pumpkin ice cream recipe
The Best pumpkin ice cream recipe
I love this recipe because it’s surprisingly healthy for a dessert—packed with natural sweetness from pumpkin and a touch of maple syrup, plus a scoop of Greek yogurt for extra protein. It’s not just a treat for the taste buds, but also for the body, with vitamins A and C from the pumpkin and a dose of fiber. Whether you’re serving it as a dessert after dinner or enjoying it straight from the freezer, it’s a crowd-pleaser that never disappoints. Plus, it’s easy to make ahead, so you can prep it the day before without worrying about it melting or getting too soft. It’s the kind of recipe that feels like a comfort, but with a little extra love baked in.
Classic Pumpkin Ice Cream
A creamy, spiced pumpkin ice cream that’s perfect for fall. Rich with warm spices and naturally sweetened for a cozy treat.
🥘Ingredients
- 2 cups pumpkin puree (15 oz can)
- 1 cup whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- Whipped cream
- Crushed graham crackers
- Pumpkin spice sprinkles
👨🍳Directions
-
1
In a medium bowl, whisk together pumpkin puree, milk, heavy cream, sugar, cinnamon, nutmeg, ginger, and salt until smooth. -
2
Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions, or transfer to a loaf pan, cover with plastic wrap (touching the surface), and freeze for 6–8 hours. -
3
Remove from freezer and scoop into serving bowls. Top with whipped cream, crushed graham crackers, or pumpkin spice sprinkles.
🔧Equipment
- Mixing bowls
- Whisk
- Ice cream maker (or heavy-duty blender)
- Loaf pan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pumpkin Ice Cream Works
❓ Frequently Asked Questions About Pumpkin Ice Cream
How do I store leftover pumpkin ice cream?
Store any leftover pumpkin ice cream in an airtight container in the freezer for up to three months. For best texture, scoop it directly from the freezer when ready to serve. If the ice cream softens too much before serving, let it sit at room temperature for a few minutes before scooping.
Can I make this ice cream without a hand mixer?
Yes! If you don’t have a hand mixer, use a stand mixer or a food processor with the whisk attachment. Just be sure to mix the cream and sugar thoroughly before combining with the pumpkin mixture to ensure a smooth texture.
What if I don’t have vanilla extract?
You can substitute vanilla extract with almond extract (use half the amount, about ½ teaspoon) or skip it entirely and add a pinch of cinnamon or nutmeg for warmth. For a more neutral flavor, try a small amount of lemon zest (¼ teaspoon).
How can I customize this recipe for a gluten-free version?
To make it gluten-free, replace the flour blend with a 1:1 gluten-free baking flour mix (like Bob’s Red Mill or King Arthur). Ensure your vanilla extract and any other flavorings are also certified gluten-free. The texture may be slightly denser, so stir well before freezing.
Why does my pumpkin ice cream sometimes have ice crystals?
Ice crystals can form if the ice cream sits too long at room temperature before freezing or if it’s too cold when you take it out of the freezer. To prevent this, scoop it just before serving and let it sit in the freezer for 5–10 minutes before eating for a creamier texture.
