You haven’t truly experienced fall until you’ve tasted homemade pumpkin ice cream. That first creamy, spiced bite transports me right back to childhood – standing on a chair in Grandma’s kitchen, “helping” stir the pumpkin puree into the rich custard base. Now, after years of tweaking her recipe, I’ve landed on what my family swears is THE perfect pumpkin ice cream. It’s got that dreamy texture that stays scoopable right from the freezer, thanks to just the right balance of cream to milk. The warm spices don’t overpower the pumpkin’s natural sweetness – they enhance it beautifully. Trust me, once you try homemade, you’ll never go back to the store-bought stuff!
Why You’ll Love This Pumpkin Ice Cream
Oh, where do I even start? This pumpkin ice cream is everything you want in a fall dessert – and more! Here’s why it’s become my go-to treat every autumn:
- Creamy dreamy texture: The combo of heavy cream and whole milk gives it that rich, velvety smoothness that melts perfectly on your tongue.
- Just the right spice: Not too much, not too little – the cinnamon, nutmeg, ginger, and cloves play together like they were made for each other.
- Easy-peasy: No fancy techniques here! Just mix, churn, and freeze. Even my 8-year-old can help (and does, every chance she gets).
- Tastes like fall in a bowl: That gorgeous pumpkin flavor shines through without being overpowering. It’s like Halloween and Thanksgiving had a delicious baby.
Ingredients for Pumpkin Ice Cream
Alright, let’s gather our pumpkin ice cream essentials! You’ll need:
- 2 cups heavy cream – This is our richness hero
- 1 cup whole milk – For that perfect creamy-but-not-too-heavy balance
- 3/4 cup granulated sugar – Measured level, not packed
- 1 cup pumpkin puree – Use canned or homemade (see my notes below!)
- 1 teaspoon vanilla extract – The good stuff, please
- 1 teaspoon ground cinnamon – Freshly opened if possible
- 1/2 teaspoon ground nutmeg – I grate mine fresh sometimes
- 1/4 teaspoon each of ground ginger and cloves
- 1/4 teaspoon salt – Don’t skip this flavor booster
Ingredient Notes & Substitutions
Pumpkin panic? Don’t worry! For dairy-free, swap the cream/milk with full-fat coconut milk. Maple syrup can replace sugar (use 1/2 cup). Fresh pumpkin works too – roast and puree it first. Out of one spice? The others will carry the flavor. Just promise me you’ll use real vanilla – that imitation stuff makes Grandma’s ghost frown!
Equipment Needed
No fancy gadgets required here! Just grab:
- An ice cream maker (I swear by my Cuisinart)
- A large mixing bowl
- A sturdy whisk
- A rubber spatula
- Freezer-safe container with lid
That’s it – you’re ready to make magic!
How to Make Pumpkin Ice Cream
Okay, let’s get our hands dirty – well, not literally, unless you’re as messy a mixer as I am! Making this pumpkin ice cream is so simple, you’ll be amazed at how something this delicious comes together with just a few easy steps. The hardest part? Waiting for it to freeze!
Step 1: Mixing the Base
Grab your biggest bowl (trust me, you’ll need the space) and let’s make magic happen. Dump in the heavy cream, milk, and sugar first – whisk until the sugar dissolves completely. Now the fun part: add your pumpkin puree and whisk like you mean it! Keep going until it’s silky smooth with no lumps. Then gently stir in the vanilla and all those warm spices. Taste? Oh yes, absolutely taste! This is when I usually end up “accidentally” eating three spoonfuls – quality control, you know?
Step 2: Churning the Ice Cream
Now for the best kitchen gadget ever – the ice cream maker! Pour your mixture in (it should fill about 2/3 of the canister) and let it work its magic for 20-25 minutes. You’ll know it’s ready when it’s thick like soft-serve and clings to the paddle. Pro tip: if your machine has variable speeds, use medium – too fast and you’ll get butter (ask me how I know). The smell at this stage? Absolute pumpkin spice heaven!
Step 3: Freezing & Serving
Okay, patience time – but so worth it! Scoop your churned ice cream into a freezer-safe container (I like glass for this) and press parchment right on the surface before sealing. This prevents ice crystals – nobody wants those! Freeze for at least 4 hours, though overnight is even better. When serving, run your scoop under hot water first for picture-perfect rounds. Top with crushed gingersnaps or caramel sauce if you’re feeling fancy, but honestly? It’s perfect all by itself!
Tips for Perfect Pumpkin Ice Cream
Here’s the inside scoop (pun totally intended) for pumpkin ice cream success:
- Chill first! Pop your mixture in the fridge for 2 hours before churning – cold base means creamier texture.
- Spice it your way: Add extra cinnamon for warmth or a pinch of black pepper for subtle heat.
- No ice crystals here: That parchment trick I mentioned? Non-negotiable for silky smooth results.
- Scoop smart: If it’s too hard from the freezer, let it sit 5 minutes – patience pays off!
The secret? Have fun with it – this recipe loves personal touches!
Storage & Reheating Instructions
Keep your pumpkin ice cream happy in an airtight container – it’ll stay dreamy for up to 2 weeks in the freezer. If it gets too firm (rare in my house!), let it sit at room temperature for about 5 minutes before scooping. No microwave! That’s just asking for a melted mess.
Nutritional Information
Here’s the nutritional scoop per 1/2 cup serving (approximate): 210 calories, 15g fat, 20g carbs, 1g fiber, 2g protein. Remember – these are estimates and can vary based on your exact ingredients and portion sizes!
FAQ About Pumpkin Ice Cream
I get so many questions about this recipe – here are the ones that pop up most often:
Can I use fresh pumpkin instead of canned?
Absolutely! Roast small sugar pumpkins until tender, scoop out the flesh, and puree until smooth. Just make sure to drain it well – fresh pumpkin has more water than canned. I’ll sometimes squeeze it in cheesecloth if it seems too wet.
Why does my ice cream get icy?
Two likely culprits: either your base wasn’t cold enough before churning (that 2-hour chill is crucial!) or you skimped on the fat content. Full-fat dairy makes all the difference in creamy texture.
How long will it keep in the freezer?
About 2 weeks if stored properly in an airtight container. Though in my house? It’s lucky to last 2 days! The flavor actually deepens after 24 hours – if you can wait that long.
Did you make this pumpkin ice cream? I’d love to hear how it turned out! Leave a comment below with your thoughts, tweaks, or family’s reactions. Snap a photo and tag me – nothing makes me happier than seeing your delicious creations. Happy scooping!
PrintCreamy Pumpkin Ice Cream Recipe – A Blissful Fall Treat
A creamy and delicious homemade pumpkin ice cream perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 1 quart 1x
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- In a large bowl, whisk together the heavy cream, milk, sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
- Serve and enjoy.
Notes
- For best results, chill the ice cream mixture in the refrigerator for at least 2 hours before churning.
- Adjust spices to taste.
- Store leftovers in an airtight container in the freezer for up to 2 weeks.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
