The Ultimate Pumpkin Ice Cream Recipe That Tastes Like Fall in Every Bite
Ever have those moments when you’re craving something sweet but don’t want the usual sugary snacks?
That’s how I felt when I stumbled upon this Pumpkin Ice Cream Recipe—a fall-inspired treat that’s both indulgent and surprisingly healthy!
In this post, I’ll show you how to make a creamy, rich Non-Dairy Pumpkin Ice Cream that’s perfect for anyone looking for a delicious and easy-to-make dessert. If you’ve ever wanted to combine the cozy flavors of fall with a frozen treat, this is for you!
Why You’ll Love This Recipe:
- Super simple ingredients, no fancy equipment needed
- A delicious way to enjoy Pumpkin Spice Ice Cream without dairy
- Packed with fall flavors, it’s perfect for those chilly autumn nights
Pumpkin Ice Cream Recipe
Preparation Time: 10 minutes
Cooking Time: 5 minutes (for heating the pumpkin puree)
Total Time: 3-4 hours (including freezing time)
Ingredients:
- 1 cup (240ml) whole milk (substitute with almond milk or coconut milk for dairy-free)
- 1 cup (240ml) heavy cream (substitute with coconut cream for dairy-free)
- 1 cup (240g) fresh pumpkin puree (or canned, but I recommend using fresh for the best flavor)
- 1/2 cup (100g) brown sugar (or maple syrup for a refined sugar-free option)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
- Pinch of salt
- Toasted pecans (optional topping)
Step-by-Step Instructions:
Prepare the Pumpkin Purée:
If using fresh pumpkin, roast or steam it until tender. Blend the pumpkin flesh until smooth. For canned pumpkin, simply open the can. Either way, heat the puree over medium heat for 5 minutes to enhance the natural sweetness, stirring often to prevent burning. Let it cool slightly before using. (Tip: Heating the pumpkin helps intensify the flavor, making your Pumpkin Ice Cream Recipe taste even better.)
Mix the Base:
In a large mixing bowl, whisk together the whole milk (or almond milk), heavy cream (or coconut cream), and pumpkin puree. Stir until the mixture is smooth and creamy.
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- Tip: Using coconut cream instead of dairy cream gives this recipe a rich, non-dairy alternative, perfect for Pumpkin Desserts Dairy Free options.
Sweeten and Spice:
Add the brown sugar (or maple syrup), cinnamon, nutmeg, ginger, cloves, vanilla extract, and a pinch of salt. Whisk again until everything is well combined. The spices are what bring the autumn flavors to life in this Pumpkin Spice Ice Cream.
Chill the Mixture:
Cover the bowl with plastic wrap and refrigerate the mixture for 1-2 hours, or until thoroughly chilled. (Tip: Chilling is essential for creating a smooth texture, especially if you’re using an ice cream machine.)
Churn the Ice Cream:
If you have an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions. If you don’t have one, pour the mixture into a freezer-safe container, and stir every 30 minutes for 3-4 hours until it’s fully frozen.
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- Tip: Regular stirring prevents large ice crystals from forming and gives you that creamy texture, even without an ice cream maker. Perfect for those looking for Whole 30 Ice Cream or a simple Frozen Treat.
Freeze & Serve:
Once the ice cream is smooth and thickened, transfer it to an airtight container and freeze for another 1-2 hours until firm.
Optional Garnish:
Serve your Pumpkin Ice Cream with a sprinkle of toasted pecans or choco chips for a crunchy contrast. You could also drizzle with a bit of maple syrup for added sweetness.
Notes to Remember:
- Substitutions: Use almond milk or coconut milk for a dairy-free version, and maple syrup instead of sugar for a refined sugar-free option.
- Storage: Store in an airtight container for up to 1 week in the freezer.
- Make Ahead Tip: The ice cream base can be made a day in advance and chilled overnight for a stronger flavor.
Additional Instructions and Clarifications:
- Chilling the Mixture:
If the mixture isn’t properly chilled before you churn it in an ice cream maker, the texture might not come out as creamy as desired. For best results, ensure the mixture is chilled for at least 2 hours. If possible, refrigerate overnight for an even smoother consistency. - Ice Cream Maker vs. No Ice Cream Maker:
If you don’t have an ice cream maker, it’s crucial to stir the mixture every 30 minutes while freezing. This process helps break up ice crystals and keeps the texture smooth and creamy. Without regular stirring, the ice cream could become too icy. Using a fork or whisk to break up crystals will give you the creamiest result possible. - Pumpkin Purée Consistency:
Whether using fresh or canned pumpkin, make sure the pumpkin purée is thick. If your homemade purée is too watery, strain it through a fine mesh sieve to remove excess moisture. This helps prevent a watery texture in the ice cream. - Sweetness Balance:
If you prefer a less sweet ice cream, feel free to reduce the amount of sugar or maple syrup. The spices will still provide rich flavor, and reducing the sugar won’t affect the texture significantly. - Texture Adjustments:
If you prefer a softer, more gelato-like texture, remove the ice cream from the freezer 10-15 minutes before serving. This will soften it slightly, making it easier to scoop and serve. - Allergen Substitutions:
For those opting for a dairy-free version, be sure to use coconut cream instead of regular cream. Coconut milk also works but may result in a slightly lighter texture. If nut allergies are a concern, avoid almond milk and opt for oat milk as an alternative. - Spice Balance:
If you’re sensitive to spices, you can reduce the amounts of cinnamon, nutmeg, and cloves slightly. Adjusting the spices allows for a milder flavor without overwhelming the pumpkin. - Pumpkin Flavor Enhancement:
To boost the pumpkin flavor even more, you can add 1-2 tablespoons of pumpkin pie spice in addition to the spices listed. This will give a stronger fall flavor without the need for more puree.
