30+ Flavorful Pumpkin Ice Cream Desserts You Need to Try

Pumpkin season is upon us, and what better way to embrace the flavors of fall than with pumpkin ice cream desserts?

From creamy pies to crispy puff pastries, pumpkin ice cream provides the perfect balance of sweet and spiced indulgence.

These 30+ pumpkin ice cream dessert recipes are designed to give you endless ways to enjoy the seasonal treat.

Whether you’re hosting a party, gathering with family, or just craving something sweet, there’s a recipe for every occasion.

Pumpkin ice cream pairs beautifully with a variety of fall flavors like cinnamon, nutmeg, and ginger, making it incredibly versatile.

So, grab your scoop and get ready to dive into a world of deliciously creamy and comforting pumpkin ice cream desserts.

30+ Flavorful Pumpkin Ice Cream Desserts You Need to Try

These 30+ pumpkin ice cream dessert recipes will surely become your go-to fall treats.

Each recipe highlights the unique flavors of pumpkin and combines them with delightful textures for a memorable experience.

Whether you prefer a simple no-bake dessert or an elegant trifle, there’s something for every dessert lover in this collection.

Make your next autumn gathering extra special with one of these irresistible pumpkin ice cream creations.

Get ready to enjoy all the deliciousness that pumpkin and ice cream have to offer this season!

Pumpkin Spice Ice Cream Cake

A delicious combination of smooth pumpkin ice cream and a spiced cake base, this dessert will quickly become a fall favorite. The layers of pumpkin ice cream and fluffy cake are a perfect balance of flavors, making every bite a comforting treat. It’s an easy-to-make dessert that requires no baking, just a bit of freezing time to come together.

Ingredients:

For the cake:
1 box of yellow cake mix
1/2 cup vegetable oil
3 large eggs
1 cup of water

For the ice cream:
2 cups pumpkin ice cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup crushed graham crackers (for topping)

Instructions:

1. Preheat the oven according to the cake mix instructions and grease a 9×13-inch baking pan.
2. Prepare the cake batter as per the package instructions and pour it into the baking pan.
3. Bake the cake for the time specified on the box, or until a toothpick inserted in the center comes out clean. Let it cool completely.
4. Once cooled, spread a layer of pumpkin ice cream on top of the cake.
5. Sprinkle cinnamon, nutmeg, and ginger evenly over the ice cream.
6. Freeze the cake for at least 4 hours to let the ice cream set properly.
7. Before serving, sprinkle crushed graham crackers on top for added crunch.

The pumpkin spice ice cream cake is a wonderful dessert that delivers a sweet, spiced taste in every bite. The combination of warm cake with cold pumpkin ice cream offers a comforting contrast that makes it perfect for any occasion, especially during the fall months. With simple ingredients and easy instructions, this dessert will impress your guests and provide a satisfying finish to your meal.

Pumpkin Caramel Ice Cream Sundae

This indulgent sundae layers pumpkin ice cream with warm caramel sauce and toasted pecans, creating a rich and delicious dessert. The contrast of flavors from the creamy ice cream, sweet caramel, and crunchy pecans makes this sundae a truly irresistible treat.

Ingredients:

For the sundae:
2 cups pumpkin ice cream
1/2 cup caramel sauce
1/4 cup toasted pecans, chopped
1/4 teaspoon ground cinnamon
Whipped cream for topping

Instructions:

1. Scoop pumpkin ice cream into individual bowls or glasses.
2. Drizzle a generous amount of warm caramel sauce over the ice cream.
3. Sprinkle the toasted pecans and ground cinnamon over the top.
4. Add a dollop of whipped cream and more caramel sauce if desired.
5. Serve immediately and enjoy!

This pumpkin caramel ice cream sundae is the ultimate fall dessert, offering a rich and decadent mix of flavors. The creamy pumpkin ice cream pairs beautifully with the smooth caramel, while the crunchy pecans add a delightful texture. The whipped cream provides an airy finish, making this dessert a crowd-pleaser that’s perfect for special occasions or just a cozy treat at home.

