Pumpkin Spice Ice Cream with Walnuts

If autumn had a flavor, it would be this pumpkin spice ice cream. Imagine creamy, dreamy pumpkin goodness swirled with warm spices like cinnamon, nutmeg, and cloves, then studded with toasted walnuts for a little crunch. It’s like your favorite pumpkin pie decided to cool off and become dessert royalty.

This is the kind of treat that feels right at home all year round—sure, it’s peak fall vibes, but honestly? I’ve scooped this up on summer evenings when I just needed a taste of cozy. It’s amazing for casual weeknights when you want something sweet but not heavy, for Friendsgiving dinners when you want a surprise twist on tradition, or for impressing your brunch crew with a homemade ice cream that’s easier than it sounds.

I first whipped this up on a whim when I had half a can of pumpkin puree left over and didn’t feel like making another batch of muffins. The result? My freezer has never been the same. Now it’s a seasonal staple that sneaks its way into every dinner party, cozy weekend, or honestly, Tuesday.

Why You’ll Love This Recipe:

• No Ice Cream Machine Needed – Just a mixer or whisk and a freezer-safe container!
• Full-on Fall Flavor – The pumpkin and spice combo is creamy, bold, and oh-so comforting.
• Customizable Sweetness – You can tweak the sugar to your taste.
• Naturally Gluten-Free – No flour, no problem.
• Make-Ahead Friendly – Whip it up in advance and keep it in the freezer for whenever cravings hit.
• Textural Magic – The toasted walnuts add the perfect crunch to balance all that smooth, spiced creaminess.
• Small Effort, Big Reward – It looks and tastes fancy, but comes together with minimal fuss.

Ingredients You’ll Need:

• Pumpkin puree – The star of the show! Use pure pumpkin, not the sweetened pie mix.
• Sweetened condensed milk – Gives the ice cream that signature silky-sweet richness.
• Heavy cream – Whips into fluffy peaks and makes the ice cream unbelievably creamy.
• Brown sugar – Adds depth and a touch of molasses-y warmth.
• Pumpkin pie spice – A cozy mix of cinnamon, nutmeg, ginger, and cloves. You can DIY it or use a store-bought blend.
• Vanilla extract – A little vanilla brings out all the warm flavors.
• Toasted walnuts – Adds a lovely crunch and nutty flavor (toast them for extra oomph).
• Salt – Just a pinch helps balance the sweetness.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions):

Step 1: Toast the walnuts

This is optional but totally worth it. Toss your chopped walnuts into a dry skillet over medium heat and stir them around for about 5 minutes, until fragrant and lightly golden. Let them cool while you prep the rest.

Step 2: Mix the pumpkin base

In a medium bowl, stir together 1 cup of pumpkin puree, 1 can of sweetened condensed milk, 1/4 cup brown sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, and a pinch of salt. Mix until it’s smooth and well combined. This is your flavor-packed base.

Step 3: Whip the cream

In a large mixing bowl, pour in 2 cups of cold heavy cream. Using a hand mixer or stand mixer, whip it on medium-high speed until stiff peaks form. It should hold its shape when you lift the beaters—like fluffy whipped cream.

Step 4: Fold it together

Gently fold the pumpkin mixture into the whipped cream using a spatula. Don’t stir too aggressively—you want to keep all that air in there for a light, creamy texture. Think slow figure-eights until it’s just combined.

Step 5: Stir in the walnuts

Once your ice cream base is blended, gently stir in the cooled toasted walnuts. You can add a little more or less depending on how nutty you’re feeling.

Step 6: Freeze it

Spoon the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula and cover with plastic wrap or a lid. Freeze for at least 6 hours, preferably overnight, until it’s fully set.

Step 7: Scoop and serve

When you’re ready to dig in, let the ice cream sit out for about 5–10 minutes to soften slightly—it makes scooping a breeze. Then serve it up just as is, or with a drizzle of caramel sauce (trust me on this).

Helpful Tips:

Meal prep magic:
Make a batch on Sunday and you’ll have dessert sorted for the whole week. It keeps beautifully in the freezer for up to 2 weeks (though it rarely lasts that long in my house).

Storage:
Store in an airtight container in the freezer. To keep it extra creamy, press a piece of parchment directly on the surface before sealing—it helps prevent ice crystals.

Reheating? Not exactly.
But if your ice cream feels too hard straight out of the freezer, let it sit at room temp for 5–10 minutes before scooping.

Serving ideas:

• Serve on top of warm brownies or gingerbread cake.
• Sandwich it between oatmeal cookies for a fall-inspired ice cream sandwich.
• Pair with hot coffee for an impromptu affogato moment.

Creative twists:

• Add mini chocolate chips or chopped dark chocolate.
• Swap walnuts for pecans, or skip the nuts if you prefer.
• Want a kick? Stir in a tiny pinch of cayenne or a swirl of bourbon before freezing.

Frequently Asked Questions (FAQs):

Can I make this ahead of time?
Absolutely! It’s actually best made ahead so it has time to set in the freezer. Make it a day or two in advance and you’re good to go.

Can I freeze this recipe?
Yes—that’s the whole point! This ice cream keeps in the freezer for up to two weeks, just make sure it’s well-covered to avoid freezer burn.

What if I don’t have pumpkin pie spice?
No problem. Mix 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves as a quick DIY pumpkin spice blend.

Is this recipe good for meal prep?
Totally. It’s low-effort, high-reward, and makes enough to last for several nights of “just a little something sweet” after dinner.

How do I make it vegan?
Swap the heavy cream for full-fat coconut cream (chilled and whipped) and use a vegan sweetened condensed milk. The texture will be slightly different but still delicious!

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This pumpkin spice ice cream has definitely earned its spot in my freezer rotation—I make it every fall without fail, and more often than not, a few “off-season” batches sneak in too. It’s a sweet little comfort that never fails to impress, whether I’m serving it to guests or just sneaking a late-night scoop in my PJs.

Give it a try and let me know how it turns out—it’s one of my go-tos for cozy nights and chill gatherings. If you’ve got a fun twist or topping idea, I’d love to hear it!