A bowl of pumpkin ice cream with pumpkins in the background.

Pumpkin Ice Cream Recipe

This is a simple recipe for making delicious pumpkin ice cream.

You can buy half a Kent pumpkin for about a dollar at the supermarket and boil it until soft. It doesn’t take long but if you’re in a hurry, buy pumpkin puree in a can.

Some cans of pumpkin are used for pie filling. They may have extra flavours added, so avoid this type and stick with pure pumpkin puree.

Freshly chopped pumpkin pieces ready to cook.
Fresh pumpkin makes delicious ice cream.

Suggested add-ins for your pumpkin ice cream

  • Crumble up some gingerbread biscuits and scatter over the top of your ice cream or add into the ice cream just before it’s finished churning.
  • Choux or short crust pastry is delicious in this recipe.
A bowl of pumpkin ice cream with pumpkins in the background.

Pumpkin Ice Cream Recipe

A creamy ice cream with a subtle taste of pumpkin.
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Course: Dessert
Keyword: dessert, pumpkin
Prep Time: 10 minutes
Cook Time: 10 minutes
Freeze time: 3 hours
Total Time: 3 hours 20 minutes


  • 6 egg yolks
  • 1/3 caster sugar
  • 1 1/2 cups full cream milk
  • 1 cup thickened cream
  • 1 cup pumpkin puree
  • 2 Tbsp dark brown sugar packed
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon


  • Whisk egg yolks and sugar in a medium bowl until pale in colour then set aside.
  • Add cream and milk to a saucepan and stir on a medium-high heat until it begins to simmer. Remove from heat.
  • Slowly pour a cup of the milk into the yolks while whisking as quickly as possible. Then pour yolks back into the saucepan of milk.
  • Continue heating mixture on a medium heat until it thickens and coats the back of a spoon – then remove from heat.
  • Add milk mixture to a blender along with pumpkin, brown sugar, vanilla, and cinnamon and blend for 1 minute.
  • Strain ice cream base into an airtight container and cool in the fridge for 2-3 hours until completely cooled.
  • Churn in an ice cream maker as per manufacturer's instructions then pour into a container and freeze for at least 3 hours until hardened.

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