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Creamy Pumpkin Spice Ice Cream

Jessica T. Brown
A creamy, velvety pumpkin ice cream sweetened with maple syrup, infused with warm spices, and perfect for a cozy, seasonal dessert that’s naturally fiber-rich, satisfying, and easy to make at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 5

Equipment

  • 1 Ice Cream Maker
  • 1 Large mixing bowl
  • Measuring Cups & Spoons
  • Plastic Wrap
  • 1 Loaf Pan

Ingredients
  

  • 1 cup Whole Milk
  • 2 cups Heavy Cream
  • ½ cup Maple Syrup
  • 1 tsp Pumpkin Spice
  • ¾ cup Pumpkin Puree

Instructions
 

  • Prepare the Ice Cream Maker: Place the ice cream maker bowl in the freezer at least 24 hours prior, or follow the manufacturer’s instructions.
    A fully frozen bowl ensures the mixture churns evenly and achieves a smooth, creamy consistency without ice crystals.
  • Combine Ingredients: In a large mixing bowl, pour in the whole milk, heavy cream, and maple syrup.
    Add the pumpkin puree and pumpkin spice.
    Whisk thoroughly until all ingredients are fully combined, forming a uniform, velvety mixture with no lumps.
  • Taste and Adjust: Give the mixture a gentle taste to ensure the sweetness and spice level are balanced.
    Adjust maple syrup or pumpkin spice as desired for a richer, spicier flavor profile that suits your preference.
  • Pour Into Ice Cream Maker: Transfer the pumpkin cream mixture into the frozen ice cream maker bowl. Ensure the bowl is properly seated and the lid is secure to prevent spills and allow even churning.
  • Churn the Ice Cream: Turn on the ice cream maker and allow the mixture to churn for about 30 minutes, or until it thickens and reaches a soft, scoopable texture.
    Monitor carefully to avoid over-churning, which can alter the creamy consistency.
  • Transfer to Freezer Pan: Using a spatula, move the churned ice cream into a loaf pan or other freezer-safe container.
    Smooth the top and cover tightly with plastic wrap or a lid to prevent ice crystals from forming.
  • Freeze Until Firm: Place the container in the freezer for 2–3 hours, or until the ice cream is fully firm.
    Remove a few minutes before serving to allow scooping.
    Enjoy creamy, perfectly textured pumpkin ice cream straight from your freezer.

Notes

  • Makes approximately 6 servings of ice cream.
  • Use pumpkin puree with minimal extra moisture for a creamy texture.
  • Maple syrup can be substituted with honey or agave for a different natural sweetness.
  • Churning time may vary slightly depending on the ice cream maker.
  • Allow ice cream to sit at room temperature for a few minutes before scooping to soften slightly.