Homemade Pumpkin Spice Ice Cream combines the creamy richness of pure pumpkin puree with the deep sweetness of brown sugar and the warm, aromatic blend of pumpkin spice. It's a delicious dessert for the holiday and fall season!
This creamy pumpkin ice cream will be a welcome addition to your holiday dessert table this time of the year.
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Everyone will want a scoop of no churn ice cream bursting with seasonal spices and flavors.
Add a drizzle of caramel sauce and a gingersnap cookie and your tastebuds will thank you.
No need to own an ice cream machine when you can make homemade ice cream with just a mixer.
Either a stand mixer or a hand mixer will get the job done.
Heavy cream whipped into stiff peaks gives my homemade ice cream recipe its creamy texture.
Sweetened condensed milk adds sweetness and even more creaminess.
Add pumpkin puree that you sweetened with brown sugar and flavor with a pumpkin pie spice blend and ice cream never tasted so good.
A scoop of pumpkin ice cream is a delicious topping for that slice of homemade pumpkin pie.
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How to make pumpkin spice ice cream
Scroll down for the full pumpkin pie ice cream recipe instructions and ingredient amounts in the recipe card below
- Step 1: In a mixing bowl combine pumpkin puree, brown sugar and pumpkin spice, stirring until blended.
- Step 2: In a mixer, beat the heavy cream and vanilla extract until
stiff peaks form.
- Step 3: Gradually fold the sweetened condensed milk into the whipped
cream until blended.
- Step 4: Fold in the pumpkin mixture until evenly blended. Transfer the ice cream mixture to a freezer safe container, cover, and freeze 8 hours or overnight.
Hint: Do not use canned pumpkin pie filling. It is important that you use real pumpkin puree so that you can control the level of spice and sweetness
Expert recipe tips
- Stir in mini chocolate chips
- Add crushed gingersnap cookies or oatmeal cookies
- Measure the brown sugar correctly by pressing and packing it into your measuring cup
- Drizzle with 100% pure maple syrup
- Do not use canned pumpkin pie filling. It is important that you use canned pumpkin puree so that you can control the level of spice and sweetness
Substitutions
- No pumpkin spice in your cupboard? With just a few basic spices you can easily make your own homemade pumpkin spice
Equipment
- Stand mixer or hand mixer
- Measuring spoons
- Measuring cups
- Spatula
Storage
- Store your homemade pumpkin ice cream in an airtight container in the freezer
- Homemade ice cream will stay fresh for about one month
- As always, I find it helpful to visit the FDA website for food storage guidelines
Variations
- Ice cream sandwiches - Make pumpkin pie ice cream sandwiches by spreading your homemade ice cream between two large cookies. Roll the sides of the ice cream sandwiches in holiday sprinkles!
- Ice cream pie - Spread pumpkin ice cream in a store-bought graham crust and make a pumpkin ice cream pie. Top the ice cream with whipped topping and a drizzle of caramel sauce!
Ingredients
Pumpkin ice cream ingredients:
- canned pumpkin puree
- brown sugar
- pumpkin spice
- heavy whipping cream
- vanilla extract
- sweetened condensed milk
Easy Ice Cream Recipes
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Pumpkin Recipes
Love pumpkin spice? Check out these recipes with pumpkin spice!
Homemade Pumpkin Spice Ice Cream Recipe
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Equipment
- stand mixer or hand mixer
Ingredients
- 1 cup pumpkin puree
- ¼ cup packed brown sugar
- 1 Tablespoon pumpkin pie spice
- 2 cups 1 pint heavy whipping cream
- 1 Tablespoon vanilla extract
- 1 can (14 ounces) sweetened condensed milk
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Instructions
- In a mixing bowl combine pumpkin puree, brown sugar, pumpkin spice.
- In a mixer, beat the heavy cream and vanilla extract until stiff peaks form.
- Gradually fold the sweetened condensed milk into the whipped cream until blended.
- Fold in the pumpkin mixture until evenly blended.
- Transfer to a freezer safe container, cover, and freeze 8 hours or overnight.
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