Pumpkin Ice Cream Recipe

Get ready to fall head over heels for Pumpkin Ice Cream — the ultimate cozy treat that gives you all the creamy satisfaction of classic ice cream but with the irresistible warmth of spiced pumpkin. This no-churn recipe is pure magic: rich pumpkin adds earthy sweetness, while a swirl of pumpkin pie spice turns every bite into a chilly hug from autumn itself. Whether you crave a new Thanksgiving dessert or just can’t resist homemade ice cream, this recipe is a breeze to make and sure to be your new seasonal favorite.

Ingredients You’ll Need

It’s amazing how a handful of simple ingredients can come together to create something so luscious and full of character. Each element has a role that brings out the velvety texture, vibrant color, and all the comfort that Pumpkin Ice Cream should have.

• Heavy whipping cream: This is what gives the ice cream its luxurious, spoon-coating smoothness and body — don’t skimp on quality here!
• Sweetened condensed milk: The sweetness and creamy consistency balance the pumpkin perfectly and make the ice cream scoopable without churning.
• Pumpkin puree: For that unmistakable autumnal flavor and cheerful orange hue — canned or homemade both work, just make sure it’s pure pumpkin, not pie filling.
• Pumpkin pie spice: This magical blend ties it all together, infusing every bite with cozy cinnamon, nutmeg, and clove aromas.
• Vanilla extract: A splash of vanilla deepens the dessert’s flavor and adds an inviting, warm sweetness that pairs beautifully with pumpkin.

How to Make Pumpkin Ice Cream

Step 1: Whip the Cream

Start by whipping your heavy cream until stiff peaks form — this step makes a world of difference for your final ice cream. If you’re using an electric mixer, go for the paddle attachment. The whipped cream is your secret weapon for an airy, creamy texture that feels downright decadent.

Step 2: Add Condensed Milk

Slowly pour in the sweetened condensed milk while you continue mixing. Doing this gradually helps you fold in all that silky sweetness without knocking the air out of the whipped cream, which is key to achieving that perfect scoopable Pumpkin Ice Cream.

Step 3: Stir in the Pumpkin, Vanilla, and Spices

Gently mix in the pumpkin puree, pumpkin pie spice, and vanilla extract until just combined. This is where the magic happens! The pumpkin and spices infuse every swirl with autumn flavors, while the vanilla warms the overall profile.

Step 4: Pour and Freeze

Pour the dreamy mixture into a 9 x 5-inch loaf pan or any freezer-safe container. For easy cleanup and flawless scooping later, line it with parchment paper first. Smooth the top, cover with plastic wrap, and freeze overnight until it’s firm and perfectly creamy.

How to Serve Pumpkin Ice Cream

Garnishes

Nothing levels up a bowl of Pumpkin Ice Cream like the right garnish. Think crunchy toasted pecans, a sprinkle of extra pumpkin pie spice, or even a little caramel drizzle. Whipped cream and crumbled ginger snaps always earn rave reviews, too.

Side Dishes

Pair your Pumpkin Ice Cream with warm apple crisp, chewy oatmeal cookies, or slices of spiced pound cake for the coziest dessert plate ever. It’s also dreamy nestled beside a slice of classic pumpkin or pecan pie for that double autumn flavor hit.

Creative Ways to Present

For a playful twist, sandwich scoops of Pumpkin Ice Cream between soft molasses cookies or serve a scoop in a hollowed mini pumpkin for show-stopping style. A cone dusted with cinnamon sugar or a sundae loaded with candied nuts and caramel sauce always wins hearts.

Make Ahead and Storage

Storing Leftovers

Keep any extra Pumpkin Ice Cream in an airtight container in your freezer. Press a piece of parchment right against the surface before sealing to keep ice crystals at bay so each scoop stays creamy and luscious.

Freezing

This recipe was made for the freezer! Just be sure to store it at the back of your freezer, where the temperature is always the coldest, to keep the texture smooth and avoid any melting and refreezing mishaps.

Reheating

You won’t need to actually heat your Pumpkin Ice Cream, but if it’s a touch too firm to scoop, just let it rest at room temperature for 5–10 minutes. It’ll soften up just enough to yield gorgeous, dreamy scoops every time.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely — just make sure your homemade puree is thick and well-strained. Excess water can lead to icy texture, so drain it thoroughly before using in your Pumpkin Ice Cream.

Do I need any special equipment for this recipe?

No ice cream maker required! All you need is a hand or stand mixer for whipping and a freezer-safe dish. The no-churn method makes this Pumpkin Ice Cream a total breeze for anyone.

How long does homemade Pumpkin Ice Cream last?

Stored properly in an air-tight container, your ice cream will easily stay delicious for up to two weeks — if you can resist finishing it sooner!

Can I make this recipe dairy-free?

Absolutely! Try swapping the cream for full-fat coconut cream and use dairy-free sweetened condensed milk. The result is still incredibly creamy and rich.

What if I don’t have pumpkin pie spice?

No problem at all! Make your own blend with cinnamon, nutmeg, ginger, and a pinch of clove or allspice. This will bring all those classic Pumpkin Ice Cream flavors to life.

Final Thoughts

There’s nothing more rewarding than sharing a batch of Pumpkin Ice Cream you’ve made from scratch. Every spoonful delivers autumn comfort in frozen form, ready to impress friends or just treat yourself. Don’t wait for the holiday season — this recipe is a year-round celebration of everything pumpkin!

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