Pumpkin Ice Cream Pie

A simple yet impressive dessert, the pumpkin ice cream pie combines a graham cracker crust with rich pumpkin ice cream. Topped with whipped cream and a sprinkle of cinnamon, this pie is a showstopper at any fall gathering.

Ingredients:

For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted

For the filling:
3 cups pumpkin ice cream
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Whipped cream for topping
A pinch of cinnamon for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Mix the graham cracker crumbs, sugar, and melted butter together in a bowl until fully combined. Press the mixture into the bottom of a 9-inch pie dish to form a crust.
3. Bake the crust for 10 minutes and then allow it to cool completely.
4. While the crust is cooling, soften the pumpkin ice cream slightly and then spread it evenly into the cooled crust.
5. Sprinkle the cinnamon, nutmeg, and ginger over the ice cream layer.
6. Freeze the pie for at least 3 hours, or until the ice cream is firm.
7. Before serving, top with whipped cream and a sprinkle of cinnamon for garnish.

The pumpkin ice cream pie is a perfect dessert for those who want a refreshing yet indulgent treat. The graham cracker crust adds a crunchy, slightly sweet foundation that complements the smooth, spiced pumpkin ice cream. Topped with whipped cream and a dash of cinnamon, this pie delivers an irresistible combination of textures and flavors that everyone will love.

Pumpkin Ice Cream Sandwiches

These pumpkin ice cream sandwiches are a delightful and portable dessert that blends the creaminess of pumpkin ice cream with the soft, spiced cookies. Perfect for a cozy autumn treat, they offer a sweet, indulgent flavor in every bite, making them a great dessert for parties or casual get-togethers.

Ingredients:

For the cookies:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1 large egg
1/2 cup pumpkin puree
1 teaspoon vanilla extract

For the filling:
2 cups pumpkin ice cream, softened
1/4 cup chopped pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate large bowl, beat the butter and brown sugar together until smooth. Add the egg, pumpkin puree, and vanilla extract, mixing until combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly.
6. Bake for 10-12 minutes, or until the edges are golden. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
7. Once cooled, scoop softened pumpkin ice cream onto one cookie and top with another cookie, pressing gently to form a sandwich.
8. Roll the edges in chopped pecans, if desired, and freeze the sandwiches for at least 2 hours before serving.

Pumpkin ice cream sandwiches are a fun and festive dessert that’s easy to serve and enjoy. The soft, spiced cookies pair perfectly with the rich, creamy pumpkin ice cream, and the chopped pecans add an extra touch of flavor and texture. They’re a fun treat to make for a fall party or to enjoy with the family.

Pumpkin Pie Ice Cream Parfait

This parfait layers pumpkin ice cream with spiced graham cracker crumbs and whipped cream, offering a deconstructed take on a pumpkin pie. It’s a layered dessert with flavors reminiscent of fall, combining the creaminess of ice cream with the crunch of pie crust.

Ingredients:

For the parfait:
2 cups pumpkin ice cream
1/2 cup graham cracker crumbs
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup whipped cream
1 tablespoon maple syrup (optional)

Instructions:

1. In a small bowl, mix the graham cracker crumbs with the cinnamon, ginger, and nutmeg.
2. Scoop layers of pumpkin ice cream into individual serving glasses, followed by a layer of spiced graham cracker crumbs.
3. Repeat the layers until the glasses are filled, ending with a layer of ice cream on top.
4. Spoon a dollop of whipped cream over each parfait.
5. Drizzle maple syrup over the whipped cream for added sweetness, if desired.
6. Freeze the parfaits for at least 2 hours before serving.

This pumpkin pie ice cream parfait is a fun twist on a classic dessert. The creamy ice cream and crunchy graham cracker crumbs are the perfect combination of textures, while the spices provide that familiar pumpkin pie flavor. Topped with whipped cream and a hint of maple syrup, it’s an indulgent treat that feels like autumn in a glass.

