Sweeten your fall with this easy-to-make, creamy Pumpkin Ice Cream that tastes amazing! This festive ice cream is rich in flavor and requires zero cooking. The KitchenAid Ice Cream Maker makes it simple so you can enjoy all that autumnal goodness in no time at all!
This creamy pumpkin ice cream recipe is a delicious way to enjoy the flavors of fall. The base for this recipe is made with canned pumpkin puree, heavy cream, and sweetened condensed milk for a tasty sweetness. This ice cream has a light orange hue from the pumpkin, and it’s speckled with warming spices like cinnamon, nutmeg, and ginger. The texture of this ice cream is creamy and smooth, and it’s full of the flavors of fall.
We also have a Vanilla Ice Cream recipe made in the KitchenAid for you to possibly enjoy!
Now that Fall is fast approaching, I thought it would be appropriate to make some sort of creamy pumpkin ice cream recipe.
With the colorful Fall season upon us, why not celebrate with a creamy pumpkin ice cream recipe? I’m all about anything involving pumpkins this time of year and have been having tons of fun baking up some delicious desserts that are sure to satisfy. Get ready for an explosion of autumnal flavors!
Ice Cream-Making Tools
- KitchenAid Mixing Bowl – To mix the ice cream batter.
- Whisk attachment – To stir the batter
- KitchenAid Ice Cream Maker attachment- Frozen only* We store ours in our extra freezer so it is always ready to go when we are. If you cannot store yours in the freezer, freeze bowl for 24+ hours before making any ice cream dessert.
- Rubber spatula
- Ice cream storage container (freezer-safe)
Pumpkin Ice Cream Batter Ingredients:
While there is nothing wrong with the stove-top versions of pumpkin ice cream, I wanted a no-cook recipe, salt-free, and egg yolk-free ice cream recipe.
- 15-ounce canned pumpkin (not pumpkin pie filling)
- 1 & 2/3 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- 1/4 teaspoon nutmeg
- 2/3 cup of brown sugar
Make Ice Cream in the KitchenAid Mixer
Using your regular stand mixer bowl, add all your ice cream base ingredients inside; mix until combined thoroughly.
Remove the traditional bowl and replace it with your KitchenAid Ice Cream attachment.
Add the pre-mixed mixture to your ice cream machine, and it will take care of the rest of the chilling magic.
Speed to Make Ice Cream
The KitchenAid Stand Mixer Ice Cream Maker Attachment is designed to make up to 2 quarts of dairy ice cream, sorbet, or other frozen desserts in 20-30 minutes. You can adjust the speed of the mixer to create the desired consistency and texture for your ice cream. The faster you churn, the thicker your ice cream will be.
However, if you churn too fast, the texture may be grainy. Generally, it is best to churn at the lowest speed until the ingredients are combined, then slowly increase the speed until desired consistency is achieved. When finished, pour/transfer the soft serve ice cream into a freezer-safe container and chill for several hours before serving.
Freezing Ice Cream
The time it takes to make ice cream in the KitchenAid Ice Cream Maker may vary depending on the recipe and the ingredients used. Generally, it will take about 20 minutes to churn the ice cream mixture. After that, you’ll need to allow for an additional chilling time of up to 4 hours before your ice cream is ready to scoop and serve. If you’re using the freezer bowl attachment, it may take up to 18 hours for the ice cream to fully freeze.
Storing Homemade Ice Cream
Storing homemade ice cream is simple and easy. For optimal freshness, store the ice cream in an airtight container in the freezer for up to two weeks. To maximize shelf-life, wrap a sheet of plastic wrap directly over the top of the ice cream and make sure there are no gaps or openings that can allow frost to form. It is also a good idea to label the ice cream with the date it was made. This will help you better keep track of its freshness and ensure you enjoy it while it’s at its best.
If you plan on storing your ice cream for longer than two weeks, consider transferring it to a freezer-proof container such as an insulated food storage container. This will help keep the ice cream cold and prevent freezer burn. Be sure to leave some space at the top of the container for expansion as the ice cream freezes, about one inch should do.
To serve freshly scooped homemade ice cream, take it out of the freezer and let it sit on your countertop for a few minutes, allowing the ice cream to soften and reach a scoopable texture. Enjoy!
More Homemade Ice Cream Recipes
- Crunch Bar Ice Cream – If you love this candy bar, this recipe is for you!
- Red, White, and Blue Ice Cream – A Patriotic ice cream for the summer.
- Vanilla Ice Cream – A classic flavor that everyone will love!
- Strawberry Ice Cream -made with fresh strawberries!
Pumpkin Ice Cream Made in the KitchenAid
- KitchenAid Stand Mixer
- Stand Mixer Ice Cream Attachment
- Stand Mixer Bowl
- whisk attachment
- Measuring cups and spoons
- 15 ounces canned pumpkin puree *not pumpkin pie filling
- 1 ⅔ cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground clove
- ¼ teaspoon nutmeg
- ⅔ cup brown sugar
- Using your regular stand mixer bowl, add all your pumpkin ice cream ingredients. Mix until combined thoroughly.
- Remove the KitchenAid Ice Cream maker bowl from the freezer and affix it to the mixer.
- Pour the ice cream batter into your ice cream bowl, and blend on low speed until you reach a soft serve consistency. This can take up to 30 minutes time.
- Once it is thick and has a soft-serve consistency, add it to a freezer-safe ice cream container, and freeze until enjoying (about 4 hours).
Making this without a KitchenAid MixerIf you don’t own a Kitchenaid Ice Cream Maker, you can use your own ice cream maker just as easily.
- Mix all the ingredients in a large bowl using a hand mixer.
- Add pumpkin mixture to your ice cream maker and churn until soft-serve consistency.
- Place ice cream in a freezer-safe container until desired hardness is achieved.