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Pumpkin ice cream recipe

Pumpkin Ice Cream

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

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.