You know that fall’s officially here when the pumpkin spice products start showing up on the market. Pumpkin spice lattes, pumpkin spice cakes, pumpkin spice cookies–how about some homemade no-churn pumpkin spice ice cream?
This delicious ice cream recipe blends real pumpkin puree with spices like nutmeg and cinnamon to create a cozy, fall-inspired treat that’ll put you in the mood for hay rides and apple picking. Plus, the festive sprinkles make it perfect for Halloween!
If you’ve got kids in the house, you’re probably no stranger to Halloween parties. Every year, you try to outdo yourself with the festive snacks and treats. Why not try something totally different by serving up a big bowl of homemade ice cream? You don’t need an ice cream maker for this recipe! An electric mixer will do.
The coldness of the dessert perfectly complements the crisp fall air, and the rich pumpkin purée and seasonal spices make you think of a delicious pumpkin pie bought from a farmer’s market.
It’s the perfect way to celebrate the holiday with your little ghouls and goblins after a long night of trick-or-treating. And if you’re having a family get-together, you can treat everyone to the sweet, refreshing taste of real pumpkin spice ice cream. Adults deserve a sweet treat on Halloween too!
To make it even more festive, you can top each bowl of ice cream with Halloween sprinkles right before serving. If sprinkles aren’t your thing, you can add Halloween-shaped marshmallows or use a combination of black-and-orange toppings like chocolate and peanut butter chips, or hot fudge and caramel swirl.
You can even set out bowls of toppings on the counter and let your guests choose their own, like a build-your-own ice cream bar. It’s fun for both kids and adults, and it’s the perfect way to end a long night of celebrating the ghostly holiday.
Are you a pumpkin spice fan? What are your favorite homemade PS treats? Let us know in the comments.
Pumpkin Spice Ice Cream for Halloween
- 1 cup pumpkin purée
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground nutmeg
- 1 tsp. turmeric - optional
- 1 tsp. vanilla extract
- 1-14 oz. can sweetened condensed milk
- 2 cups heavy cream
- Halloween sprinkles - optional topping
- Whipped cream - optional topping
- In a large bowl, mix together the pumpkin purée with the cinnamon, ginger, nutmeg, turmeric and vanilla extract.
- Add the sweetened condensed milk. Beat the mixture with an electric mixer until it is smooth.
- In a separate large bowl, beat the heavy cream with the electric mixer on medium-high speed until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until smooth.
- Pour the mixture into a loaf pan. Cover with a piece of wax paper, making sure it is touching the ice cream.
- Place in the freezer for 6 to 7 hours, until solid.
- To serve, let the ice cream sit for about 5 minutes at room temperature to make it easier to scoop out. Scoop into bowls and serve with the extra whipped cream and Halloween decorations, if desired.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Looking for dinner ideas? Try our Creamy Burrito Casserole