If you’re craving a cozy dessert that brings the essence of autumn to every lick, Pumpkin Spice Ice Cream with Walnuts is your new best friend. This creamy, spiced delight perfectly balances the warm, comforting flavors of pumpkin and fragrant spices with the satisfying crunch of toasted walnuts. Whether you want to impress guests or treat yourself to an indulgent scoop, this homemade frozen treat will become a staple in your fall dessert repertoire and beyond.
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Why You’ll Love This Recipe
- Seasonal comfort: Embraces the iconic flavors of pumpkin spice to warm your taste buds, making it perfect for fall or any cool evening.
- Crunchy contrast: The addition of walnuts brings an irresistible texture that complements the creamy ice cream.
- Homemade goodness: Crafted from simple, wholesome ingredients, it’s free from artificial flavors and customizable to your taste.
- Versatility: Delicious on its own or as part of creative desserts, this ice cream fits every occasion.
- Impressively easy: No need for complex steps or hard-to-find ingredients; anyone can whip this up!
Ingredients You’ll Need
Gather these essential ingredients, each chosen to bring out the rich, creamy texture and signature flavor of Pumpkin Spice Ice Cream with Walnuts. From the fresh pumpkin puree providing depth and natural sweetness to the warming spices and crunchy nuts, every component plays an important role.
- Pumpkin puree: The base of the flavor, adding moisture and that unmistakable pumpkin richness.
- Heavy cream: Ensures a luscious, creamy texture that melts beautifully on your tongue.
- Whole milk: Balances creaminess and lightness to keep the ice cream scoopable.
- Sugar: Sweetens the mix just right, enhancing all the other flavors efficiently.
- Egg yolks: Create a silky custard base for smoothness and body.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, cloves, and ginger that infuses the ice cream with classic warmth.
- Vanilla extract: Adds depth and enhances the overall flavor profile.
- Walnuts: Lightly toasted for crunch and nuttiness, complementing the pumpkin spice beautifully.
- Salt: Just a pinch to balance the sweetness and intensify the flavors.
Variations
Feel free to remix this recipe to suit your tastes or dietary preferences. It’s incredibly easy to adapt Pumpkin Spice Ice Cream with Walnuts to make it your own, whether that means going dairy-free, adding extra textures, or tweaking the spice blend.
- Dairy-free option: Swap heavy cream and milk for coconut milk and cashew cream for a rich, vegan-friendly ice cream.
- Extra nuts: Mix in pecans or hazelnuts for a varied crunch and flavor profile.
- Maple syrup sweetener: Replace sugar with maple syrup for a natural sweetness and complementary taste.
- Chocolate chips: Add mini dark chocolate chips for a sweet surprise in every bite.
- Spice adjustments: Increase or reduce the pumpkin pie spice based on how bold you want those autumn notes.
How to Make Pumpkin Spice Ice Cream with Walnuts
Step 1: Prepare the custard base
In a medium saucepan, whisk together sugar, pumpkin pie spice, and salt. Gradually stir in the milk and heavy cream, then warm the mixture over medium heat until small bubbles form around the edges, but do not boil.
Step 2: Temper the egg yolks
In a separate bowl, beat the egg yolks. Slowly pour some of the warm milk mixture into the yolks while whisking constantly to prevent scrambling. Return the yolk mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens enough to coat the back of a spoon.
Step 3: Add pumpkin and vanilla
Remove from heat and whisk in the pumpkin puree and vanilla extract until fully combined, creating a smooth, flavorful custard base.
Step 4: Chill the mixture
Pour the mixture through a fine mesh sieve into a bowl to remove any lumps. Cover and refrigerate for at least 4 hours or overnight to develop the flavors and ensure the base is cold.
Step 5: Churn the ice cream
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until the texture becomes soft and creamy.
Step 6: Toast and add walnuts
While the ice cream churns, toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned. Fold the toasted walnuts gently into the ice cream right at the end of churning.
Step 7: Freeze and set
Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 4 hours to firm up before serving.
Pro Tips for Making Pumpkin Spice Ice Cream with Walnuts
- Use fresh pumpkin puree: For the best taste and texture, avoid canned pumpkin pie filling and opt for plain pumpkin puree.
- Chill everything: Keep your custard mixture and ice cream maker bowl cold to achieve silky, smooth ice cream.
- Toast nuts carefully: Watch the walnuts closely while toasting to prevent burning and bitterness.
- Adjust spices to preference: Tweak your pumpkin pie spice ratio to emphasize cinnamon, nutmeg, or clove depending on your favorite note.
- Let ice cream soften slightly: For the perfect scoop, remove the ice cream from the freezer about 10 minutes before serving.
