Pumpkin Ice Cream Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
3 hrs 25 mins

Sweetly spiced Pumpkin Ice Cream is the perfect solution to warm fall days.

Course: Dessert, Ice Cream
Cuisine: American
Keyword: pumpkin ice cream
Servings: 12
Calories: 299 kcal
Author: Kellie
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturer’s instructions.
Nutrition Facts
Pumpkin Ice Cream Recipe
Amount Per Serving (1 g)
Calories 299 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 153mg51%
Sodium 138mg6%
Potassium 157mg4%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 19g21%
Protein 3g6%
Vitamin A 5315IU106%
Vitamin C 1.5mg2%
Calcium 101mg10%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.