Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works wonderfully in this recipe. Just make sure to drain it thoroughly through a cheesecloth to remove excess moisture, as homemade puree tends to be wetter than commercial varieties. This prevents your ice cream from becoming icy.

Why is my ice cream too soft even after freezing overnight?

This usually happens when there's too much air incorporated during mixing or if your freezer temperature isn't cold enough. Make sure your freezer is set to 0°F (-18°C) or below. Also check that you used the correct proportions of ingredients - the fat content is crucial for proper freezing.

Can I make this recipe without an ice cream maker?

Yes! Mix all ingredients thoroughly in a large bowl, then pour into a freezer-safe container. Freeze for about 45 minutes, then remove and stir vigorously with a hand mixer or spatula. Repeat this process every 30 minutes for about 3-4 hours until it reaches desired consistency.

How can I make this recipe less sweet?

The sweetened condensed milk is essential for texture, but you can balance the sweetness by adding a pinch of salt and a teaspoon of vanilla extract. You could also reduce the amount of cookies or use a less sweet cookie variety as your mix-in.

Pumpkin Ice Cream Recipe - LazyDayRecipes

This homemade Pumpkin Ice Cream is a fall-inspired frozen treat that perfectly captures the essence of the season in every spoonful. Creamy, rich, and infused with warm pumpkin pie spices, this no-churn ice cream recipe comes together quickly with minimal effort. The addition of crumbled Biscoff cookies adds a delightful texture contrast and complementary spiced flavor that makes this dessert truly special.

Why You’ll Love This Recipe

Incredibly Simple: No complicated techniques or cooking required – just mix, churn, and freeze!
Perfect Fall Flavor: Captures the essence of pumpkin pie in a cool, creamy format that’s perfect for those warmer autumn days.
Make-Ahead Friendly: Prepare this ice cream days before you need it, making it perfect for holiday gatherings.
No Eggs Required: Unlike traditional custard-based ice creams, this recipe skips the eggs entirely, removing any worry about cooking custard properly.
Crowd-Pleaser: Even those who claim not to love pumpkin often find themselves coming back for seconds of this creamy delight.

Ingredients You’ll Need

Heavy Cream: Creates the rich, creamy base that gives this ice cream its luxurious texture. Don’t substitute with lighter alternatives.
Whole Milk: Works with the heavy cream to achieve the perfect consistency – the fat content is necessary for proper freezing.
Sweetened Condensed Milk: Provides sweetness and helps create a smooth texture without needing to make a traditional custard base.
Pumpkin Puree: The star ingredient that gives authentic pumpkin flavor. Make sure you’re using pure pumpkin puree, not pumpkin pie filling.
Pumpkin Pie Spice: This spice blend adds warmth and complexity – the perfect complement to the pumpkin flavor.
Biscoff Cookies: These spiced cookies add wonderful texture and a caramelized flavor that pairs perfectly with the pumpkin. Their subtle cinnamon notes enhance the overall experience.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize your pumpkin ice cream? Here are some delicious options:

Cookie Swap: Replace Biscoff cookies with gingersnaps, graham crackers, or even chunks of pumpkin bread for different texture experiences.
Chocolate Addition: Fold in mini chocolate chips or chocolate chunks for a chocolate-pumpkin combination.
Nutty Twist: Add toasted pecans or walnuts for crunch and a nutty complement to the pumpkin flavor.
Swirl It: Create a caramel or maple syrup swirl by drizzling it in just before the final freeze.
Boozy Version: Add a tablespoon of bourbon or rum for an adult version with enhanced flavor complexity.

How to Make Pumpkin Ice Cream

Step 1: Prepare the Base

In a large bowl, combine the heavy cream, whole milk, nonfat sweetened condensed milk, pumpkin puree, and pumpkin pie spice. Mix thoroughly until everything is well incorporated and smooth.

Step 2: Churn the Ice Cream

Pour the mixture into your pre-frozen ice cream maker bowl and turn the machine on. Let it begin churning to incorporate air into the mixture.

