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This easy 6 ingredient ice cream maker recipe for cinnamon pumpkin ice cream is perfect for autumn!
I really picked the right day to make ice cream. Cold and rainy. That’s ok though, as this homemade pumpkin ice cream may be frozen, but it’s full of cozy fall flavors.
I don’t have a crazy sweet tooth, but I couldn’t stop “testing” the ice cream as my machine churned it. I love my ice cream maker.
I’d say this is my favorite pumpkin recipe of the season so far. I’ve tried doing a pasta, a soup, and a dessert dip so far. Pretty good for someone who is pretty much over pumpkin season already. 😉 People seem to like them though, so I will keep going! And I love the cute little pumpkins I bought for the photos.
Cinnamon is the magic ingredient in this recipe. I’m really glad it occurred to me to include it. I haven’t tried it myself, but I am curious how pumpkin spice mix would taste in here. Cinnamon is its main component, so I am sure it would be just as tasty. If you make it with this variation, let me know how it goes!
This recipe doesn’t make a ton of ice cream, which is what I was aiming for. I mean this ice cream is good but more than plenty for two people. If you have a machine with a 2 quart capacity, doubling it will work.
Thinking of trying this recipe? Have you made pumpkin ice cream before?
Let me know if you have any questions!
Cinnamon Pumpkin Ice Cream
Ingredients
- 3/4 cup whole milk
- 1/2 cup white sugar
- 1/2 cup pumpkin purée
- 1.5 cups heavy/whipping cream
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Add the milk and sugar to a large bowl. Using a hand mixer, mix until the sugar is dissolved (around 2 minutes).
- Add the remaining ingredients to the bowl and using the mixer again, mix until smooth.
- Pour the mixture into the frozen bowl of your ice cream maker and churn for about 25-30 minutes (you may need to adjust time based on your specific machine). You can eat it right away, or transfer it to an airtight container and freeze until it's firmer.
Notes
- Recipe is based on the basic vanilla ice cream recipe in the book that came with my ice cream maker. It makes about 6 pretty generous servings. You could double the recipe and it will work in a 2 quart ice cream maker. I did not need that much ice cream, however. 😉
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Can you use 2% milk with this recipe?
Hi! I haven’t made ice cream with it, but you could probably give it a try (but it may not be as creamy).
Hey Natasha,
Cinnamon pumpkin ice cream recipe is the super simple and sounds delicious. It can be the best dessert item for the party. You wrote this recipe with fewer ingredients as well as with easy steps. Thanks for sharing such delicious and healthy ice cream recipe.
Thank you.
Oh. Why save ice cream just for summer? This recipe might even convince my daughter to try some pumpkin. Thanks for sharing!
Thanks, Annemarie!! I hope she likes it 🙂
This looks good. I haven’t made ice cream yet. There is a dairy farm nearby that sells fresh cream but they sell great ice cream too so I just buy theirs. I suppose I need an ice cream ball/maker?
Thanks Joanne! Yeah, for this particular recipe you’d need an ice cream maker. I haven’t tried making no churn ice cream before, but I know it is possible. Fresh cream from a local dairy farm sounds lovely!
I need to make this! This is perfect for the warm fall days we’re still having here in San Diego. I wish I had a scoop of this! Beautiful photos.
Thanks, Rachel!! San Diego… lucky!! It is so cold here already 🙁
This looks so good, Natasha! And you and your sister are cracking me up!
Haha thanks, Marissa 😉
Bring me some of this right now.
No.