Pin A luscious, creamy ice cream that combines the cozy flavors of pumpkin spice, chocolate chips, and soft muffin pieces for a dreamy autumn-inspired treat.
I first made this ice cream for an autumn get-together, and it quickly became a seasonal favorite among friends. The blend of spice, chocolate, and muffin texture is irresistible!
Ingredients
- Pumpkin Muffins: 1 cup all-purpose flour, 1/2 cup brown sugar, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/3 cup canned pumpkin puree, 1/4 cup vegetable oil, 1 large egg, 1/4 cup milk, 1/2 cup mini chocolate chips
- Ice Cream Base: 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1/2 cup canned pumpkin puree, 1 tsp vanilla extract, 1 tsp pumpkin pie spice, 1/4 tsp salt
- Mix-Ins: 1/2 cup mini chocolate chips, baked pumpkin muffins cut into 1 inch cubes (about 1 cup)
Instructions
- Bake Muffins:
- Preheat oven to 350°F (175°C). Line a muffin tin with 6 liners. In a bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In another bowl, combine pumpkin puree, oil, egg, and milk. Mix wet ingredients into dry until just combined. Fold in mini chocolate chips. Divide batter among muffin liners. Bake for 15 minutes or until a toothpick comes out clean. Cool completely, then cut 3 muffins into cubes for mix-ins.
- Make Ice Cream Base:
- Whisk together heavy cream, milk, sugar, pumpkin puree, vanilla extract, pumpkin pie spice, and salt until smooth and sugar dissolves.
- Churn Ice Cream:
- Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes).
- Add Mix-Ins:
- When ice cream is almost set, gently fold in muffin cubes and mini chocolate chips.
- Freeze:
- Transfer ice cream to a container, cover, and freeze for at least 4 hours until firm.
- Serve:
- Scoop and serve with extra muffin pieces or chocolate chips, if desired.
Pin This recipe was a huge hit with my family, especially the kids who loved mixing extra muffin chunks into their bowls!
Required Tools
Muffin tin, mixing bowls, whisk, ice cream maker, freezer-safe container, spatula
Allergen Information
Contains: Wheat (gluten), eggs, milk (dairy), soy (if using some chocolate chips). Always check product labels if allergies are a concern.
Nutritional Information
Per serving: Calories 390, total fat 22 g, carbohydrates 44 g, protein 5 g
Pin This ice cream looks beautiful in a bowl, and the flavors are even better after sitting overnight in the freezer.
Recipe Questions
- → Can I use store-bought muffins for this dessert?
Yes, using store-bought pumpkin muffins works well for saving time while maintaining flavor and texture.
- → Is it possible to make this gluten-free?
Absolutely! Substitute gluten-free flour when making muffins, or use pre-made gluten-free muffins for mix-ins.
- → What kind of chocolate chips taste best?
Mini chocolate chips blend smoothly throughout and bring pop of cocoa to the creamy base. Milk or semi-sweet varieties work well.
- → How do I achieve a creamy texture in the ice cream?
Use heavy cream and whole milk to churn the base until thick. Chill thoroughly before serving for best results.
- → Are there any optional toppings?
Drizzle caramel sauce, add extra chocolate chips, or sprinkle additional muffin pieces for enhanced richness and presentation.