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    Pumpkin Ice Cream Recipe That Tastes Like Pumpkin Pie

    by Brendan Cunningham 3 Comments

    Jump to Recipe

    This pumpkin ice cream recipe is insanely creamy and filled with all the pumpkin spice flavors you know and love! Then to make it even better, this ice cream has swirls of delicious homemade cinnamon syrup throughout. And it only has to freeze for about 2 hours before eating!

    And two glass bowls filled with pumpkin ice cream on a gray counter. Behind them is a glass with three silver spoons in it, next to them is a glass pitcher with cinnamon syrup in it, and in front of them is a glass dish of ground ginger.

    THE BEST PUMPKIN ICE CREAM

    Step aside pumpkin pie - this pumpkin pie ice cream might be the best thing you can make during the fall. 

    It literally tastes like pumpkin pie but in rich and creamy ice cream form. 

    Seriously, this pumpkin spice ice cream has hints of cinnamon, ginger, and brown sugar that compliment the overall pumpkin flavor so well. And topping it off with the 10-minute cinnamon syrup makes this dessert recipe a treat like no other.

    Table of Contents
    • THE BEST PUMPKIN ICE CREAM
      • INGREDIENTS
      • HOW TO MAKE PUMPKIN ICE CREAM
        • STEP 1: MAKING THE ICE CREAM
        • STEP 2: MAKING THE CINNAMON SYRUP
        • STEP 3: FINISHING THE ICE CREAM
      • STORING THIS PUMPKIN ICE CREAM
      • WRAPPING IT ALL UP
    • More Dessert Recipes To Try Next

     

    My family makes this recipe pretty much once a week during the fall, and I have a feeling you and your family will do the same after you get a taste.

    Yeah, this homemade pumpkin pie ice cream is that good. And along with being insanely delicious, it is also super easy to make!

    A glass on a grey counter bowl filled with two scoops of pumpkin ice cream. Behind it is part of another glass bowl filled with pumpkin ice cream.

    INGREDIENTS

    So, to make this pumpkin ice cream, you will need just a few simple ingredients. 

    And if you've already stocked up on pumpkin puree for the season, I wouldn't be surprised if you already have everything else you need in your kitchen.

    Here is what you'll need for the ice cream:

    • 2 cups Whipping Cream
    • 2 cups Pumpkin Puree
    • ½ cup Brown Sugar
    • 1 tsp. Ground Ginger
    • 1 tsp. Ground Cinnamon
    • 1 tsp. Vanilla Extract
    • ¼ tsp. Salt

    And for the cinnamon syrup:

    • ½ cup Water
    • ½ cup Sugar
    • 1 tbsp. Cinnamon

    Now, if you don't have a couple of these ingredients, you'll want to go to the grocery store ASAP and stock up on everything. I have a feeling you'll want to make this pumpkin ice cream more than once.

    Oh, and make sure you pick up some extra pumpkin puree to make this Pumpkin Mousse and Pumpkin Custard Pie next!

    Two glass bowls filled with pumpkin ice cream on a gray counter. The bowl in the back has a spoon submerged in the pumpkin ice cream and to the left of the two bowls as part of a glass pitcher with cinnamon syrup in it.

    HOW TO MAKE PUMPKIN ICE CREAM

    So, as I mentioned, the process of making this pumpkin pie ice cream is actually super easy.

    But, you will need an ice cream maker, so if you don't own one already, I highly suggest picking one up. Before buying an ice cream maker, I didn't think I would get much use out of it, but I've definitely gotten my money's worth.

    Anyways, let's make some pumpkin ice cream!

    A white bowl on a gray counter with pumpkin ice cream ingredients in it. There is a hand holding a whisk mixing the ingredients together.

    STEP 1: MAKING THE ICE CREAM

    The first thing you will do is freeze the drum of the ice cream maker overnight, so you will need to do a little planning for when you want to make this deliciousness.

    Then, when you're ready for some pumpkin spice ice cream, put all of your ice cream ingredients in a bowl and mix them until well combined.

    Next, assemble your ice cream maker - if you haven't done so already - and add the mixture to it. 

    Then let the machine run for about 30 minutes, or until the ingredients become thicker and creamier.Now, when you've got that consistency going on in the ice cream maker, you'll want to transfer the ice cream to the freezer, and freeze for at least 2 hours.

    Pumpkin ice cream in an ice cream maker on a gray counter. Behind it is a small glass dish of cinnamon and a small glass dish of ground ginger.

    STEP 2: MAKING THE CINNAMON SYRUP

    After you make the ice cream, you can get started on the cinnamon syrup. 

    First, add the water, sugar, and cinnamon to a pot on your stovetop and bring everything to a boil. 

    Then once it boils, cook for about 7 minutes or until the mixture reduces in half. 

    After this happens, let it cool while the ice cream finishes freezing.

    Pumpkin ice cream and ice cream maker on a gray counter. Hand is holding a glass pouring cinnamon syrup into the ice cream.

    STEP 3: FINISHING THE ICE CREAM

    By now, the ice cream should have frozen for at least 2 hours.

