Pumpkin Ice Cream

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Pumpkin has a smooth creamy texture when combined with heavy cream to create a luscious, rich, frozen pumpkin ice cream treat.

Pumpkin Ice Cream

Pumpkin Ice Cream

Fall is right around the corner but no need to put that ice cream maker away! Let’s just change flavors from summer fruits to pumpkin, an ingredient I love creating with.

The nice thing about pumpkin in ice cream is the texture comes out amazingly creamy. Sometimes when adding fruits or other things to ice cream you have to be sure the moisture content doesn’t make it “icy” so to speak.

I am sure you have had ice cream that has little ice crunchy bits in it. That is what I mean by icy, fruits can do that sometimes. That is not at all a problem with pumpkin. Pure creamy deliciousness is what you get!

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Unless I’m making pumpkin pie or another baked dessert my preference is almost always to use canned pumpkin puree. This is pure pumpkin with no spices added. By doing this you can control the flavor and sweetness of the dish by whatever else you add to the ice cream.

Canned pumpkin, pumpkin puree, and solid pack pumpkin are the same thing. Makes me crazy when there are so many names for the same thing! Pumpkin Pie Mix will have additional seasonings, typically cinnamon, nutmeg, cloves, and sugar.

Served with some ginger snaps or molasses cookies, this pumpkin ice cream is definitely in our ice cream-making rotation. Most people have a meal plan rotation, but at our house, we take our ice cream-making rotation very seriously.

Pumpkin Ice Cream

Pumpkin Ice Cream Ingredients

  • whole milk
  • heavy cream
  • light brown sugar
  • canned pumpkin puree
  • pumpkin pie spice mix
  • kosher salt
Pumpkin Pie Ice Cream

Pumpkin Ice Cream Recipe

  1. Combine the milk, cream, brown sugar, pumpkin puree, pumpkin pie spice, and salt in a small saucepan over medium heat.
  2. Whisk to combine and continue stirring until the mixture comes together. When the mixture begins to steam, remove it from the heat. Do not allow it to boil.
  3. Cool and refrigerate for at least 4 hours or overnight until completely cold. Process according to your machine’s instructions.
  4. Serve immediately for soft-serve ice cream or transfer to a freezer-safe storage container and freeze until ready to serve.
Pumpkin Ice Cream

Easy Pumpkin Desserts

From September to December, you’ll find me making and enjoying everything from Pumpkin Spice Baked Oatmeal for breakfast to Pumpkin Coffee Cake after dinner.

With a beautiful orange color and signature earthy flavor, pumpkin puree works well in both sweet and savory recipes and plenty in between. It doesn’t feel like fall until I have a batch of Pumpkin Muffins or a loaf of Chocolate Chip Pumpkin Bread baking in the oven.

Make your own Homemade Pumpkin Pie Spice to have on hand so you’re ready to brew a hot Pumpkin Spice Latte whenever the craving strikes. And if you love the taste of pumpkin pie and coffee cake, this Layered Pumpkin Coffee Cake should be on your dessert menu this week, too.

These No Bake Pumpkin Cookies from The Reluctant Entertainer look like another great way of enjoying your favorite pumpkin flavors when your holiday turkey is taking over the oven. I’m also loving the sound of this Easy No-Bake Pumpkin Cheesecake Recipe by She Wears Many Hats.

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Pumpkin Ice Cream

Pumpkin Ice Cream

Pumpkin has a smooth creamy texture when combined with heavy cream to create a luscious, rich, frozen pumpkin ice cream treat.
Pin Print Review
Prep Time: 5 mins
Chill Time: 4 hrs
Total Time: 4 hrs 5 mins
Servings: 5

Ingredients 

  • cup milk
  • cup heavy cream
  • cup brown sugar
  • ½ cup canned pumpkin puree not pumpkin pie filling
  • 1 tablespoon pumpkin pie spice mix
  • teaspoon kosher salt

Instructions

  • Combine the milk, cream, brown sugar, pumpkin puree, pumpkin pie spice, and salt in a small saucepan over medium heat.
  • Whisk to combine and continue stirring until the mixture comes together. When the mixture begins to steam, remove it from the heat. Do not allow it to boil.
  • Cool and refrigerate for at least 4 hours or overnight until completely cold. Process according to your machine’s instructions.
  • Serve immediately for soft-serve ice cream or transfer to a freezer-safe storage container and freeze until ready to serve.

Nutrition

Calories: 411kcal · Carbohydrates: 37g · Protein: 5g · Fat: 28g · Saturated Fat: 18g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 7g · Cholesterol: 89mg · Sodium: 115mg · Potassium: 275mg · Fiber: 1g · Sugar: 35g · Vitamin A: 4984IU · Vitamin C: 2mg · Calcium: 176mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
Pumpkin Ice Cream

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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