Pumpkin ice cream is a perfect dessert to say goodbye to the hot summer days and welcome the cooler fall season. If you enjoy homemade ice cream then this is a must-try!
A chilled frozen dessert with the warmth of the pumpkin pie spice and pumpkin flavor makes pumpkin ice cream a wonderful Halloween treat for the kids and a pleasant dessert for Thanksgiving.
It is very easy to make this gluten-free pumpkin ice cream at home with this easy no-cook, no-egg recipe. It has a smooth and creamy texture and pumpkin taste with a warm pumpkin spice flavor.
Ingredients
This homemade pumpkin ice cream recipe requires just 7 ingredients. It is a no-cook, no-egg pumpkin ice cream recipe.
It mainly uses whole milk, heavy cream, sugar, salt, and vanilla extract. Pumpkin puree and pumpkin spice are added for the flavor.
You can use homemade pumpkin puree or store-bought one. Just be careful when you buy, you need the pumpkin or pumpkin puree and not the pumpkin pie filling.
Instructions
It is very easy to make pumpkin ice cream at home with just 7 ingredients.
With a hand blender, stand mixer, or Vitamix, blend milk, sugar, and salt until all the sugar dissolves. For best results, it is recommended to use chilled milk and heavy cream.
Now mix the vanilla extract and pumpkin spice and blend for a few seconds. Mix in the heavy cream with a spatula and chill the mixture in the refrigerator for at least 2 hours before churning it in the ice cream maker.
Mix the pumpkin ice cream ingredients except for heavy cream.
Make the pumpkin ice cream base by adding heavy cream.
Depending on your ice cream maker you may first have to freeze the ice cream maker bowl if you use the one with the freezer bowl. I have used the ICE-100 Cuisinart compressor ice cream maker.
Churn the pumpkin ice cream in the ice cream machine for about 25-30 minutes as per the manufacturer's instructions. It is best to chill the compressor ice cream maker bowl on the cooling mode for 5 minutes before pouring the ice cream mixture. It helps reduce the overall churning time.
Pumpkin ice cream will be of soft-serve consistency after churning. You can enjoy it as is or store it in the freezer in freezer safe container for at least 5-6 hours to firm up.
Churn the pumpkin ice cream in the ice cream maker.
Scoop the ice cream once it firms up in the freezer.
Variations
Graham crackers - you can add some cinnamon flavor crushed Graham crackers for an added flavor.
Serving suggestions
Pumpkin ice cream tastes great as is with the added warm flavors of pumpkin spice. You can also add toppings like caramel, nuts like pecans, hazelnuts, walnuts, whipped cream, or some grated chocolate.
You can enjoy it with sweet pumpkin bread, pumpkin chocolate chip cookie, or banana bread. You can also get creative and use it as one of the ice cream flavors in a banana split along with cinnamon ice cream and ginger ice cream to make it perfect for fall.
Equipment
I have made this pumpkin ice cream recipe in my Cuisinart compressor ice cream maker. If you want to buy an ice cream maker for your family, check out this post on which ice cream maker to buy and a collection of ice cream maker recipes.
Storage
Homemade pumpkin ice cream can be stored in the freezer in an airtight container for up to a month. However, it is best to use it within two weeks else you may see some tiny ice crystals forming on the top layer of the ice cream.
Top Tips
It is best to chill the compressor ice cream maker bowl on the cooling mode for 5 minutes before pouring the ice cream mixture. It helps reduce the overall churning time.
If you enjoyed this recipe, you may also like
- Mango cheesecake ice cream
- Coffee ice cream
- Chocolate ice cream
- Banana split
- Strawberry ice cream
- Oreo cheesecake ice cream
- Pumpkin cookies
- Pumpkin mousse
- Pumpkin dinner rolls
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📖 Recipe
Pumpkin Ice Cream
Equipment
Ingredients
- 1 ½ cup Heavy cream
- ¾ cup Milk (whole)
- ¾ cup Organic cane sugar
- 1 pinch Salt
- 1 teaspoon Vanilla extract
- 1 cup Pumpkin puree
- 1 ½ teaspoon Pumpkin pie spice
Instructions
- In a mixing bowl, add milk, sugar, and a pinch of salt.¾ cup Milk, ¾ cup Organic cane sugar, 1 pinch Salt
- Whisk on low speed using the whisk attachment of a hand blender or stand mixer until all the sugar is dissolved.
- Add pumpkin puree and pumpkin pie spice and continue blending on low speed until the puree gets mixed well.1 cup Pumpkin puree, 1 ½ teaspoon Pumpkin pie spice
- Add vanilla extract and heavy cream.1 teaspoon Vanilla extract, 1 ½ cup Heavy cream
- Mix well with a spatula or a spoon (do not blend).
- Optionally, chill the mixture in the fridge for about 2 hours.
Churning pumpkin ice cream in ice cream maker
- Stir the chilled mixture before pouring it into the ice cream machine bowl.
- Start the ice cream machine and churn the mixture for about 25 minutes.
- Ice cream will be of soft-serve consistency.
- Transfer the ice cream to a freezer-safe container.
- Freeze it for 5-6 hours before serving.
Notes
- This recipe makes 1 quart ice cream.
- If you are using a compressor ice cream maker, you can pre-cool the bowl for 5 minutes before putting the mixture.
- Blend sugar and milk well using a hand blender or Vitamix. Blending until sugar dissolves is key to getting a nice creamy ice cream.
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