Pumpkin Spice Ice Cream- The Little Shop of Olive Oils

Pumpkin Spice Ice Cream


  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • 3/4 cup Granulated Sugar
  • 1 cup Pumpkin Puree (not pumpkin pie filling)
  • 1 Tbsp Vermont Maple Dark Balsamic Vinegar
  • 2 tsp Pumpkin Pie Spice
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • Optional: Crushed Gingersnap Cookies for garnish


  • In a large mixing bowl, combine the pumpkin puree, granulated sugar, Vermont Maple Balsamic Vinegar, pumpkin pie spice, vanilla extract, ground cinnamon, and salt.
  • Whisk the ingredients together until the sugar is dissolved and the mixture is smooth.
  • Stir in the heavy cream and whole milk until well combined.
  • Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or overnight for the best results.
  • Once the mixture is well-chilled, pour it into an ice cream maker.
  • Churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
  • Transfer the churned ice cream to a lidded container.
  • Freeze for at least 4 hours, or until firm.
  • Scoop the pumpkin spice ice cream into bowls or cones.
  • If desired, garnish with crushed gingersnap cookies.
  • Enjoy the flavorful symphony of pumpkin, spices, and the subtle sweetness of Vermont Maple Balsamic Vinegar!
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