Homemade Pumpkin Ice Cream Recipe

Pumpkin Ice Cream

If you’re craving autumn flavors but the weather is still warm, this pumpkin sherbet is the perfect compromise — cold and refreshing, yet unmistakably spiced with cinnamon, nutmeg, and clove. It’s a simple recipe that uses pantry staples and comes together quickly. If you don’t have an ice cream maker, read the note below for an easy no-machine method using a food processor.

Many people prefer lighter frozen desserts in warmer months, and this sherbet keeps the indulgence while cutting back on fat by using low-fat milk. The texture is smooth and scoopable when churned in an ice cream machine; it can also be transformed into a thick, creamy treat with a short freeze-and-process method. This recipe yields about five servings and is great as a guilt-free dessert, a special breakfast treat, or a unique addition to a fall brunch.

More pumpkin desserts you might enjoy

• Pumpkin Pie Fruit Dip
• Pumpkin Cream Cheese Muffins
• No-Bake Pumpkin Cheesecake
• Classic Pumpkin Pie (skinny version)
• Pumpkin Butter

Pumpkin Sherbet — 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

1. In a saucepan, combine the milk, sugar, and pumpkin puree. Warm the mixture over medium heat, stirring or whisking to dissolve the sugar and combine the pumpkin evenly into the milk.
2. Bring the mixture to a full boil while whisking, then reduce the heat to low and simmer for about 30 seconds. This briefly cooks the mixture and helps meld the flavors.
3. Remove the saucepan from the heat and stir in the vanilla, cinnamon, nutmeg, clove, and a pinch of salt. Taste and adjust the spices as you prefer.
4. Transfer the mixture to a bowl and chill in the refrigerator until completely cold, about 1 hour.
5. When chilled, freeze the mixture in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to a container and freeze briefly if you prefer a firmer scoop.

No-ice-cream-maker method

If you don’t own an ice cream maker, you can still make this pumpkin sherbet. Pour the chilled mixture into an ice cube tray and freeze until solid. Place the frozen cubes in a food processor and pulse until smooth and creamy, scraping down the bowl as needed. Serve immediately for a soft, creamy texture or freeze briefly to firm up.

Servings, Time, and Nutrition

• Yield: 5 servings
• Serving size: 1/2 cup
• Prep time: 15 mins
• Cook time: 15 mins
• Chill time: 1 hour
• Total time: 1 hour 30 mins

Nutrition (per 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.

Tips, Variations, and Storage

• Adjust sweetness: If you prefer a less sweet dessert, reduce the sugar slightly, tasting the chilled base before freezing.
• Spice it up: Increase or decrease the cinnamon and nutmeg to taste. A dash of ginger or allspice can add another layer of warmth if desired.
• Make it richer: For a creamier, richer sherbet, substitute part of the milk with half-and-half or light cream. Keep in mind calories will increase.
• Mix-ins: Stir in chopped toasted pecans, a swirl of maple syrup, or a handful of dark chocolate chips during the last few minutes of churning for texture and contrast.
• Storage: Store the sherbet in an airtight container in the freezer for up to 1 week for best texture. Let it sit at room temperature for a few minutes before scooping if it becomes very firm.

Serving Suggestions

Serve scoops of pumpkin sherbet on their own, with a sprinkle of cinnamon, or alongside warm desserts like apple crisp or a slice of pumpkin bread. It also pairs nicely with a drizzle of espresso or a spoonful of Greek yogurt for a tangy contrast.