Classic Pumpkin Pie Ice Cream
Classic Pumpkin Pie Ice Cream is a delightful frozen treat that blends the rich flavors of pumpkin pie with the creamy texture of ice cream. This seasonal dessert is perfect for autumn celebrations or any time you crave a taste of pumpkin spice. It combines all the traditional spices and creamy pumpkin puree into a luscious ice cream that will have everyone coming back for seconds.
| Ingredients |
Quantity |
| Pumpkin puree |
1 cup |
| Heavy cream |
2 cups |
| Whole milk |
1 cup |
| Granulated sugar |
¾ cup |
| Brown sugar |
¼ cup |
| Eggs |
3 large |
| Vanilla extract |
1 teaspoon |
| Ground cinnamon |
1 teaspoon |
| Ground nutmeg |
½ teaspoon |
| Ground ginger |
¼ teaspoon |
| Salt |
¼ teaspoon |
Cooking Steps:
- In a medium bowl, whisk together eggs and sugars until well combined and slightly frothy.
- In a saucepan, combine the pumpkin puree, heavy cream, whole milk, and spices. Heat over medium heat until just warmed.
- Gradually add the warm pumpkin mixture to the egg mixture, whisking constantly to temper the eggs.
- Return the combined mixture to the saucepan and cook over low heat until it thickens slightly.
- Remove from heat and stir in vanilla extract. Allow it to cool to room temperature, then refrigerate until chilled.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream to a container and freeze until firm, about 4 hours before serving. Enjoy!
No-Churn Pumpkin Swirl Ice Cream
No-Churn Pumpkin Swirl Ice Cream is a rich and creamy dessert that captures the essence of pumpkin pie without the need for an ice cream maker. This delightful treat is infused with warm spices and folds in a luscious pumpkin swirl, making it a perfect treat for fall gatherings or cozy nights at home. It’s uncomplicated to prepare, requiring only a few ingredients and minimal effort.
Cooking Steps:
- In a large mixing bowl, whisk together the heavy cream, sweetened condensed milk, vanilla extract, and spices until well combined.
- Reserve about ½ cup of the mixture and set it aside. Fold in the pumpkin puree into the remaining mixture until blended.
- In a freezer-safe container, alternate layers of the pumpkin mixture and the reserved mixture, creating a swirled effect.
- Cover the container and freeze for at least 6 hours or until solid.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop and enjoy!
Pumpkin Cheesecake Ice Cream
Pumpkin Cheesecake Ice Cream is a rich and decadent frozen treat that combines the creamy texture of cheesecake with the warm flavors of pumpkin pie. Perfect for fall or any time you crave a sweet dessert, this no-churn recipe easily brings the essence of cheesecake and pumpkin together in a delightful ice cream form. Enjoy it on its own or as a topping for pie!
Cooking Steps:
- In a large mixing bowl, blend the softened cream cheese until smooth, then whisk in the pumpkin puree, heavy cream, sweetened condensed milk, vanilla extract, and spices until fully combined.
- Pour the mixture into a freezer-safe container, smoothing the top.
- Cover and freeze for at least 6 hours or until solid.
- Let the ice cream soften at room temperature for a few minutes before scooping. Serve and enjoy!
Maple Pumpkin Ice Cream
Maple Pumpkin Ice Cream is a delightful dessert that merges the rich flavors of pumpkin and warm maple syrup into a creamy frozen treat. This ice cream captures the essence of autumn, making it a perfect indulgence for cozy nights or festive gatherings. Its smooth texture and sweet notes provide an invigorating take on traditional pumpkin desserts.
Cooking Steps:
- In a mixing bowl, combine the pumpkin puree, heavy cream, maple syrup, sweetened condensed milk, vanilla extract, and spices. Whisk until smooth and well-blended.
- Pour the mixture into a freezer-safe container and smooth the top.
- Cover and freeze for at least 6 hours or until the ice cream is solid.
- Allow the ice cream to soften at room temperature for a few minutes before scooping. Serve and enjoy!
