1-Ensure the ice cream maker bowl is frozen solid and ready, then assemble it with the dasher in place. This step sets you up for success and keeps everything chilled.

2-In a large bowl, whisk together all the ingredients heavy cream, whole milk, pumpkin purée, light brown sugar, ground cinnamon, pumpkin pie spice, vanilla extract, and salt until everything is well combined and the sugar starts to dissolve. I love how the spices wake up right away!

3-Turn on the ice cream maker to get the dasher rotating, then slowly pour in the mixture. Take your time here to avoid any splashes it’s all about that even blend.

4-Churn according to your ice cream maker’s instructions, usually around 20-30 minutes, until it thickens to a soft-serve consistency and might expand a bit. That’s when you know it’s ready, and it’s always exciting to see it come together.

5-Transfer the churned ice cream into a freezer-safe container and freeze for at least 2 hours to firm up though I recommend 8 hours or overnight for the best texture. If you’re in a rush, the minimum works, but trust me, the wait makes it even better.