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Why I Love This Pumpkin Ice Cream
If you know me, you know how much I love ice cream. And maybe that’s because growing up, ice cream was a staple in our house, and we always made it in our old White Mountain freezer. Dad, my sister, and I would take turns cranking it, and Dad usually got a taste off the paddle. He always used to say, before he passed away, that “ice cream fills in all the cracks in the stomach.”
While pumpkin ice cream might sound a little unconventional, once you try it, you’ll be hooked. It’s everything I love about fall desserts: those warm spices of cinnamon and ginger, pumpkin flavor, and creamy richness. This version is churned using a machine (yes, you will need some equipment for this recipe) for a silky, scoopable texture and uses a cooked pumpkin base to eliminate excess water and amp up the flavor.
Here’s why you’ll love this recipe:
- This is real ice cream (not a no-churn), so it truly will have the best texture.
- It can be enjoyed right after churning as soft-serve, or placed in the freezer for a harder, more traditional ice cream thickness.
- A fun way to use pumpkin during the fall, beyond the usual pumpkin pie, bars, and muffins.
Pumpkin Ice Cream Ingredients
You need some of the best flavors of fall to make this ice cream recipe:
- Canned pumpkin puree – The base flavor, which gives this ice cream its texture and color. Make sure it’s pure pumpkin, not pie filling.
- Whole milk and heavy cream – Essential ingredients to make any real, churned ice cream!
- Sugar – Adds sweetness to the dessert.
- Light corn syrup – Helps prevent ice crystals, forming a smoother texture. I know some people would like to leave this out, but this will make your ice cream amazing.
- Cinnamon, ginger, and vanilla extract – These flavors are the essence of fall!
- Egg yolks – Enrich and stabilize the custard.
- Cornstarch – Used to create a slurry, which adds silkiness and helps the base thicken.
- Kosher salt – Brings all the flavors together.
The full amount of each ingredient can be found in the recipe card below.
How to Make Pumpkin Ice Cream
Making this homemade pumpkin ice cream recipe couldn’t be easier:
Step 1: Prepare the pumpkin – In a saucepan, cook the pumpkin puree over medium heat for 3-5 minutes to reduce moisture. Then, whisk in milk, cream, sugar, corn syrup, and salt. Heat until just simmering.
Step 2: Create the slurry – In a separate bowl, whisk egg yolks, cornstarch, and remaining milk to form a slurry. Off the heat, slowly whisk the slurry into the hot mixture, then return to medium heat and cook, stirring constantly, until thickened slightly.
Step 3: Add flavorings – Off heat, stir in vanilla extract, cinnamon, and ginger. Strain the mixture through a fine mesh sieve and chill completely (4-6 hours or overnight).
Step 4: Freeze – Churn the mixture in an ice cream maker according to the manufacturer’s instructions. When the ice cream is done freezing, transfer it to a container and place it in a freezer until firm, usually 4-6 hours.
Recipe Tips
- Cook the pumpkin first to concentrate its flavor and remove excess water.
- Strain the base before chilling to remove fibrous pumpkin bits or any egg solids.
- Use canned 100% pumpkin puree (not pie filling). Canned pumpkin has a more consistent moisture content, so you avoid variances in the texture.
- Chill the ice cream base thoroughly before churning. You do not want any residual heat to hamper the freezing process or create an undesirable icy texture.
- Make sure to freeze your ice cream bowl (or canister) well in advance. I recommend allowing 24 hours in the freezer to make sure the bowl is as chilled as possible.
- Use a loaf pan or ice cream container for a quicker firm-up in the freezer.
Follow These Tips
Serving and Storage
To serve – You can serve the ice cream as soon as it’s churned, but the texture will be soft, like soft-serve ice cream. For a harder freezer, place it in a freezer to achieve the true consistency. Once ready to eat, serve in a bowl, cone, or on top of warm apple crisp for an unbeatable fall dessert pairing. A drizzle of caramel, a dusting of cinnamon, or a sprinkle of crushed gingersnaps makes it extra special.
To store – Store in an airtight container up to 1 month for the best texture. Let it sit at room temperature for 5-10 minutes before serving, just to make it easier to scoop.
More Fall Dessert Recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Pumpkin Ice Cream
Ingredients
- ¾ cup pumpkin puree
- 1 ¼ cups heavy cream
- 2 cups + 2 tbsp whole milk separated
- ¾ cup granulated sugar
- 2 tbsp corn syrup
- ¼ tsp kosher salt
- 3 large egg yolks
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
Instructions
- Prepare the base: Add the pumpkin pureé to a 4-quart saucepan and place over medium heat. Stir and cook the pumpkin until it is slightly darker and creates a film on the bottom of the pan, 3-5 minutes. Add 2 cups of milk, heavy cream, sugar, corn syrup, and salt. Whisk to combine. Bring to a simmer over medium-low heat, 5-8 minutes.¾ cup pumpkin puree, 1 ¼ cups heavy cream, 2 cups + 2 tbsp whole milk, ¾ cup granulated sugar, 2 tbsp corn syrup, ¼ tsp kosher salt
- While the mixture is heating, make the slurry: In a separate bowl, whisk together the remaining 2 tbsp milk, egg yolks, and cornstarch. When the milk and cream mixture begins to simmer, remove from the heat and slowly whisk in the cornstarch slurry. Return to medium-low heat and whisk until simmering throughout and slightly thickened, about 1 minute.2 cups + 2 tbsp whole milk, 3 large egg yolks, 1 tbsp cornstarch
- Add the flavors: Off heat, add the vanilla, cinnamon, and ginger. Whisk to combine and pour the custard through a sieve to ensure the ice cream is smooth. Allow the mixture to cool to room temperature, then cover and chill for 6-8 hours1 tsp vanilla extract, 1 tsp ground cinnamon, ½ tsp ground ginger
- Freeze: Once chilled, pour into the freezer and follow the manufacturer's instructions. This usually takes 20-25 minutes. After churning, the ice cream can be immediately enjoyed as soft serve or poured into a container and frozen for an additional 4-6 hours for a harder consistency.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