    And when you are almost ready to eat it, take the ice cream out and add the cinnamon syrup to it, making swirls in the ice cream.

    Then put the ice cream back in the freezer and freeze for another 30 minutes before serving. 

    Finally, scoop your ice cream into bowls and enjoy! 

    Pumpkin ice cream in an ice cream maker on a gray counter. There is a hand holding a spoon submerged in the ice cream.

    STORING THIS PUMPKIN ICE CREAM

    So, this recipe will make about 6 scoops of ice cream, just the perfect amount for a family fall dessert. 

    If you don't finish off the ice cream after making it, you can store it for up to 2 weeks in the freezer for the best quality.

    And to store your ice cream, you have several different options. Some of my favorite ways to store it are in:

    • An old ice cream container
    • A specialty ice cream container
    • A freezer-safe plastic container
    • A loaf pan
    • A pie plate

    With that said, for a full breakdown on how to store your ice cream check out this article.

    A glass bowl on a grey counter filled with two scoops of pumpkin ice cream.

    WRAPPING IT ALL UP

    This pumpkin ice cream recipe will forever change your fall for the better.

    It is just the creamiest, most delicious homemade ice cream. The pumpkin spice flavors and cinnamon-sugar syrup create an ice cream that you can't find at the stores - or get anywhere else. 

    So, whether you're making it for a weeknight dessert, holiday celebration, or just a mid-day treat, anytime is a good time to make this pumpkin ice cream. At-least I think it is.

    And, for what it's worth, my family seriously can't get enough of this ice cream during the fall season, and I hope you enjoy this pumpkin pie ice cream as much as we do!

    As always, if you make it, leave a comment below and let me know what you think.

    More Dessert Recipes To Try Next

    If you enjoyed today's homemade ice cream recipe, you might want to try one of these homemade dessert recipes next:

    • Pumpkin Mousse
    • Churro Pancakes
    • Fried Dough
    • Apple Butter
    • Low Carb Cupcakes
    • Low Carb Brownies

    Print

    Pumpkin Ice Cream Recipe That Tastes Like a Pumpkin Pie

    A glass on a grey counter bowl filled with two scoops of pumpkin ice cream. Behind it is part of another glass bowl filled with pumpkin ice cream.
    Print Recipe

    ★★★★★

    5 from 3 reviews

    This pumpkin ice cream recipe is insanely creamy and filled with all the pumpkin spice flavors. Then to make it even better, this pumpkin ice cream has swirls of delicious homemade cinnamon syrup throughout. And it only has to freeze for about 2 hours before eating!

    • Author: Brendan Cunningham
    • Prep Time: 30 minutes
    • Cook Time: 2 hours
    • Total Time: 2 hours 30 minutes
    • Yield: 6 servings 1x
    • Category: Dessert
    • Method: Freezer
    • Cuisine: Ice Cream

    Ingredients

    Scale

    Ice cream:

    2 cups Whipping Cream

    2 cups Pumpkin Puree

    ½ cup Brown Sugar

    1 tsp. Ground Ginger

    1 tsp. Ground Cinnamon

    1 tsp. Vanilla Extract

    ¼ tsp. Salt

    Cinnamon syrup:

    ½ cup Water

    ½ cup Sugar

    1 tbsp. Cinnamon

    Instructions

    1. Freeze the drum of the ice cream maker overnight.
    2. Add all the ice cream ingredients to a bowl and mix until well combined.
    3. Assemble the ice cream maker and add the mixture to it. Run the maker for 30 minutes or until creamy. 
    4. For the syrup, combine water, sugar, and cinnamon in a pot and bring to a boil. Cook for 7 minutes or until it has reduced to half. Let it cool.
    5. Freeze the ice cream for at least 2 hours, then add the syrup, make swirls, and freeze another 30 minutes before serving.

    Nutrition

    • Serving Size: 1 serving
    • Calories: 412
    • Fat: 28
    • Carbohydrates: 41
    • Fiber: 2
    • Protein: 3

    Keywords: pumpkin ice cream, pumpkin ice cream recipe, pumpkin pie ice cream, pumpkin pie ice cream recipe, pumpkin spice ice cream, pumpkin spice ice cream recipe, pumpkin ice cream recipe with machine, pumpkin ice cream recipe no eggs, homemade pumpkin pie ice cream recipe, easy pumpkin ice cream recipe, pumpkin pie spice ice cream recipe, best pumpkin pie ice cream recipe, pumpkin spice ice cream recipe for ice cream maker, homemade pumpkin spice ice cream

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    Reader Interactions

    Comments

    1. Beth

      September 23, 2021 at 12:56 pm

      Wow delicious!! It was the first homemade ice cream I've made that tasted like one you would get from the store.

      ★★★★★

      Reply
    2. Marge

      September 30, 2021 at 4:41 pm

      Thank you for sharing this. I’ve been looking for a good pumpkin ice cream recipe for my machine and now I’ve got one!

      ★★★★★

      Reply
    3. Sarah L

      October 01, 2021 at 9:43 am

      Very delicious fall recipe that was easy to make.

      ★★★★★

      Reply

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