Step 3: Add Cookie Crumbles

Once the ice cream starts to thicken slightly, add the crumbled Biscoff cookies to the churning mixture. Allow the machine to distribute the crumbles evenly throughout the ice cream.

Step 4: Achieve Soft-Serve Consistency

Continue churning for about 30-45 minutes total, or until the ice cream reaches a soft-serve consistency. The exact time may vary depending on your ice cream maker.

Step 5: Final Freeze

Transfer the ice cream to a freezer-safe container. Cover tightly and freeze for at least 2-4 hours (overnight is best) for a firmer, scoopable consistency.

Pro Tips for Making the Recipe

Pre-Freeze Everything: Ensure your ice cream maker bowl has been frozen for at least 24 hours, and consider chilling your mixing bowl and storage container too.
Quality Ingredients Matter: Use the freshest cream and real pumpkin puree for the best flavor.
Don’t Skip the Fat: The recipe specifies heavy cream and whole milk for a reason – lower fat alternatives will result in an icy texture rather than creamy.
Hand-Mix Option: No ice cream maker? After mixing ingredients, place in a freezer-safe container and stir vigorously every 30 minutes for about 3 hours to incorporate air.
Cookie Timing: Add the cookie pieces near the end of churning to prevent them from becoming too soft.
Patience Pays Off: Allow the ice cream to “ripen” in the freezer for the recommended time – the texture and flavor will be much better.

How to Serve

This Pumpkin Ice Cream is versatile and can be served in numerous delicious ways:

Classic Serving:

Simply scoop into bowls or cones for a straightforward treat that lets the pumpkin flavor shine.

Elevated Desserts:

Sandwich between two gingersnap cookies for an ice cream sandwich
Top a slice of warm apple pie or brownie
Layer in a parfait with crumbled cookies and caramel sauce

Beverage Pairings:

Hot coffee poured over a scoop creates a delicious pumpkin affogato
Serve alongside spiced apple cider or chai tea
For adults, pair with a small glass of bourbon or spiced rum

Make Ahead and Storage

Storing Leftovers

Store in an airtight, freezer-safe container with a piece of parchment paper pressed directly onto the surface of the ice cream to prevent ice crystals from forming. Properly stored, this ice cream will maintain quality for up to 2 weeks.

Freezing

This recipe is designed to be frozen! For best texture, store in a shallow container rather than a deep one to allow for quicker freezing and easier scooping.

Serving from Frozen

Allow the ice cream to sit at room temperature for about 5-10 minutes before scooping for the perfect consistency. A scoop dipped in warm water will glide through the ice cream easily.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works wonderfully in this recipe. Just make sure to drain it thoroughly through a cheesecloth to remove excess moisture, as homemade puree tends to be wetter than commercial varieties. This prevents your ice cream from becoming icy.
Why is my ice cream too soft even after freezing overnight?

This usually happens when there’s too much air incorporated during mixing or if your freezer temperature isn’t cold enough. Make sure your freezer is set to 0°F (-18°C) or below. Also check that you used the correct proportions of ingredients – the fat content is crucial for proper freezing.
Can I make this recipe without an ice cream maker?

Yes! Mix all ingredients thoroughly in a large bowl, then pour into a freezer-safe container. Freeze for about 45 minutes, then remove and stir vigorously with a hand mixer or spatula. Repeat this process every 30 minutes for about 3-4 hours until it reaches desired consistency.
How can I make this recipe less sweet?

The sweetened condensed milk is essential for texture, but you can balance the sweetness by adding a pinch of salt and a teaspoon of vanilla extract. You could also reduce the amount of cookies or use a less sweet cookie variety as your mix-in.

Final Thoughts

This Pumpkin Ice Cream brings together the comfort of fall flavors with the refreshing joy of homemade ice cream. What I love most about this recipe is how it transforms simple ingredients into something truly special – no fancy techniques required! The creamy pumpkin base with those spiced cookie pieces creates a dessert that’s both nostalgic and exciting. Whether you’re serving it at a holiday gathering or enjoying a quiet scoop on a Sunday afternoon, this recipe is sure to become a seasonal favorite in your home. Give it a try and discover how easy it is to create ice cream shop quality right in your own kitchen!