Pumpkin Spice Latte Ice Cream
Pumpkin Spice Latte Ice Cream is a decadent frozen dessert that beautifully blends the classic flavors of a pumpkin spice latte with the creamy delight of ice cream. This treat is exhilarating, featuring a smooth texture and a balance of sweetness and spice that makes it an ideal dessert for fall or any time you crave a cozy flavor profile.
| Ingredients |
Quantity |
| Pumpkin puree |
1 cup |
| Heavy cream |
1 cup |
| Sweetened condensed milk |
1 can (14 oz) |
| Espresso or strong coffee |
½ cup |
| Ground cinnamon |
1 teaspoon |
| Ground nutmeg |
½ teaspoon |
| Vanilla extract |
1 teaspoon |
| Salt |
¼ teaspoon |
| Brown sugar |
½ cup |
Cooking Steps:
- In a mixing bowl, whisk together the pumpkin puree, heavy cream, sweetened condensed milk, espresso or strong coffee, vanilla extract, and spices until well combined.
- Pour the mixture into a freezer-safe container and smooth the surface.
- Cover and freeze for at least 6 hours or until solid.
- Let the ice cream sit at room temperature for a few minutes before scooping. Serve and enjoy!
Vegan Pumpkin Pie Ice Cream
Vegan Pumpkin Pie Ice Cream is a delightful, dairy-free frozen dessert that captures the essence of pumpkin pie in a creamy, plant-based treat. Made with simple ingredients, this ice cream is perfect for anyone looking for a vegan option to enjoy the comforting flavors of fall. It’s rich, sweet, and spiced just right, making it an irresistible dessert for all occasions.
| Ingredients |
Quantity |
| Pumpkin puree |
1 cup |
| Coconut milk |
1 can (13.5 oz) |
| Maple syrup |
½ cup |
| Ground cinnamon |
1 teaspoon |
| Ground ginger |
½ teaspoon |
| Ground nutmeg |
½ teaspoon |
| Vanilla extract |
1 teaspoon |
| Salt |
¼ teaspoon |
| Cornstarch (optional) |
2 tablespoons |
Cooking Steps:
- In a blender or food processor, combine the pumpkin puree, coconut milk, maple syrup, spices, vanilla extract, and salt until smooth.
- If using cornstarch, dissolve it in a few tablespoons of the coconut milk and then add it to the blender, blending until completely combined.
- Pour the mixture into a freezer-safe container and smooth the surface.
- Cover and freeze for at least 4 to 6 hours or until fully frozen.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften. Scoop and enjoy!
Salted Caramel Pumpkin Ice Cream
| Ingredients |
Quantity |
| Pumpkin puree |
1 cup |
| Coconut milk |
1 can (13.5 oz) |
| Maple syrup |
½ cup |
| Ground cinnamon |
1 teaspoon |
| Ground ginger |
½ teaspoon |
| Ground nutmeg |
½ teaspoon |
| Vanilla extract |
1 teaspoon |
| Salt |
¼ teaspoon |
| Cornstarch (optional) |
2 tablespoons |
| Salted caramel sauce |
½ cup |
| Sea salt (for topping) |
To taste |
Cooking Steps:
- In a blender, combine pumpkin puree, coconut milk, maple syrup, spices, vanilla extract, and salt; blend until smooth.
- If using, dissolve cornstarch in a few tablespoons of coconut milk and blend it into the mixture.
- Gently fold in the salted caramel sauce, creating swirls without fully mixing.
- Pour the mixture into a freezer-safe container and smooth the surface.
- Cover and freeze for at least 4 to 6 hours or until completely frozen.
- Before serving, let the ice cream sit at room temperature to soften slightly, then scoop, top with sea salt, and enjoy!
