Any time of year is the right time to enjoy delicious, homemade Pumpkin Ice Cream!
You don’t need a special time of year to prepare this pumpkin ice cream recipe, but as autumn approaches, it’s not surprising that many people want to create pumpkin recipes. And while it may be chilly in some parts of the country (although it’s never too cold for ice cream in my opinion), others, such as where I live in Florida, are ideal for enjoying ice cream year-round. I often say the same thing about pumpkin, since I use it to make pumpkin overnight oats and pancakes all the time.
Slipping pumpkin into recipes is a great way to increase the amount of vegetables you serve your family. I don’t know of too many children who would turn down a bowl of ice cream or a piece of cake. From cookies to doughnuts, and pancakes to ice cream, there’s a world of things you can do with this versatile ingredient. Now, before you tell me that technically, pumpkin is a fruit, it’s often used as a vegetable in cooking.
I love the smell and taste of pumpkin ice cream, thanks to the warming spices of cinnamon, nutmeg, ginger, and cloves. You can even add a dash of allspice if you desire. This recipe can be made with plant-based heavy cream and milk for a dairy-free version. You can also substitute coconut sugar, date sugar, maple sugar, honey, or maple syrup for the granulated sugar. One-to-one keto sweeteners can also be used.
If you’re wondering why you chill the mixture for at least 2 hours before churning, the reason is simple. You want to give the spices, sweetener, pumpkin, and other ingredients time to meld their flavors so you can do a taste test. That way, you can make any necessary adjustments before churning and freezing your ice cream. Please don’t skip this step, as it is crucial for a delicious outcome.
Delicious and fun ways to use pumpkin ice cream
This pumpkin ice cream recipe is ideal for creating fun treats any time of year, but especially during October and November when the fall holidays beckon. I’m a sucker for anything pumpkin, and adding a scoop of ice cream to a slice of pumpkin pie is the ultimate decadence. It becomes even more extravagant when drizzled with caramel syrup and topped with some whipped cream.
Of course, you might want to scoop some pumpkin ice cream into a bowl and top it with marshmallow sauce, salted caramel, candied nuts, and whipped cream, and call it a day, or at least a sundae. Get the pun? Take it a step further and add a couple of Pumpkin Snickerdoodles to the dish. After all, many ice cream shops feature sundaes with cookies. It is equally good as a shake mixed with milk, or even better, eggnog! And here’s a wild, but delicious, idea—create a pumpkin float with cream soda and a scoop or two of pumpkin ice cream. It’s really good.
How do I store leftovers?
Once you finish churning this pumpkin ice cream recipe, transfer it to a freezer-safe container and store it in the freezer for up to 3 months. I recommend placing the ice cream in the freezer for at least 2 hours to firm up before serving. If, during storage, your ice cream becomes too hard to scoop, let it sit on the counter for 10 to 15 minutes to soften. Then scoop what you need and return it to the freezer.
Serving suggestions
After you prepare this pumpkin ice cream recipe, you will find there are so many ways to use it beyond scooping it into a dish or cone. You can make ice cream sandwiches with these incredible Oatmeal Pumpkin Cookies. I use gluten-free all-purpose flour and certified gluten-free oats when I make them. That way, I can enjoy amazing ice cream sandwiches at home. Add a scoop on top of a slice of this Pumpkin Roll or Gluten-Free Pumpkin Roll for a special dessert treat. And who says you can’t have ice cream for breakfast? You can when you top your Pumpkin Pancakes or Pumpkin French Toast with a scoop!
Pumpkin Ice Cream Recipe
Ingredients
- 1 cup pumpkin purée
- 1 1/4 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 cups heavy cream
Instructions
- In a large bowl, whisk together pumpkin purée, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
- Heat the milk and granulated sugar in a medium saucepan over a low flame until warm and the sugar is dissolved. Gradually mix this into the pumpkin mixture.
- Stir in the cold heavy cream.
- Cover the mixture and chill in the refrigerator for at least 2 hours, until thoroughly cold. Taste and adjust spices as needed to reach your desired flavor.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes.
- Transfer the churned ice cream into a container and freeze until firm, about 2 hours.
Leave a Comment