Pumpkin Pie Ice Cream
A smooth and spiced pumpkin pie ice cream made with a blend of cream, milk, and pumpkin puree, then swirled with graham crackers or cookies for crunch. Creamy, cozy, and perfect for fall gatherings or an everyday sweet treat.
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.
