Pumpkin Ice Cream

A gold loaf pan filled with pumpkin ice cream, scooper pulling a scoop out.

Print Recipe

5 from 2 votes

A rich and creamy, perfectly spiced pumpkin ice cream that is incredibly delicious and easy to make!

Prep Time4

Cook Time0

Freeze Time6

Total Time6 4

Course: Dessert

Cuisine: American

Servings: people

Author: Julie Blanner

Equipment

Mixer

Ingredients

2 cups heavy cream (1 pint)
14 ounces sweetened condensed milk (1 can)
15 ounces canned pumpkin about 1½ cups
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ginger
⅛ teaspoon ground cloves

Instructions

In a mixing bowl, beat cream until it forms peaks.
Blend in sweetened condensed milk, pumpkin, and spices until fully combined.
Pour into a loaf pan, or other freezer safe pan, and place in freezer until solid. It will take about 6 hours to fully freeze.

Video

[adthrive-in-post-video-player video-id="zvl3fybv" upload-date="2021-09-22T00:00:00.000Z" name="How to Make Quick and Amazing Pumpkin Ice Cream" description="A video tutorial of how to make pumpkin ice cream quickly and with just a couple of ingredients. It’s makes the perfect dessert or snack."]

Notes

Tips

Use cold whipping cream.
To freeze faster, pour into smaller containers.
Blend in marshmallows or sprinkles for even more fun!

To Store

Freeze covered in an airtight container or covered in plastic wrap up to two weeks.

Substitutions

Pumpkin Pie Spice - Substitute 2 ½ teaspoons of pumpkin pie spice in place of the cinnamon, ginger, and cloves.
Add-ins - Crumbed cookies, cheesecake bites, chocolate chips, graham cracker crust chunks. Gently stir these in after the ice cream has set for a couple of hours.

Nutrition