How to Serve Pumpkin Spice Ice Cream with Walnuts
Garnishes
Top your Pumpkin Spice Ice Cream with Walnuts with a sprinkle of cinnamon or a drizzle of caramel sauce to enhance its sweet, spiced profile. A few extra toasted walnuts provide a lovely crunch and elevate presentation.
Side Dishes
This ice cream pairs beautifully with warm apple pie, spiced gingerbread, or even a slice of pumpkin bread, turning any dessert into a celebration of fall flavors.
Creative Ways to Present
Serve it in waffle cones sprinkled with crushed walnuts or swirl it into milkshakes and floats. For a party, scoop the ice cream into mini pumpkin shells or decorative bowls for a fun, festive touch.
Make Ahead and Storage
Storing Leftovers
Keep leftover Pumpkin Spice Ice Cream with Walnuts in an airtight container in the freezer to preserve freshness and avoid ice crystals forming on the surface.
Freezing
Freeze the ice cream for at least 4 hours after churning to firm up the texture. For best taste, consume within 2 weeks for optimal flavor and creaminess.
Reheating
If your ice cream becomes too hard, simply let it sit at room temperature for 5 to 10 minutes before scooping to restore the perfect creamy consistency.
FAQs
Can I make Pumpkin Spice Ice Cream with Walnuts without an ice cream maker?
Yes! You can use a no-churn method by freezing the custard and stirring it every 30 minutes until it reaches the right texture. While this takes longer, it still yields delicious results.
Are walnuts the only nut that works in this recipe?
Not at all! Pecans, hazelnuts, or even candied nuts can be substituted to add different flavors and crunch, depending on your preference.
How long does this ice cream keep in the freezer?
For the best taste and texture, consume within 2 weeks. After that, the quality may start to decline, but it will remain safe if stored properly.
Can I make a dairy-free version?
Absolutely! Use coconut milk or almond milk in place of dairy and substitute egg yolks with cornstarch for thickening to create a luscious vegan-friendly ice cream.
What is the best way to toast walnuts for this recipe?
Toast walnuts in a dry skillet over medium heat for 5 to 7 minutes, shaking the pan frequently to ensure even browning without burning.
Final Thoughts
There’s something so special about the comforting flavors of Pumpkin Spice Ice Cream with Walnuts that makes every spoonful feel like a warm hug on a chilly day. Once you try making this delightful dessert at home, you’ll wonder how you ever enjoyed fall without it. So grab your ingredients, follow these simple steps, and get ready to indulge in creamy, spiced goodness with every bite!
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Pumpkin Spice Ice Cream with Walnuts
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 5 hours 35 minutes (including chilling and freezing time)
- Yield: About 1 quart (4 servings) 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Gluten Free
Description
Pumpkin Spice Ice Cream with Walnuts is a creamy, spiced dessert that captures the warm flavors of autumn. It combines smooth pumpkin-rich custard infused with pumpkin pie spices and vanilla, with a delightful crunch from toasted walnuts. Perfect for fall or any cool evening, this homemade ice cream is easy to make, customizable, and free from artificial flavors, making it a comforting seasonal treat.
Ingredients
Main Ingredients
- 1 cup pumpkin puree (preferably fresh)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 4 large egg yolks
- 2 teaspoons pumpkin pie spice (blend of cinnamon, nutmeg, cloves, and ginger)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Walnuts
- 3/4 cup walnuts, lightly toasted
Instructions
- Prepare the custard base: In a medium saucepan, whisk together sugar, pumpkin pie spice, and salt. Gradually stir in the milk and heavy cream, then warm the mixture over medium heat until small bubbles form around the edges, but do not boil.
- Temper the egg yolks: In a separate bowl, beat the egg yolks. Slowly pour some of the warm milk mixture into the yolks while whisking constantly to prevent scrambling. Return the yolk mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens enough to coat the back of a spoon.
- Add pumpkin and vanilla: Remove from heat and whisk in the pumpkin puree and vanilla extract until fully combined, creating a smooth, flavorful custard base.
- Chill the mixture: Pour the mixture through a fine mesh sieve into a bowl to remove any lumps. Cover and refrigerate for at least 4 hours or overnight to develop the flavors and ensure the base is cold.
- Churn the ice cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions until the texture becomes soft and creamy.
- Toast and add walnuts: While the ice cream churns, toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned. Fold the toasted walnuts gently into the ice cream right at the end of churning.
- Freeze and set: Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 4 hours to firm up before serving.
Notes
- Use fresh pumpkin puree for best taste and texture; avoid canned pumpkin pie filling.
- Chill the custard mixture and ice cream maker bowl beforehand to achieve smooth, silky ice cream.
- Toast walnuts carefully, watching closely to prevent burning and bitterness.
- Adjust pumpkin pie spice according to your spice preference, emphasizing cinnamon, nutmeg, or clove.
- Let ice cream soften for about 10 minutes at room temperature before scooping for best texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 20g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 125mg