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Pumpkin Ice Cream with Pistachio Swirl

Pumpkin ice cream is made even better with white chocolate chips and a pistachio swirl. You'll find yourself craving homemade ice cream all fall long!
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: Fall Ice Cream, Pumpkin Desserts, Unique Ice Cream
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 8 hours
Total Time: 45 minutes
Makes: 1 quart
Author: Sues


  • I ½ cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 3 large egg yolks
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ½ cup pumpkin puree
  • ¼ cup white chocolate chips
  • cup pistachio swirl (recipe below)

Pistachio Swirl

  • ¾ cup shelled pistachios
  • 3 Tbsp granulated sugar
  • 1 ½ Tbsp whole milk


  • In a medium saucepan, heat cream, milk, and sugar over medium heat. Stirring constantly, let mixture reach just the point of simmer before removing from heat.
  • Lightly whisk egg yolks, cinnamon, ginger, nutmeg, and salt in a separate bowl.
  • Slowly pour about half of the warm cream/milk mixture into the bowl with the yolks, whisking continuously. Then pour egg/cream mixture back into the saucepan with the rest of the cream mixture.
  • Continue to cook over low heat, while whisking. When the mixture thickens enough to coat the back of the spoon, after about 4-6 minutes, remove the saucepan from heat.
  • Strain cream mixture into a bowl.
  • Stir in pumpkin puree until completely blended.
  • Cover bowl with plastic wrap so that plastic is touching top of cream mixture (this will prevent a skin from forming). Refrigerate until chilled, at least 4 hours.
  • Once mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. When ice cream is almost frozen, mix in white chocolate chips and pistachio swirl.
  • When ice cream is frozen, remove to airtight containers and place in freezer for at least 4 hours to continue to harden.

Pistachio Swirl

  • Pre-heat oven to 350 degrees.
  • On a foil-lined baking sheet, lay pistachios in a single layer and place in oven for about 8 minutes, until lightly toasted.
  • Remove from oven and let cool. Once cool, remove skins from pistachios.
  • Place pistachios and sugar in a food processor and pulse until finely ground.
  • Add milk and run food processor until mixture turns into a smooth paste.
  • Remove to a separate bowl until ready to use.
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