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Smooth and creamy homemade ice cream made with real pumpkin, sweetened with brown sugar, and spiced with cinnamon and pumpkin pie spice. Get your pumpkin ice cream fix any time of the year with this simple recipe!
While it can seem a bit silly to create a fall ice cream flavor since we’ve typically moved on to baking with warm spices and flavors by now, I am totally an “ice cream all year” kind of person, and maybe you are, too.
If you’re not into ice cream all year like I am, perhaps you’re wondering who the heck might want a pumpkin ice cream recipe.
But I know there are some (or maybe many) of you nodding your head right now and are dying to get some homemade pumpkin ice cream into your ice cream maker ASAP. You folks… You are my people.
Welcome to your new favorite fall ice cream flavor (though I urge you to try my praline ice cream because those brown sugared pralines scattered around swirls of salted caramel sauce in vanilla ice cream are a lovelyyyy way to welcome fall, too!).
INGREDIENTS FOR PUMPKIN ICE CREAM
Homemade ice cream begins with a heavy cream and whole milk base. This is where we get all of the fat and the whole creamy base for the ice cream.
We have to tread lightly with pumpkin purée, because as we know from creating with pumpkin in the past (like, a million times), adding fresh pumpkin to a recipe brings extra moisture which can lead to extra soggy/cakey baked goods.
Though we obviously aren’t baking this ice cream, we’ll only need 1 cup of pumpkin purée to bring just the right amount of pumpkin flavor without so we can prevent overloading the ice cream base with too much liquid.
I typically go for white sugar when I make my homemade ice creams, but since pumpkin calls for a deeper molasses pairing, we’re using brown sugar in its place for this pumpkin spice ice cream recipe.
HOW TO MAKE PUMPKIN ICE CREAM
Since this pumpkin ice cream recipe has no eggs, there is no cooking involved. It’s as straight-forward as combining the ingredients into a large bowl or container with a spout and dumping it into your ice cream maker.
The ice cream maker takes care of the rest. All you have to do is stand there and watch it do its thing. Talk about a truly easy pumpkin ice cream recipe, am I right?
HOW TO TELL HOMEMADE ICE CREAM IS DONE
The churning process for homemade ice cream is pretty much the same across the board of ice cream maker brands, however, the time it takes to be called “done” can change drastically based on the brand, the weather, the ingredients you use, the moon, the number of times your kids ask if it’s done or not…
No but really, the best way to tell when homemade ice cream made in an ice cream maker is finished is to look for the consistency of soft serve ice cream.
I often see this consistency show up when my ice cream maker starts spilling out of the top, since there’s so much air incorporated into the mixture and it’s much larger than it was when it was just liquid.
The rest of the magic happens in the freezer, and you’ll want to freeze your homemade pumpkin ice cream for at least 2 hours, but I encourage you do leave it for more like 8 hours or overnight.
WHAT TO SERVE WITH PUMPKIN ICE CREAM
While it is absolutely, totally, 100% ok to eat this ice cream straight up, I have some suggestions for what to put on it and for what to put it on.
What to top with pumpkin ice cream:
brown butter pumpkin layer cake
chocolate chip pecan pie
no bake pumpkin ice box cake
pumpkin bundt cake
pumpkin cheesecake brownies
pumpkin cookie cake
However you choose to eat your pumpkin ice cream, I think you’re going to love how pure and simple the pumpkin flavor is.
You can really taste the true pumpkin complemented only by cinnamon and pumpkin pie spice, and it is perfectly sweetened by the brown sugar with a hint of that deep molasses flavor profile you can only find in brown sugar.
And I am telling you, once you start rolling with the toppings that go with fall, you’re going to want to keep making batches and batches of this stuff.
And when you do… Invite me over for a bowl, would ya?
Pumpkin Ice Cream
- 2 cups (480mL) heavy cream
- 1 cup (240mL) whole milk
- 1 cup (240g) pumpkin purée
- 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
- Before beginning anything, make sure your ice cream maker is frozen and prepped!
- Place prepared ice cream maker attachment onto stand mixer fitted with the dasher.
- In a large bowl, combine the heavy cream, milk, pumpkin purée, brown sugar, cinnamon, pumpkin pie spice, vanilla extract, and salt and whisk until everything is combined and the sugar starts to dissolve.
- Turn on the mixer so dasher is rotating and slowly pour ice cream mixture into the canister. Process according to manufacturer’s directions (it should take about 20-30 minutes).
- When ice cream is finished churning, remove the ice cream maker from the mixer, and transfer the ice cream to a freezer-safe container and freeze for at least 2 hours.
- Peaches: if using frozen peaches, allow to thaw completely before soaking and do not discard any juice.
- Canned peaches: I do not recommend making this homemade peach ice cream with canned peaches (store bought or home canned), unless they have absolutely zero added ingredients.
- Nutritional information: all nutritional values are approximate.