Homemade Pumpkin Ice Cream (Without Heavy Cream Option)

Homemade pumpkin ice cream is buttery soft and creamy, and tastes like an iced pumpkin pie with spicy notes of cinnamon, pumpkin, vanilla, and maple. This ice cream is made with healthy, from-scratch ingredients for a delicious and nutritious fall dessert. 

Homemade pumpkin ice cream is buttery soft and creamy, and tastes like an iced pumpkin pie with spicy notes of cinnamon, pumpkin, vanilla, and maple. This ice cream is made with healthy, from-scratch ingredients for a delicious and nutritious fall dessert. 

Why I Made this Recipe

My husband John used to take Allison out for ice cream in our town about once or twice a week after dinner during the summertime. The nights were warm, and the sun didn’t set until 9 o’clock at night. Who wouldn’t go out for ice cream with conditions like that? 

So needless to say as soon as the ice cream shop started closing early and late night ice cream runs weren’t possible, I suddenly had to come up with a dessert plan that was toddler-approved. Enter this homemade pumpkin ice cream recipe. 

I actually wanted to start giving her homemade ice cream a long time ago (I used to make homemade raspberry ice cream) but it was just one of those things that I stopped doing and never started back up. Sometimes you just need someone demanding a delicious dessert to make you come up with a new plan! 

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Why We love This Pumpkin Ice Cream Recipe 

First, all natural, from-scratch ingredients. This recipe tastes like iced pumpkin pie because of the whole milk, cream, fresh pumpkin, maple syrup, egg yolks, and spices. You can’t find an ice cream with those ingredients at the store these days.

Second, no bad ingredients. No corn syrup, artificial flavors or colors, and no vegetable oil. 

Third, you can make this recipe with or without heavy whipping cream. For the days you only have milk on hand, you can substitute milk for heavy whipping cream to make homemade ice cream without heavy whipping cream. You may also use half and half to add to the creaminess. Adding an extra egg yolk will do the same. 

TIPS FOR MAKING HOMEMADE PUMPKIN SPICE ICE CREAM

This pumpkin ice cream recipe works well with homemade pumpkin puree. Pick up a pumpkin at your local market or pumpkin patch and cut it open to make this delicious from scratch pumpkin ice cream recipe. 

Use a Cuisinart ice cream maker for homemade ice cream. No need to use a bowl with ice cubes outside a regular bowl that you keep turning over until ice cream is made. This Cuisinart ice cream maker is a staple in our house and makes homemade ice cream so easy. It is actually on sale right now as well! 

Use farm fresh, pasture-raised egg yolks to make this ice cream extra creamy. 

Turn it into a homemade pumpkin spice ice cream cake by following this homemade ice cream cake tutorial. Or, use this recipe for homemade pumpkin ice cream to go on top of your favorite pie for Thanksgiving dessert. 

Make this even more delicious with homemade vanilla extract, another fall staple at the homestead.

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HOMEMADE PUMPKIN ICE CREAM INGREDIENTS

3 cups whole milk

1 cup cream, half and half, or milk 

3/4 cup pumpkin puree (learn how to make your own here)

2 egg yolks (farm fresh, pasture-raised) (you can omit this if you do not have eggs)

2 tbsp vanilla

1/4 cup sugar 

2 tsp pumpkin spice  

2 tbsp maple syrup (optional)

TOOLS NEEDED

Large mixing bowl

Fork or whisk 

Measuring cups

Measuring spoons

Ice cream maker

Ice cream scooper

THE PROCESS

Note: if you are using an ice cream maker, make sure you have pre-frozen the ice cream maker bowl before starting the ice cream. I put mine in the freezer the night before with a plastic bag over.

In a large bowl, add the pumpkin ice cream ingredients and whisk together with a fork. If desired, you can also combine the ingredients in a stovetop pot on low heat until everything is fully incorporated. I don’t always take the time to do this, and my ice cream still turns out great.

Then add the mixture to your pre-frozen ice cream maker. 

Turn the ice cream machine on and let it run for 30-45 minutes, or until ice cream is formed completely. 

Note: you’ll see the ice cream go from liquid, to yogurt, to frozen yogurt, to ice cream. So feel free to stop it at any time and taste test, especially if you have a little one who can’t wait! 

Scoop the homemade pumpkin ice cream directly out of the ice cream machine or transfer to a freezer-safe container for later. Serve up and enjoy! 

MORE FROM-SCRATCH DESSERTS

Einkorn Sourdough Peach Cobbler 

Iced Pumpkin Cookies with Sourdough Discard

Homemade Kefir Popsicles with Fresh Strawberries

Einkorn Chocolate Chip Brownies

FAQ:

Can ice cream be made without sweetener?

Yes. Just use your milk, pumpkin, and spices to give the pumpkin ice cream a natural flavor. You can also add vanilla extract and salt. This recipe uses maple syrup, which is also a natural sweetener, but you could even omit that.

What can I substitute sugar for in ice cream?

So many good ice cream recipes nowadays have tons of processed sugar in them. This is actually not necessary to make delicious ice cream. In this recipe you can omit the white sugar and instead use pumpkin, spices, vanilla, and maple syrup to sweeten your ice cream. I think it tastes even better than the cheap stuff! 🙂

How is ice cream made step by step?

First, make your ice cream mixture. This usually contains milk and cream. Then add your sweeteners, like fruit, maple syrup, sugar, salt, and/or vanilla extract. You can also add egg yolks for a really creamy texture.

Then you want to put your ice cream in an ice cream maker with a pre-frozen bowl. Turn the maker on for at least 30 minutes, and watch the mixture become ice cream. It is important that the bowl inside the ice cream maker is pre-frozen, so I put mine in the freezer the day before. Mixing the milk in the frozen bowl is what makes the best ice cream.

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Thank you so much for stopping by our Duvall Homestead!