Pumpkin Ice Cream

Pumpkin ice cream is sure to become your favorite autumn dessert! It’s insanely delicious, perfectly sweet, fresh, and creamy, with hints of orange and cinnamon.

The recipe is egg-free and works with or without an ice cream maker.

I’m here to bring you a brand-new ice cream recipe that screams fall. After sharing these tiny mini muffins and pumpkin bundt cake, I have a new obsession: pumpkin ice cream! : )

Because, in case you weren’t aware, I’m getting nutty over my ice cream maker!

After making this scrumptious apple ice cream, I’ve been experimenting with various combinations using seasonal ingredients and cozy fall flavors, and we’ve fallen in love with this pumpkin ice cream.

The texture is incredibly smooth yet light, and the flavor is simply delicious, enhanced by a combination of cinnamon, fresh orange, and vanilla.

Like my apple ice cream, this recipe is perfect for making a special treat for your kids. It’s also luxurious enough and perfect to serve as a refreshing dessert after a holiday gathering.

The recipe is also simple to make. I’ve included a description of how to make it with or without an ice cream maker. So remember to scroll through the whole post and notes section.

I’m sure you’ll love this ice cream made with pumpkin; it’s the perfect, refreshing treat for this fall!

List of the ingredients

• Pumpkin puree
• Milk
• Cream
• Sugar
• Honey
• Cornstarch
• Cinnamon
• Vanilla & orange extract

How to make pumpkin ice cream

(Note: this is a quick description; the full recipe is at the bottom of the page.)

• Bring milk, cream, and honey to a gentle simmer, then stir in sugar and cornstarch until smooth. Simmer, whisking for 3 minutes, and remove from the heat.
• Stir in the pumpkin puree, cinnamon, vanilla, and orange extract. Refrigerate.
• Pour the mixture into the ice cream maker and press “go”.

• The machine will turn your cream mixture into soft-serve ice cream. I use a base model that requires pre-freezing, and it makes a terrific ice cream as long as I chill the container for 24 hours! Click HERE for more info!
• If you don’t have an ice cream maker, no problem! Scroll down and check how to make a no-churn pumpkin ice cream.

• When your ice cream is ready, scoop it straight from the bowl while it’s still fluffy and soft, or let it set in the freezer for a couple of hours.
• To take it to the next level, drown it in melted chocolate and top it with chopped toasted nuts like pecans or hazelnuts—you’ll be in ice cream heaven!

Recipe Notes

Pumpkin ice cream ingredients

Pumpkin puree: You need approximately 1/3 cup (about 140 grams) of canned puree, not pumpkin pie filling, as it contains other ingredients and sugar. You can use leftover pumpkin puree as a delicious topping for this pumpkin pizza.

Cream: I’m based in the UK and use whipping cream, but if you’re in the US, I recommend using heavy cream, which has a similar fat content (about 35%).

Milk: We use full-fat milk.

Sugar: It’s essential for adding body, flavor, and texture, thereby preventing the formation of crystals.

Honey: This ingredient not only adds sweetness but also helps keep homemade ice cream soft in the freezer. It’s important not to skip this ingredient.

Cornstarch: This white, starchy powder thickens the custard, and no custard-making is required. If you’re based in the UK, cornflour works just fine.

Spices, orange, and vanilla: This combination of ingredients is essential for creating a rich flavor. You can use the orange zest if you don’t have orange essence, but don’t skip this ingredient, as it makes the difference.

WHAT YOU NEED TO MAKE HOMEMADE ICE CREAM

• Spoons & measuring cups or a kitchen scale
• Saucepan 
• Balloon whisk
• Bowls & a freezer container
• Ice cream maker or a metal bowl.

NO ICE CREAM MAKER? NO PROBLEM

You can make pumpkin ice cream without an ice cream maker. It takes longer, but you will be hands-off most of the time as the mixture is in the freezer.

1. You need a metal bowl/container to speed up the freezing process and a balloon whisk to stir the mixture.
2. Combine the cream mixture and pumpkin puree in the metal container.
3. Bring to room temperature, then chill for at least 6 hours or overnight.
4. Cover and place in the freezer; set a 1-hour timer. 
5. After 1 hour, whisk the mixture vigorously for a few seconds, then return it to the freezer.
6. Repeat for another 4 or 5 times. Set the timer, whisk, and freeze until the mixture reaches a fluffy consistency similar to soft-serve ice cream. 
   Tip: Avoid temperature fluctuation by opening the freezer door frequently – that would prolong the whole process!

Storage tips & leftovers

Store the pumpkin ice cream in a freezer-safe container with a tightly closed lid. I recommend using a wide, flat container that helps freeze faster and storing it in the central part of the freezer, not in a drawer.
It keeps well for at least one week.

MORE FROZEN DESSERT RECIPES

• Almond ice cream
• Pineapple ice cream
• 2-Ingredient chocolate banana nice cream
• Apple ice cream
• Frozen strawberry yoghurt
• Oreo ice cream

Let me know if you make this pumpkin ice cream or if you have any questions! Leave a comment, send me a message, or rate it. I would love to hear from you!

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