Easy Pumpkin Ice Cream Recipe
Okay, friends, let’s get real. I’m about to share the easiest, dreamiest pumpkin ice cream recipe you will EVER find. I’m talking like, so easy you can whip it up while the kids are screaming for snacks and you’re trying to find that one missing sock. This isn’t some fancy, churn-all-day-in-a-special-machine kind of ice cream. Nope. This is the kind of ice cream that makes you say, “Dang, I just made that?” Seriously, get ready for fall in a spoon.
My husband? Obsessed. Full stop. Last year, I made a batch for Thanksgiving dessert, and he ate half of it STRAIGHT from the container while “cleaning up.” Then, he blamed the dog. The DOG! It’s been a running joke ever since, and now, I have to hide a little stash just for him. The kids love it too, which means, yeah, sometimes we have ice cream for breakfast. Don’t judge. We call it “Pumpkin Spice Morning Fuel.” They’re none the wiser.
Why You’ll Love This Easy Pumpkin Ice Cream Recipe
- It’s ridiculously easy. I mean, seriously, if I can make it, you definitely can.
- Tastes like fall exploded in your mouth… in the best way possible.
- No fancy ice cream maker needed! Hallelujah!
- It’s the perfect excuse to eat ice cream anytime, anywhere. I won’t tell if you don’t.
- You can totally customize it to your liking. Throw in some chocolate chips, a swirl of caramel… go wild!
How to Make It
Okay, listen up, because this is where the magic happens. First, you’re gonna grab a big bowl. Now, dump in your pumpkin puree – make sure it’s NOT the pumpkin pie filling, or you’ll end up with a sugary mess. Then, pour in your sweetened condensed milk. Yes, the whole can. Don’t skimp! That’s what makes it creamy and dreamy.
Next, the spices! Cinnamon, nutmeg, ginger… you know, the usual fall suspects. Give it a good whisk. Now, here’s the secret weapon: vanilla extract. Don’t even THINK about skipping it. It just ties everything together.
Now for the heavy cream. Gently fold it in until everything is just combined. Don’t overmix! You want it to stay light and fluffy.
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Pour the whole shebang into a freezer-safe container. A loaf pan works great if you don’t have anything fancy. Cover it with plastic wrap, pressing it right onto the surface of the ice cream to prevent ice crystals. Then, pop it in the freezer for at least 6 hours, or even better, overnight.
And that’s it! Seriously. When you’re ready to serve, let it sit out for a few minutes to soften up. Then, scoop it, top it, and devour it!
Ingredient Notes
- Pumpkin Puree: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling. I learned that the hard way one Thanksgiving when I was rushing. Ugh, what a disaster.
- Sweetened Condensed Milk: This is your sweetener and your creamy base. Don’t even try to substitute it. It just won’t work.
- Heavy Cream: This is where the magic happens, friends. Don’t even think about using milk. It needs to be heavy cream, baby! It’s what makes it all thick and smooth.
- Pumpkin Pie Spice: Use pre-mixed pumpkin pie spice. Unless you’re feeling ambitious, then go ahead and mix your own. I usually go for the easy route.
- Vanilla Extract: Please don’t skip this. It elevates the whole flavor. I’ve forgotten it before and it’s just…sad.
Recipe Steps:
- Combine pumpkin puree, sweetened condensed milk, pumpkin pie spice, and vanilla extract in a large bowl.
- Whisk ingredients until well combined.
- Fold in heavy cream until just combined.
- Pour mixture into a freezer-safe container.
- Cover with plastic wrap, pressing it onto the surface.
- Freeze for at least 6 hours, or overnight.
- Scoop and serve!
What to Serve It With
Okay, so, you can totally eat this straight from the container (no judgement here!), but if you’re feeling fancy, try it with:
- Gingersnap cookies (crumbled on top? Yes, please!)
- A drizzle of caramel sauce (duh!)
- Chopped pecans or walnuts (for a little crunch)
- Whipped cream (because why not?)
Tips & Mistakes
- Don’t overmix the heavy cream! You want to keep it light and airy.
- Make sure your freezer is cold enough! If it’s not, your ice cream will be icy.
- Let the ice cream sit out for a few minutes before scooping. It’ll be much easier to handle.
- Don’t be afraid to experiment with flavors! Add chocolate chips, caramel swirls, or whatever your heart desires.
Storage Tips
Store any leftover ice cream in an airtight container in the freezer. If you eat it straight from the freezer, it’ll be rock solid. So, let it soften up a bit before digging in! And yeah, I’ve totally eaten this for breakfast before. Don’t judge. It’s delicious! Just saying…
Variations and Substitutions
- Spices: Not a fan of pumpkin pie spice? Use a mix of cinnamon, nutmeg, and ginger instead. I usually just eyeball it.
- Sweetener: If you’re feeling adventurous, try using maple syrup instead of sweetened condensed milk. I haven’t tried it myself, but let me know if you do!
- Add-ins: Throw in some chocolate chips, chopped nuts, or a swirl of caramel. I once added crumbled gingersnap cookies and it was AMAZING.
- Dairy-Free: Okay, this one’s tricky. I haven’t tried a dairy-free version myself, but you could try using coconut cream instead of heavy cream and a dairy-free sweetened condensed milk alternative. Let me know how it goes!
Frequently Asked Questions
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Easy Pumpkin Ice Cream Recipe
Ingredients
Main Ingredients
- 1.5 cups Heavy cream Chilled
- 1 cup Pumpkin puree Canned or homemade
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Pumpkin pie spice Store-bought or homemade
- 0.25 teaspoon Salt
Instructions
Preparation Steps
- In a large mixing bowl, combine the pumpkin puree, sugar, pumpkin pie spice, and salt. Mix until fully incorporated.
- Add the vanilla extract and chilled heavy cream to the pumpkin mixture. Stir gently to combine.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Once the ice cream has reached your desired consistency, transfer it to an airtight container and freeze for at least 2 hours before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
