If you’re a fan of cozy fall flavors and crave a creamy, nutty treat, Pumpkin Spice Ice Cream with Walnuts is an absolute must-try. This homemade dessert combines velvety pumpkin puree, warming spices, and crunchy toasted walnuts, all in a rich ice cream base that captures everything you love about autumn. Each spoonful delivers a perfect balance of sweetness and spice, with just enough crunch to keep things interesting. It’s the kind of recipe that will make you feel like you’re indulging in a pumpkin pie and your favorite ice cream all at once—so get ready to fall in love with this irresistible flavor sensation!
Ingredients You’ll Need
Gather these simple yet essential ingredients to create ice cream that’s bursting with flavor, texture, and the dreamy color of autumn. Each component is chosen for the way it enhances the final result, making every bite unforgettable.
- Pumpkin Puree: Use pure, unsweetened pumpkin puree for that deep, authentic flavor and gorgeous orange hue.
- Pumpkin Pie Spice: This classic spice blend brings all the warm, aromatic notes that scream “fall.”
- Vanilla Extract: Just a touch ties the flavors together and adds a subtle sweetness.
- Heavy Cream: Essential for a creamy, rich texture you’ll want to savor slowly.
- Whole Milk: Balances the richness of the cream and keeps the ice cream light.
- Brown Sugar: Adds mellow sweetness along with a subtle molasses depth.
- Pinch of Salt: Enhances and balances all the flavors, making each ingredient pop.
- Chopped Walnuts, Toasted: The toasted walnuts give every bite a lovely crunch and nutty richness.
How to Make Pumpkin Spice Ice Cream with Walnuts
Step 1: Create the Pumpkin Spice Base
Start by grabbing a medium saucepan and whisk together the pumpkin puree, pumpkin pie spice, vanilla extract, heavy cream, whole milk, brown sugar, and a pinch of salt. The aroma as these ingredients come together will instantly put you in the fall spirit! This combination forms the luscious base that sets Pumpkin Spice Ice Cream with Walnuts apart from anything you’ll find at the store.
Step 2: Gently Heat and Dissolve
Set the saucepan over medium heat and cook the mixture for about 3 to 4 minutes. Whisk frequently, making sure everything is totally smooth and the brown sugar is fully dissolved. You’re not looking to boil—just gently warm until those flavors meld and the ice cream base is silkier than silk.
Step 3: Chill the Mixture
Remove your saucepan from the heat and let it cool to room temperature. Then, cover and refrigerate the mixture for at least 2 hours. This step is key! Chilling the base ensures your Pumpkin Spice Ice Cream with Walnuts churns up creamy and smooth, while also letting the spices deepen their flavor.
Step 4: Churn Until Creamy
Once fully chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually around 20 to 25 minutes. You’ll know it’s ready when it looks thick and soft, just like soft-serve. In the last few minutes, sprinkle in your toasted walnuts so they’re evenly mixed throughout.
Step 5: Freeze to Perfection
Spoon the churned ice cream into a freezer-safe container. If you want to really go all out, swirl in a ribbon of caramel sauce at this stage. Cover and freeze for about 4 hours, or until the ice cream is firm enough to scoop. Once set, get ready to serve up the best Pumpkin Spice Ice Cream with Walnuts you’ve ever tasted!
How to Serve Pumpkin Spice Ice Cream with Walnuts
Garnishes
The finishing touch makes all the difference! Sprinkle extra toasted walnuts on top for maximum crunch or add a flourish of caramel sauce for irresistible sweetness. A sprinkle of cinnamon or a tiny dollop of whipped cream takes this Pumpkin Spice Ice Cream with Walnuts completely over the top.
Side Dishes
This ice cream is wonderfully rich on its own, but it also shines next to classic fall desserts. Try serving it alongside a slice of warm apple pie or pumpkin bread, or pair it with ginger cookies for a delightful contrast in textures and flavors.
