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Pumpkin Spice Ice Cream

Pumpkin Spice Ice Cream




1 quart


1 hour 10 minutes


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  • 2 cups whole milk
  • 1-1/2 cups heavy cream
  • 1 cup sugar
  • 1/3 cup Crown® Lily White® Corn Syrup
  • 1 tablespoon pure vanilla extract
  • 1-1/2 teaspoons pumpkin pie spice
  • Pinch of salt (optional)



  1. Combine milk, cream and sugar in a mixing bowl and stir well to dissolve the sugar. Add corn syrup, vanilla extract, pumpkin pie spice and salt; continue stirring until well blended. TIP: Chill 4 hours or overnight for quicker freezing.
  2. Pour mixture into ice cream machine bowl. Process according to manufacturer directions for 25 to 30 minutes or until the consistency of thick soft-serve ice cream. Can be served immediately or stored in a container in the freezer. The ice cream will become more solid in the freezer.

Recipe Note: The amounts in this recipe will fill one 1-quart size ice cream machine bowl. Bowl sizes may vary by manufacturer so amounts may need to be adjusted accordingly. Place a storage container in the freezer before mixing begins to help prevent melting while transferring from the machine. For firmer ice cream, freeze in container for at least 4 hours.


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