Introduction
There’s something about the combination of fall spices and creamy ice cream that just feels like pure comfort in every bite. Enter Pumpkin Spice Ice Cream with Walnuts—a dreamy, velvety treat that’s packed with warm, aromatic pumpkin pie flavors and a delightful crunch from toasted walnuts. It’s like autumn in a bowl, only colder and a whole lot sweeter. Whether you’re looking to add a festive touch to your fall gatherings or simply want to indulge in a decadent dessert, this ice cream is guaranteed to hit the spot. Trust me, one spoonful, and you’ll be hooked!
Why You’ll Love Pumpkin Spice Ice Cream with Walnuts
Seasonal Flavor: The pumpkin spice base brings all the cozy fall vibes straight to your taste buds with its blend of cinnamon, nutmeg, and clove. It’s the perfect treat for when the weather starts to cool down, and you’re craving something comforting.
Creamy & Dreamy: The rich, creamy texture of this ice cream is balanced perfectly by the subtle sweetness of the pumpkin. Every bite is like a silky smooth hug for your soul.
Toasted Walnuts: The walnuts add a nice crunch that contrasts beautifully with the smooth ice cream, and their slightly toasted flavor enhances the warmth of the pumpkin spice.
Customizable: Want to make it even more decadent? Add a swirl of caramel sauce, or sprinkle some cinnamon on top! The options for customization are endless.
Homemade Goodness: No need to head to the store when you can whip up a batch of this pumpkin spice ice cream right at home. It’s simple, delicious, and so much fun to make.
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Ingredients
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Ingredients for Pumpkin Spice Ice Cream with Walnuts
Pumpkin Puree: The star of the show! It gives this ice cream its signature autumn flavor and creamy texture.
Heavy Cream: This is what makes the ice cream smooth and creamy, giving it that rich texture you crave.
Whole Milk: Combined with the heavy cream, the milk helps achieve the perfect consistency for your ice cream.
Sugar: A little sugar sweetens things up without overpowering the natural flavors of the pumpkin and spices.
Brown Sugar: Adds a touch of molasses-like sweetness that pairs perfectly with the pumpkin and spices.
Cinnamon: The essential fall spice that gives this ice cream its warm, comforting flavor.
Nutmeg & Cloves: These two spices round out the pumpkin pie flavor, adding depth and warmth.
Vanilla Extract: Enhances the flavors and gives a little extra depth to the sweetness of the ice cream.
Salt: A pinch of salt helps balance out the sweetness and brings all the flavors together.
Toasted Walnuts: Chopped and toasted, they add the perfect amount of crunch and nutty flavor to this ice cream.
Instructions
Step 1: Prepare the Ice Cream Base
In a large saucepan, combine the pumpkin puree, whole milk, and heavy cream. Whisk together over medium heat until the mixture is smooth and warm—about 5 minutes. Don’t let it boil, just warm it up to help everything blend together.
Step 2: Add the Sweeteners & Spices
Stir in the sugar, brown sugar, cinnamon, nutmeg, cloves, vanilla extract, and salt. Keep whisking until everything is fully dissolved and the mixture is smooth. Let it heat for another 2 minutes, just until everything is well combined and fragrant.
Step 3: Chill the Mixture
Once the base is prepared, remove it from the heat and let it cool to room temperature. Once cooled, cover and refrigerate the mixture for at least 4 hours, or preferably overnight. This step helps the flavors meld and ensures your ice cream is creamy.
Step 4: Churn the Ice Cream
Once your mixture has chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes, depending on your ice cream maker.
Step 5: Add the Walnuts
When the ice cream is almost done churning, add the chopped toasted walnuts and let them mix in for the last few minutes of churning. This will ensure they’re evenly distributed throughout the ice cream.
Step 6: Freeze and Enjoy
Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up. After that, it’s ready to serve!
Nutrition Facts
Servings: [Number of servings]
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 10 minutes
Chill Time: 4 hours or overnight
Churn Time: 20-25 minutes
Total Time: 5-6 hours (including freezing)
How to Serve Pumpkin Spice Ice Cream with Walnuts
By Itself: Sometimes, a bowl of this ice cream is all you need to satisfy your fall cravings. Scoop a generous amount into a bowl and enjoy!
With Waffle Cones or Sugar Cookies: For extra indulgence, serve this ice cream in waffle cones or alongside freshly baked sugar cookies.
With Caramel Drizzle: For an added layer of sweetness, drizzle some homemade caramel sauce over your ice cream before serving.
With a Warm Slice of Pie: For the ultimate fall dessert experience, serve this ice cream next to a slice of warm apple pie or pumpkin pie.
Additional Tips
Toasting the Walnuts: To toast the walnuts, simply heat a dry skillet over medium heat and cook the walnuts, stirring occasionally, until they’re golden and fragrant—about 5-7 minutes. Be sure to keep an eye on them to prevent burning.
