Pumpkin Ice Cream

4.95 from 19 votes

This creamy, rich, brown-sugar-crumble-laced Pumpkin Ice Cream is packed with fall flavors. It's the perfect topper for a sugar cone, apple pie, chocolate cake, gingerbread, pumpkin bread, gingersnaps, graham crackers, biscoff cookies, oatmeal cookies, or anything else you can think of to put ice cream on.

Course Dessert Recipes

Cuisine American

Keyword cinnamon ice cream, pumpkin ice cream, pumpkin spice ice cream

Prep Time 10

Additional Time 6

Total Time 6 10

Servings servings

Calories 418kcal

Author Robin Donovan

Ingredients

For the ice cream

2 cups heavy cream or whipping cream
1 14-ounce can sweetened condensed milk
2/3 cup canned pumpkin puree
1 tablespoon vanilla extract
1 tablespoon cinnamon

For the brown sugar crumble

½ cup light brown sugar
2 tablespoons unsalted butter melted
1 teaspoon pumpkin pie spice

Instructions

In a large bowl using a hand mixer or the bowl of a stand mixer using the whisk attachment beat the heavy cream on
medium speed for several minutes until you can form peaks that hold their shape.
In a separate medium-size mixing bowl, stir together the sweetened condensed milk, pumpkin puree, vanilla, and cinnamon.
Using a rubber spatula, gently fold the pumpkin mixture into the whipped cream until they are fully incorporated.
In a small mixing bowl, stir together the brown sugar, melted butter, and pumpkin pie spice.
Line a loaf pan with plastic wrap. This will make it easy to remove the ice cream when you are ready to serve.
Pour half of the ice cream mixture into the loaf pan. Sprinkle half of the brown sugar crumble mixture over the top. Pour the remaining ice cream mixture on top of the brown sugar crumble. Finish by sprinkling the remaining brown sugar crumble on top.
Cover the loaf pan with plastic wrap or aluminum foil. Freeze for at least 6 hours, but preferably overnight.
Serve frozen.

Nutrition