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Brown Sugar Pumpkin Ice Cream

A creamy and spiced dessert that combines pumpkin and brown sugar for a smooth, comforting treat, perfect for any time of year.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Dessert, Frozen Treat
Cuisine: American
Calories: 209
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups heavy whipping cream Use full-fat cream for a richer texture.
  • 1.5 cups canned pumpkin puree Choose plain canned pumpkin puree, not pie filling.
  • 1 cup packed brown sugar Brown sugar adds sweetness and depth.
  • 1 teaspoon ground ginger For warmth in flavor.
  • 1 teaspoon ground cinnamon Classic autumn spice.
  • 1/8 teaspoon ground cloves A little goes a long way.
  • 1 teaspoon vanilla extract For added depth of flavor.
  • 1/4 teaspoon salt Balances the sweetness.
Topping (Optional)
  • to taste candied pecans or crushed graham crackers For added crunch and flavor.

Method
 

Mix the Creamy Base
  1. In a large bowl, whisk together the heavy whipping cream, pumpkin puree, brown sugar, ginger, cinnamon, cloves, vanilla, and salt. Keep whisking until the sugar dissolves as much as possible and the mixture looks smooth.
Chill the Mixture
  1. Cover the bowl and refrigerate the base for at least 1 hour. This step matters because a cold base churns better and makes smoother homemade brown sugar pumpkin ice cream.
Churn Until Thick
  1. Pour the chilled mixture into your ice cream maker, filling it no more than two-thirds full. Then churn according to the maker's directions, which usually takes about 20 minutes, until the texture looks like soft-serve.
Freeze Until Firm
  1. Scoop the churned ice cream into an airtight freezer container. Press a piece of parchment paper directly on the surface, then cover and freeze for about 4 hours, or until firm enough to scoop.
Serve and Enjoy
  1. Before serving, let the ice cream sit at room temperature for 2 to 3 minutes. Then scoop and, if you like, top it with candied pecans or crushed graham crackers for extra crunch and flavor.
Store the Leftovers
  1. Keep any leftover homemade brown sugar pumpkin ice cream covered in the freezer. For the best taste and texture, enjoy it within 2 months.

Notes

For deeper pumpkin flavor, choose high-quality pumpkin puree. Avoid overfilling the ice cream maker and let the ice cream soften slightly before serving.