Pumpkin Spice Ice Cream is the perfect fall treat, combining the rich, warm flavors of pumpkin, cinnamon, nutmeg, and clove in a creamy, smooth dessert. This vegetarian-friendly ice cream captures the essence of autumn and offers a delicious way to cool off while indulging in the seasonal flavors we all love. Whether you are hosting a fall gathering or enjoying a quiet evening at home, this homemade ice cream will elevate any occasion. Plus, it’s super easy to make and completely customizable.
If you’re craving a vegan version, this recipe can easily be adapted by using plant-based cream and milk substitutes. So, grab your ice cream maker, and let’s dive into making this heavenly pumpkin spice treat!
Ingredients:
- 1 cup pumpkin puree (canned or homemade)
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar (or to taste)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 2 tablespoons maple syrup or honey (for added sweetness)
Instructions:
- Mix the Base: In a large mixing bowl, combine the pumpkin puree, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt. Stir well to combine all the spices evenly into the pumpkin.
- Prepare the Cream Mixture: In a separate bowl, whisk together the heavy cream, milk, and sugar until the sugar has dissolved completely. This will be your creamy base.
- Combine the Pumpkin and Cream: Gradually pour the cream mixture into the pumpkin spice mixture, stirring continuously to create a smooth and velvety custard-like consistency. If you’d like to add a little extra sweetness, incorporate the maple syrup or honey at this point.
- Chill the Mixture: Cover the mixture with plastic wrap or a lid and place it in the refrigerator for at least 2 hours, or overnight if possible. Chilling helps the flavors blend and ensures that the ice cream base is at the right temperature for churning.
- Churn the Ice Cream: Once the mixture has chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes around 20-25 minutes, depending on your machine. You’ll know it’s done when the mixture reaches a soft-serve consistency.
- Freeze the Ice Cream: Transfer the churned ice cream to an airtight container and smooth the top. Cover it with plastic wrap or wax paper, then close the container. Freeze for at least 4 hours, or until the ice cream firms up completely.
- Serve and Enjoy: Scoop the pumpkin spice ice cream into bowls or cones. You can garnish with a sprinkle of cinnamon or even drizzle some caramel or maple syrup over the top for extra indulgence.
Nutrition:
- Serving Size: 1/2 cup
- Calories: Approximately 250-300 calories per serving (varies depending on ingredients)
- Fat: 19g
- Carbohydrates: 23g
- Protein: 3g
- Fiber: 1g
- Sugar: 20g
Note: The calorie count can vary based on the type of cream and sweeteners used. For a lighter version, you can substitute some of the cream with coconut milk or a low-fat version of milk.
Prep Time: 10 minutes
Active Time: 30 minutes
Resting Time: 2 hours (for chilling the mixture)
Total Time: 6 hours 40 minutes (includes freezing)
Equipment:
- Ice cream maker
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Airtight container for freezing
Cuisines:
American, Vegetarian, Fall Dessert
Course:
Dessert, Frozen Treat
Servings:
4-6 servings (depending on portion size)
Conclusion:
This Pumpkin Spice Ice Cream is a must-try for all fall lovers. The smooth and creamy texture, combined with the signature spices of pumpkin pie, makes it a perfect treat to enjoy during the cooler months. Whether you’re serving it after a hearty meal or simply indulging in a sweet snack, this homemade ice cream is sure to impress your friends and family. Don’t forget to make extra because it will disappear quickly!
Enjoy this comforting, vegetarian-friendly dessert that’s packed with the flavors of autumn. And remember, you can always tweak it to suit your dietary needs by making simple substitutions like using almond milk or coconut cream for a vegan-friendly version.