Pumpkin Ice Cream Recipe (For Ice Cream Machine)

4.95 from 34 votes

Pumpkin Ice Cream Recipe (For Ice Cream Machine)

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!

Prep Time30

Chilling Time4

Total Time4 30

Recipe Author Lynn April

Servings: 8 servings

Ingredients

▢ 1 cup pumpkin purée¹
▢ 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

Need to keep track of your ingredients?Check out my Printable Ingredient List!

Instructions

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.
Use a lint-free kitchen towel to squeeze the moisture out of the pumpkin puree. It doesn't have to be bone dry, but give it a good solid squeeze. Place the pumpkin into a large bowl (or, my preference, a large measuring cup with a spout) and discard the liquid.
1 cup pumpkin purée1
To the pumpkin, add the heavy cream, milk, brown sugar, cinnamon, pumpkin pie spice, vanilla extract, and salt (if using²) and whisk until everything is combined and the sugar starts to dissolve.
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
Turn on the mixer so the dasher is rotating and slowly pour the ice cream mixture into the canister. Process³ according to manufacturer’s directions (it should take about 20-30 minutes).
When the ice cream is finished churning, remove the ice cream maker from the mixer, and transfer the ice cream to a freezer-safe container. Freeze for at least 4 hours before enjoying.

Video

Notes

Pumpkin: I always measure pumpkin purée with measuring cups as the moisture content can wildly change the weight measurements, depending on the brand.
Salt: you can wait to add the salt once the mixture is made up and decide if you want to add it then. I typically leave it out, but I know some people prefer this slight offset of the sweetness.
Processing: if your ice cream isn't setting up, it's likely just not cold enough. Pour off the mixture into a container and chill in the refrigerator for at least 30 additional minutes before trying again. Don't forget to clean and put your ice cream maker back into the freezer.

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.