Pumpkin Ice Cream Tacos

These pumpkin ice cream tacos offer a unique spin on the classic taco, replacing the traditional filling with creamy pumpkin ice cream. With a crispy cinnamon-sugar shell, these mini tacos make for a fun, handheld dessert perfect for fall celebrations.

Ingredients:

For the taco shells:
6 small flour tortillas
2 tablespoons unsalted butter, melted
1/4 cup sugar
1 teaspoon ground cinnamon

For the filling:
2 cups pumpkin ice cream, softened
1/4 cup chopped toasted pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Brush the tortillas with melted butter on both sides.
3. In a small bowl, combine sugar and cinnamon. Sprinkle the cinnamon-sugar mixture over the tortillas.
4. Fold each tortilla into a taco shape and place them on a baking sheet. Bake for 8-10 minutes, or until crispy and golden.
5. Let the taco shells cool completely.
6. Scoop softened pumpkin ice cream into each taco shell, pressing gently to fill.
7. Optionally, sprinkle with toasted pecans for an added crunch.
8. Serve immediately or freeze until ready to enjoy.

Pumpkin ice cream tacos are a playful dessert that offers the perfect balance of sweet, creamy, and crunchy. The cinnamon-sugar-coated taco shells bring a delightful crispness to each bite, while the pumpkin ice cream provides a rich, smooth flavor. These mini treats are sure to be a hit at your next fall gathering.

Pumpkin Ice Cream Bread Pudding

This warm, comforting dessert brings together pumpkin ice cream and rich, custardy bread pudding. The pumpkin ice cream melts into the bread, infusing it with a creamy, spiced flavor that perfectly complements the texture of the soft, baked pudding.

Ingredients:

For the bread pudding:
4 cups cubed stale bread (preferably brioche or challah)
2 cups pumpkin ice cream, softened
1/2 cup heavy cream
3 large eggs
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt

For the sauce:
1/2 cup caramel sauce
1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the cubed bread and softened pumpkin ice cream. Stir gently to coat the bread.
3. In a separate bowl, whisk together the heavy cream, eggs, brown sugar, cinnamon, nutmeg, ginger, and salt.
4. Pour the custard mixture over the bread and ice cream, pressing the bread down to soak it all in.
5. Transfer the mixture to a greased 9×9-inch baking dish.
6. Bake for 35-40 minutes, or until the pudding is golden brown and set in the center.
7. Drizzle with warm caramel sauce and sprinkle with walnuts before serving.

Pumpkin ice cream bread pudding is a decadent dessert that combines the richness of pumpkin ice cream with the heartiness of bread pudding. The caramel sauce and walnuts add a luxurious finish to the dish, making it the perfect fall dessert for those who enjoy cozy, comforting treats. It’s an elegant way to serve pumpkin ice cream in a new, delicious form.

Pumpkin Ice Cream Churros

These pumpkin ice cream churros are an indulgent twist on a classic fairground treat. The crispy, cinnamon-sugar-coated churros are filled with creamy pumpkin ice cream, offering a warm and cold contrast that makes for an irresistible autumn dessert.

Ingredients:

For the churros:
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
2 large eggs
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Vegetable oil for frying

For the coating:
1/2 cup sugar
1 tablespoon ground cinnamon

For the filling:
2 cups pumpkin ice cream, softened

Instructions:

1. In a medium saucepan, combine water and butter and bring to a boil.
2. Once the butter has melted, stir in the flour, salt, cinnamon, and nutmeg. Mix until the dough pulls away from the sides of the pan.
3. Remove from heat and let the dough cool slightly before adding eggs, one at a time, stirring until smooth.
4. Heat vegetable oil in a deep pan or fryer to 375°F (190°C).
5. Transfer the dough to a piping bag fitted with a large star tip.
6. Pipe 3-4 inch lengths of dough into the hot oil, frying until golden brown, about 2-3 minutes per side.
7. Remove the churros and drain on paper towels.
8. In a shallow dish, mix together sugar and cinnamon. Roll the churros in this mixture until fully coated.
9. Let the churros cool slightly, then pipe softened pumpkin ice cream into the center of each churro. Serve immediately.

