy brownies provide a delightful contrast to the smooth and spiced pumpkin ice cream. Each scoop is a delicious combination of chocolate and pumpkin, making this a dessert that’s perfect for anyone craving an indulgent treat.

Pumpkin Bourbon Ice Cream

Pumpkin bourbon ice cream offers a bold twist on traditional pumpkin ice cream by incorporating the warmth of bourbon. The bourbon adds complexity and depth to the creamy, spiced pumpkin base, making it an elegant dessert perfect for the fall or holiday seasons. The rich flavor of bourbon pairs perfectly with the smooth, sweet pumpkin, creating a dessert that’s both sophisticated and comforting.

Ingredients:

• 1 ½ cups pureed pumpkin
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 tbsp bourbon
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt
• 4 egg yolks
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine the milk, cream, sugar, cinnamon, nutmeg, and salt. Heat over medium heat until warm.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add some of the warm milk mixture into the yolks, whisking constantly to temper the eggs.
3. Slowly pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and stir in the pumpkin puree, bourbon, and vanilla extract. Let the mixture cool to room temperature.
5. Once cooled, cover and refrigerate the mixture for at least 4 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer to an airtight container and freeze for at least 4 hours or until firm.

Pumpkin bourbon ice cream is a sophisticated and rich dessert that combines the warmth of bourbon with the smooth, spiced pumpkin base. The bourbon adds a depth of flavor that enhances the pumpkin’s natural sweetness, making this a perfect dessert for an adult treat. It’s ideal for fall gatherings and festive occasions.

Pumpkin Coconut Ice Cream

Pumpkin coconut ice cream is a tropical twist on traditional pumpkin ice cream. The creamy coconut milk combines beautifully with the pumpkin, creating a rich, smooth, and slightly exotic flavor profile. The coconut flavor adds a refreshing element to the earthy pumpkin, making this an ideal dessert for those looking for something different.

Ingredients:

• 1 ½ cups pureed pumpkin
• 2 cups full-fat coconut milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt
• 4 egg yolks
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine the coconut milk, cream, sugar, cinnamon, nutmeg, and salt. Heat over medium heat until warm, stirring occasionally.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm coconut milk mixture into the yolks, whisking constantly to temper the eggs.
3. Slowly pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, 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. Let the mixture cool to room temperature.
5. Once cooled, cover and refrigerate the mixture for at least 4 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer to an airtight container and freeze for at least 4 hours or until firm.

Pumpkin coconut ice cream combines the creamy, tropical flavor of coconut with the sweet and earthy taste of pumpkin, making it a refreshing yet cozy dessert. The coconut milk creates a velvety texture, while the pumpkin and spices provide a comforting autumn flavor. It’s a wonderful dessert for those seeking something a little out of the ordinary.

Note: More recipes are coming soon!