Celebrate the holidays with this Creamy Pumpkin Ice Cream recipe! Luxuriously rich, creamy, and flavorful, this pumpkin ice cream will have you coming back for seconds…or thirds! But shhhhh, that’ll be our secret ;) You can also add some fun flavor variations (see below) included crushed graham crackers to make an irresistible pumpkin pie ice cream! Ice cream has always been a personal weakness. And then I married a man with the same weakness. In fact, his goes back at least a couple of generations. I think there’s a “compulsive ice cream eater” gene is the Killebrew line (my husband’s baseball star grandpa, Harmon, was known to eat a whole quart of it in one sitting after his games!). Fortunately for my husband and I we both also inherited the “all-things-in-moderation” gene (though I’d say mine is “dominant” than his), and throughout our marriage thus far we’ve managed to work around that all too common source of marital discord. You know the one. The proverbial “the rest of the ice cream is MINE” conflict that lands so many otherwise peaceful, sharing couples into marriage counseling. This creamy pumpkin ice cream nearly did that though. Because it’s GOOD. And if you add the graham crackers it becomes Pumpkin PIE Ice Cream which is downright a-mazing! And it’s not that marriage counseling is a bad place to be. In fact, I highly recommend it. (I’m a marriage counselor.) But come on, if you’re going to pick a battle….And it’s like I always say, there’s really a very simple solution for these kinds of dilemmas: Let the wife have her way. Is that too much to ask?
Pumpkin Ice Cream Ingredients
To make this pumpkin ice cream recipe you’ll need:
Heavy cream and whole milk: While you can use half and half and low fat milk it’s not going to have anywhere near the same creamy texture. Egg yolks: This adds body and a fabulous richness to the pumpkin ice cream. Dark brown sugar: This contributes delicious caramel notes to your pumpkin ice cream. You can substitute light brown sugar if you have on hand but for a deeper, richer flavor I recommend dark. Pure vanilla extract: Use the real stuff, not imitation, and your taste buds will thank you. Cinnamon, ginger, nutmeg and cloves: These pumpkin pie spices contribute that wonderful classic flavor we attribute with all things pumpkin desserts. Pure pumpkin puree: You can make your own (just be sure to thoroughly strain it so it isn’t water-logged) or use canned.
Variations
You can change up the flavors by adding any combination of the following ingredients:
Graham crackers: Add these to make a fabulous pumpkin pie ice cream. They’ll add a wonderful flavor and texture to your ice cream. Toasted pecans or walnuts: For added earthy, nutty flavor and a nice crunchy texture. Chocolate chips: Because pumpkin and chocolate are a match made in heaven. Go for the mini chocolate chips or finely chop up a chocolate bar. Crushed Oreo cookies: Does this even require an explanation? Maple syrup: Who can resist a pumpkin-maple flavor combo? But just add a touch to avoid adding too much liquid.
Dairy-Free Ice Cream
If you’re lactose intolerant you can use any milk alternative of your choice such as almond milk, oat milk, cashew milk, or coconut milk. Coconut milk will give you creamier results than the other options but will also contribute a coconut flavor. But that’s not a bad thing at all. In fact, you can even add some toasted shredded coconut to your pumpkin ice cream for a delicious flavor twist!
Best Ice Cream Maker
If you don’t already have an ice cream maker, I use and recommend the Cuisinart ICE-21 Ice Cream and Sorbet Maker. It’s relatively inexpensive, just the right size, and yields great results.
I also have and love the Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker. It’s a lot more expensive than the ICE-21 because it has a built-in compressor, which means you don’t have to put the bowl in the freezer and wait around – you can simply pour in the ingredients and it immediately goes to work. I love it because it doesn’t take up additional freezer space and, best of all, I don’t have to plan in advance when I want to make ice cream, I can be completely spontaneous. But in terms of the quality of the ice cream they make, these machines are pretty equal.
