This Pumpkin Pie Ice Cream is a creamy, spiced dessert that transforms the cozy flavors of fall into a refreshing frozen treat.
With real pumpkin puree and warm spices, it’s not only indulgent but also rich in fiber and vitamins like A and C.
The addition of dairy provides protein and calcium, making it more nourishing than most store-bought ice creams.
Quick to prepare, it’s a festive yet everyday-friendly dessert.
Pumpkin Pie Ice Cream
Equipment
- 1 mixing bowl
- 1 whisk
- 1 ice cream maker
- 1 spatula
- 1 Freezer-safe container (insulated)
- 1 Measuring cup set
- 1 Measuring Spoon Set
Ingredients
- 1 cup heavy cream
- 1 ½ cups half-and-half or substitute with equal parts cream and milk
- 1 ½ cups whole milk
- ½ cup packed brown sugar
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 cup pumpkin puree or pumpkin pie filling
- 1 teaspoon vanilla extract
- 6 graham crackers crushed (or substitute oatmeal cookies)
Instructions
- Combine Sweeteners and Pumpkin: In a large mixing bowl, add the packed brown sugar, granulated sugar, pumpkin puree or pumpkin pie filling, and a pinch of salt. Using a whisk or spatula, stir the ingredients together until the sugars start to dissolve into the pumpkin, forming a smooth, fragrant mixture. This step ensures that the sweetness is evenly distributed, allowing the pumpkin’s natural flavor to shine in every bite of ice cream.
- Incorporate Dairy Mixture: Pour the heavy cream, half-and-half, and whole milk into the pumpkin-sugar mixture. Gently whisk until the liquids blend seamlessly with the pumpkin, creating a velvety, custard-like base. This thorough mixing is crucial for a creamy texture and prevents any lumps, resulting in a smooth ice cream. Take your time to ensure the sugars are fully incorporated into the liquid.
- Flavor with Vanilla Extract: Add the vanilla extract to the mixture and stir well. Vanilla enhances the pumpkin’s natural sweetness and balances the warm spices, giving the ice cream a rich, aromatic depth. This simple addition creates a more rounded flavor profile and ensures that every bite is indulgent and well-balanced.
- Chill the Ice Cream Base: If your ice cream maker requires a pre-frozen bowl, ensure it is completely frozen before use. Place the pumpkin cream mixture in the refrigerator for at least 30 minutes while preparing your ice cream machine. Chilling the base helps it freeze faster during churning, resulting in a smoother, creamier ice cream with fewer ice crystals.
- Churn the Pumpkin Ice Cream: Pour the chilled pumpkin mixture into the ice cream maker and process according to the manufacturer’s instructions, usually 20–30 minutes. As the machine churns, the mixture thickens into a soft-serve consistency, incorporating air and creating a light, creamy texture. This stage is essential for transforming the liquid base into smooth ice cream.
- Add Crunchy Cookie Pieces: When the ice cream is nearly finished, gently fold in the crushed graham crackers or oatmeal cookies. Continue churning for an additional 2–3 minutes to distribute the pieces evenly. The cookies add a delightful crunch and mimic the texture of a pumpkin pie crust, creating a balanced combination of creamy and crunchy in each scoop.
- Transfer and Freeze Until Firm: Using a spatula, transfer the churned ice cream to a freezer-safe, insulated container. Smooth the surface and press a piece of parchment paper directly onto the ice cream to prevent ice crystals. Seal with a lid and freeze for at least 4 hours or overnight to allow it to firm up for scoopable consistency.
- Serve and Enjoy: Remove the ice cream from the freezer a few minutes before serving to soften slightly. Scoop into bowls or cones and optionally top with whipped cream, caramel drizzle, or a sprinkle of cinnamon. Enjoy the creamy, spiced pumpkin flavor paired with the crunchy cookie pieces in every bite.
Notes
- Use real pumpkin puree or pumpkin pie filling for the best flavor.
- Ensure sugars are fully mixed with the pumpkin to avoid grainy texture.
- Chilling the ice cream base before churning improves creaminess and smoothness.
- Crushed graham crackers or oatmeal cookies mimic pie crust and add delightful crunch.
- Half-and-half creates a rich, creamy texture; can substitute with equal parts milk and cream if needed.
- Let the ice cream freeze at least 4 hours for a scoopable consistency.
- Adjust spices lightly if using strongly flavored cookies, so pumpkin flavor remains balanced.
- Serve with caramel drizzle, whipped cream, or cinnamon for extra indulgence.
Chef’s Secrets for Perfect Creaminess
The secret to achieving creamy, restaurant-quality ice cream lies in two things properly mixing the base and chilling it before churning.
Make sure the sugars are completely dissolved in the pumpkin mixture before adding it to the ice cream maker—this prevents a grainy texture.
Chilling the base for at least 30 minutes ensures the mixture freezes quickly, producing smoother results.
Using half-and-half instead of just milk keeps the ice cream rich without being overly heavy.
If you’re tempted to add extra spices, do so sparingly, as pumpkin flavors can easily be overwhelmed.
Serving Suggestions to Elevate Flavor
This ice cream is delightful on its own, but pairing it with complementary flavors can turn it into a show-stopping dessert.
Scoop it into a waffle cone for a fun twist or serve it in small bowls with a drizzle of caramel sauce and a sprinkle of cinnamon.
For a festive presentation, top each serving with whipped cream and a ginger snap cookie.
It also pairs beautifully with warm desserts—try serving it alongside apple crisp, pecan pie, or even fresh-baked brownies for a decadent contrast of warm and cold.
Storage Tips for Lasting Freshness
Homemade ice cream is best enjoyed within two weeks, as it can begin to lose its creamy texture over time.
Store it in an airtight, freezer-safe container, preferably one with an insulated lining to reduce ice crystal formation.
For extra protection, press a piece of parchment paper directly onto the surface of the ice cream before sealing the lid—this trick helps prevent freezer burn.
If the ice cream becomes too hard after long storage, allow it to rest at room temperature for 5–10 minutes before scooping.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream maker?
Yes! You can prepare the base as directed, then pour it into a freezer-safe container. Freeze for 2–3 hours, stirring every 30 minutes to break up ice crystals until it reaches a creamy consistency.
While the texture won’t be quite as smooth as machine-churned ice cream, it’s still delicious.
2. Can I substitute the half-and-half?
If half-and-half isn’t available, you can substitute with equal parts whole milk and heavy cream. This creates a similar balance of richness and smoothness, though the texture may be slightly denser.
3. Which type of cookies work best for mix-ins?
Graham crackers are classic, but oatmeal cookies or speculoos biscuits add a wonderful spiced crunch. If you prefer a stronger flavor, ginger snaps are a great option, though they may slightly overpower the pumpkin taste.
4. How long should I freeze the ice cream before serving?
After churning, allow at least 4 hours in the freezer for the ice cream to firm up properly. For the best scoopable consistency, overnight freezing works perfectly.
5. Can I make this recipe lower in sugar?
Yes! You can reduce the sugar slightly or swap half the granulated sugar for a natural sweetener like coconut sugar or monk fruit sweetener.
Keep in mind that sugar also affects texture, so too little may make the ice cream harder and icier.
