Pumpkin Ice Cream Recipe

Pumpkin Ice Cream Recipe

Pumpkin Ice Cream Recipe

Have you been waiting all year for pumpkin season to return? Why wait when you can have flavors of fall now. That’s right. It’s pumpkin ice cream time!

This homemade pumpkin recipe or pumpkin spice ice cream is flavored with cinnamon, nutmeg, ginger, and cloves. This lusciously delectable ice cream base is definitely the ultimate fall dessert.

How To Make Pumpkin Ice Cream

Making homemade ice cream is extremely easy. This pumpkin recipe is so foolproof even a fool could do it.

The most difficult part of this pumpkin ice cream recipe is gently simmering half and half and heavy cream along with a few spices, pumpkin puree, and brown sugar.

Once the cream is hot, remove it from the stove, and let it cool to room temperature to allow the spices to infuse into the cream. The only thing you have to now stir in the vanilla extract and chill the pumpkin ice cream base overnight, then churn your ice cream.

You can also stir in add 1 cup of chocolate chips, candied pecans, or both to this pumpkin ice cream in the final 1-2 minutes of churning time while the ice cream is still in the soft-serve stage.

Place your pumpkin ice cream in the freezer to set up. In a couple of hours, you will have the most flavorful pumpkin ice cream you have ever tasted.

Pumpkin Ice Cream Recipe

Pumpkin Ice Cream Recipe

No need to wait for pumpkin season to come back around. This pumpkin creamy, delicious pumpkin ice cream served in a cone or a bowl has got you covered!
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Prep Time 30 minutes
Cook Time 10 minutes
Freeze Time 4 hours
Course Dessert
Servings 8
Calories 311 kcal


  • 1 cup half and half milk
  • 2 cups heavy cream
  • 1 cinnamon stick
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • tsp ground cloves
  • ¾ cup brown sugar
  • 1 ½ cup unsweetened pumpkin puree
  • 1 tsp vanilla extract


  • Pour the half and half, heavy cream, cinnamon stick, nutmeg, ginger, cloves, brown sugar, pumpkin puree to a medium saucepan, and simmer for 3-5 minutes, constantly stirring over medium-low heat.
  • Allow the pumpkin ice cream base to cool to room temperature, remove the cinnamon stick and stir in the vanilla extract. Cover the pumpkin ice cream with plastic wrap, pressing it directly onto the skin of the cream mixture, and refrigerate overnight.
  • Pour the cold pumpkin ice cream base into your ice cream maker, and churn according to the manufacturer's instructions. Transfer the soft serve pumpkin ice cream into an airtight container and freeze for 4-6 hours until firm. 


  • This recipe calls for a cinnamon stick, but you can substitute 1 teaspoon of ground cinnamon. 
  • You do have to simmer the half and half, cream, and spice mixture on the stovetop. However, to dissolve the brown sugar completely and extract maximum flavor out of the spices, it is best to heat the cream.


Serving: 97gCalories: 311kcalCarbohydrates: 13.85gProtein: 6.88gFat: 26.65gSaturated Fat: 12.69gPolyunsaturated Fat: 4.18gMonounsaturated Fat: 7.96gCholesterol: 66mgSodium: 87mgPotassium: 226mgFiber: 1.3gSugar: 10.12gVitamin A: 712IUVitamin C: 4.8mgCalcium: 0.8mgIron: 1.48mg
Keyword pumpkin ice cream, pumpkin ice cream recipe
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