Who doesn’t love ice cream with a seasonal twist?!?! This Easy Pumpkin Ice Cream recipe is something you can make and enjoy during all your fall festivities. You can even make and freeze enough to enjoy all year round if you’re a pumpkin lover like we are!
If you’re a huge Pumpkin fan, we have had so many amazing fall Pumpkin recipes for you lately, but it felt wrong not to share this Pumpkin Pie Ice Cream with y’all.
Did y’all know you can make Pumpkin Ice Cream Without An Ice Cream Maker??!? It’s so easy and you can make it exactly how you like it!
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Why You’ll Love Homemade Cinnamon Pumpkin Ice Cream
- Homemade ice cream tastes BETTER
- You know what goes into your ice cream (no preservatives or additives)
- Cheaper than buying specialty ice cream
- Pumpkin, cinnamon and brown sugar combo for the WIN!
Pumpkin Cinnamon Ice Cream Recipe Ingredients
Ice Cream Ingredients:
heavy cream
sweetened condensed milk
canned pumpkin
vanilla extract
pumpkin pie spice – grab some at the store or do yourself a favor and use our recipe to make your own pumpkin spice
Brown Sugar Crumble:
light brown sugar
unsalted butter
cinnamon
Tools To Make The Best Pumpkin Ice Cream
- mixing bowls
- stand mixer (unless mixing by hand)
- measuring cups and spoons
- loaf pan
- saran wrap (or bees wrap)
- wooden spoon
- aluminum foil
- freezer
- Mason Jars
How To Make This Easy Pumpkin Ice Cream Recipe
- Using your stand mixer (or a large mixing bowl if mixing by hand), mix your heavy cream on Medium Speed for a few minutes, until you have stiff peaks starting to form.
- Use a separate medium mixing bowl to mix together the sweetened condensed milk, pumpkin, vanilla and pumpkin spice. Set to the side
- Once your heavy cream has stiff peaks, fold in the pumpkin milk mixture until it’s all fully incorporated. Set to the side.
- Using a small bowl, mix together the brown sugar crumble and set aside.
- Line your bread loaf pan with saran wrap. This will help make removing ice cream from pan easier when ready to serve.
- Add half your ice cream mix to your lined loaf pan. Sprinkle half the brown sugar crumble on top of the ice cream. Add remaining half of ice cream mixture on top of crumble and then sprinkle the remaining crumble mixture as the top layer of your ice cream.
- Cover your loaf pan with saran wrap or aluminum foil. Freeze for at least 5 hours, but preferably overnight.
- Serve ice cream in your Mason Jars and enjoy.
Variations
- Drizzle on some homemade Pumpkin Spice Syrup for a mouthwatering topping.
- Add a scoop of this in your Pumpkin Pie Smoothie for a really yummy treat.
Tips & Tricks
- Letting your ice cream freeze overnight really lets all the flavors meld together and bring you the perfect ice cream texture.
- Make sure to use saran wrap or parchment paper when you line your loaf pan, this is the only way to make scooping ice cream and clean up a heck of a lot easier.
- If freezing your ice cream in your glass jar in the freezer, make sure to leave a little space for the ice cream to expand. DO NOT fill the jar to the top with ice cream.
- Make sure to label your ice cream – when you made it and when to enjoy it by.
- Add your made with love label to the top of the jar if giving as a gift. Make sure to grab your To & From tags too so your gift recipient knows who to thank.
- Enjoy a Witches Brew Punch while making your fall ice cream!
FAQ
Typically, during the fall Pumpkin season, you can buy pumpkin seasonal ice cream at most grocery stores. You can even find it in some specialty stores, but you’ll be paying a pretty penny.
So why purchase it when you can make your own? Make it for cheaper and enjoy it all year long!
Typically, you need some kind of pumpkin puree, pumpkin spice and some kind of milk base to mix together. In our recipe, we chose to use sweetened condensed milk with ours.
We think it does. It’s creamy and tastes like an ice cream version of homemade pumpkin pie. In fact, it would compliment a scoop of pumpkin pie so nicely.
The only way to see if you think it tastes good is to try it for yourself!
Other Pumpkin Recipes
No Bake Pumpkin Cheesecake Dip
Cinnamon Butter (TX Roadhouse Copycat)
Easy Pumpkin Cinnamon Ice Cream
Ingredients
Ice Cream:
- 2 cup heavy cream
- 1 can 14oz sweetened condensed milk
- 2/3 cup canned pumpkin
- 3 teaspoon vanilla extract
- 3 teaspoon pumpkin pie spice
Brown Sugar Crumble:
- 1/2 cup light brown sugar
- 2 tablespoon unsalted butter melted
- 1 teaspoon cinnamon
Instructions
- Using your stand mixer (or a large mixing bowl if mixing by hand), mix your heavy cream on Medium Speed for a few minutes, until you have stiff peaks starting to form.
- Use a separate medium bowl to mix together the sweetened condensed milk, pumpkin, vanilla and pumpkin spice. Set to the side
- Once your heavy cream has stiff peaks, fold in the pumpkin milk mixture until it’s all fully incorporated. Set to the side.
- Using a small bowl, mix together the brown sugar crumble and set aside.
- Line your bread loaf pan with saran wrap. This will help make removing ice cream from pan easier when ready to serve.
- Add half your ice cream mix to your lined loaf pan. Sprinkle half the brown sugar crumble on top of the ice cream. Add remaining half of ice cream mixture on top of crumble and then sprinkle the remaining crumble mixture as the top layer of your ice cream.
- Cover your loaf pan with saran wrap or aluminum foil. Freeze for at least 5 hours, but preferably overnight.
- Serve ice cream in your Mason Jars and enjoy.
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