Save 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 Pumpkin Chocolate Chip Muffin Ice Cream for a family gathering in October. The combination of tender muffin pieces, sweet chocolate chips, and rich pumpkin ice cream was an instant hit and now everyone asks for it whenever the leaves start to turn.
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
- Make Pumpkin 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 and bake for 15 minutes or until a toothpick comes out clean. Cool completely, then cut 3 muffins into cubes for mix-ins.
- Prepare 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 to 25 minutes).
- Add Mix-Ins & Freeze:
- When ice cream is almost set, gently fold in muffin cubes and mini chocolate chips. Transfer ice cream to a freezer-safe container, cover, and freeze for at least 4 hours until firm.
- Serve:
- Scoop and serve with extra muffin pieces or chocolate chips if desired.
Save My children especially love helping fold the muffin cubes into the ice cream. It always turns into a fun kitchen tradition during the fall season as we all wait eagerly for dessert to be ready.
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 certain chocolate chips). Always check product labels for allergen info.
Nutritional Information
Per serving: Calories: 390, Total Fat: 22 g, Carbohydrates: 44 g, Protein: 5 g
Save This pumpkin chocolate chip muffin ice cream brings cozy autumn vibes to any occasion. Enjoy each creamy, spiced scoop for a taste of fall in every bite.
Recipe Guide
- → How do I make the muffin mix-ins for the ice cream?
Bake a simple pumpkin muffin batter and cube three cooled muffins for mixing into the ice cream during the final steps.
- → Can I use store-bought muffins?
Yes, store-bought pumpkin muffins work well and save preparation time for this dessert.
- → Is an ice cream maker required for this treat?
An ice cream maker ensures a creamy texture, but you can try a freeze-and-stir method, though results may vary.
- → Can I make this gluten-free or dairy-free?
Substitute gluten-free flour in the muffin batter and opt for dairy-free alternatives for the ice cream base if needed.
- → What toppings pair well with this ice cream?
Try a drizzle of caramel sauce, extra muffin pieces, or a sprinkle of mini chocolate chips to enhance flavors and texture.