Pumpkin Spice Ice Cream with Walnuts

There’s something magical about the first spoonful of creamy pumpkin spice ice cream—the way it melts on your tongue, balancing warm spices with cool sweetness, and then that satisfying crunch of toasted walnuts that sneaks in like a delightful surprise. Imagine cozy autumn evenings wrapped in a blanket, but in frozen form. That’s exactly the kind of comfort this dessert delivers.

Behind the Recipe

This recipe was born out of a craving for fall flavors even when the weather still whispers summer. I wanted the warmth of pumpkin pie and spiced lattes, but in a refreshing, chilled treat. Adding walnuts was my little twist for texture and depth, creating an ice cream that feels indulgent yet homey, like something you’d happily share around a family table.

Recipe Origin or Trivia

Pumpkin spice as we know it today is a blend of cinnamon, nutmeg, ginger, and cloves, and it actually traces back to centuries-old spice trading. While pumpkin pie has been a holiday tradition in North America since the 1600s, pumpkin spice really took off in popularity in the early 2000s when it became the star of lattes. Pairing those iconic flavors with ice cream is a natural evolution—bridging autumn nostalgia with summer’s love of frozen desserts.

Why You’ll Love Pumpkin Spice Ice Cream with Walnuts

Versatile: Perfect for cozy fall evenings, holiday desserts, or even summer nights when you crave a hint of autumn.

Budget-Friendly: Uses simple pantry staples and seasonal pumpkin puree without breaking the bank.

Quick and Easy: The base comes together in minutes, and the rest is just letting your ice cream maker work its magic.

Customizable: Swap walnuts for pecans or add chocolate chips for an extra indulgent version.

Crowd-Pleasing: Creamy, spiced, and crunchy all at once—everyone will go back for seconds.

Make-Ahead Friendly: You can prepare this ahead of time and keep it in the freezer until ready to serve.

Great for Leftovers: Any extra makes the perfect topping for pies, waffles, or even your morning coffee.

Chef’s Pro Tips for Perfect Results

A little insider knowledge goes a long way when making ice cream.

1. Chill your mixture thoroughly before churning to get the creamiest texture.
2. Toast the walnuts lightly before folding them in to enhance their nutty flavor.
3. Don’t skimp on the spices—freshly ground nutmeg makes a world of difference.
4. Store the finished ice cream in a shallow container to reduce ice crystals.

Kitchen Tools You’ll Need

To keep things simple and smooth, here’s what you’ll want at hand:

• Ice Cream Maker: The key to that creamy churn.
• Mixing Bowls: For whisking together your base and spices.
• Whisk: Ensures even distribution of spices in the cream.
• Rubber Spatula: Great for folding in walnuts and scraping down bowls.
• Airtight Container: Keeps your ice cream fresh and scoopable.

Ingredients in Pumpkin Spice Ice Cream with Walnuts

The harmony of cool cream, warming spices, and crunchy nuts is what makes this recipe irresistible.

1. Heavy Cream: 2 cups, provides a rich and creamy base.
2. Whole Milk: 1 cup, balances richness and keeps the texture smooth.
3. Pumpkin Puree: 1 cup, delivers authentic pumpkin flavor.
4. Granulated Sugar: 3/4 cup, adds sweetness and helps texture.
5. Brown Sugar: 1/4 cup, deepens the flavor with caramel notes.
6. Ground Cinnamon: 1 teaspoon, the warm backbone of pumpkin spice.
7. Ground Nutmeg: 1/4 teaspoon, adds depth and coziness.
8. Ground Ginger: 1/2 teaspoon, brings a gentle zing.
9. Ground Cloves: 1/4 teaspoon, provides a warm, earthy kick.
10. Pure Vanilla Extract: 1 teaspoon, enhances flavor harmony.
11. Walnuts: 3/4 cup chopped, toasted for crunch and nuttiness.

Ingredient Substitutions

Sometimes the pantry calls for creativity.

• Whole Milk: Use almond milk or oat milk for a lighter option.
• Walnuts: Swap with pecans or hazelnuts.
• Brown Sugar: Use maple syrup for a natural sweetness.
• Pumpkin Puree: Substitute with sweet potato puree for a similar earthy taste.

Ingredient Spotlight

Pumpkin Puree: Brings not just color but also a velvety richness that makes the ice cream distinctively autumnal.

Walnuts: Their earthy, slightly bitter crunch balances the sweetness and makes every spoonful exciting.

Instructions for Making Pumpkin Spice Ice Cream with Walnuts

Making this treat is as fun as eating it, so let’s get to it.

