There’s something about fall that just begs for cozy flavors—and that’s where this Pumpkin Ice Cream comes in. It’s creamy, rich, and full of those warm spices we all crave when the air turns crisp.
But here’s the thing—this ice cream isn’t just a seasonal treat; it’s a must-try for anyone who loves pumpkin everything and wants to savor it in a whole new way.
Imagine the smooth texture of classic ice cream blended with real pumpkin puree and a touch of cinnamon and nutmeg. The flavor is like pumpkin pie, but colder, creamier, and a little more indulgent.
Making your own pumpkin ice cream at home isn’t just fun—it’s a way to control the ingredients and skip the store-bought stuff, which can be loaded with preservatives.
Whether you’re a die-hard pumpkin fan or just looking for a delicious way to switch up your dessert game, this recipe is going to hit the spot.
Why I Love This Recipe
- It’s like pumpkin pie in a scoop. That creamy texture and bold, spiced flavor will instantly satisfy your fall dessert cravings.
- No fancy equipment needed. You can make this with or without an ice cream maker, making it perfect for everyone.
- A great make-ahead dessert. It stays creamy in the freezer, so it’s ready whenever you need a quick, fall-inspired treat.
- It’s surprisingly easy. If you’re a pumpkin spice lover, this homemade ice cream is an effortless way to get your fix without too much fuss.
Pumpkin Ice Cream Recipe
Equipment
- Medium Pan
- Whisk
- Measuring cups and spoons
- Ice Cream Maker
- Container with lid
- Refrigerator
- Freezer
- Serving spoon
Ingredients
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 cup pure pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- Optional Topping: Graham cracker crumbs
Instructions
- In a medium pan, heat milk, sugar, pumpkin puree, pumpkin pie spice, and vanilla over medium heat.
- Stir frequently until it simmers gently.
- Let the mixture cool slightly, then stir in the heavy cream.
- Cover and refrigerate until fully chilled.
- Pour the chilled mixture into your ice cream maker and churn as per the instructions.
- Transfer to a container, cover, and freeze until firm.
- Serve with crushed graham cracker crumbs on top.