Creative Ways to Present
Get playful with your presentation! Scoop the ice cream into pumpkin-shaped bowls for a festive touch, or sandwich it between two oatmeal cookies for the ultimate autumn ice cream sandwich. Turn it into an impressive sundae with caramel drizzle, candied nuts, and a dusting of nutmeg to wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep your Pumpkin Spice Ice Cream with Walnuts stored in an airtight container in the freezer. It will stay perfectly scoopable and delicious for up to two weeks—the longer it sits, the more the flavors meld together, making every bite better than the last.
Freezing
For best results, press a layer of plastic wrap directly onto the surface of the ice cream before sealing the container. This helps prevent pesky ice crystals from forming and keeps your Pumpkin Spice Ice Cream with Walnuts creamy and fresh every time you indulge.
Reheating
Since ice cream is happiest when served cold, you won’t need to reheat it. If it’s too firm straight from the freezer, just let the container sit at room temperature for about 5 to 10 minutes before scooping. This makes serving easy and ensures that irresistibly creamy texture returns.
FAQs
Can I make Pumpkin Spice Ice Cream with Walnuts without an ice cream maker?
Absolutely! Pour the chilled mixture into a shallow dish and freeze, stirring every 30 minutes until creamy. It takes a little patience, but you’ll still end up with fantastic flavor and texture.
Is canned pumpkin puree okay to use?
Yes, canned pumpkin puree works perfectly. Just make sure you’re not using pumpkin pie filling, which contains extra sugar and spices that could throw off the balance of your Pumpkin Spice Ice Cream with Walnuts.
Can I add other mix-ins besides walnuts?
Definitely! Pecans, mini chocolate chips, or even crushed gingersnaps would all be tasty in this ice cream. Just be sure to add any mix-ins near the end of churning so they distribute evenly.
How can I make this recipe dairy-free?
You can swap in full-fat coconut milk for the cream and milk, and use your favorite non-dairy milk alternative. This adjustment gives you a creamy texture while keeping the pumpkin spice magic intact.
Do the walnuts need to be toasted?
Toasting the walnuts brings out their flavor and adds a lovely crunch, making them a star in Pumpkin Spice Ice Cream with Walnuts. If you’re short on time, you can use raw walnuts, but the extra step is completely worth it!
Final Thoughts
This recipe brings a little autumn magic to your dessert table, no matter the season. I hope you’ll give Pumpkin Spice Ice Cream with Walnuts a try—it’s easy, endlessly customizable, and sure to win the hearts of anyone who takes a bite. Whip up a batch and let the cozy flavors of fall make every scoop a celebration!
Print
Pumpkin Spice Ice Cream with Walnuts Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes plus chilling and freezing
- Yield: 6 servings
- Category: Dessert
- Method: Churning, Freezing
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the flavors of fall with this creamy and rich Pumpkin Spice Ice Cream with a delightful crunch of toasted walnuts. Perfect for a seasonal treat or a Thanksgiving dessert.
Ingredients
Ice Cream Base:
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar
- pinch of salt
Add-ins:
- 1/2 cup chopped walnuts, toasted
Instructions
- Prepare Ice Cream Base: In a saucepan over medium heat, whisk together pumpkin puree, pumpkin pie spice, vanilla, cream, milk, brown sugar, and salt. Cook for 3–4 minutes until sugar dissolves and mixture is smooth.
- Cool and Chill: Remove from heat and let cool completely. Refrigerate for at least 2 hours until chilled.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes.
- Add Walnuts: In the last few minutes of churning, add toasted walnuts.
- Freeze: Transfer the churned ice cream to a freezer-safe container and freeze for 4 hours or until firm.
- Serve: Scoop and enjoy!
Notes
- For extra crunch, reserve some walnuts to sprinkle on top when serving.
- You can swirl in caramel sauce before freezing for added flavor.
- If you don’t have an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes until creamy.
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