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.