This homemade pumpkin ice cream recipe is packed full for fall flavors. A luxurious creamy texture with real pumpkin, warm spices, and sweetened with maple syrup. Grab a spoon, because this is the perfect fall ice cream.
When the fall comes around, I get so excited about the cozy decor, warm blankets, and all things pumpkin spice. I’ll say it right now: pumpkin spice is the flavor of fall, and I love pairing the warm flavors of cinnamon and clove with the creaminess of pumpkin and cream.
We whipped this ice cream up in no time, and paired it with some sourdough cinnamon rolls, because that’s how we roll. My kids were beyond thrilled with it… but really, I was beyond thrilled.
If you want to make everyone in your family happy, make some of this easy pumpkin pie ice cream. You will automatically become their favorite, if you weren’t already.
Why you will love this recipe:
Delicious dessert – A pumpkin ice cream base with warm spices to make a yummy dessert perfect for the fall season.
Easy – This recipe only takes a few minutes of hands-on time. Since it doesn’t include eggs, there is no heating up the mixture and waiting for it to cool.
Make ahead dessert – Great for a get together or harvest party, make this homemade ice cream a few days or a week in advance.
Ingredients you will need:
Whole milk -This gives it a balanced creamy texture. I do not recommend using 2% or skim, as it will create large ice crystals.
Canned pumpkin puree – You can also make your own real pumpkin puree.
Pumpkin pie spice – This gives it that yummy spiced pumpkin flavor. You could also substitute it with cloves, cinnamon, ginger, and nutmeg.
Maple syrup – Could also substitute with honey or brown sugar. If using honey, I would recommend warming up the milk a bit so the honey dissolves. Otherwise, honey tends to solidify when cold.
Vanilla extract – Store-bought or homemade vanilla extract.
Tools you will need:
Ice cream machine (optional) – I love my Cuisinart 2 quart ice cream maker.
How To Make Pumpkin Ice Cream.
Step 1: Freeze ice cream maker base for 24 hours or follow the manufacturer’s instructions. In a large bowl, add all the ingredients.
Step 2: Stir until completely combined.
Step 3: Pour the cream pumpkin mixture into the ice cream maker and follow the instructions.
Step 4: Turn it on and let it churn for about 30 minutes, or a little less – just until it has firmed up.
Step 5: Place the churned ice cream into a loaf pan. Cover with plastic wrap and place in the freezer for 2-3 hours, or until firm.
Step 6: Serve.
Storage:
Store in an airtight container in the freezer for up to a week.
Tips:
- Keep your ice cream maker bowl in the freezer at all times so you can make ice cream at a moment’s notice.
- If using homemade pumpkin puree, make sure much of the extra moisture has been removed so it stays creamy.
- During this time of year I like to stock up on canned pumpkin while the stores have it. I find that my stores only carry it seasonally.
- Substitute brown sugar for maple syrup if desired.
FAQ:
Canned pumpkin and pumpkin puree are the same thing and can be substituted for one another. Pumpkin pie filling on the other hand, is a different product all together and has other ingredients included, such as added sweeteners and spices.
This ice cream may become too sweet and have too many spices if pumpkin pie filling is used.
It is recommended to use smaller pumpkins such as pie pumpkins, because they are sweeter and less watery compared to large pumpkins you would use for carving.
Find More Amazing Fall Desserts:
- Sourdough Pumpkin Roll
- Pumpkin Pie From Scratch
- Pumpkin Smoothie
- Sourdough Pumpkin Coffee Cake
- Homemade Apple Pie
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Pumpkin Ice Cream
Equipment
Ingredients
- 1 cups whole milk
- 2 cups cream
- 1/2 cup maple syrup
- 1 teaspoon pumpkin spice
- 3/4 cup pumpkin purée
Instructions
- Freeze ice cream maker base for 24 hours or follow the manufacturer’s instructions.
- In a large bowl, add all the ingredients. Stir until completely combined.
- Pour the cream pumpkin mixture into the ice cream maker and follow the instructions. Turn it on and let it churn for about 30 minutes, or a little less – just until it has firmed up.
- Place the churned ice cream into a loaf pan. Cover with plastic wrap and place in the freezer for 2-3 hours, or until firm.
- Serve.
Notes
- Keep your ice cream maker bowl in the freezer at all times so you can make ice cream at a moment’s notice.
- If using homemade pumpkin puree, make sure much of the extra moisture has been removed so it stays creamy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sorry if i dont see, but How much vanilla? I’m assuming a tsp???
Hi Lisa!
We saw you, heard you, at the homestead conference in Northern Idaho and we soo appreciate your ingenuity!
This is my second go-around for your raw milk vanilla ice cream ((it was an AMAZING recipe)) and the first go-around for the pumpkin ice cream.
With this pumpkin ice cream recipe, in the blog part it mentions vanilla extract as an ingredient but in the recipe it does not mention vanilla extract.
If I were to put vanilla extract in the recipe how much would that be?
Thanks!
This was fabulous! I was searching for a pumpkin ice cream with a natural sweetener for my husband’s birthday, he always has a pumpkin cake, and this was perfect! It was very creamy upon making it, and then we let it sit out for about 20 minutes before eating it once it has been frozen, and it is perfect! Thank you!
I just had some pumpkin ice cream at a local Amish ice cream stand. It’s delicious! Thanks for sharing a recipe that we can make from scratch.
Do I have to use coconut oil?
What is on the pumpkin spice please. I have never seen it for sale in Uk or New Zealand….thanks
It is usually a mix of cinnamon, nutmeg, cloves, sometimes allspice. You could just make your own combination.
I cannot wait to get this on my table!
I CAN. NOT. WAIT. to try this!!! I eat a mostly paleo diet for my ulcerative colitis. This recipe looks absolutely delicious. Not to mention I really love pumpkin recipes and just fall in general. I need a new icecream maker so i’ll be checking your link. Thanks for the recipe Lisa!
Oh and also, do you order that creamed coconut on amazon??
I am so excited to make this! I love that you sweetened with dates too!