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Pumpkin Spice Ice cream {2 Ingredients}


If you made my pumpkin spice frappuccino, you probably have some of that luscious syrup left over.  I like to store mine in a mason jar in the fridge and use it to liberally douse vanilla bean ice cream, spike my mug of hot something or another in the mornings, and have even used it for a gorgeous pumpkin spice buttercream.  Another use for it is to whip up the easiest ice cream ever!  2 ingredients, no eggs, churning or special equipment required.  No muss, no fuss.


Pumpkin Spice Ice Cream {2 Ingredients}
Prep time

Total time


Serves: 4 Servings

  • 2 c heavy cream
  • 1 c homemade pumpkin spice syrup
  • Optional: 2 ts vanilla extract and 2 tb sweetened condensed milk*

  1. Whip the heavy cream using a whisk.
  2. When bubble float to the top, stream in your syrup.
  3. Whip until soft peaks form (when you lift the whisk up, the peak of the cream softly wilts).
  4. Smooth into a baking dish and freeze overnight.

Does not include chilling time.
*These are not necessary but do help further break up any ice crystals

Alternative Pumpkin Ice Cream:


  • 2 c heavy cream
  • 1 1/2 c pumpkin puree
  • 1 c brown sugar
  • 1 ts freshly grated ginger
  • 1 1/2 ts pumpkin spice
  • 1 ts vanilla
  • 1/4 ts fine salt
  • 2 ts Grand Marnier (optional)


  1. Whisk everything together.  Pour into an ice cream maker (prepare per manufacturer’s directions).

How about enjoying a scoop or two of this with a fat slice of pumpkin roll cake?


Your Squishy Monster ^.~

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