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Homemade Pumpkin Ice Cream

Total Time

Prep: 15 min. Process: 20 min./batch + freezing


about 1 quart

Folks who favor the flavor of pumpkin really need to try this spiced ice cream. But be prepared to make more! —Taste of Home Test Kitchen
Homemade Pumpkin Ice Cream Recipe photo by Taste of Home


  • 2 cups heavy whipping cream
  • 1-1/2 cups canned pumpkin
  • 1 cup packed brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves


  1. In a large bowl, combine all ingredients; stir until sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions.
  2. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze 2-4 hours before serving.

Nutrition Facts

1/2 cup: 261 calories, 18g fat (11g saturated fat), 65mg cholesterol, 87mg sodium, 26g carbohydrate (24g sugars, 2g fiber), 2g protein.

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