There’s no comparison when it comes to homemade versus store-bought ice cream. Without pesky artificial additives, homemade ice cream tastes richer and fresher. It is deliciously creamy and stays flavorful for months when stored properly. Best of all, making ice cream is relatively simple—combine your ingredients, put them in an ice cream maker, and let the mixture freeze.
While there are plenty of tasty flavors, pumpkin ice cream is truly special. This pumpkin ice cream recipe has a base of canned pumpkin, brown sugar, and heavy whipping cream, and gets topped off with a blend of warm, seasonal spices including cloves, cinnamon, and ginger. It is bound to put you in the mood for fall (though it makes for a decadent dessert any time of year).
Pumpkin Ice Cream Ingredients
Heavy whipping cream: Don’t skimp on the heavy whipping cream. This is what gives the ice cream its creamy texture.
Canned pumpkin: Be sure to use plain (unflavored) canned pumpkin, not pumpkin pie filling.
Brown sugar: Packed brown sugar adds sweetness and softness to your pumpkin ice cream. Using the proper amount of sugar also keeps the ice cream from freezing completely, so pay close attention to the recipe.
Ground ginger: Give your pumpkin ice cream a bit of a kick with ground ginger. Ensure you don’t overdo it—you’ll want the pumpkin flavor to stand out.
Ground cinnamon: Ground cinnamon pairs perfectly with pumpkin, enhancing the sweet aftertaste.
Cloves: A slight hint of cloves helps round out the flavor profile, but as with the ground ginger and cinnamon, a little goes a long way.
Vanilla extract: Adding vanilla extract improves the overall flavor of your pumpkin ice cream, giving it a slight vanilla aroma and taste.
Directions
Step 1: Combine the ingredients
First, combine all the ingredients in a large bowl and stir until the sugar is dissolved.
Step 2: Fill up the ice cream maker
Then, fill the cylinder of your ice cream maker two-thirds full and freeze according to the manufacturer’s directions.
Editor’s Tip: Don’t overfill your ice cream maker. The ice cream will need extra room to aerate as it churns.
Step 3: Refrigerate the remaining mixture
Refrigerate the remaining mixture until you’re ready to freeze it. Transfer the entire mixture to a freezer container and freeze for at least four to five hours before serving.
Pumpkin Ice Cream Recipe Variations
- Add toppings: Add candied walnuts, crushed pecans, or graham cracker pieces to your pumpkin ice cream to kick things up a notch.
- Stir in different spices: In addition to ginger, cinnamon, and cloves, nutmeg works well as a spice in pumpkin ice cream, as do cumin and allspice. Play around with flavors by adding or substituting different spices to see what you like best.
How long does homemade pumpkin ice cream last?
Homemade pumpkin ice cream can last for as long as two months, provided that it’s stored properly. This means in an airtight container, in the freezer.
Pumpkin Ice Cream Recipe Tips
Can I make pumpkin ice cream without an ice cream maker?
While this recipe does call for an ice cream maker, it’s possible to make ice cream without a maker—it just takes a bit more time and effort.
How long should I let my pumpkin ice cream sit before serving it?
Let your pumpkin ice cream sit a couple of minutes before serving for creamier (and more Instagram-ready) scoops.
What should I serve with pumpkin ice cream?
Pumpkin ice cream goes well with ginger snaps and oatmeal cookies (or any cookie). It also pairs well with pumpkin or apple pie. You can get creative and even serve it on top of pancakes or waffles.
