Bourbon cream pumpkin pie ice cream consists of chunks of pumpkin pie, flaky bits of pastry amidst a delectable bourbon cream base. It’s one of our favorite ways to enjoy the last piece or two of leftover pumpkin pie.
My Secret Ingredient for Perfect Ice Cream
We like to incorporate mini bottles into various recipes to add an adult kick, such as this Sriracha guacamole! However, adding a bit of shot of liquor to ice cream has additional benefits, besides the burst of flavor.
The addition of a shot of liquor to a batch of homemade ice cream results in a softer, easier to scoop finished product. The alcohol helps prevent larger ice crystals from forming, which gives it a smoother, creamier texture.
How to Make Bourbon Cream Pumpkin Pie Ice Cream
This bourbon cream has aromas of cinnamon, nutmeg, and caramel blend with undertones of vanilla and sweet pecan, all of which come through nicely in the ice cream. While this one is good, you can use ANY bourbon cream and the recipe will be just as tasty.
This recipe uses a piece (or two) of leftover pumpkin pie. Cut the pie into small chunks and place it in the freezer while you prepare the ice cream.
Chill both the bowl and beaters fifteen minutes in the refrigerator prior to making the ice cream. You can omit this step, but, the colder the bowl and utensils are when you begin, the faster the ice cream comes together.
In fact, I normally store one of my KitchenAid mixer bowls and whisks in the freezer so I can whip up a batch of ice cream fast.
Pour the heavy cream into a chilled mixing bowl and whip with an electric mixer or electric beater. As the cream is whipping, add the powdered sugar, 1 tablespoon at a time, allowing each addition to fully mix in before adding the next.
The cream will form soft peaks, this is the consistency you’re seeking! Fold in the half and half and vanilla extract.
Transfer the mixture to your ice cream machine. We’re using the ice cream attachment for our KitchenAid stand mixer. Start the machine and let it run, then add the cream base to the frozen bowl.
Allow the machine to run for about fifteen minutes.
Next, add the entire bottle of bourbon cream to the mixture.
Add the chunks of frozen pumpkin pie during the last 5-10 minutes of mixing.
While I used to use Rubbermaid containers, they break easily once they’ve been frozen.
We prefer these fabulous SUMO ice cream containers instead. The SUMO’s are double insulated which keeps the homemade ice cream easily scoopable. Bonus- the containers are slender, stack easily, and fit easily in the door; Plus, there’s a spot on the lid to write with a whiteboard marker so you can easily identify the flavor inside.
Bourbon Cream Pumpkin Pie Ice Cream
You’ll Need:
1 1/2 cups Heavy Cream
2/3 c. powdered sugar with 1/2 tsp cinnamon mixed in
1 1/2 cups half and half
1 tsp. vanilla extract
1 slice of pumpkin pie, cut into chunks & partially frozen
1 (airplane) Bottle of Bourbon Cream Liquor
Directions
Chill the bowl and beaters in the fridge for 10-20 minutes prior to making the ice cream.
Pour the heavy cream into a chilled mixing bowl and whip with an electric mixer or electric beater. As the cream is whipping, add the cinnamon powdered sugar, a little at a time, allowing each addition to fully mix in before adding the next.
The cream will form soft peaks, this is the consistency you’re seeking! Fold in the half and half and vanilla extract.
Transfer the mixture to your ice cream machine. We’re using the ice cream attachment for our KitchenAid stand mixer. Start the machine and allow it to run for about 10 minutes, then add the bourbon cream to the mixture. Add the partially frozen chunks of pumpkin pie during the last 5-10 minutes of mixing.
Transfer the mixture to an airtight ice cream container.
Directions for a KitchenAid Ice Cream Maker Attachment
Seat the frozen ice cream bowl on your Kitchenaid mixer. Attach the drive assembly to the motorhead (it slips right on). Place the dash in the bowl and turn the machine on to “Stir”.
With the machine running, pour the prepared ingredients into the freeze bowl. This is very important! If your KitchenAid mixer is NOT running when you pour the ingredients into the freeze bowl they will immediately freeze in place and you won’t be able to continue with the recipe.
Let the machine run for about 12-15 minutes before adding the remaining ingredients. Once the dasher starts to slip the ice cream is ready. Transfer it to a (covered) container and place it in the freezer for 2-4 hours to ripen prior to serving.
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Bourbon Cream Pumpkin Pie Ice Cream Recipe Print Now
Bourbon Cream Pumpkin Pie Ice Cream
Ingredients
- 1 ½ cups heavy cream
- ⅔ cup powdered sugar
- ½ teaspoon cinnamon
- 1 ½ cups half and half
- 1 tsp vanilla extract
- 1 slice pumpkin pie cut into chunks and partially frozen
- 1 shot bourbon cream liquor
Equipment
Instructions
- Start by chilling your mixing bowl and beaters in the fridge for 10-20 minutes.
- Once chilled, pour the heavy cream into the bowl and whip using an electric mixer or beaters. As the cream begins to thicken, gradually add the cinnamon-powdered sugar mixture, allowing each addition to fully incorporate before adding more. Whip until soft peaks form.1 ½ cups heavy cream2/3 cup powdered sugar½ teaspoon cinnamon
- Gently fold in the half and half and vanilla extract into the whipped cream mixture.1 ½ cups half and half1 tsp vanilla extract
- Transfer the cream mixture into your ice cream machine. If you're using a KitchenAid ice cream maker attachment, attach the frozen bowl, dasher, and drive assembly to the mixer, and set it to "Stir." With the machine running, pour the cream mixture into the freeze bowl. Allow the machine to churn for about 10 minutes.
- After 10 minutes, slowly pour in the bourbon cream liquor. During the last 5-10 minutes of churning, add the partially frozen pumpkin pie chunks.1 shot bourbon cream liquor1 slice pumpkin pie
- Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container. Place in the freezer for 2-4 hours to allow the ice cream to firm up before serving.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
This Bourbon Cream Pumpkin Pie Ice Cream is so unique—I had to try it! The flavors are spot on, and it’s the perfect mix of spicy and creamy. I found that chilling the mix overnight before churning really intensified the flavor. For anyone looking to make this dairy-free, I used coconut milk instead of cream, and it turned out surprisingly rich. Thank you for this delicious seasonal recipe!