1. Preheat Your Equipment: If using an ice cream maker, make sure the bowl is frozen ahead of time.
2. Combine Ingredients: In a large bowl, whisk together cream, milk, pumpkin puree, sugars, spices, and vanilla until smooth.
3. Prepare Your Cooking Vessel: Set up your ice cream maker according to instructions.
4. Assemble the Dish: Pour the mixture into the ice cream maker.
5. Cook to Perfection: Churn until thickened and creamy, about 20–25 minutes.
6. Finishing Touches: Fold in toasted walnuts gently with a spatula.
7. Serve and Enjoy: Transfer to an airtight container, freeze for at least 4 hours, then scoop and savor.

Texture & Flavor Secrets

This ice cream is all about contrast. The creamy base feels velvety on the tongue, while the spices slowly bloom with warmth. Just when you think it’s all silky indulgence, the walnuts come in with a satisfying crunch, grounding every bite with earthy balance.

Cooking Tips & Tricks

• Toast nuts for maximum flavor.
• Chill the ice cream mixture overnight before churning for smoother texture.
• Use a shallow container for storage to make scooping easier.

What to Avoid

Even the best recipes need a few cautions.

• Don’t over-churn, or the ice cream can become grainy.
• Avoid skipping the sugar, as it helps prevent iciness.
• Don’t add walnuts too early—they’ll get soggy instead of crunchy.

Nutrition Facts

Servings: 8
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes (churning)
Total Time: 4 hours 40 minutes (including freezing)

Make-Ahead and Storage Tips

The beauty of ice cream is that it thrives on being made ahead. You can prepare the mixture a day before, churn, and then let it firm up in the freezer. Stored in an airtight container, it lasts up to two weeks. For longer storage, press a piece of parchment paper directly on the surface to prevent ice crystals.

How to Serve Pumpkin Spice Ice Cream with Walnuts

Scoop it into bowls with a drizzle of caramel, sandwich it between ginger cookies, or top a warm slice of pumpkin pie with it for the ultimate fall indulgence. A sprinkle of extra toasted walnuts or a dollop of whipped cream makes it picture-perfect.

Creative Leftover Transformations

• Blend into a spiced milkshake with a splash of cold brew coffee.
• Scoop onto pancakes or waffles for a decadent breakfast.
• Use as a filling for ice cream sandwiches with snickerdoodle cookies.

Additional Tips

• Let the ice cream sit at room temperature for 5 minutes before scooping for best texture.
• Use fresh spices for a bolder, more fragrant flavor.
• A drizzle of maple syrup on top just before serving elevates it beautifully.

Make It a Showstopper

Serve scoops in a hollowed mini pumpkin for a festive touch, or in crystal dessert bowls with a cinnamon stick garnish. The contrast of creamy orange ice cream and golden walnut flecks will look stunning on any table.

Variations to Try

• Pumpkin Pecan Ice Cream: Swap walnuts with pecans for a Southern twist.
• Chocolate Swirl Pumpkin Ice Cream: Add ribbons of melted dark chocolate during the last churn.
• Pumpkin Cheesecake Ice Cream: Mix in chunks of cheesecake pieces for indulgence.
• Vegan Pumpkin Spice Ice Cream: Use coconut milk instead of cream and almond milk instead of whole milk.

FAQ’s

Q1: Can I make this without an ice cream maker?

Yes, you can whip the mixture and freeze it, stirring every 30 minutes until set.

Q2: How long will it keep in the freezer?

It will stay fresh for about two weeks if stored properly.

Q3: Can I use canned pumpkin pie filling?

It’s better to use plain pumpkin puree so you can control the spice levels.

Q4: Do the walnuts get soft in the ice cream?

No, toasting them first helps them stay crunchy.

Q5: Can I add chocolate chips?

Absolutely, they add a wonderful texture contrast.

Q6: Is this recipe gluten free?

Yes, it contains no gluten ingredients.

Q7: Can I use low-fat milk instead of whole milk?

You can, but the texture will be less creamy.

Q8: Can I make it dairy-free?

Yes, use coconut milk and almond milk for a creamy vegan version.

Q9: How can I make it less sweet?

Reduce sugar slightly or replace some with maple syrup.

Q10: What’s the best way to serve it at a dinner party?

Scoop into small ramekins, top with whipped cream and crushed walnuts for a polished presentation.

Conclusion

Pumpkin Spice Ice Cream with Walnuts is the perfect dessert to bridge the seasons, bringing the comfort of autumn spices into a refreshing frozen treat. Each scoop is creamy, crunchy, and bursting with cozy flavors. Trust me, you’re going to love this one—it’s worth every bite.

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