Pumpkin Spice Ice Cream
A creamy, cozy, perfectly spiced homemade ice cream—no baking required, just a quick churn and freeze.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup maple syrup
- 3 egg yolks
- 1 tablespoon vanilla extract
- 1 cup pumpkin purée
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
Instructions
Important Note:
- Most ice cream makers require the freezer bowl/churner to be frozen at least 12–24 hours in advance. Make sure it’s fully frozen before starting.
Combine the base:
- Add 2 cups heavy cream, 1 cup milk, ½ cup maple syrup, 3 egg yolks, 1 tablespoon vanilla extract, 1 cup pumpkin purée, 2 teaspoons pumpkin spice, ½ teaspoon cinnamon, ½ teaspoon ginger, and ½ teaspoon nutmeg to a large mixing bowl.
- Whisk until smooth. If the pumpkin purée isn’t fully incorporating, blend the mixture in a blender until completely smooth.
Prep the machine:
- Pour the mixture into your ice cream maker. Follow your machine’s instructions—if yours uses a double-insulated freezer bowl, make sure it’s fully frozen beforehand.
Churn:
- Turn on the machine and churn for about 15 minutes, or until the texture thickens into a creamy, soft-serve consistency.
Freeze:
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 8 hours, or until fully set. Best if frozen overnight.
Serve:
- When you’re ready to eat, let the ice cream sit at room temperature for 2-3 minutes, then scoop and enjoy.
Optional finishing touch:
- Sprinkle with a dash of extra cinnamon or pumpkin spice before serving.