Pumpkin ice cream churros are a delightful, crispy treat that brings the flavor of fall into a fun, handheld dessert. The warm, cinnamon-sugar crust of the churros contrasts beautifully with the creamy, cold pumpkin ice cream filling. This dessert is a fun and flavorful option for any fall celebration or just a cozy evening at home.

Pumpkin Ice Cream Trifle

This decadent pumpkin ice cream trifle layers soft sponge cake, creamy pumpkin ice cream, and spiced whipped cream for a luxurious dessert that’s perfect for sharing. The mix of textures and flavors creates a rich and comforting treat that showcases the best of autumn.

Ingredients:

For the trifle:
1 package of vanilla or spiced cake mix (or homemade sponge cake)
2 cups pumpkin ice cream, softened
1 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1/2 cup crushed graham crackers (optional)

Instructions:

1. Prepare the cake according to package instructions, then let it cool completely. Once cooled, cut the cake into small cubes.
2. In a mixing bowl, beat the heavy cream with powdered sugar, cinnamon, nutmeg, and vanilla extract until stiff peaks form.
3. In a large trifle dish, layer the cubed cake, followed by a layer of pumpkin ice cream.
4. Spread a layer of whipped cream on top of the ice cream. Repeat these layers, ending with whipped cream on top.
5. Garnish with crushed graham crackers if desired.
6. Chill the trifle for at least 3 hours before serving.

This pumpkin ice cream trifle is the ultimate crowd-pleaser, bringing together a variety of textures and flavors in each spoonful. The spongy cake, creamy pumpkin ice cream, and fluffy spiced whipped cream complement each other beautifully, making it a perfect dessert for autumn gatherings.

Pumpkin Ice Cream Puff Pastry

Light, flaky, and decadent, these pumpkin ice cream puff pastries combine the crispy layers of puff pastry with the smoothness of pumpkin ice cream. The delicate, buttery layers are the perfect contrast to the sweet, spiced ice cream, creating an elegant fall dessert.

Ingredients:

For the puff pastry:
1 package of puff pastry sheets (usually comes with 2 sheets)
2 cups pumpkin ice cream, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface and cut it into squares or rectangles, depending on your preference.
3. Place the pastry pieces on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden and puffed up.
4. Once baked and cooled, slice the puff pastries in half horizontally.
5. Scoop pumpkin ice cream onto the bottom half of each pastry and top with the other half.
6. Sprinkle with cinnamon and powdered sugar before serving.

These pumpkin ice cream puff pastries are a delightful fall treat that is both sophisticated and indulgent. The crispy, buttery puff pastry provides a delicate crunch that balances beautifully with the creamy, spiced pumpkin ice cream. It’s an easy yet impressive dessert that will elevate any autumn meal.

Pumpkin Ice Cream Milkshake

This creamy and indulgent pumpkin ice cream milkshake combines the richness of pumpkin ice cream with milk and spices for a thick, satisfying treat. Topped with whipped cream and a sprinkle of cinnamon, this milkshake brings the flavors of fall to your glass.

Ingredients:

For the milkshake:
2 cups pumpkin ice cream
1 cup milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Whipped cream for topping
Cinnamon sticks (optional)

Instructions:

1. In a blender, combine the pumpkin ice cream, milk, cinnamon, and nutmeg.
2. Blend until smooth and creamy.
3. Pour the milkshake into tall glasses.
4. Top with whipped cream and a sprinkle of cinnamon.
5. Optionally, garnish with cinnamon sticks.
6. Serve immediately.

