Go Back
+ servings
scooped homemade pumpkin ice cream in a dish with spoon

Homemade Pumpkin Ice Cream

Course: Dessert
Cuisine: Ice Cream
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4
Calories: 533kcal
Pumpkin Ice Cream is the perfect treat to make for fall. It doesn't get better than this homemade pumpkin pie ice cream for Thanksgiving! It's like a creamy frozen version of pumpkin pie...what could be better?
Print Recipe


  • 2 cups heavy cream
  • 1 cup milk
  • 1 14 ounce can non-fat Sweetened Condensed Milk
  • 8 ounces pumpkin puree about 1/2 a can
  • 1 Tablespoon pumpkin pie spice
  • 4-6 biscoff cookies or similar, crumbled


  • In a large bowl, stir together all of the ingredients except the cookie crumbles. Stir until well combined.
  • Pour into your frozen ice cream maker bowl and turn on. Add the cookie crumbles and allow the machine to stir in the crumbles.
  • Allow to freeze within the machine for 30-45 minutes or until the ice cream is the consistency that you want.
  • Pour into a freezer safe container and cover. Keep frozen until ready to eat.
  • Enjoy!


Calories: 533kcal | Carbohydrates: 20g | Protein: 5g | Fat: 49g | Saturated Fat: 29g | Cholesterol: 172mg | Sodium: 131mg | Potassium: 319mg | Fiber: 2g | Sugar: 8g | Vitamin A: 10670IU | Vitamin C: 3.5mg | Calcium: 185mg | Iron: 1.4mg