This creamy Pumpkin Spice Ice Cream is the ultimate fall indulgence, blending rich pumpkin puree with warming spices for a cozy, comforting treat.
High in protein from whole milk and cream, and naturally fiber-rich from pumpkin, it’s a satisfying dessert that feels wholesome.
Quick to make in an ice cream maker, it’s perfect for everyday enjoyment or seasonal celebrations.
Pumpkin Spice Ice Cream
Equipment
- 1 Ice cream maker (1 qt / 1 L capacity)
- 1 large mixing bowl
- 1 whisk
- 1 Shallow container or loaf pan
- Plastic wrap or wax paper
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup unsweetened pumpkin puree
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon kosher salt
Instructions
- Chill the Ice Cream Bowl: Before you begin, make sure your ice cream maker’s bowl is thoroughly frozen. Place it in the freezer for at least 24 hours, or until it is solid. To test, gently shake the bowl—if you hear water sloshing around, it’s not yet ready. A fully frozen bowl is crucial for achieving the creamy, soft-serve texture of your ice cream.
- Prepare the Pumpkin Base: In a large mixing bowl, combine the main ingredients 2 cups heavy cream, 1 cup whole milk, and 1 cup unsweetened pumpkin puree. Stir gently at first to incorporate the pumpkin, then continue to whisk until the mixture is smooth and evenly blended. This forms the rich, flavorful base of your ice cream, giving it both body and natural sweetness from the pumpkin.
- Sweeten and Flavor the Mixture: Add ¾ cup granulated sugar to the pumpkin mixture, followed by 1 teaspoon vanilla extract. Sprinkle in the spices 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon kosher salt. Use a whisk to combine everything thoroughly. Whisk for 2-3 minutes until the sugar dissolves completely—you shouldn’t feel any gritty sugar if you rub a small amount between your fingers.
- Taste and Adjust: Taste the mixture for balance. If you prefer a sweeter flavor, add a little more sugar. If you enjoy bolder spice notes, a pinch more cinnamon or ginger can be added. This step ensures your ice cream is perfectly flavored before churning.
- Pre-Churn Setup: Before transferring to the ice cream maker, make sure your bowl and mixture are ready. If your base feels slightly warm, place it in the fridge for 30-60 minutes to ensure it’s well chilled. Cold ingredients churn better and produce a smoother texture.
- Churn the Ice Cream: Pour the pumpkin mixture into the frozen bowl of your ice cream maker. Turn the machine on according to the manufacturer’s instructions. Churn for about 25 minutes, or until the ice cream reaches a thick, creamy, soft-serve consistency. During churning, the mixture will increase in volume and become light and airy, a sign that air has been incorporated for smooth texture.
- Transfer to Freezer Container: Once churned, carefully spoon the soft ice cream into a shallow container or loaf pan. Smooth the surface with a spatula, ensuring an even layer. This makes it easier to scoop later and ensures even freezing throughout.
- Seal and Freeze: Cover the ice cream tightly with plastic wrap or wax paper, pressing it gently onto the surface to prevent ice crystals from forming. Place the container in the freezer for at least 4 hours, or until fully set. Freezing time allows the ice cream to firm up while retaining its creamy texture.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for about 5 minutes. This makes scooping easier without melting too quickly. Use a cold ice cream scoop for perfect, round servings. Garnish with a sprinkle of cinnamon, nutmeg, or crushed nuts for an optional decorative touch.
Notes
- Ensure your ice cream bowl and pumpkin mixture are thoroughly chilled for a smooth, creamy texture.
- You can substitute pumpkin spice mix for individual spices if desired, adjusting to taste.
- For a deeper, richer flavor, swap granulated sugar for brown sugar.
- Serve immediately as soft-serve for a creamy texture, or freeze longer for firmer scoops.
- Use a spatula to press plastic wrap directly on the ice cream to prevent ice crystals.
Chef’s Secrets: Tips For Perfect Ice Cream
Creating ultra-creamy pumpkin ice cream relies on two key factors temperature and technique.
Always start with a very cold ice cream bowl and chilled mixture—this prevents the base from freezing too slowly and forming ice crystals.
Whisk your pumpkin, cream, and spices thoroughly to dissolve sugar completely; this ensures a silky smooth texture.
For flavor variations, experiment with adding a splash of maple syrup, a pinch of cardamom, or even a swirl of caramel before freezing.
Lastly, gentle churning and minimal air exposure during storage help maintain a luxuriously creamy consistency.
Serving Suggestions: Delicious Ways To Enjoy
This pumpkin ice cream pairs beautifully with fall-inspired treats.
Serve alongside warm apple pie, gingerbread cookies, or spiced brownies for an indulgent dessert.
For a lighter touch, top with roasted pecans, a sprinkle of cinnamon, or a drizzle of honey.
It also works well in seasonal floats or milkshakes with a dash of espresso or pumpkin spice latte syrup.
Whether scooped into bowls, cones, or parfait glasses, the aromatic spices make every serving feel festive and cozy.
Storage Tips: Keep Ice Cream Perfect
To maintain texture and flavor, store pumpkin ice cream in an airtight container in the coldest part of your freezer.
Press plastic wrap directly on the surface to prevent ice crystals from forming.
Avoid frequent thawing and refreezing, which can cause a grainy texture.
Softened ice cream can be gently stirred before serving to restore creaminess.
Properly stored, it keeps well for up to two weeks, making it an excellent make-ahead dessert for parties or weeknight treats.
Frequently Asked Questions
1. Can I make this without an ice cream maker?
Yes! You can use a no-churn method by whipping the cream until soft peaks form, folding in pumpkin and spices, and freezing in a shallow container.
Stir every 30 minutes for the first 2-3 hours to prevent ice crystals. The texture will be slightly different but still creamy and flavorful.
2. Can I substitute dairy for plant-based alternatives?
Absolutely. Use coconut cream or oat milk in place of heavy cream and whole milk. Choose full-fat options to maintain richness, and the pumpkin and spices will still shine through beautifully.
3. Can I prepare this recipe ahead of time?
Yes, the base can be prepared up to a day in advance. Keep it covered in the fridge, then churn in the ice cream maker just before serving. This is convenient for meal prep or entertaining.
4. How can I make it more flavorful or spicier?
Adjust the spices to taste. Increase cinnamon or ginger slightly, or add a pinch of allspice or cardamom for depth. A splash of maple syrup or molasses can also enhance warmth and sweetness.
5. How do I scoop frozen ice cream easily?
Let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Use a warm, wet ice cream scoop or spoon for smooth, perfect scoops without cracking or breaking the ice cream.