Common Mistakes to Avoid:
- Ingredient Selection:
Avoid using low-fat milk or cream substitutes that may make the ice cream icy rather than creamy. Always use full-fat options or coconut cream for the best results. Using canned pumpkin instead of fresh can also dull the flavor, but if you must, add an extra pinch of spice to boost it. - Preparation Pitfalls:
A common mistake is not heating the pumpkin puree before mixing. Heating it helps reduce excess moisture and brings out its natural sweetness. If you skip this step, your ice cream might have a diluted flavor. - Cooking Techniques:
If you’re using an ice cream maker, don’t rush the churning process. Make sure the base is chilled for at least an hour before pouring it into the machine. If you’re doing it by hand, stir every 30 minutes to prevent ice crystals from forming. - Seasoning and Flavoring:
Be careful with spices. Overloading on cloves or nutmeg can overpower the ice cream, making it bitter. Stick to the recommended spice quantities to ensure a balanced pumpkin spice flavor. - Presentation Tips:
When serving, let the ice cream sit for a minute or two to soften slightly, which makes it easier to scoop and more visually appealing. Top with toasted pecans for added crunch, or try a drizzle of maple syrup to elevate the presentation.
Pairing Suggestions:
- Beverages: Pair this creamy Pumpkin Ice Cream with a warm spiced chai latte or hot apple cider to complement the fall flavors. For a more indulgent treat, a cup of pumpkin spice latte will mirror the dessert’s flavor profile.
- Side Dishes: Serve alongside a slice of pumpkin pie or apple crisp for a well-rounded autumn dessert spread. For a contrast in texture, pair with crunchy gingerbread cookies or pecan pie.
- Main Courses: Enjoy after a comforting fall dinner like roasted chicken with butternut squash or a hearty autumn vegetable stew.
Seasonal Variation:
- Fall: Stick to the traditional recipe for peak autumn flavors. You can also add toasted pecans or a swirl of caramel for extra richness.
- Winter: Enhance the warm spices by adding a touch of ginger or allspice to the mix. Serve with a drizzle of hot fudge for extra indulgence.
- Summer: For a refreshing twist, replace some of the spices with citrus zest (like orange or lemon) and serve with fresh berries for a lighter, bright flavor.
- Spring: Add toasted coconut flakes or mix in small chunks of white chocolate to brighten up the earthy pumpkin base.
FAQs:
- Can I make this recipe dairy-free?
- Yes! Replace the heavy cream with coconut cream and the whole milk with oat milk to make this a delicious non-dairy pumpkin ice cream.
- How long can I store this ice cream?
- You can store the pumpkin ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, allow it to soften slightly before serving.
- Can I make this without an ice cream maker?
- Yes! After mixing the ingredients, place the mixture in a freezer-safe container and stir every 30 minutes for about 2 hours to break up ice crystals.
- Can I adjust the sweetness?
- Absolutely! You can reduce the sugar by ¼ cup or use maple syrup for a more natural sweetness without compromising the flavor.
Closing Thoughts:
This Pumpkin Ice Cream Recipe is a perfect dessert for any season, but especially during fall. It’s rich, creamy, and packed with those warm pumpkin spices we all love. I can’t wait for you to try it out! Don’t hesitate to make it your own by trying the seasonal variations or adding your favorite toppings.
I’d love to hear how your Pumpkin Ice Cream turned out—whether you followed the classic recipe or added your own twist! Share your experiences and any tips in the comments, or tag me on social media. I’m always excited to see what you come up with!
Pumpkin Ice Cream
Ingredients
- 1 cup pumpkin purée fresh or canned, drained if homemade
- 1 ½ cups heavy cream or coconut cream for dairy-free
- 1 ½ cups whole milk or oat milk for dairy-free
- ¾ cup sugar or maple syrup for a natural sweetener
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp vanilla extract
- Pinch of salt
- Toasted pecans or cherry and chocolate chips optional for topping
Instructions
- Mix Ingredients: In a medium bowl, whisk together pumpkin purée, heavy cream, milk, sugar, cinnamon, nutmeg, cloves, vanilla extract, and salt until fully combined.
- Chill: Cover the mixture and refrigerate for at least 2 hours, or overnight for best results. Ensure it’s well-chilled before churning.
- Churn the Ice Cream: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 15-20 minutes) until it reaches a soft-serve consistency.
- Freeze: Transfer to an airtight container and freeze for an additional 2-3 hours until firm.
- Serve: Scoop the ice cream into bowls and top with toasted pecans for extra crunch. Allow the ice cream to sit for 10 minutes before serving if it’s too firm.
