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Homemade Pumpkin Ice Cream

Total Time

Prep: 15 min. Process: 20 min./batch + freezing

Makes

about 1 quart

Folks who favor the flavor of pumpkin really need to try this spiced pumpkin ice cream recipe. But be prepared to make more! —Taste of Home Test Kitchen
Homemade Pumpkin Ice Cream Recipe photo by Taste of Home

Ingredients

  • 2 cups heavy whipping cream
  • 1-1/2 cups canned pumpkin
  • 1 cup packed brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves

Directions

  1. In a large bowl, combine all ingredients; stir until sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions.
  2. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze 2-4 hours before serving.

Homemade Pumpkin Ice Cream Tips

How do you store homemade pumpkin ice cream?

Similar to our other homemade ice cream recipes, this pumpkin ice cream recipe lasts for about two to four months when stored in an airtight container in the freezer. Check out our ultimate ice cream guide for more tips!

What are the best toppings or mix-ins for homemade pumpkin ice cream?

Try topping your pumpkin ice cream recipe with crushed vanilla wafers, homemade whipped cream, cinnamon, salted caramel sauce or candied pecans—or better yet, a mix of everything!

Christina Herbst, Taste of Home Assistant Digital Editor, and Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1/2 cup: 261 calories, 18g fat (11g saturated fat), 65mg cholesterol, 87mg sodium, 26g carbohydrate (24g sugars, 2g fiber), 2g protein.

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