This Pumpkin Ice Cream with Bourbon is a delightful fall dessert that combines the rich flavors of bourbon and the warm comfort of pumpkin in one mouthwatering scoop. Whether you're a seasoned ice cream connoisseur or a novice in the kitchen, this recipe is super easy to make and very delicious! Get ready to embrace the flavors of fall and satisfy your sweet tooth!
If you're looking for more delicious pumpkin recipes you might also enjoy my Pumpkin Biscoff Cookies!
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Why You'll Love This Ice Cream
There are several reasons to love this recipe but here are few of the main reasons that you're sure to want to make this dessert over and over again!
- It's super easy! This ice cream requires no cooking and is egg-free.
- It doesn't require condensed milk. Many ice cream recipes call for condensed milk. While there are advantages to using it in ice cream, it's something that people don't always have on hand.
- This ice cream is the perfect way to celebrate the flavors of fall with a touch of bourbon for that extra warmth and depth.
- Homemade pumpkin ice cream is healthier than the store bought alternative. You can control the ingredients and know exactly what's in it!
Ice Cream Ingredients
- Heavy Cream: Ensure you use heavy cream and not half and half. The higher the fat content, the creamier the ice cream!
- Whole Milk: I recommend using whole milk. If you sub for milk with a lower fat content, your ice cream will be hard.
- Vanilla Bean: I usually buy my vanilla beans from Costco but you can find them in other grocery stores. You can also buy vanilla beans online if you'd like. You can sub for vanilla extract or vanilla paste.
- Granulated Sugar
- Brown Sugar
- Pumpkin Puree: Make sure that this isn't a pumpkin pie mix and that it's just the puree.
- Pumpkin Pie Spice: I usually buy this at the grocery store but you can also make your own pumpkin pie spice if you'd like.
- Bourbon: I used Bulleit Bourbon for this recipe but you can sub for your favorite bourbon.
How to Make Pumpkin Ice Cream
This delicious dessert can be made in a few simple steps. Keep reading to get more details!
- Freeze Canister
Start by placing your ice cream canister in the freezer. I recommend doing this at least 12 hours in advance. I keep mine in the freezer year-round so I can make ice cream whenever I want. If you have the ability to do the same, I highly recommend it!
- Whisk Ingredients
Whisk heavy cream, whole milk, seed from the vanilla bean, granulated sugar, brown sugar, pumpkin puree, and pumpkin pie spice (all ingredients except the bourbon) until smooth.
- Churn
Set up your ice cream maker according to the directions and pour the mixture into the ice cream canister. Churn your ice cream for the recommended amount of time for your specific ice cream maker or until it starts to form a soft-serve like consistency. Mine usually takes about 30 minutes.
- Freeze Ice Cream
Pour the bourbon into the mixture and continue churning for a couple more minutes until it is well combined. Pour your ice cream into a 2 quart dish or bread pan and cover before placing in the freezer to continue setting up. You can enjoy the ice cream at any time but I recommend freezing it for at least 4 hours so it can set before you scoop and enjoy!
Tools to Make this Recipe
These are the tools I use to make this delicious pumpkin ice cream (these are affiliate links and I may earn commission from your purchase).
Ice cream maker for churning the ice cream
Whisk for mixing the ingredients
Mixing bowls for holding the ice cream mixture
Measuring cups and measuring spoons
Rubber spatula for scraping the sides of the bowl and ice cream maker
Serving Suggestions
Serve this pumpkin ice cream with bourbon in a cozy bowl or cone. For an extra treat, you can top it with caramel sauce, whipped cream, or gingersnap cookies.
Mix-In Suggestions
There can be several things mixed in to this ice cream but here are a few of my suggestions:
- Biscoff cookies
- Pumpkin Oreos
- Coconut flakes
- Chocolate chips
- Graham cracker crumbs
- Marshmallow fluff
Frequently Asked Questions
No. Pumpkin puree is cooked during the canning process and is safe to eat right out of the can.
Yes. You don't need an ice cream maker for this recipe but it is highly recommended. You can make ice cream without a machine by following any of methods 2 - 4 in the article linked above.
There could be a few reasons for this. The first is using ingredients that don't have a high enough fat content. Ensure that you are using heavy whipping cream and whole milk. The other reason could be that you didn't churn it long enough. Ensure that you churn until the ice cream reaches a soft serve consistency.
You can but it's not recommended. Alcohol has an extremely low freezing point. For this reason, the ice cream won't freeze very well while you're churning it. It's recommended to get a soft-serve like texture before adding the alcohol.
More Ice Cream Recipes You Might Like!
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📖 Recipe
Pumpkin Ice Cream with Bourbon
Equipment
Ingredients
- 3 c heavy cream
- 1 c whole milk
- 1 vanilla bean
- 1 c granulated sugar
- ½ c brown sugar
- 1 c pumpkin puree
- 2 teaspoon pumpkin pie spice
- 2 tablespoon bourbon optional
Instructions
- Whisk heavy cream, milk, seeds from vanilla bean, sugars, pumpkin puree, and pumpkin pie spice together in a large mixing bowl until well combined.3 c heavy cream, 1 c whole milk, 1 vanilla bean, 1 c granulated sugar, ½ c brown sugar, 1 c pumpkin puree, 2 teaspoon pumpkin pie spice
- Pour ingredients into your ice cream maker and churn as directed until ice cream reaches your desired consistency. If adding the bourbon, add it in the last five or so minutes of the churning process.2 tablespoon bourbon
- Pour into a container and freeze until ready to serve (about 4-8 hours).
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