This homemade pumpkin spice ice cream recipe is packed full of fall flavors. A luxurious, creamy texture with real pumpkin, warm spices, and maple syrup makes for the perfect fall ice cream.
Key Takeaways: Pumpkin Spice Ice Cream
- Prep Time: 5 minutes
- Additional Time: 4 hours and 20 minutes
- Total Time: 4 hours and 25 minutes
- Servings: 6
- Cook Method: Churned in a home ice cream maker.
- Flavor & Texture: Creamy and sweet with warm pumpkin spice flavors.
- Difficulty: Easy. Just mix up the ingredients and churn in a pre-frozen ice cream bowl.
- Why this Recipe? This delicious dessert is easy to make and is perfect for get-togethers.
Pumpkin is the flavor of fall, and when the season comes around, I get so excited about whipping up some of our favorite treats. Sourdough pumpkin cookies, pumpkin cheesecake, sourdough pumpkin roll, and this delicious ice cream are just a few of our most loved recipes.
I love pairing the warm flavors of cinnamon and clove with the creaminess of pumpkin in this tasty ice cream. This dessert can be whipped up in no time, and goes great with sourdough cinnamon rolls or a slice of sourdough Bundt cake.
Serve this creamy ice cream for your next fall get-together, and I promise it will leave everyone asking for seconds!
Why You’ll Love This Recipe
Delicious dessert – A pumpkin ice cream base with warm spices makes a yummy dessert perfect for the fall season.
Easy – This recipe only takes a few minutes of hands-on time. Unlike old-fashioned vanilla ice cream, it doesn’t include eggs, so there is no need to heat up the mixture and wait 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
Whole milk – This gives it a balanced, creamy texture. I don’t recommend using 2% or skim, as it creates large ice crystals.
Vanilla extract – Store-bought or homemade vanilla extract both work great.
Maple syrup – This can be substituted 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.
Pumpkin pie spice – This gives it that yummy spiced pumpkin flavor. You could also substitute it with cloves, cinnamon, ginger, and nutmeg.
Canned pumpkin puree – You can also make your own real pumpkin puree.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Pumpkin Spice Ice Cream
Step 1: Ensure the freezer drum component of your ice cream maker has been in the freezer for a minimum of 24 hours. In a large bowl, add all the ingredients.
Step 2: Stir until completely smooth and well combined.
Step 3: Pour the pumpkin mixture into the ice cream maker.
Step 4: Churn for 20-30 minutes, until it has thickened and resembles soft serve ice cream.
Step 5: Transfer the churned pumpkin ice cream into a freezer-safe loaf pan. Cover with plastic wrap and freeze for 3-4 hours, or until firm.
Step 6: When ready to serve, remove the ice cream from the freezer a few minutes beforehand to make scooping easier. Enjoy!
Lisa’s Expert 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 any extra moisture has been removed so it stays creamy.
- During this time of year, I like to stock up on canned pumpkin when it is in stock. I find that my stores only carry it seasonally.
Pumpkin Spice Ice Cream FAQs
Store in an airtight container in the freezer for up to a week.
Canned pumpkin and pumpkin puree are the same thing and can be substituted for one another to make pumpkin ice cream, homemade pumpkin pie, sourdough pumpkin cobbler, and other delicious desserts. Pumpkin pie filling, on the other hand, is a different product altogether 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.
More Pumpkin Recipes from the Farmhouse
- Pumpkin Gnocchi With Sage Butter Sauce
- Pumpkin Deviled Eggs Recipe
- Easy Pumpkin Frittata Recipe With Bacon And Feta
- Pumpkin Sourdough Bread
- The Best Roasted Pumpkin Soup Recipe
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
Video
Equipment
Ingredients
- 1 cup whole milk
- 2 cups cream
- ½ cup maple syrup
- ½ teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- ¾ cup pumpkin purée
Instructions
- Plan Ahead: Ensure the freezer drum component of your ice cream maker has been in the freezer for a minimum of 24 hours, or follow the manufacturer’s instructions.
- In a large bowl, combine all the ingredients and stir until completely smooth and well combined.
- Pour the pumpkin mixture into the ice cream maker and churn for 20-30 minutes, until it has thickened and resembles soft serve ice cream.
- Transfer the churned pumpkin ice cream into a freezer-safe loaf pan. Cover with plastic wrap and freeze for 3-4 hours, or until firm.
- When ready to serve, remove the ice cream from the freezer a few minutes beforehand to make scooping easier. Enjoy! For the best texture and flavor, enjoy the pumpkin ice cream within 48 hours of making it.
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 any extra moisture has been removed so it stays creamy.
- During this time of year, I like to stock up on canned pumpkin when it is in stock. I find that my stores only carry it seasonally.
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!