A pumpkin ice cream milkshake is a fun and delicious way to enjoy the flavors of fall. The rich, creamy ice cream pairs perfectly with the warming spices, creating a smooth, indulgent drink. Topped with whipped cream and cinnamon, this milkshake is a treat that can be enjoyed any time of the day.

Pumpkin Ice Cream Cupcakes

These pumpkin ice cream cupcakes combine the flavor of fall spices with a creamy pumpkin ice cream center. Topped with a dollop of whipped cream and a sprinkle of cinnamon, these cupcakes are both adorable and delicious.

Ingredients:

For the cupcakes:
1 box of spice cake mix (or homemade spice cake)
1/2 cup vegetable oil
3 large eggs
1 cup water

For the filling:
2 cups pumpkin ice cream, softened
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For the frosting:
1 cup heavy cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract
Ground cinnamon for garnish

Instructions:

1. Preheat the oven according to the instructions on the cake mix package. Line a muffin tin with cupcake liners.
2. Prepare the cake batter as per the package instructions and fill the cupcake liners halfway.
3. Bake the cupcakes as directed and let them cool completely.
4. Once cooled, use a spoon or melon baller to scoop out the center of each cupcake.
5. Fill each cupcake with a generous scoop of softened pumpkin ice cream mixed with cinnamon and nutmeg.
6. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
7. Pipe or spoon the whipped cream onto the top of each cupcake.
8. Sprinkle with cinnamon before serving.

Pumpkin ice cream cupcakes are a fun, bite-sized way to enjoy a fall-inspired dessert. The spiced cake base pairs perfectly with the creamy pumpkin ice cream filling, and the whipped cream topping adds a light and fluffy touch. These cupcakes are sure to be a hit at any fall gathering.

Pumpkin Ice Cream Float

A unique and refreshing twist on the classic float, this pumpkin ice cream version is a fun way to enjoy the flavors of fall. The pumpkin ice cream floats on top of ginger ale or cream soda, creating a fizzy, creamy dessert that’s perfect for sipping.

Ingredients:

For the float:
2 cups pumpkin ice cream
1 liter ginger ale or cream soda
Whipped cream for topping
Ground cinnamon for garnish

Instructions:

1. Scoop pumpkin ice cream into large glasses, filling about halfway.
2. Slowly pour ginger ale or cream soda over the ice cream, allowing it to float and bubble up.
3. Top with whipped cream and a sprinkle of cinnamon.
4. Serve immediately with a straw and spoon.

A pumpkin ice cream float is a playful, refreshing dessert that combines the fizzy sweetness of soda with the creamy richness of pumpkin ice cream. The cinnamon garnish adds a perfect finishing touch, making this float a fun and festive drink that’s perfect for fall celebrations.

Pumpkin Ice Cream Brownies

These pumpkin ice cream brownies combine rich, fudgy brownies with a creamy pumpkin ice cream topping. The brownies provide a decadent, chocolatey base, while the ice cream adds a cool, spiced sweetness that complements the dense, moist texture of the brownies.

Ingredients:

For the brownies:
1 box of brownie mix (or homemade brownies)
1/2 cup vegetable oil
2 large eggs
1/4 cup water

For the ice cream topping:
2 cups pumpkin ice cream, softened
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Instructions:

1. Preheat the oven according to the instructions on the brownie mix package.
2. Prepare the brownie batter as directed and pour it into a greased 9×9-inch baking pan.
3. Bake the brownies as instructed and allow them to cool completely.
4. Once cooled, spread a generous layer of softened pumpkin ice cream mixed with cinnamon and nutmeg on top of the brownies.
5. Freeze the brownies for at least 2 hours before cutting them into squares and serving.

Pumpkin ice cream brownies are a rich and indulgent dessert that brings together the best of both worlds. The fudgy, chocolatey brownies pair beautifully with the creamy, spiced pumpkin ice cream topping. It’s a decadent dessert that’s perfect for those who crave both chocolate and pumpkin flavors.

