Pumpkin Spice Ice Cream Recipe

As the air turns crisp and leaves start to fall, why not enjoy the cozy flavor of pumpkin spice in a cool, creamy treat? This Pumpkin Spice Ice Cream Recipe is your new go-to dessert—no-ice cream maker, easy to make, and packed with all the fall flavors you love. Make it with 5 ingredients only!

Looking for more fall flavors? Try these thick, chewy Pumpkin Brownies, soft Keto Pumpkin Whoopie Pies, and No Yeast Pumpkin Cinnamon Rolls.

Jump to:

• Substitutions
• Variations
• Storage
• Top Tips
• Ingredients
• Frequently Asked Questions
• Pumpkin Spice Ice Cream Recipe

This is such a super easy recipe and it’s homemade which of course always taste better! So pumpkin isn’t only for fall, I challenge you to try incorporate pumpkin whether it be for baking or into your everyday diet!  

Substitutions

• Replace sweetened condensed milk with white sugar or light brown sugar for a milder taste.
• Make your own pumpkin puree instead of the canned one by roasting a small sugar pumpkin in the oven until tender, scooping out the flesh, and blending it until smooth.

Variations

• To make this ice cream dairy-free, substitute the heavy whipping cream with coconut cream and use sweetened condensed coconut milk. The result will be a slightly different flavor, but equally delicious.
• For a sugar-free version, opt for a sugar-free sweetened condensed milk and use a sugar substitute that works well with cold desserts.

Storage

• Store your ice cream in an airtight, freezer-safe container to prevent ice crystals from forming. Place a piece of plastic wrap directly on the surface of the ice cream before sealing the container to maintain freshness.
• Homemade ice cream can last in the freezer for up to two weeks, though it’s best enjoyed within the first week for optimal flavor and texture.
• Best Containers to Use: Opt for shallow, wide containers to store your ice cream. This allows it to freeze more quickly and evenly.

Top Tips

• Drizzle caramel on top before serving to make your own caramel pumpkin spice ice cream.
• Add in the pumpkin puree a teaspoon ground nutmeg and a teaspoon ground ginger for more pumpkin spice taste.
• Add a litte bit of salt to the mixture to improve the flavor.

Ingredients

Gather the ingredients for this Pumpkin Ice Cream recipe and once the ingredients are all ready, let's begin!

• heavy whipping cream
• sweetened condensed milk
• Libby's Pumpkin Puree
• pumpkin pie spice
• vanilla extract
• cookie dough
• espresso powder

Instructions

In a large stand mixer, mix the heavy cream until it has stiff peaks. Then slowly add the condensed milk to the bowl and mix:

Turn off the mixer then add Libby's Pumpkin Puree, pumpkin spice, vanilla extract, and mix until just combined:

The final ice cream mixture should look like this - soft, creamy and has a fine texture:

Split the ice cream batter into 3 different bowls. In one bowl, add the espresso powder:

In the other bowl of ice cream mixture, add in the cookie dough:

There you go! 3 Pumpkin ice cream flavors with just one base mixture!

Freeze at least 4 hours or best overnight and serve 🙂

Frequently Asked Questions

Today I will be sharing with you how to make Pumpkin ice cream! I know you’re thinking pumpkin during the summer?! Well, I’ve partnered with LIBBY’S Pumpkin to share one of the great things pumpkin can do.

Also if you go to Pumpkin Can you download a coupon to buy yourself a can! So send me pictures on FB or IG of what you made, so I can share it!

FTC: Sponsored Video with Libby's Pumpkin. #sponsored #pumpkincan