Pumpkin Ice Cream Recipe with Cinnamon and Pumpkin Pie Spice Recipe
This homemade Pumpkin Ice Cream recipe combines creamy dairy with warm pumpkin spices to create a rich and flavorful frozen treat. Made using an ice cream machine, it features pumpkin purée, cinnamon, pumpkin pie spice, and a touch of vanilla, making it a perfect dessert for fall or any time you crave a seasonal delight. The ice cream is smooth, velvety, and packed with classic autumn flavors, ideal for cozying up or serving at gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (churning time)
- Total Time: 4 hours 45 minutes (including freezing time)
- Yield: 8 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ice Cream Base
- 1 cup pumpkin purée
- 2 cups (480mL) heavy cream
- 1 cup (240mL) whole milk
- ¾ cup (150g) firmly packed light brown sugar
Spices and Flavorings
- 2 teaspoons ground cinnamon
- 1 and ½ teaspoons pumpkin pie spice
- 1 and ½ teaspoons vanilla extract
- ⅛ teaspoon salt (optional)
Instructions
- Prepare the ice cream maker: Ensure your ice cream maker attachment is properly frozen and ready for use according to the manufacturer’s instructions. This step is vital to achieve the correct consistency.
- Attach the ice cream maker: Place the prepared ice cream maker attachment onto your stand mixer fitted with the dasher paddle, ensuring it is secured firmly for smooth operation.
- Squeeze excess moisture from pumpkin purée: Using a lint-free kitchen towel, gently squeeze some of the moisture out of the pumpkin purée. Do not squeeze it completely dry; just enough to remove excess liquid that could affect the texture. Place the pumpkin into a large bowl or measuring cup with a spout for easy pouring.
- Combine ingredients: Add the heavy cream, whole milk, light brown sugar, ground cinnamon, pumpkin pie spice, vanilla extract, and optional salt to the pumpkin purée. Whisk all ingredients thoroughly until the mixture is well combined and the sugar begins to dissolve.
- Churn the ice cream: Turn on the stand mixer so the dasher starts rotating. Slowly pour the ice cream mixture into the canister of the ice cream maker. Let it churn for about 20-30 minutes or according to your machine’s instructions until it reaches a soft-serve consistency.
- Freeze to set: Once the churning is complete, remove the ice cream maker from the mixer. Transfer the freshly churned ice cream into a freezer-safe container. Cover and freeze for at least 4 hours to firm up before serving.
Notes
- Squeezing excess moisture from the pumpkin purée helps prevent icy texture in the ice cream.
- If you don’t have a stand mixer, a traditional ice cream machine with a canister can be used but adjust steps accordingly.
- For stronger pumpkin flavor, you can increase pumpkin purée up to 1 and ¼ cups.
- Allow the ice cream to soften a few minutes at room temperature for easier scooping after freezing.
- Store leftovers in an airtight container to prevent freezer burn and maintain freshness.
