This delicious ice cream recipe blends real pumpkin purée with warm spices and spooky decorations to create a haunted Halloween dessert that'll put you in the mood for hay rides and apple picking. Plus, the festive sprinkles and orange color make it perfect for this holiday! The best part is: you can make it ahead of time and have it ready in the freezer days or even weeks in advance.
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 no-churn 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.
Ingredients & Tools
- pumpkin purée
- ground cinnamon, ginger, nutmeg and turmeric
- vanilla extract
- sweetened condensed milk
- heavy cream
- whipped cream
- Halloween sprinkles
- spooky decorations
You will also need a loaf pan, parchment paper to cover the ice cream, electric hand mixer and bowls.
How to Make it
- Combine ingredients. In a large bowl, mix together the pumpkin purée with the cinnamon, ginger, nutmeg, turmeric and vanilla extract. Add the sweetened condensed milk. Combine with an electric hand mixer until it is smooth.
- Whip. In a separate large bowl, whip 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.
- Freeze. 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.
- Serve. 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 sprinkles and decorations.
It will keep in the freezer for up to 2 to 3 months.
Serving Suggestions
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 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. Find some Halloween-themed spoons to serve it with.
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. They would look great on the table surrounded by some Halloween decorations. It's fun for both kids and adults, and it's the perfect way to end a long night of celebrating the ghostly holiday. Don't forget to get your Halloween music playlist going in the background, too.
What did you add to make this Halloween pumpkin spice ice cream more spooky? I'd love to hear about your creations. Let me know in the comments and please share the recipe!
📋Recipe
Halloween Pumpkin Spice Ice Cream
Ingredients
- 1 cup pumpkin purée
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon turmeric - optional
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk - (14 ounces)
- 2 cups heavy cream
- whipped cream
- Halloween sprinkles
- spooky decorations
Instructions
- In a large bowl, mix together the pumpkin purée with the cinnamon, ginger, nutmeg, turmeric and vanilla extract.
- Add the sweetened condensed milk. Combine with an electric hand mixer until it is smooth.
- In a separate large bowl, whip 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 sprinkles and decorations.
Equipment
Notes
- Store in the freezer for up to 2 to 3 months.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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