Here’s a Pumpkin Spice Ice Cream recipe that’s perfect for the fall season or anytime you’re craving a creamy, spiced treat. It’s easy to make and doesn’t require an ice cream machine!
Pumpkin Spice Ice Cream Recipe
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar (or sweetener of choice)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional, for extra spice)
- Pinch of salt
Instructions:
- Combine the ingredients:
In a mixing bowl, whisk together the heavy cream, whole milk, and canned pumpkin puree until smooth and well combined. - Add the spices and sugar:
Stir in the sugar, vanilla extract, ground cinnamon, nutmeg, ginger, cloves (if using), and a pinch of salt. Mix until the sugar is dissolved, and the spices are evenly distributed. - Chill the mixture:
For the best results, cover the bowl and refrigerate the pumpkin mixture for at least 2 hours, or overnight. This allows the flavors to meld together and ensures the mixture is cold before freezing. - Freeze the ice cream:
If you have an ice cream maker:- Pour the chilled mixture into the ice cream maker and follow the manufacturer’s instructions to churn until it reaches a soft-serve consistency (about 20-25 minutes).
If you don’t have an ice cream maker:
- Pour the mixture into a shallow, freezer-safe dish (such as a 9×13 pan). Cover tightly with plastic wrap or a lid.
- Freeze for about 4-6 hours or until firm. Every 30-45 minutes, use a fork to scrape and stir the ice cream to break up any ice crystals. Repeat for 2-3 hours until the ice cream is creamy and smooth.
- Serve:
Once the ice cream has reached your desired consistency, scoop it into bowls or cones and enjoy! You can top it with whipped cream, a sprinkle of cinnamon, or even some crushed graham crackers for an extra touch.
Tips:
- For a richer flavor, you can substitute part of the heavy cream with half-and-half or full-fat coconut milk.
- To make the ice cream more decadent, add a swirl of caramel or a handful of crushed gingersnap cookies right before freezing.
- If you prefer a dairy-free or vegan version, you can use coconut milk or almond milk as a base and opt for a plant-based sweetener.
Enjoy your homemade Pumpkin Spice Ice Cream—a creamy, spiced, and refreshing treat perfect for the cooler months!