Homemade Pumpkin Spice Ice Cream Recipe

Pumpkin Spice Ice Cream is a beloved seasonal favorite. This easy, Philadelphia-style recipe delivers rich, creamy pumpkin flavor without eggs or complicated techniques—you can make it in an ice cream maker or adapt it for a no-churn method.

If you enjoy bold, spiced ice creams, try experimenting with other flavors like coffee or churro-style bases. For those who prefer more texture, a pumpkin pie-style version with cookie or graham crunches makes a delightful variation.

Why you’re going to love this pumpkin spice ice cream

Simple and fast – A Philadelphia-style base skips the egg custard and cooking step, so you can mix the ingredients and churn without a stove. The recipe is approachable for home cooks and cooks up quickly in an ice cream machine.

Warm, balanced spice – Ground cinnamon, ginger, nutmeg, and cloves combine with vanilla and pumpkin puree for a classic pumpkin-spice profile that’s not overpowering.

Egg-free creaminess – This recipe gets its smooth texture from a blend of heavy cream and whole milk rather than egg yolks, making it suitable for anyone avoiding eggs.

Pumpkin spice ice cream ingredients

• 2 cups heavy cream – Provides the rich backbone and silky mouthfeel.
• 1 cup whole milk – Lightens the base slightly while keeping creaminess.
• 1 cup unsweetened pumpkin puree – Use plain pumpkin puree, not pumpkin pie filling.
• 3/4 cup granulated sugar – Balances the pumpkin and helps texture; brown sugar can be substituted for deeper flavor.
• 1 teaspoon vanilla extract – Enhances the spice blend and overall flavor.
• 1 teaspoon ground cinnamon – The dominant pumpkin-spice note.
• 1/2 teaspoon ground ginger – Adds brightness and a gentle heat.
• 1/4 teaspoon nutmeg – Warm and aromatic; a little goes a long way.
• 1/4 teaspoon ground cloves – Small amount for depth and complexity.
• 1/4 teaspoon kosher salt – Balances sweetness and rounds out the flavors.

If anything in the recipe is unclear, leave a comment on your copy of this recipe or make a note for next time—the recipe is forgiving and easy to adapt.

How to make pumpkin spice ice cream

1. Freeze the ice cream maker bowl according to the manufacturer’s instructions; it usually needs at least 24 hours. The bowl should be fully solid and free of liquid when shaken.
2. In a large mixing bowl, combine the heavy cream, whole milk, pumpkin puree, granulated sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and kosher salt.
3. Whisk the mixture for 2–3 minutes until the sugar completely dissolves and the mixture feels smooth between your fingers. If any grittiness remains, continue whisking or allow it to chill briefly and whisk again.
4. Chill the mixture in the refrigerator if it has warmed during preparation; a cold base churns better. Aim for the mixture to be thoroughly cold before churning.
5. Pour the chilled base into your ice cream machine and churn according to the machine’s directions. Churning typically takes about 20–30 minutes, until the mixture reaches a soft‑serve consistency.
6. Transfer the churned ice cream into a shallow, freezer-safe container or loaf pan. Press plastic wrap or wax paper directly onto the surface to prevent ice crystals, then seal and freeze for at least 4 hours, or until firm.
7. Remove from the freezer about 5 minutes before scooping to soften slightly for easier serving.

How to store pumpkin spice ice cream

Store the ice cream in an airtight container in the freezer for up to one month. Press a layer of parchment or wax paper directly onto the surface before sealing to minimize ice crystal formation and preserve texture.

Tips for making this pumpkin spice ice cream

• Start cold – Both the ice cream bowl and the base should be very cold for best results. If the base warms while mixing, chill it in the fridge before churning.
• Use real pumpkin – Choose unsweetened canned pumpkin or homemade puree rather than pumpkin pie filling, which contains sugar and spices.
• Try pumpkin spice blend – If you prefer convenience, substitute 2 teaspoons of pumpkin spice mix for the individual spices.
• Keep the fat content – Full‑fat dairy yields a creamier final texture; low‑fat milks often produce icy results.
• Limit add-ins – If adding mix-ins like cookies or nuts, keep pieces small (about the size of a blueberry) and add them near the end of churning or gently fold them in before the final freeze.
• Don’t skimp on sugar – Sugar affects both sweetness and texture; reducing it too much can make the ice cream firm and icy.

No-churn pumpkin spice ice cream

If you don’t have an ice cream maker, use a chilled shallow container or loaf pan. Mix the ingredients thoroughly, pour into the prepared pan, and freeze. For a smoother texture, stir vigorously every 30 minutes during the first two hours to incorporate air. Freeze until firm.

Pumpkin spice ice cream add-ins

Add texture and extra flavor with chocolate or white chocolate chips, cinnamon chips, ginger snaps, shortbread pieces, chopped walnuts, or pecans. For a dessert board, serve with whipped cream flavored with a pinch of pumpkin spice.

More homemade ice cream ideas

• Churro-style ice cream with cinnamon-sugar ribbons
• Candy cane or peppermint ice cream for a minty twist
• Toasted almond or pistachio ice cream with crunchy nuts
• Black raspberry for a bright, fruity option

Did you make this pumpkin spice ice cream? Leave a comment on your recipe copy to share tips, variations, or photos. Notes from other cooks help improve texture and flavor for future batches.

Recipe at a glance

Yield: 6 servings

Prep time: 15 minutes

Churn time: 20–25 minutes

Freeze time: 4 hours (additional)

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup unsweetened pumpkin puree
• 3/4 cup granulated sugar (or substitute brown sugar)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon kosher salt

Instructions

1. Freeze ice cream bowl according to manufacturer directions.
2. Mix all ingredients in a large bowl and whisk until smooth and sugar is dissolved.
3. Chill the mixture if necessary until very cold.
4. Churn in an ice cream maker until soft-serve texture is reached (about 20–30 minutes).
5. Transfer to a shallow container, press plastic wrap to the surface, and freeze at least 4 hours.

Notes

• If the base isn’t cold enough, chill it in the refrigerator before churning for a better texture.
• Use pumpkin spice blend in place of separate spices if preferred.
• Substituting brown sugar adds a molasses note to the flavor.

Nutrition (per serving, approximate)

• Calories: 410
• Total fat: 30 g (saturated fat: 19 g)
• Cholesterol: 94 mg
• Sodium: 94 mg
• Carbohydrates: 33 g (sugar: 31 g, fiber: 1 g)
• Protein: 4 g