Description
This Pumpkin Ice Cream Recipe offers a creamy, decadent dessert perfect for fall. Made with rich heavy cream, whole milk, and spiced pumpkin purée, it captures the warm flavors of cinnamon, ginger, nutmeg, and cloves. Easy to prepare and churned to a smooth consistency, this homemade pumpkin ice cream is ideal for cozy gatherings and seasonal celebrations.
Ingredients
Scale
Ice Cream Base
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup canned pumpkin purée
- 2/3 cup brown sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Spices
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Instructions
- Mix Spices and Pumpkin: In a medium mixing bowl, whisk together the pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, cloves, vanilla extract, and a pinch of salt until the mixture is smooth and fully combined.
- Add Cream and Milk: Stir in the heavy cream and whole milk to the pumpkin-spice mixture until well blended, creating a uniform ice cream base.
- Chill the Mixture: Cover the bowl and refrigerate for at least 2 hours to thoroughly chill the ice cream base, which helps the ice cream churn better.
- Churn in Ice Cream Maker: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for 20 to 25 minutes, until the ice cream reaches a soft-serve consistency.
- Freeze to Firm Up: Transfer the churned ice cream into an airtight container and freeze for at least 2 hours so it firms up to a scoopable texture before serving.
Notes
- For an extra texture and flavor, add crushed graham crackers or chopped pecans during the last 5 minutes of churning.
- If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze. Stir vigorously every 30 minutes for 2 to 3 hours until creamy and no large ice crystals form.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
