Rich, creamy ice cream infused with real pumpkin, cinnamon and nutmeg. This Pumpkin Ice Cream is the perfect end to a holiday dinner and a great addition to any dessert buffet. Add a dollop to your morning coffee for a dreamy, creamy treat.

Pumpkin Ice Cream | The Suburban Soapbox


Pumpkin Ice Cream

It’s not too late for pumpkin, is it? I’m voting no. I, actually, think that pumpkin should be consumed all year round….it’s so good. Pumpkin pie at a 4th of July picnic would be pretty epic….I never was that big a fan of cherry pie anyway. So, I decided it was time to share my most favorite dessert of all time, Pumpkin Ice Cream.

It may seem counterintuitive to post an ice cream recipe when the temperature is plummeting but this easy ice cream recipe is a welcome treat during the season. It’s fantastic on top of your apple pie, served up Affogato style, and turned into ice cream sandwiches.

Pumpkin Ice Cream | The Suburban Soapbox

How To Make It

Pumpkin Ice Cream is so easy to make. You could make it in an ice cream maker OR use these instructions for churn free ice cream. Either way, you’re going to have a smoothy, velvety ice cream that’s full of real pumpkin flavor and spiced perfectly with homemade pumpkin pie spice.

Combine the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg and salt in a saucepan over medium high heat.

Heat until steaming but not boiling. Remove from the heat.

Whisk the egg yolks until pale yellow. Gradually whisk in one cup of the warm cream mixture into the eggs to temper them, whisking constantly.

Pour the yolks and cream mixture back into the saucepan and cook over low heat, stirring constantly being sure to scrape the bottom and sides of the pan.

Continue cooking until the mixture thickens and coats the back of a spoon.

Create an ice bath by placing ice and water into a large bowl then place a smaller bowl inside.

Pour the cream mixture through a mesh strainer into the bowl.

Stir in the pumpkin puree and vanilla, add the cinnamon stick back to the mixture. Chill thoroughly, preferably overnight.

Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturer’s instructions.

It’s simply heavenly and a great addition to all kinds of desserts like these ice cream sandwiches from WAAAAAAY back in the day. Or just serve with some freshly baked Gingersnap Cookies (or some fresh from a box…it’s all good.)

Pumpkin Ice Cream | The Suburban Soapbox

How To Serve It

Lucky for you, you can now eat your pumpkin ice cream whenever you want and don’t even have to wait for fall. And if Pumpkin Ice Cream isn’t really you’re jam, you should definitely try out this recipe for Mint Chocolate Chip or my family’s Vanilla Chai Ice Cream.

More Easy Pumpkin Recipes

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Get the Recipe: Pumpkin Ice Cream Recipe

Yield: 12
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 3 hours 25 minutes
Sweetly spiced Pumpkin Ice Cream is the perfect solution to warm fall days.
5 from 1 vote
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Ingredients

  • 2 cups whole milk
  • 2 1/2 cups heavy cream
  • 1 cup granulated sugar
  • 1/2 tablespoon cinnamon
  • 1/2 tablespoon nutmeg
  • 1 teaspoon ground ginger
  • 1 whole cinnamon stick
  • 1/2 teaspoon kosher salt
  • 5 large egg yolks
  • 12 ounces pumpkin puree, canned is fine
  • 1/2 tablespoon vanilla

Instructions 

  • In a medium saucepan over medium heat, combine the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg and salt. Heat the mixture until steaming and it begins to foam. Remove from the heat.
  • In a small bowl, whisk the egg yolks until pale yellow. Gradually whisk in one cup of the warm cream mixture, whisking constantly. Pour the yolks and cream mixture back into the saucepan and cook over low heat, stirring constantly being sure to scrape the bottom and sides of the pan. Continue cooking until the mixture thickens and coats the back of a spoon.
  • Place some ice and water into a large bowl and place a smaller bowl inside. Pour the cream mixture through a mesh strainer into the bowl. Stir in the pumpkin and vanilla, add the cinnamon stick back to the mixture. Chill thoroughly, preferably overnight.
  • Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturer’s instructions.
Serving: 1g, Calories: 299kcal, Carbohydrates: 23g, Protein: 3g, Fat: 21g, Saturated Fat: 13g, Cholesterol: 153mg, Sodium: 138mg, Potassium: 157mg, Fiber: 1g, Sugar: 19g, Vitamin A: 5315IU, Vitamin C: 1.5mg, Calcium: 101mg, Iron: 0.7mg
Author: Kellie
Course: Dessert, Ice Cream
Cuisine: American