Pumpkin Ice Cream Recipe

Introduction

This pumpkin ice cream is a creamy, spiced treat that captures the essence of fall in every bite. It’s smooth, rich, and perfectly balanced with warm spices, making it an irresistible dessert for pumpkin lovers.

Ingredients

• 1 cup pumpkin purée
• 2 cups (480mL) heavy cream
• 1 cup (240mL) whole milk
• ¾ cup (150g) firmly packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 and ½ teaspoons pumpkin pie spice
• 1 and ½ teaspoons vanilla extract
• ⅛ teaspoon salt (optional)

Instructions

1. Step 1: Ensure your ice cream maker is properly frozen and ready to use according to the manufacturer’s instructions.
2. Step 2: Attach the prepared ice cream maker bowl to the stand mixer fitted with the dasher paddle.
3. Step 3: Use a lint-free kitchen towel to squeeze excess moisture out of the pumpkin purée. It doesn’t need to be completely dry, but a firm squeeze helps prevent icy texture. Place the pumpkin purée into a large bowl or measuring cup and discard the liquid.
4. Step 4: Add the heavy cream, whole milk, light brown sugar, ground cinnamon, pumpkin pie spice, vanilla extract, and salt (if using) to the pumpkin purée. Whisk thoroughly until combined and the sugar begins to dissolve.
5. Step 5: Turn on the mixer to start the dasher rotating. Slowly pour the pumpkin ice cream mixture into the ice cream maker bowl. Process it according to your machine’s instructions, usually about 20 to 30 minutes, until it thickens and reaches a soft-serve consistency.
6. Step 6: When churning is complete, remove the ice cream maker bowl from the mixer. Transfer the ice cream into a freezer-safe container and freeze for at least 4 hours to firm up before serving.

Tips & Variations

• For extra richness, substitute half of the whole milk with more heavy cream.
• Add toasted pecans or chocolate chips during the last few minutes of churning for added texture.
• If you prefer a smoother texture, strain the pumpkin purée before mixing it with the other ingredients.
• Use homemade pumpkin pie spice or a combination of cinnamon, nutmeg, cloves, and ginger for a fresher flavor.

Storage

Store the pumpkin ice cream in an airtight container in the freezer for up to two weeks. To soften before serving, let it sit at room temperature for 5 to 10 minutes or scoop and microwave briefly in 10-second bursts until scoopable but not melted.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin purée works perfectly and is actually convenient. Just be sure to squeeze out excess moisture with a kitchen towel to avoid icy texture.

Do I need an ice cream maker to make this pumpkin ice cream?

An ice cream maker is recommended for the best texture and creaminess. However, you can try a no-churn method by freezing the mixture in a shallow container and stirring vigorously every 30 minutes until firm, although the texture may be less smooth.

Pumpkin Ice Cream Recipe

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★★★★★

4.7 from 80 reviews

A creamy and flavorful pumpkin ice cream recipe that combines the rich taste of pumpkin purée with warm spices like cinnamon and pumpkin pie spice, churned to perfection using an ice cream maker for a smooth, indulgent dessert perfect for fall and winter seasons.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 30 minutes (churning time)
• Total Time: 4 hours 45 minutes (including freezing time)
• Yield: Approximately 1 quart (4 servings) 1x
• Category: Dessert
• Method: Ice Cream Maker Churning
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup pumpkin purée
• 2 cups (480mL) heavy cream
• 1 cup (240mL) whole milk
• ¾ cup (150g) firmly packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 and ½ teaspoons pumpkin pie spice
• 1 and ½ teaspoons vanilla extract
• ⅛ teaspoon salt (optional)

Instructions

1. Prepare Ice Cream Maker: Ensure your ice cream maker attachment is fully frozen and ready to use before starting.
2. Set Up Equipment: Attach the ice cream maker bowl and dasher onto your stand mixer according to your machine’s instructions.
3. Drain Pumpkin Purée: Use a lint-free kitchen towel to squeeze out excess moisture from the pumpkin purée. It doesn’t need to be completely dry but should be firm. Discard the liquid and place the pumpkin in a large bowl or measuring cup with a spout.
4. Mix Ingredients: Add heavy cream, whole milk, light brown sugar, ground cinnamon, pumpkin pie spice, vanilla extract, and salt (if using) to the pumpkin. Whisk thoroughly until combined and sugar begins dissolving.
5. Churn Mixture: Turn on the stand mixer to rotate the dasher, then slowly pour the pumpkin ice cream mixture into the frozen canister. Process for 20-30 minutes or as directed by your ice cream maker manufacturer until the mixture thickens to the consistency of soft-serve ice cream.
6. Freeze the Ice Cream: Remove the ice cream maker bowl from the stand mixer and transfer the churned ice cream into a freezer-safe container. Freeze for at least 4 hours to firm up before serving.

Notes

• To get the best texture, make sure your ice cream maker bowl is completely frozen as per manufacturer’s instructions before starting.
• Squeezing out excess moisture from the pumpkin purée helps prevent ice crystals and ensures creamier ice cream.
• Adjust sweetness or spice amounts to your preference for a more or less intense pumpkin flavor.
• Allow the ice cream to soften for a few minutes at room temperature before scooping for easier serving.

Keywords: Pumpkin ice cream, fall dessert, creamy pumpkin recipe, homemade ice cream, spiced pumpkin ice cream