Pumpkin Ice Cream Recipe
This pumpkin ice cream is super creamy and deliciously rich. Made the old-fashioned way with egg yolks for a luxuriously rich dessert. Let’s get started! In a medium bowl, whisk together the egg yolks, cinnamon, ginger, nutmeg, cloves, salt, milk, and 1/2 cup of the sugar. Whisk until the mixture is smooth and the sugar is mostly dissolved. Set aside. In a heavy medium saucepan, combine the heavy cream and the remaining 1/2 cup of sugar. Over medium heat, cook the mixture for about 5 minutes or until bubbles form around the edge of the pan. Remove from heat. Gradually add 1/2 cup of the hot cream mixture to the egg mixture, whisking constantly. Then pour the egg mixture into the saucepan with the remaining hot cream mixture. Add the vanilla extract. Cook over medium heat, stirring constantly with a wooden spoon until the mixture has thickened enough to coat the back of the wooden spoon. Do not let it boil or the eggs will curdle. Strain the mixture through a fine mesh sieve into a bowl. Stir in the pumpkin puree, let the mixture cool completely, then cover (press the plastic wrap against the mixture to prevent a skin from forming) and chill several hours or overnight. Pour the custard into your ice cream maker and freeze according to manufacturer’s directions, stirring in the graham crackers once the mixture has started to thicken. Serve immediately for softer ice cream, or transfer to a freezer-safe container and freeze at least 3 hours or up to 3 days. Enjoy!
For more delicious homemade ice cream recipes try my:
Cherry Ice Cream Cookies and Cream Ice Cream Honey Lavender Ice Cream White Chocolate Cranberry (or Cherry) Pistachio Ice Cream
First published on The Daring Gourmet Dec 5, 2019 Read more about me…
title: “Pumpkin Ice Cream” ShowToc: true date: “2024-11-01” author: “Manuel Dixon”
Pumpkin Ice Cream
Fall is right around the corner but there’s no need to put that ice cream maker away! Let’s just change flavors from summer fruits to pumpkin – an ingredient that I love playing with each fall as the weather turns cool. The nice thing about pumpkin ice cream is that the texture turns out amazingly creamy. Sometimes, when adding fruits or other ingredients to ice cream you have to be sure the moisture content doesn’t make it too “icy.”
That is never a problem when working with pumpkin puree. Pure creamy deliciousness is what you get when you make pumpkin ice cream! My preference when working with pumpkin is almost always to use canned pumpkin puree. This is pure pumpkin with no spices added. By using pumpkin puree you can control the flavor and sweetness of the dish with whatever else you add to the ice cream. Canned pumpkin, pumpkin puree, and solid-pack pumpkin are all the same thing. However, canned pumpkin pie mix has additional ingredients added to it: typically cinnamon, nutmeg, cloves, and sugar. So, take care and use pure pumpkin puree in this ice cream. Served with some ginger snaps or molasses cookies, this pumpkin ice cream is definitely in our ice cream-making rotation. Most people have a meal plan rotation, but at our house, we take our ice cream-making rotation very seriously.
Pumpkin Ice Cream Recipe
whole milk heavy cream light brown sugar canned pumpkin puree pumpkin pie spice mix kosher salt
The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
Homemade Pumpkin Ice Cream
Combine the milk, cream, brown sugar, pumpkin puree, pumpkin pie spice, and salt in a small saucepan over medium heat. Whisk to combine and continue stirring until the mixture comes together. When the mixture begins to steam, remove it from the heat. Do not allow it to boil. Cool and refrigerate for at least 4 hours or overnight until completely cold. Process according to your machine’s instructions. Serve immediately for soft-serve ice cream or transfer to a freezer-safe storage container and freeze until ready to serve.
Easy Pumpkin Desserts
From September to December, you’ll find me making and enjoying everything from Pumpkin Spice Baked Oatmeal for breakfast to Pumpkin Coffee Cake after dinner. With a beautiful orange color and signature earthy flavor, pumpkin puree works well in both sweet and savory recipes and plenty in between. It doesn’t feel like fall until I have a batch of Pumpkin Muffins or a loaf of Chocolate Chip Pumpkin Bread baking in the oven. Make your own Homemade Pumpkin Pie Spice to have on hand so you’re ready to brew a hot Pumpkin Spice Latte whenever the craving strikes. And if you love the taste of pumpkin pie and coffee cake, this Layered Pumpkin Coffee Cake should be on your dessert menu this week, too. These No Bake Pumpkin Cookies from The Reluctant Entertainer look like another great way of enjoying your favorite pumpkin flavors when your holiday turkey is taking over the oven. I’m also loving the sound of this Easy No-Bake Pumpkin Cheesecake Recipe by She Wears Many Hats. And when you have had enough pumpkin – smooth, creamy, and filled with the warm spices of the holiday season, Eggnog Ice Cream is the perfect fireside treat. {originally published 8/26/22 – recipe notes and photos updated 11/8/24}
