Pumpkin Ice Cream

By Becky Hardin

Published Sep 8, 2023

Pumpkin ice cream in a bowl with spoons. - 2

Pumpkin Ice Cream is the perfect treat to make for fall. It doesn’t get better than this pumpkin pie ice cream for Thanksgiving! It’s like a creamy frozen version of pumpkin pie… what could be better?

It doesn't get better for Thanksgiving than PUMPKIN PIE ICE CREAM! This is a MUST MAKE for Autumn! So easy, decadent, and DELICIOUS! - 5

What’s in this Pumpkin Ice Cream Recipe?

Homemade Pumpkin Ice Cream is the perfect cool treat to make during the fall season. We love ice cream, we love pumpkin pie , so why not just turn it into one delicious dessert?

Heavy Cream: Provides a rich and creamy texture and a luxurious mouthfeel.
Whole Milk: Balances the richness of the heavy cream so that the ice cream isn’t too fatty.
Nonfat Sweetened Condensed Milk: Sweetens the ice cream and helps keep it smooth, silky, and free from ice crystals.
Pumpkin Puree : Adds natural pumpkin color and flavor.
Pumpkin Pie Spice : Infuses the ice cream with a classic warm and spicy pumpkin pie flavor.
Biscoff Cookies : Adds a delightful crunch to the ice cream that is reminiscent of pie crust.

Pro Tip: Make sure to use nonfat/fat-free sweetened condensed milk. Adding too much fat to the recipe will make the ice cream oily.

Variations on Pumpkin Pie Ice Cream

While I don’t recommend tweaking the ice cream base recipe, you can certainly get creative with your mix-ins. Try stirring in some chunks of edible chocolate chip cookie dough , pumpkin gooey butter cake , snickerdoodles , molasses cookies , shortbread cookies , ginger cookies , or cooked pie crust pieces.

You could also layer in a swirl of caramel sauce or chocolate sauce as you pour the churned ice cream into the storage container.

homemade ice cream in a freezer safe dish - 6

At many ice cream shops, pumpkin is a seasonal flavor. But once you learn to make this at home, you can enjoy it any time of year!

This ice cream tastes just like pumpkin pie in ice cream form! It’s creamy and chock-full of pumpkin pie flavor!

Condensed milk adds sweetness to the ice cream, which helps to lower the freezing point so that your ice cream doesn’t turn out too hard. It also helps to make the ice cream super smooth and prevents ice crystals from forming.

If you don’t have an ice cream maker, you can use the ingredients I listed, then follow this tutorial to make ice cream without a machine. But if you’re someone who enjoys making homemade ice cream regularly, you’ll find that buying an ice cream maker can really come in handy over the years. It’s one of my favorite kitchen appliances!

Too much water could cause your ice cream to turn out hard. Make sure to use heavy cream (not half-and-half) and whole milk (not 2%, 1%, or skim) to ensure the mix has enough fat to keep it scoopable.

Once the mixture has been churned, it should have a soft-serve consistency. You can serve it that way if you like it soft, or scoop it into a container and allow it to freeze solid for at least 2-4 hours (preferably overnight) to firm it up!

How to Store

Store leftover pumpkin ice cream in an airtight container in the freezer for up to 1 month. Let thaw at room temperature for about 10 minutes if it’s too hard to scoop.

Serving Suggestions

Serve this pumpkin pie ice cream with a slice of pumpkin pie , pumpkin gooey butter cake , pumpkin brownies , pumpkin bars , pumpkin crisp , or pumpkin pie cheesecake . For a beverage, whip up pumpkin cream cold brew , a pumpkin spice latte , a pumpkin spice white Russian , or some pumpkin pie punch !

mini aluminum bowls filled with pumpkin ice cream - 8

5-Star Review

“I made this ice cream for Thanksgiving and it turned out GREAT, thanks for sharing! For people who had problem getting it to harden I just followed the instructions with my churn – put canister and paddle in freezer for 30 mins and mixture in refrigerator for 30 mins and had not problems.” – Ally S.

Ingredients1x2x3x

▢ 2 cups heavy cream 454 grams
▢ 1 cup whole milk 227 grams
▢ 14 ounces nonfat sweetened condensed milk 396 grams (1 can)
▢ 8 ounces pumpkin puree 227 grams (about ½ can)
▢ 1 tablespoon pumpkin pie spice 9 grams
▢ 4-6 Biscoff cookies 50-75 grams, crumbled

Instructions

In a large bowl, stir together all of the ingredients except the cookie crumbles. Stir until well combined. 2 cups heavy cream, 1 cup whole milk, 14 ounces nonfat sweetened condensed milk, 8 ounces pumpkin puree, 1 tablespoon pumpkin pie spice
Pour into your frozen ice cream maker bowl and turn on. Add the cookie crumbles and allow the machine to stir in the crumbles. 4-6 Biscoff cookies
Allow to freeze within the machine for 30-45 minutes, or until the ice cream is a soft-serve consistency.
Pour into a freezer-safe container and cover. Chill for at least 2-4 hours (or preferably overnight) for a firmer texture. Keep frozen until ready to eat.

Equipment

Kitchen Scale (optional)
Ice Cream Maker

Becky’s Tips

Use heavy cream (not half-and-half) and whole milk (not 2%, 1%, or skim)!
Make sure to use nonfat/fat-free sweetened condensed milk. Adding too much fat to the recipe will make the ice cream oily.
Chill the ice cream paddle, container (if applicable), and storage container well to help the ice cream firm up more quickly.
Chill the ice cream for less time for a softer consistency or more time for a more solid consistency.

Nutrition information is automatically calculated, so should only be used as an approximation.

More Ice Cream Recipes We Love

Red Velvet Ice Cream
Snickers Ice Cream Cake
Peanut Butter Cup Ice Cream Pie
Mint Chocolate Ice Cream Pie
Dog Ice Cream
Browse all of my favorite ice cream desserts !

Pumpkin Ice Cream Recipe

Equipment

Kitchen Scale (optional)
Ice Cream Maker

Ingredients

2 cups heavy cream 454 grams
1 cup whole milk 227 grams
14 ounces nonfat sweetened condensed milk 396 grams (1 can)
8 ounces pumpkin puree 227 grams (about ½ can)
1 tablespoon pumpkin pie spice 9 grams
4-6 Biscoff cookies 50-75 grams, crumbled

Instructions

In a large bowl, stir together all of the ingredients except the cookie crumbles. Stir until well combined. 2 cups heavy cream, 1 cup whole milk, 14 ounces nonfat sweetened condensed milk, 8 ounces pumpkin puree, 1 tablespoon pumpkin pie spice
Pour into your frozen ice cream maker bowl and turn on. Add the cookie crumbles and allow the machine to stir in the crumbles. 4-6 Biscoff cookies
Allow to freeze within the machine for 30-45 minutes, or until the ice cream is a soft-serve consistency.
Pour into a freezer-safe container and cover. Chill for at least 2-4 hours (or preferably overnight) for a firmer texture. Keep frozen until ready to eat.

Notes

Use heavy cream (not half-and-half) and whole milk (not 2%, 1%, or skim)!
Make sure to use nonfat/fat-free sweetened condensed milk. Adding too much fat to the recipe will make the ice cream oily.
Chill the ice cream paddle, container (if applicable), and storage container well to help the ice cream firm up more quickly.
Chill the ice cream for less time for a softer consistency or more time for a more solid consistency.

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!