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This creamy pumpkin pie ice cream is made with real pumpkin, cream cheese, brown sugar, maple syrup, and pumpkin spice for a delicious fall dessert! (No eggs!)
Each year, pumpkin season seems to arrive earlier and earlier.
Actually, I think pumpkin marketing starts earlier and earlier, while the actual pumpkin season remains the same.
That said, summer has been particularly hot (and a little brutal) this year, and I’m happy to embrace fall. Even if it’s simply the idea of fall.
I’m excited for pumpkin spice lattes, pumpkin spice chai lattes, pumpkin spice hot chocolate and pumpkin spice simple syrup.
I’m more than ready for pumpkin tiramisu, pumpkin scallop gratin and pumpkin scallop alfredo.
But guys. Fall might be coming and the nights might be cooling down, but it’s still getting super hot every day.
If you live somewhere hotter than Kentucky, it’s possible that it stays hot all through pumpkin season.
I wanted a way to celebrate pumpkin spice and fall (whenever it may arrive) right now in the lingering summer heat.
This pumpkin pie ice cream is the solution.
It’s rich, creamy, and tastes like spiced pumpkin custard. But it’s cold and perfect for the hot (almost) fall days!
Do I Need an Ice Cream Maker for this Pumpkin Pie Ice Cream?
Yes, you do.
I use this Cuisinart ice cream maker with a freezer bowl.
If you prefer a machine without a freezer bowl, you can have ice cream on demand with this Cuisinart compressor ice cream and gelato maker.
Ice Cream Without Eggs?
That’s right, ice cream without eggs!
I used my favorite ice cream base for this recipe. It’s from the book Jeni’s Splendid Ice Creams at Home, and uses cream cheese (for scoopable-ness), cornstarch (to thicken) and liquid sweetener (again, for scoopable-ness) instead of eggs.
The cream cheese makes this ice cream extra creamy and custard-like.
Want more Jeni’s ice cream base recipes? Try this mint chocolate ice cream, strawberry cheesecake ice cream, and beer ice cream (pretzel stout).
How to Make the Pumpkin Pie Ice Cream Base
Start by preparing your ingredients.
Whisk a little milk and cornstarch together. Set it aside.
Next, whisk together pumpkin, cream cheese, honey and maple syrup.
Add more milk, some cream, brown sugar, and pumpkin spice to a saucepan.
Bring the mixture to a boil, and then simmer for four minutes.
Turn off the heat and whisk in the cornstarch mixture. Bring the milk mixture back to a boil, and boil for about a minute (until it thickens).
Whisk the pumpkin mixture into the milk.
Set it aside to cool down, and then chill it in the fridge until it’s cold.
Make the Pumpkin Pie Ice Cream
Before churning, I like to blend my ice cream bases in a blender.
It adds more bubbles to the mixture, making a lighter ice cream.
Pour the ice cream base into the ice cream maker, and churn until it looks like softened whipped cream.
There’s no need to keep churning after that point.
Scoop the ice cream into a container and freeze until hardened. It’ll take at least four hours.
I recommend buying some homemade ice cream containers.
Once the ice cream is hardened, scoop it into bowls and dig in!
I like to top mine with chopped pecans or pepitas.
Pumpkin Pie Ice Cream
- 2 cups whole milk, divided
- 4 teaspoons cornstarch
- ¾ cup pumpkin purée If using homemade purée, blend in a food processor until creamy
- 2 ounces cream cheese, softened
- ¼ cup honey
- 2 tablespoons maple syrup
- ¼ teaspoons sea salt
- 1 ¼ cup heavy cream
- ⅔ cup packed light brown sugar
- 1 tablespoon pumpkin pie spice Or swap Chinese 5-spice
- chopped pecans or pumpkin seeds (optional), to serve
- Before beginning, make sure your ice cream maker freezer bowl is frozen (if needed).
Make the Ice Cream Base:
- Mix ¼ cup of the milk and all the cornstarch in a small bowl. Whisk until the cornstarch is fully dissolved. Set aside.
- Whisk together the pumpkin, cream cheese, honey, maple syrup, and salt. Set aside.
Make the Ice Cream Base:
- Place the remaining milk, cream, brown sugar, and spices in a medium saucepan and whisk to combine. Bring to a boil over medium-high heat and then simmer for 4 minutes, whisking frequently. Remove from the heat and whisk in the cornstarch and milk slurry. Return to heat and bring back to a boil. Boil for one minute, or until the mixture thickens. Remove from heat.
- Whisk the pumpkin mixture into the milk mixture. Allow the mixture to cool to room temperature, and then chill in the fridge until it's cold to the touch (at least an hour).
Make the Ice Cream:
- Pour chilled mixture into a blender and blend on high until smooth.
- Pour mixture into ice cream maker, and churn until the mixture resembles softened whipped cream.
- Scrape the ice cream into a container and seal with a lid (or plastic wrap or foil) and freeze for at least 4 hours (or until hardened).
- Keep frozen in an airtight container, and use within 2 months. Optionally, serve with chopped pecans or pepitas.
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