Creamy Pumpkin Spice Ice Cream

There’s nothing better than a scoop of Creamy Pumpkin Spice Ice Cream when you’re craving that cozy fall flavor—without waiting for pumpkin season! This easy, no-churn recipe combines real pumpkin purée, warm spices, and velvety vanilla ice cream for the perfect balance of sweetness and spice. And the best part? You don’t even need an ice cream maker.

With just a few simple ingredients, you can whip up this homemade treat in no time. First, you’ll blend rich pumpkin purée with pumpkin pie spice and a touch of maple syrup for natural sweetness. Then, fold it into softened vanilla ice cream, refreeze, and in just a few hours, you’ll have a luscious, fall-inspired dessert that’s incredibly smooth and packed with flavor.

Whether you’re serving it on its own, scooping it over warm pie, or topping it with crushed graham crackers, this pumpkin spice ice cream is an instant hit. So, if you’re a pumpkin lover, why wait? Try this easy recipe today and bring those cozy fall flavors into your kitchen year-round!

Recipe Yield: 4-6 servings

INGREDIENTS
½ cup pumpkin purée
3 ½ cups vanilla ice cream, softened
1 tsp pumpkin pie spice
2 tbsp maple syrup (optional, for added sweetness and smoother texture)

INSTRUCTIONS

1. Mix the pumpkin. In a medium bowl, whisk together the pumpkin purée, pumpkin pie spice, and maple syrup (if using) until smooth and well combined.

2. Fold into ice cream. In a large bowl, gently fold the pumpkin mixture into the softened vanilla ice cream until evenly distributed. Be careful not to overmix to keep it light and airy.

3. Refreeze. Transfer to a freezer-safe container, smooth the top, and cover. Freeze for at least 3-4 hours, or until firm.

4. Serve and enjoy! Let the ice cream sit at room temperature for 5 minutes before scooping for the best texture. Serve in bowls or cones, and enjoy!

Helpful Tips to Perfect This Recipe

• Adjust sweetness to taste. The maple syrup is optional, but it adds depth and keeps the ice cream soft and creamy.
• Softening the ice cream matters. Let it sit out for 10-15 minutes—just scoopable but still cold. Avoid fully melting it, work quickly, and refreeze immediately to maintain a smooth texture. Use within 1-2 weeks for the best quality.
• Enhance with mix-ins. Stir in crushed graham crackers, white chocolate chips, or chopped pecans for extra texture.

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