Pumpkin Spice Ice Cream Recipe

Scoops of pumpkin ice cream in a dessert glass on a wood surface.

Melissa

This recipe has all the flavors of fall wrapped up in a cool, frosty dessert. It tastes just like homemade pumpkin pie with a big dollop of whipped cream.

5 from 3 votes

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Prep Time 10

Freezing time 4

Total Time 4 10

Course Dessert

Cuisine American

Servings servings

Calories 375 kcal

Ingredients

1 can sweetened condensed milk (14 ounces)
1 cup pumpkin puree (canned or fresh)
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice (see notes for DIY mixture)
2 cups heavy cream

Instructions

Whisk together the sweetened condensed milk, pumpkin puree, vanilla extract, and pumpkin pie spice in a small bowl until smooth. Set aside.
Whip the heavy cream with a hand or stand mixer until stiff peaks form.
Fold the pumpkin mixture into the whipped cream. Move the spatula down the middle of the bowl, then scoop and turn it over, drawing a lazy number 8 motion.
Pour into a freezer-safe container. Press parchment paper to the surface of the ice cream and then seal with an airtight lid or plastic wrap.
Freeze for at least 4 hours. Allow ice cream to sit at room temp for 5-10 minutes for easy scooping.

Notes

DIY Pumpkin Pie Spice Mixture:

3 tablespoons cinnamon
2 teaspoons ground ginger
1.5 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon allspice

Tips:

If buying canned pumpkin, make sure to buy 100% pure pumpkin and not pumpkin pie filling.
Enjoy your ice cream within two weeks for the best flavor and texture.
If your container has a non-stick coating, line it with parchment paper to protect the coating from scratches when you scoop.

Nutrition

Calories: 375kcalCarbohydrates: 32gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 84mgSodium: 81mgPotassium: 308mgFiber: 1gSugar: 30gVitamin A: 5775IUVitamin C: 3mgCalcium: 192mgIron: 1mg

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