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Pumpkin ice cream made with just a few simple ingredients.
This pumpkin ice cream recipe is so easy, and you don’t even need an ice cream maker to make it!
Enjoy all the flavors of fall in this easy fall dessert recipe: pumpkin, cinnamon, nutmeg, and brown sugar.
This recipe was originally shared in October 2013.
I’ve found that one way to show love to my family is through food.
One of the things we love to do as a family is have a family night with games and a special food item or dessert.
Somehow dessert makes every occasion seem more special!
Whenever pumpkin season rolls around, we always look forward to making all the pumpkin desserts, especially pumpkin bars with cream cheese frosting, homemade pumpkin spice lattes, and this ice cream.
For a fall treat, this pumpkin ice cream is perfect, especially when it’s still warm outside.
You get the flavor of pumpkin spice without needing to warm up the kitchen.
This pumpkin ice cream recipe requires only a few basic ingredients.
And, as an added bonus, this festive recipe is also super easy. You don’t even need an ice cream maker to make this!
Pumpkin Ice Cream Tips
- This recipe calls for 1.75 quarts of vanilla ice cream. You can usually find a box of ice cream this size at the grocery store. Or, you can buy a larger container of ice cream and use about 7 cups to get about the same amount.
- You’ll need to soften the vanilla ice cream before making this recipe. It takes awhile for it to soften enough to blend it with the other ingredients.
- You can freeze the ice cream in a 9″ x 13″ pan as called for in the recipe, or use smaller loaf pans.
Supplies Needed for This Recipe
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- Large mixing bowl
- Large spoon
- 9″ x 13″ pan or smaller metal loaf pans (I used these)
- Electric mixer
- Measuring cups
- Measuring spoons
- Liquid measuring cup
- Ice cream container (optional)
- Ice cream scoop
Ingredients
You can find the full ingredients and instructions in the printable recipe card at the bottom of this post.
- 1.75 quarts vanilla ice cream, softened
- canned pumpkin
- brown sugar, packed (you can also use a stevia/brown sugar blend for fewer calories)
- ground ginger
- cinnamon (I really like Ceylon cinnamon)
- nutmeg
- orange juice
How to Make Pumpkin Ice Cream Without an Ice Cream Maker
Making this recipe couldn’t be easier. You just mix it up, spoon it into a 9″ x 13″ pan (we usually use a glass one with a lid, like this), and freeze it.
Here are the steps to make this:
1. Place the softened ice cream in a large bowl and set aside.
2. Mix remaining ingredients (in a different bowl) with an electric mixer on low speed. Blend into ice cream with a spoon. Stir until all ingredients are mixed together.
3. Spread ice cream/pumpkin mixture in a 9″ x 13″ pan. Cover, and freeze. It takes a long time to get it fully frozen, so I’d make it the day before if you’re planning it for a special occasion.
4. Let soften slightly before scooping and serving. Makes 8-10 servings.
Enjoy!
This is one of the best ice cream flavors I’ve ever tasted! It tastes just like fall!
It’s the perfect recipe for a fall family night or a get-together, especially on those early fall days before the cooler weather sets in.
More Pumpkin Recipes
- Homemade Pumpkin Pie Spice
- Pumpkin Bars with Cream Cheese Frosting
- Homemade Pumpkin Spice Lattes
- Healthy Pumpkin Waffles
- Pumpkin Oat Muffins
- Pumpkin Pie Granola
Printable Recipe
Pumpkin Ice Cream Recipe
Ingredients
- 1.75 quarts vanilla ice cream, softened
- 3/4 cup canned pumpkin
- 1/3 cup brown sugar, firmly packed
- 1/2 tsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp orange juice
Instructions
- Place the softened vanilla ice cream in a large bowl and set aside.
- Mix remaining ingredients (in a different bowl) with an electric mixer on low speed. Blend into ice cream with a spoon. Stir until all ingredients are mixed together.
- Spread ice cream/pumpkin mixture in a 9" x 13" pan. Cover, and freeze. It takes a long time to get it fully frozen, so I'd make it the day before if you're planning it for a special occasion.
- Let soften slightly before scooping and serving. Makes about 8 servings.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a great idea! I love pumpkin flavored ice cream, and I’m amazed I didn’t think of it myself! Thank you!
Thank you!
Well, that recipe looks easy enough! I was anticipating an ice cream churn and a lot of ice!
Congrats on being featured this week at the Homestead Blog Hop! Seems a lot of people are interested in making pumpkin ice cream too!
Glad bless,
Laurie
Ridge Haven Homestead
Homestead Blog Hop
Thank you, Laurie!
I’ve never tried pumpkin ice-cream, but I am intrigued.
I live in Australia where we eat pumpkin as a vegetable (savoury) with our dinner, but rarely considered as a sweet like in the US. It’s funny how we all do things differently. 🙂
Thank you for sharing your pumpkins ice-cream recipe at the Create, Bake, Grow & Gather party this week. I’m delighted to be featuring this recipe at the party tomorrow and pinning too.
Hugs,
Kerryanne
Thank you, Kerryanne! We also eat our pumpkin as a vegetable—it’s so versatile!
Oh my, this sounds so delicious I had to pin it twice. Pumpkin AND ice cream, yes please!
Thank you, Marie!
Yummy! This looks easy enough for my kids to help. Can’t wait to try it out! Thanks for sharing!
Yes! My kids loved making this, and it was super easy! 🙂
This looks (and sounds!) so good!
Oh, I love it too much! (Shouldn't eat it!) 🙂
I LOVE pumpkin ice cream – I'll have to give this recipe a try! Thanks for sharing 🙂 I found your recipe on the Teach Me Tuesdays link-up.
I hope you like it, Amy! Thanks for visiting! 🙂