Pumpkin Ice Cream Cheesecake Bars

These pumpkin ice cream cheesecake bars are a delightful combination of creamy cheesecake and smooth pumpkin ice cream, all in a convenient bar form. The crust adds a touch of crunch, and the rich filling offers the perfect balance of sweet and spiced flavors.

Ingredients:

For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the cheesecake filling:
2 cups pumpkin ice cream, softened
8 oz cream cheese, softened
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
2 large eggs

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a greased 9×9-inch pan to form the crust.
3. Bake the crust for 8-10 minutes, then remove it from the oven and set aside to cool.
4. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth.
5. Add the pumpkin ice cream, cinnamon, nutmeg, and vanilla extract, mixing until well combined.
6. Beat in the eggs, one at a time, until the mixture is smooth and creamy.
7. Pour the cheesecake filling over the cooled crust and spread it evenly.
8. Bake for 35-40 minutes, or until the cheesecake is set and slightly golden around the edges.
9. Allow the cheesecake bars to cool completely before refrigerating for at least 2 hours.
10. Once chilled, cut into bars and serve.

These pumpkin ice cream cheesecake bars are a perfect blend of creamy cheesecake and rich pumpkin ice cream. The crunchy graham cracker crust contrasts nicely with the smooth filling, and the spices offer a delicious autumn twist. They’re an ideal dessert for fall gatherings or as a special treat after dinner.

Pumpkin Ice Cream and Pecan Tartlets

These mini tartlets feature a buttery, flaky crust filled with creamy pumpkin ice cream and topped with toasted pecans. Each bite is a delightful mix of rich, spiced ice cream and crunchy nuts, making these little tartlets a perfect fall dessert for entertaining.

Ingredients:

For the crust:
1 1/2 cups all-purpose flour
1/4 cup powdered sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 large egg yolk

For the filling:
2 cups pumpkin ice cream, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

For the topping:
1/2 cup pecans, chopped and toasted
1 tablespoon maple syrup (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a food processor, combine flour, powdered sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse until the dough comes together.
4. Turn the dough out onto a floured surface and knead it a few times before rolling it out to fit mini tartlet pans.
5. Press the dough into the tartlet pans and bake for 10-12 minutes, or until golden and crisp.
6. While the crust cools, mix softened pumpkin ice cream with cinnamon, nutmeg, and ginger.
7. Once the crusts have cooled, spoon the pumpkin ice cream mixture into each tartlet.
8. Top with toasted pecans and drizzle with maple syrup if desired.
9. Serve immediately or refrigerate until ready to serve.

These pumpkin ice cream and pecan tartlets are a delightful fall dessert, perfect for sharing. The buttery crust and smooth, spiced pumpkin ice cream are complemented by the crunch of toasted pecans, creating a delicious combination of textures and flavors.

Pumpkin Ice Cream Waffle Cone Bites

These pumpkin ice cream waffle cone bites are a fun, bite-sized treat that combines the crispy texture of mini waffle cones with the creamy richness of pumpkin ice cream. The perfect balance of crunchy and creamy, these bites make for a festive and playful dessert.

Ingredients:

For the bites:
12 mini waffle cones
2 cups pumpkin ice cream, softened
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup crushed graham crackers (optional)

For dipping:
1/2 cup melted chocolate
1 tablespoon sprinkles or chopped nuts (optional)

Instructions:

1. In a small bowl, mix the softened pumpkin ice cream with cinnamon and nutmeg until well combined.
2. Fill each mini waffle cone with the spiced pumpkin ice cream.
3. Dip the top of each cone into melted chocolate, then sprinkle with graham cracker crumbs, nuts, or sprinkles if desired.
4. Freeze the filled cones for at least 2 hours before serving.

