Description
This homemade Pumpkin Ice Cream with Cinnamon Swirl is a creamy, spiced treat perfect for the fall season. Made from real pumpkin puree and infused with warming spices like cinnamon and nutmeg, it features a sweet cinnamon swirl that adds a delightful touch of caramelized flavor. Creamy and rich, this ice cream pairs perfectly with cozy evenings or holiday desserts.
Ingredients
Scale
Ice Cream Base
- 2 cups pumpkin puree
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Cinnamon Swirl
- 1/2 cup brown sugar
- 1 tablespoon unsalted butter
- 2 tablespoons water
Instructions
- Prepare the pumpkin base: In a large bowl, combine pumpkin puree, heavy cream, whole milk, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix thoroughly until the mixture is smooth and well blended.
- Make the cinnamon swirl: In a small saucepan, combine brown sugar, unsalted butter, and water. Heat over medium heat, stirring continuously until the mixture is smooth and slightly thickened. Remove from heat and allow it to cool completely.
- Chill the mixture: Cover the pumpkin ice cream base and refrigerate for at least two hours to chill thoroughly. This helps improve texture during churning.
- Churn the ice cream: Pour the chilled pumpkin mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Layer with cinnamon swirl: Transfer half of the churned ice cream into a freezer-safe container. Drizzle half of the cooled cinnamon swirl mixture over it. Add the remaining ice cream on top and drizzle the rest of the cinnamon swirl. Use a skewer or spoon to gently swirl the cinnamon into the ice cream for a marbled effect.
- Freeze until firm: Cover the container and freeze the ice cream for at least four hours or until it is fully set and scoopable.
Notes
- For a smoother texture, make sure the pumpkin mixture is well chilled before churning.
- If you don’t have an ice cream maker, you can place the mixture in a shallow container and freeze, stirring vigorously every 30 minutes until set to reduce ice crystals.
- The cinnamon swirl can be adjusted for sweetness or consistency by varying the amount of butter or sugar.
- Use fresh pumpkin puree for the best flavor, or canned pure pumpkin without additives.
- Serve with warm pie or ginger cookies for a delicious seasonal treat.