No Ice Cream Maker? No problem! You can make this without an ice cream maker by freezing the mixture in a shallow container. Every 30 minutes, take it out of the freezer and stir it with a fork to break up any ice crystals. After a few hours, the ice cream will become creamy and smooth.
Add Extra Flavor: Feel free to mix in other add-ins like chocolate chips, a swirl of caramel, or even a touch of maple syrup for extra sweetness.
Storage Tips: Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. Just make sure to let it soften for a few minutes before serving for the best texture.
FAQ Section
Q1: Can I use canned pumpkin puree?
A1: Yes! Canned pumpkin puree works perfectly in this recipe. Just be sure to use plain pumpkin puree, not pumpkin pie filling.
Q2: Can I make this ice cream without walnuts?
A2: Absolutely! If you’re not a fan of walnuts or have allergies, feel free to leave them out. You can also substitute them with other nuts or even chocolate chips if you like.
Q3: Can I make this ice cream dairy-free?
A3: Yes, you can substitute the milk and cream with non-dairy alternatives like coconut milk, almond milk, or oat milk, and use a plant-based sweetener like maple syrup.
Q4: How do I store leftovers?
A4: Store leftover ice cream in an airtight container in the freezer. Let it soften for a few minutes at room temperature before serving for the best texture.
Q5: Can I add other spices to this recipe?
A5: Yes! You can experiment by adding a little allspice, ginger, or even a pinch of cayenne for a spicy kick.
Q6: Can I make this ice cream without an ice cream maker?
A6: Yes, you can! Check out the “No Ice Cream Maker?” section above for instructions on how to make it without one.
Q7: Can I make this recipe ahead of time?
A7: Yes, this ice cream is perfect for making ahead! Just prepare it a day or two before you plan to serve it, and it will be ready when you need it.
Q8: Can I double the recipe?
A8: Absolutely! If you’re serving a crowd, feel free to double the recipe. Just make sure your ice cream maker is large enough to accommodate the larger batch.
Q9: What’s the best way to serve this ice cream?
A9: This ice cream is perfect on its own, but you can serve it with caramel sauce, on top of warm pie, or in a crunchy waffle cone for an extra treat.
Q10: How can I make the ice cream extra creamy?
A10: For extra creamy ice cream, make sure to use full-fat milk and heavy cream, and chill the base mixture thoroughly before churning.
Conclusion
Pumpkin Spice Ice Cream with Walnuts is the ultimate fall dessert—rich, creamy, and full of all the cozy flavors you love. Whether you’re serving it at a holiday gathering or just indulging in a sweet treat on a crisp afternoon, this ice cream will quickly become a seasonal favorite. So, grab your ingredients and get churning—it’s time to enjoy the best of autumn in every bite!
Print
Pumpkin Spice Ice Cream with Walnuts
- Total Time: 4 hrs 30 mins (including chilling)
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
Pumpkin Spice Ice Cream with Walnuts is a creamy, rich dessert that combines the comforting flavors of pumpkin spice with the crunch of toasted walnuts. This homemade ice cream is perfect for the fall season and offers a sweet, spiced treat that is sure to impress.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup pumpkin puree (canned or homemade)
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup chopped walnuts (toasted)
- 1 tbsp maple syrup (optional, for added flavor)
- 4 large egg yolks
Instructions
- Prepare the Ice Cream Base: In a medium saucepan, combine the heavy cream, whole milk, and pumpkin puree. Whisk together until smooth and well incorporated. Place the saucepan over medium heat and warm the mixture until it is hot but not boiling.
- Make the Custard: In a separate bowl, whisk together the egg yolks, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until smooth and pale. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.
- Combine and Cook: Gradually whisk the egg mixture back into the saucepan with the remaining hot cream mixture. Continue to cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not let the mixture boil.
- Chill the Custard: Once the custard has thickened, remove it from the heat. Stir in the vanilla extract and maple syrup (if using). Transfer the custard to a heatproof bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Let the custard cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight to chill completely.
- Churn the Ice Cream: Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. This process usually takes about 20-25 minutes.
- Mix in Walnuts: When the ice cream is nearly finished churning, add the toasted chopped walnuts and allow them to mix in during the last few minutes of churning.
- Freeze and Serve: Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm. Serve the ice cream in bowls or cones, and enjoy the creamy, spiced treat!
Notes
- To toast the walnuts, simply place them on a baking sheet in a preheated 350°F (175°C) oven for about 5-7 minutes or until fragrant, being careful not to burn them.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow pan and stir every 30 minutes for 3-4 hours to break up any ice crystals and create a smoother texture.
- You can substitute the walnuts with other nuts such as pecans or almonds, or omit the nuts entirely if you prefer a smoother texture.
- For a dairy-free version, you can substitute the heavy cream and milk with coconut cream and almond milk, and use an egg substitute like a flax egg or aquafaba.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 270
- Sugar: 20g
- Sodium: 40mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg