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’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I first made this ice cream for a family gathering, and it quickly became everyone's new favorite seasonal treat. The combination of muffin chunks and chocolate makes it handcrafted and comforting.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
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)
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Make 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 1/2 cup 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.
- 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 20–25 minutes).
- Add Mix-Ins:
- When ice cream is almost set, gently fold in muffin cubes and 1/2 cup mini chocolate chips.
- Freeze and Serve:
- Transfer ice cream to a container, cover, and freeze for at least 4 hours until firm. Scoop and serve with extra muffin pieces or chocolate chips if desired.
Save Sharing a scoop after dinner on chilly nights brings everyone together for sweet autumn memories. My kids love helping mix in the muffin cubes right before freezing.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Required Tools
Muffin tin, mixing bowls, whisk, ice cream maker, freezer-safe container, spatula
Nutritional Information (per serving)
Calories: 390, Total Fat: 22 g, Carbohydrates: 44 g, Protein: 5 g
Category, Difficulty, Cuisine, Diet
Category: Dessert, Difficulty: Medium, Cuisine: American, Yield: 8 servings, Diet: Vegetarian
Save 
This ice cream is a festive way to enjoy pumpkin season even as summer turns to fall. Savor every creamy bite!
Recipe FAQ
- → How do I keep muffin pieces soft in the ice cream?
Freeze muffin cubes before mixing them in to help them retain softness and avoid becoming icy.
- → Can I use store-bought muffins?
Yes, store-bought pumpkin muffins work well and save time; simply cube and add as directed.
- → Is there a gluten-free option?
Substitute all-purpose flour with gluten-free flour for muffins to make the dessert gluten-free.
- → Can I make this without an ice cream maker?
Churn-free methods work: freeze the ice cream base, stirring every 30 minutes until firm for similar texture.
- → How long does it take to prepare?
Preparation and baking take about 40 minutes, with an additional 4 hours for chilling and freezing.
