Move over pumpkin pie and pumpkin spice latte. Here’s pumpkin spice ice cream made with real pumpkin that can be enjoyed anytime of the year. This ice cream recipe uses a combination of spices and real steamed pumpkin puree, coconut milk base, vanilla extract and a pinch of salt. The texture is so creamy and so full of the pumpkin spice aroma, if you are a fan of the Starbucks pumpkin latte, I’d say this is a much enjoyable version of that.
I couldn’t get hold of pumpkin spice, none of the grocery stores in Singapore, where I live, sells it. So I’m using a combination of different spices – ground cinnamon, ground nutmeg, ground allspice, ground ginger and ground clove. Ground clove is not commonly available in the mainstream supermarket. I managed to find it in an Indian grocery store but it’s near expiry, thanks to the kind storekeeper for her honesty. So in the end, I grind a few tablespoon of cloves into powder form.
I used a fresh pumpkin for this recipe. Simply peel and cut into smaller pieces and steam on high heat, then mash the pumpkin to get pumpkin puree. It’s a much better and fresher version of using canned pumpkin puree. I’ve also opted to use coconut milk as a base in this recipe as pumpkin and coconut compliments really well. The coconut milk should not be too diluted nor too thick in order for the ice cream mixture to churn well in the ice cream maker. You can opt to use whipping cream if you prefer a dairy based ice cream.
Like another ice cream flavour? Try out the matcha green tea ice cream that can be easily made with an ice cream maker.
Pin now, make later
Watch how to make pumpkin spice ice cream on YouTube
Pumpkin Spice Ice Cream
- 550 g pumpkin
- 300 ml coconut milk
- 1 tsp vanilla extract
- ¼ tsp salt
- 50 g Monk fruit golden sweetener
- ½ tbsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground all spice
- ¼ tsp ground ginger
- ⅛ tsp ground clove
- Peel pumpkin and remove seeds. Wash and pat dry. Then cut into smaller pieces of about one inch.550 g pumpkin
- Steam pumpkin on high heat for 15-20 minutes until softened. Mash the pumpkin with a fork.
- In a saucepan over low heat, add 300ml coconut milk, 1/8 tsp salt, 50g Monk fruit golden sweetener and the pumpkin spices, keep stirring until the salt and sweetener has melted and the pumpkin spice dissolves. Do not let the mixture boil.300 ml coconut milk, 1/4 tsp salt, 50 g Monk fruit golden sweetener, 1/2 tbsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground all spice, 1/4 tsp ground ginger, 1/8 tsp ground clove
- Add the mashed pumpkin, coconut mixture and 1 tsp vanilla extract into a blender. Blend into a smooth consistent mixture.Cover and chill the mixture in the fridge for about 4-5 hours. Make sure it's very cold before churning in the ice cream maker.1 tsp vanilla extract
- Switch on the ice cream maker. Then pour in the chilled ice cream mixture. Churn for about 15-20 minutes until the ice cream is ready. Note: I'm using Cuisinart ice cream maker which requires it to be turned on before pouring the ice cream mixture. Do make sure you follow the instructions of the ice cream maker you are using.
- The ice cream will turn into 'soft serve' texture but it will not be liquidy. Note: the 'soft serve' ice cream is ready to be enjoyed. Or freeze it further and enjoy later.
- Transfer into an airtight container and store in the freezer for another 3-4 hours.
This is unique. I’ve not seen pumpkin spice ice cream before 😀
Thanks for visiting dear Melanie.
Nice recipe you have there! I will try making it.
Thank you for reading 😀