These pumpkin ice cream waffle cone bites are a fun, portable dessert that combines the best of autumn flavors. The crispy waffle cones and spiced ice cream filling are perfectly complemented by the rich chocolate and crunchy toppings, making them a perfect treat for any fall occasion.

Pumpkin Ice Cream and Apple Crumble

This warm apple crumble topped with pumpkin ice cream is the perfect comfort dessert for fall. The sweet, spiced apples are complemented by the creamy, rich ice cream, creating a cozy dessert that feels like a hug in a bowl.

Ingredients:

For the apple crumble:
4 large apples, peeled, cored, and sliced
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1/2 cup old-fashioned oats
1/4 cup flour
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter, cubed

For the ice cream topping:
2 cups pumpkin ice cream, softened

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, toss the sliced apples with granulated sugar, cinnamon, nutmeg, and lemon juice. Transfer the apples to a greased 9×9-inch baking dish.
3. In another bowl, combine oats, flour, brown sugar, cinnamon, and cubed butter. Use your hands or a pastry cutter to mix until the topping resembles coarse crumbs.
4. Sprinkle the crumble mixture evenly over the apples.
5. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown.
6. Remove from the oven and let it cool for a few minutes before serving.
7. Top each serving with a scoop of softened pumpkin ice cream.

Pumpkin ice cream and apple crumble is a comforting dessert that brings together the warmth of baked apples with the creamy, spiced richness of pumpkin ice cream. The crumble topping adds the perfect crunch, making this a cozy fall dessert to enjoy on chilly nights.

Pumpkin Ice Cream Pie

This no-bake pumpkin ice cream pie is the perfect dessert for those looking for a quick and easy autumn treat. With a graham cracker crust and creamy pumpkin ice cream filling, this pie is both indulgent and refreshing, offering a perfect balance of sweetness and spice.

Ingredients:

For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the filling:
2 cups pumpkin ice cream, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

For the topping:
Whipped cream for garnish
Ground cinnamon for dusting

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a pie dish to form the crust.
3. Bake the crust for 8-10 minutes, then remove it from the oven and let it cool completely.
4. In a mixing bowl, soften the pumpkin ice cream and stir in cinnamon, nutmeg, and ginger.
5. Once the crust has cooled, pour the pumpkin ice cream mixture into the crust and spread it evenly.
6. Freeze the pie for at least 3 hours, or until firm.
7. Before serving, top with whipped cream and a dusting of cinnamon.

This pumpkin ice cream pie is a simple, no-bake dessert that’s both creamy and refreshing. The buttery graham cracker crust pairs wonderfully with the spiced ice cream filling, making this pie a great option for fall gatherings or a casual family treat.

Pumpkin Ice Cream Roll

This pumpkin ice cream roll is an impressive dessert that combines spongy pumpkin cake with rich pumpkin ice cream. The rolled cake and creamy filling make for a beautiful presentation and a decadent treat that will wow your guests.

Ingredients:

For the cake:
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large eggs
1/2 cup granulated sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract

For the filling:
2 cups pumpkin ice cream, softened

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 15×10-inch baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking powder, cinnamon, and nutmeg.
3. In a separate bowl, beat the eggs and sugar together until fluffy. Add the vegetable oil and vanilla extract, and mix well.
4. Fold the dry ingredients into the wet ingredients until just combined.
5. Spread the batter evenly into the prepared baking sheet.
6. Bake for 10-12 minutes, or until a toothpick inserted comes out clean.
7. Remove the cake from the oven and let it cool completely.
8. Once cooled, carefully roll the cake up with the parchment paper, then unroll it.
9. Spread softened pumpkin ice cream onto the cake and carefully roll it back up.
10. Freeze the roll for at least 2 hours before slicing and serving.

The pumpkin ice cream roll is a festive and beautiful dessert that brings together the spongy texture of pumpkin cake and the creamy, spiced richness of pumpkin ice cream. It’s perfect for special occasions or as a fun fall treat to share with friends and family.

Note: More recipes are coming soon!