Pumpkin Ice Cream

"Very easy to make! I am sure this would go great with some praline topping for a wonderful fall sundae treat! Enjoy!"
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
photo by kindcook photo by kindcook
photo by Piper Lee photo by Piper Lee
Ready In:




  • Whisk together ingredients until smooth.
  • Place mixture into an electric ice cream maker and operate machine according to manufacturer's instructions.
  • When mixture is thick, place ice cream into a freezer container to firm up as desired (it should be like soft-serve out of the machine).
  • Freeze time is cook time (average machine timing).

Questions & Replies

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  1. maudie714
    Why did pumpkin ice cream freeze so hard and did not come out as soft serve?


  1. Leahcooks
    This review only gets 3 stars from me because it got so hard in the freezer that we could barely eat it. I loved the flavor and it is like eating frozen pumpkin pie. However, I didn't realize that by leaving in the freezer for several hours it would harden so much - not like normal ice cream (guessing bc of the high content of pumpkin). I have it sitting on the counter right now, thawing it out. I can't even scoop it from the container. Again - the flavor is very good, but if you make it, check it frequently in the freezer so you get the desired consistency.
  2. ShortieNJ
    yummmm. i used all 1/2 and 1/2 since i had no cream. Next time, I'll cut the sugar down a bit. thanks for posting, I'll definitely make this again.
  3. Erin R.
    Terrific ice cream. I had no half-and-half in the fridge so had to use skim milk instead, but it still tastes delicious. I generally add a half teaspoon of xanthan gum (health food aisle at the grocery store) to all my ice creams before putting them in the machine, and it does wonders for the texture and scoopability. I also always use Splenda instead of sugar with great success. This is a very yummy pumpkin ice cream and will definitely stay in our rotation. Thanks, Sue.
  4. annbradford24
    Like others mentioned, this tastes just like pumpkin pie... Unfortunately, after you add up the costs (cream isn't cheap!) and time involved (about an hour and a half in a traditional ice cream maker) in making it, it just seems like too much work for too little pay off. Next time, I will just buy a pie, freeze it and eat it frozen..
  5. cjv622
    For the people who had issues with the texture -- I learned a trick from another recipe.<br/>Pumpkin can be grainy, so you can strain the mixture through a sieve before you put it in the ice-cream maker. I added a pinch of salt and 2 teaspoons of Grand Marnier, and it was fine.<br/>I served it with toffee bar cookies.


You know me as Sue L or Sue Lau. I write a food blog at palatablepastime.com which specializes in Midwestern, Amish, Southern, and Ethnic recipes. Most of which are my own recipes. There are a few there that aren't, but not many. And really, since the best of my recipes here are my recipes, it tells me you guys like me just a teensy bit. ;) I post all my latest stuff on my blog including new recipes, updates to older recipes and (hopefully) much better photos. So don't be shy in dropping by. If you like my stuff here you will LOVE my stuff there. Seriously.
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