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Spiced Pumpkin Ice Cream

Total Time

Prep: 15 min. + chilling Process: 20 min. + freezing


1-1/2 quarts

Ice cream lovers can't get enough of this creamy, rich ice cream that boasts lots of delish pumpkin flavor. —Molly Badger, Provo, Utah
Spiced Pumpkin Ice Cream Recipe photo by Taste of Home


  • 1 cup whole milk
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup maple syrup
  • 1 can (15 ounces) pumpkin
  • 2 cups heavy whipping cream


  1. In a large saucepan, heat milk to 180°; stir in brown sugar until dissolved. Remove from heat; whisk in spices, syrup and pumpkin.
  2. Transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally, 2 minutes. Stir in cream. Press plastic wrap onto surface of milk mixture; refrigerate several hours or overnight.
  3. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 230 calories, 15g fat (10g saturated fat), 47mg cholesterol, 26mg sodium, 23g carbohydrate (20g sugars, 1g fiber), 2g protein.

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