Pumpkin Pie Ice Cream Sandwiches
Pumpkin Pie Ice Cream Sandwiches combine the delightful flavors of pumpkin pie with the creamy texture of homemade ice cream, all sandwiched between two delicious cookies. Perfect for an autumn treat or holiday dessert, these sandwiches are sure to become a favorite for both kids and adults alike.
| Ingredients |
Quantity |
| Pumpkin puree |
1 cup |
| Coconut milk |
1 can (13.5 oz) |
| Maple syrup |
½ cup |
| Ground cinnamon |
1 teaspoon |
| Ground ginger |
½ teaspoon |
| Ground nutmeg |
½ teaspoon |
| Vanilla extract |
1 teaspoon |
| Salt |
¼ teaspoon |
| Cornstarch (optional) |
2 tablespoons |
| Cookie dough (prepared, any flavor) |
2 cups |
| Whipped cream (for serving) |
Optional |
Cooking Steps:
- Preheat your oven and prepare cookie dough as per the recipe or package instructions. Scoop and bake cookies, then let cool completely.
- In a blender, combine pumpkin puree, coconut milk, maple syrup, spices, vanilla extract, and salt; blend until smooth. If using, dissolve cornstarch in some coconut milk and mix it in.
- Pour the pumpkin mixture into a freezer-safe container and freeze for 4 to 6 hours or until fully frozen.
- Once the ice cream is ready, scoop a generous amount onto one cookie, topping it with another cookie to create a sandwich.
- Serve immediately or freeze the sandwiches for later, and enjoy with whipped cream if desired!
Pumpkin Pecan Crunch Ice Cream
Pumpkin Pecan Crunch Ice Cream is a delightful and creamy dessert that brings together the warm flavors of pumpkin spice with the rich nuttiness of pecans, creating a perfect treat for fall. This homemade ice cream is not only easy to make, but it also provides a satisfying crunch that elevates the traditional flavors of pumpkin pie into a fun, frozen treat.
| Ingredients |
Quantity |
| Pumpkin puree |
1 cup |
| Coconut milk |
1 can (13.5 oz) |
| Maple syrup |
½ cup |
| Ground cinnamon |
1 teaspoon |
| Ground ginger |
½ teaspoon |
| Ground nutmeg |
½ teaspoon |
| Vanilla extract |
1 teaspoon |
| Salt |
¼ teaspoon |
| Chopped pecans |
½ cup |
| Cornstarch (optional) |
2 tablespoons |
Cooking Steps:
- In a blender, combine pumpkin puree, coconut milk, maple syrup, spices, vanilla extract, and salt; blend until smooth. If desired, dissolve cornstarch in a small amount of coconut milk and mix it in for a creamier texture.
- Stir in chopped pecans into the blended mixture.
- Pour the mixture into a freezer-safe container and freeze for 4 to 6 hours or until fully frozen.
- Once frozen, scoop out the ice cream and serve straight away for a delicious treat!
Chocolate Pumpkin Pie Ice Cream
Chocolate Pumpkin Pie Ice Cream is a decadent twist on the beloved fall dessert, combining the rich flavors of chocolate with the spiced, creamy essence of pumpkin pie. This ice cream offers a luscious and unique taste experience, perfect for those seeking to indulge in a frozen treat that celebrates the best of both worlds—chocolate and pumpkin.
| Ingredients |
Quantity |
| Pumpkin puree |
1 cup |
| Heavy cream |
1 cup |
| Whole milk |
1 cup |
| Unsweetened cocoa powder |
½ cup |
| Granulated sugar |
¾ cup |
| Maple syrup |
¼ cup |
| Ground cinnamon |
1½ teaspoons |
| Ground ginger |
½ teaspoon |
| Ground nutmeg |
½ teaspoon |
| Vanilla extract |
1 teaspoon |
| Salt |
¼ teaspoon |
| Chopped dark chocolate |
½ cup |
Cooking Steps:
- In a mixing bowl, whisk together the pumpkin puree, heavy cream, whole milk, cocoa powder, sugar, maple syrup, spices, vanilla extract, and salt until smooth and well combined.
- Stir in the chopped dark chocolate until evenly distributed.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours, or until firm.
- Scoop and serve the chocolate pumpkin pie ice cream for a delightful dessert experience!
