The Perfect Pumpkin Ice Cream For Any Time Of The Year.
Learn how to make this creamy & smooth pumpkin ice cream. This ice cream isn’t your ordinary flavoured ice cream, but you have to trust me on this one; the flavours are exceptionally well-balanced & taste so good & fresh. This festive ice cream recipe is perfect for Halloween, Thanksgiving, or any time or day of the week.
Pumpkin Ice Cream
Ingredients
- 400 g Kent (Japanese) Pumpkin
- 4 g Ground Cinnamon
- 2 g Ground Ginger
- 1 g Ground Allspice
- 0.5 g Ground Cloves
- 1 g Nutmeg Grated
- 395 g Sweetened Condensed Milk
- 500 ml Thickened Cream Whipping Cream
Method
- Preheat oven to 180°C (350°F).
- To prepare the pumpkin, wrap it up tightly in aluminium foil, place it onto a baking tray, and bake for 50 minutes or until extremely soft. Remove from the oven and allow to cool to room temperature (about 1 hour), or place it in the fridge for 35 minutes.
- Once cool, scoop out the seeds and discard, then scoop out the pumpkin flesh and place into a bowl.
- Add the ground cinnamon, ground ginger, ground allspice, ground cloves, ground nutmeg and condensed milk. Mix together, ensuring the ground spices are fully incorporated.
- In a separate bowl, add the cream and whisk until it forms stiff peaks, or use a stand or hand mixer.
- Gently fold the whipped cream into the pumpkin spice mixture until just incorporated. Make sure it's completely combined before the next step.
- Pour the mixture into a large freezable container or cake pan and level out the surface using a spatula. Place a sheet of parchment paper over the top to prevent ice crystals from forming, and freeze for a minimum of 6 hours before serving (24 hours for best results).
- Once set, scoop out using a hot ice cream scoop or hot spoon. Serve and dig in.
Chef's Tips
Roast the pumpkin until it's genuinely soft all the way through — any firm patches will leave lumps in the finished ice cream instead of a smooth base.Whip the cream to stiff peaks before folding, and fold gently rather than stirring — this is what keeps air in the mixture, giving you a light, scoopable texture instead of a dense, icy block.Press the parchment paper directly onto the surface before freezing — this is a simple step that makes a real difference in keeping ice crystals off the top.
Storage & Reheating
Store in an airtight container in the freezer for up to 2 months. Let it sit at room temperature for 5-10 minutes before scooping if it's too firm straight from the freezer.
Serving 160gCalories 383kcalCarbohydrates 32.5gProtein 5.9gFat 26.7gSaturated Fat 17.4gPolyunsaturated Fat 0.18gMonounsaturated Fat 1.21gTrans Fat 1.6gCholesterol 16.8mgSodium 87.4mgPotassium 361mgFiber 0.6gSugar 29.9gVitamin A 982.47IUVitamin C 5.86mgCalcium 157.5mgIron 0.6mg
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Pumpkin Ice Cream Storage Instructions
To store, place in the freezer for up to 6 months with a sheet of parchment paper over the top; this will protect it from any ice crystals forming that, over time, become freezer burn.
Watch How To Make The Recipe
Did You Like This Ice Cream Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.