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Pumpkin Ice Cream

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Pumpkin Ice Cream – All the flavors you love about pumpkin pie, only frozen! This sherbet is creamy and perfectly spiced, made with milk, pumpkin puree, and spices.

Pumpkin Ice Cream – All the flavors you love about pumpkin pie, only frozen! This sherbet is creamy and perfectly spiced, made with milk, pumpkin puree, and spices.Pumpkin Ice Cream

If you live in a warm area, this frozen pumpkin sherbet treat will give you a little taste of fall. I also love making guiltless Banana Ice Cream using just frozen bananas and also Mexican “Unfried” ice cream!

It may be October, but we’ve been having some hot weather the past few days here in New York. I’m not quite ready to put my ice cream maker away just yet. By the way, the ice cream maker I use is a Cuisinart Ice cream Maker and it’s super easy to use. I recently tried the pumpkin ice cream from Trader Joe’s and it was so delightful and wanted to see if I could recreate it, without all the fat of course.

Now, if you don’t own an ice cream maker, you can still make this frozen treat in a food processor. Simply freeze the pumpkin mixture in an ice cube tray. Once frozen you then throw the cubes in the processor until smooth and creamy.  It’s truly the ultimate Autumn guilt-free snack, breakfast or dessert!

More Pumpkin Desserts you might enjoy:

Pumpkin Sherbet

5 from 1 vote
9
Cals:153
Protein:4
Carbs:31
Fat:1
All the flavors you love about pumpkin pie, only frozen! This sherbet is creamy and perfectly spiced, made with milk, pumpkin puree, and spices. 
Course: Dessert
Cuisine: American
Pumpkin Ice Cream – All the flavors you love about pumpkin pie, only frozen! This sherbet is creamy and perfectly spiced, made with milk, pumpkin puree, and spices.
Prep: 15 mins
Cook: 15 mins
Chill Time: 1 hr
Total: 1 hr 30 mins
Yield: 5 servings
Serving Size: 1 /2 cup

Ingredients

  • 2 1/4 cups 1% milk
  • 1/2 cup + 2 tbsp sugar
  • 1 cup pumpkin puree, or canned pumpkin
  • 2 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of clove
  • pinch of salt

Instructions

  • In a saucepan, combine milk, sugar, pumpkin, and heat over medium heat.
  • Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.
  • Remove from the heat, and add the vanilla, nutmeg, cinnamon and clove, and stir.
  • Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour.
  • When chilled, freeze in your ice cream maker according to the manufacturer’s instructions.

Last Step:

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Nutrition

Serving: 1 /2 cup, Calories: 153 kcal, Carbohydrates: 31 g, Protein: 4 g, Fat: 1 g, Saturated Fat: 0.7 g, Cholesterol: 5.5 mg, Sodium: 165 mg, Fiber: 0.5 g, Sugar: 29 g

Categories:

Pumpkin Ice Cream – All the flavors you love about pumpkin pie, only frozen! This sherbet is creamy and perfectly spiced, made with milk, pumpkin puree, and spices.

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58 comments on “Pumpkin Ice Cream”

  1. I saw pumpkin ice cream at the store the other day and I'm glad I didn't buy it…I'll just make it! Thanks, Gina.

  2. I didn't want to be just another poster who says "OMG this looks soooo good!" so I actually tried to make this last night. Mine was a disaster. Something wasn't right. From what the ice cream maker said, it will probably have to chill in the refrigerator for way more than an hour, maybe more like 5. I followed all the directions but last night this came out more like a milkshake than ice cream. We froze it in the freezer for a couple hours but it was still runny. THen this morning I checked on it and it's a solid block of ice. Tasty yummy ice, but still. I think it just wasn't cold enough when I put it in the ice cream maker.

  3. If you dont have a icecream maker what can you do? Also if you have to change the milk to rice milk

  4. Oh Gina, I think I love you! I made this tonight, and it is AMAZING! Thanks for such a great treat- i have a feeling I'm going to be making this several times this fall.

  5. I made this today with my boys using rice milk because of our dairy allergy. It was so good! And what a wonderful way to sneak some veggies into them too!

  6. Avatar photo
    dinnerordessert

    This look so delicious, I have been missing my ice cream ever since fall hit and this gives me a perfect excuse to pull it back out!

  7. Amazing frozen treat!This is perfect for fall. I am tempted to try this definitely for summer…Cool dessert! It is a blessing that your recipe says I can use canned pumpkin puree! Thank you!

  8. This looks so good. I love pumpkin ice cream but its hard to find. Did you use the big can of pumpkin or the little ones?

  9. Avatar photo
    Jenn @leftoverqueen

    I am loving all your pumpkin posts! I adore the stuff, and pumpkin ice cream is my favorite!

  10. Oh how I love anything pumpkin! I don't usually eat sherbet, but I am definitely considering trying this recipe : )

    I also live in Florida, and it's still warm here. So, this would be perfect for a weekend snack!

  11. Avatar photo
    Gina @ Skinnytaste

    This is so perfect for Florida!

    Splenda would work I would imagine, not sure if it would change the texture. Same with Truvia, I don't use truvia so I would add it to taste. It would probably lower the points by 1.

    Hope you all enjoy! An ice cream maker is so much fun, everyone should own one 🙂

  12. Avatar photo
    Heather of Kitchen Concoctions

    I have had pumpkin ice cream, but never pumpkin sherbet! This looks wonderful, especially since we are still in the 80's where I live!

  13. Living in South Florida, this is right up my alley for Halloween!! If I used Truvia instead of the sugar, how much should I use?