If you’re craving a cozy twist on a classic frozen treat, this Pumpkin Ice Cream Recipe is the perfect way to celebrate the flavors of fall any time of year. Creamy and luscious with just the right hint of warming spices like cinnamon, ginger, and nutmeg, it’s an irresistible dessert that captures the essence of pumpkin in every bite. What makes this recipe so delightful is how simple the ingredients are, yet how richly they blend to create a luscious, velvety ice cream that feels homemade and indulgent without any need for an ice cream maker.
Ingredients You’ll Need
The beauty of this Pumpkin Ice Cream Recipe lies in its straightforward ingredients, each chosen for the perfect balance of flavor, creaminess, and that gorgeous autumnal color. You don’t need a long list of fancy items to make something so remarkable.
- Sweetened condensed milk: Adds sweetness and creaminess, acting as a binding agent so you can skip the ice cream machine.
- Pure vanilla extract: Enhances all the warm spices and adds depth to the flavor profile.
- Pumpkin puree: Provides natural pumpkin flavor and a smooth texture—be sure to use pure pumpkin, not pumpkin pie filling.
- Ground cinnamon: Gives that classic fall warmth that makes pumpkin dishes so comforting.
- Ground ginger: Adds a subtle spicy kick that complements the sweetness beautifully.
- Ground nutmeg: Offers a slightly nutty, fragrant note typical of pumpkin desserts.
- Ground cloves: Brings a hint of smokiness that rounds out the spice blend perfectly.
- Heavy cream: Whipped to airy perfection, it delivers the luxurious, creamy texture that ice cream deserves.
How to Make Pumpkin Ice Cream Recipe
Step 1: Spice and Pumpkin Harmonize
Start by stirring the pumpkin puree with cinnamon, ginger, nutmeg, and cloves in a large bowl. This allows the spices to fully infuse the pumpkin, awakening the rich, cozy flavors that are the hallmark of this ice cream.
Step 2: Sweeten and Smooth
Next, add the sweetened condensed milk along with the pure vanilla extract to your spiced pumpkin mixture. Using an electric mixer, beat everything together until silky and smooth. This step is key to achieving that deliciously creamy base that carries all your ingredients.
Step 3: Whip Up the Cream
In a separate bowl, use your hand mixer to whip the heavy cream until stiff peaks form, about 4 minutes. This light and fluffy cream will make your ice cream delightfully airy and not too dense.
Step 4: Fold With Care
Gently fold the whipped cream into the pumpkin mixture. Take your time with this step—fold just until combined to keep the mixture light and airy. Overmixing here can deflate your cream and weigh down the texture.
Step 5: Freeze to Perfection
Pour the ice cream mixture into a loaf pan and cover it tightly. Pop it into the freezer for at least 6 hours to let it set beautifully. Patience is a virtue here because the longer it freezes, the more those flavors meld together into absolute harmony.
How to Serve Pumpkin Ice Cream Recipe
Garnishes
Serving this pumpkin ice cream is your moment to get creative! Try dusting the top with a pinch of cinnamon or nutmeg. You can also add chopped toasted pecans or a drizzle of caramel sauce for an extra touch of indulgence. These garnishes add texture, warmth, and that little wow factor to every spoonful.
Side Dishes
This ice cream shines as a standalone dessert, but pairing it with a warm slice of apple crisp or gingerbread cookies takes it to another level. The cold creaminess cuts through the spice and warmth of these desserts beautifully, creating a balanced and festive plate.
Creative Ways to Present
If you want to impress your guests, serve your pumpkin ice cream in small mason jars topped with whipped cream and a cinnamon stick for stirring, or scoop it into mini pumpkin-shaped bowls. Not only does it look adorable, but it also makes for a fun seasonal presentation that everyone will remember.
Make Ahead and Storage
Storing Leftovers
If you have any leftover pumpkin ice cream, store it in an airtight container to prevent freezer burn and maintain its creamy texture. Keeping it covered also protects against any odors from other foods in the freezer.
Freezing
This recipe freezes well for up to 2 weeks. Just make sure your container is well-sealed, and when you want to enjoy it again, let the ice cream sit at room temperature for a few minutes to soften slightly before serving.
Reheating
Since this is ice cream, reheating isn’t necessary, but letting it soften a little after freezing enhances scooping and brings out the creamy texture. Avoid microwaving because that will melt it completely and ruin the consistency.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just make sure to cook and puree the fresh pumpkin until smooth and let it cool before mixing it in. This will maintain the texture and flavor balance you’re looking for in the ice cream.
Is this Pumpkin Ice Cream Recipe suitable for kids?
Yes, it’s perfect for kids since it’s creamy, sweet without being overpowering, and full of natural pumpkin flavor. Plus, it’s a fun way to introduce them to seasonal spices in a yummy form.
Can I make dairy-free pumpkin ice cream using this recipe?
You can experiment by substituting the heavy cream with coconut cream and using a dairy-free sweetened condensed milk option, but results may vary. The texture might be slightly less creamy but still delicious.
How can I make this recipe spicier?
If you love a bit more heat, you can increase the amounts of ginger and cloves slightly or add a pinch of ground allspice for an extra kick. Just adjust to your taste to keep the balance perfect.
Does this recipe require an ice cream maker?
Nope! That’s one of the best parts about this Pumpkin Ice Cream Recipe. The whipping of cream and folding method creates a creamy texture without the need for an ice cream machine.
Final Thoughts
This Pumpkin Ice Cream Recipe is truly a gift for anyone who loves creamy, spiced desserts but wants to keep things simple and fuss-free. I promise once you try it, you’ll always have this one in your back pocket for instant cozy vibes. Give it a go and watch how quickly it becomes a family favorite you’ll reach for again and again.
Print
Pumpkin Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and flavorful pumpkin ice cream made with pumpkin puree and warm holiday spices, blended with sweetened condensed milk and whipped cream, then frozen to perfection. This no-churn recipe requires no ice cream maker and yields a rich, spiced treat perfect for autumn or any time you’re craving pumpkin dessert.
Ingredients
Base Ingredients
- 1 14 oz can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2/3 cup pumpkin puree (not pumpkin pie filling)
Spices
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Dairy
- 2 cups heavy cream
Instructions
- Mix Pumpkin and Spices: In a large bowl, combine the pumpkin puree with ground cinnamon, ground ginger, ground nutmeg, and ground cloves, mixing thoroughly to distribute the spices evenly.
- Add Sweetened Condensed Milk and Vanilla: Pour in the can of sweetened condensed milk and the vanilla extract into the pumpkin-spice mixture. Use an electric mixer to beat the mixture until it is smooth and well incorporated.
- Whip the Heavy Cream: In a separate bowl, use a hand mixer to beat the heavy cream until stiff peaks form, which should take about 4 minutes. This adds the necessary air for a light texture.
- Fold Cream into Pumpkin Mixture: Gently fold the whipped cream into the pumpkin mixture. Be careful not to overmix to maintain the airy texture, folding just until fully combined.
- Freeze the Ice Cream: Transfer the blended mixture to a loaf pan, cover it tightly, and place it in the freezer for at least 6 hours until it is firm and scoopable.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control the sweetness and spice level.
- Do not overmix when folding in the whipped cream, or the ice cream may become dense.
- This is a no-churn ice cream recipe, so no ice cream maker is needed.
- If desired, you can add a pinch of salt to balance the sweetness.
- Allow the ice cream to soften slightly at room temperature for a few minutes before scooping for easier serving.
