Pumpkin Brown Sugar Crunch Ice Cream

This custard-style pumpkin ice cream brings together dark brown sugar, buttermilk, and pumpkin pie spice for deep fall flavor. Baked pecan streusel gets folded in for buttery crunch, turning classic pumpkin pie into a frozen dessert worth saving a spot for in the freezer.

Course Dessert

Cuisine American

Keyword canned pumpkin recipes, Christmas pumpkin dessert, cold and creamy desserts, cold pumpkin dessert, creamy pumpkin dessert, easy pumpkin dessert for fall, fall ice cream, pumpkin brown sugar ice cream, pumpkin buttermilk ice cream, pumpkin custard ice cream, streusel ice cream, Thanksgiving ice cream

Prep Time 45

Cook Time 15

Chilling + Freezing: 14

Total Time 15

Servings

Calories 335kcal

Author Cathy Pollak

Equipment

ice cream maker For churning custard into ice cream.
large fine mesh sieve Keeps the custard smooth.
loaf pan 9x5 Helps the ice cream set quickly and hold texture - metal.
baking dish 9x9 (23 x 23 cm) for abking the streusel.

Ingredients

Custard:

1½ cups (360 ml) whole milk
1½ cups (360 ml) heavy cream
½ cup (120 ml) buttermilk
1 can (15 oz / 425 g) pumpkin purée
½ cup (100 g) dark brown sugar
½ cup (100 g) granulated sugar
1½ tsps (3 g) pumpkin pie spice
5 large egg yolks lightly beaten

Streusel:

⅓ cup (65 g) packed dark brown sugar
¼ cup (30 g) all-purpose flour
½ tsp (1.5 g) ground cinnamon
3 tbsps (42 g) cold unsalted butter cut into pieces
½ cup (60 g) chopped pecans

Garnish:

turbinado sugar for sprinkling

Instructions

For the custard base, whisk the milk, cream, buttermilk, pumpkin purée, both sugars, and pumpkin pie spice together in a medium saucepan. Warm the mixture over low heat until the sides of the pan are slightly bubbly and the custard feels hot to the touch, but not boiling.
1½ cups (360 ml) whole milk, 1½ cups (360 ml) heavy cream, ½ cup (120 ml) buttermilk, 1 can (15 oz / 425 g) pumpkin purée, ½ cup (100 g) dark brown sugar, ½ cup (100 g) granulated sugar, 1½ tsps (3 g) pumpkin pie spice
In a small bowl, lightly whisk the egg yolks. Slowly ladle in about ¼ cup (60 ml) of the warm pumpkin mixture while whisking constantly to temper the eggs. Gradually add another ¼ cup (60 ml) at a time until the yolks are warm and smooth, then pour them back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon and leaves a clean line when swiped with your finger. Do not let it boil or it will curdle.
5 large egg yolks
Remove from the heat and pour the custard through a fine-mesh strainer into a clean bowl. Straining catches any bits of cooked egg and keeps the custard smooth for churning. Cool to room temperature, then cover and refrigerate for at least 8 hours, or overnight, to fully set the custard base and let the flavors develop.
For the streusel, combine the brown sugar, flour, and cinnamon in a bowl. Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in the chopped pecans. Press the mixture into a greased 9 × 9-inch (23 × 23 cm) or 8 × 8-inch (20 × 20 cm) baking dish. Bake at 350°F (175°C) for 12 to 15 minutes, or until the edges are golden brown. Cool completely, then break into small pieces. The streusel can be made a day ahead and stored in an airtight container at room temperature, just make sure it’s fully cooled before churning it in.
⅓ cup (65 g) packed dark brown sugar, ¼ cup (30 g) all-purpose flour, ½ tsp (1.5 g) ground cinnamon, 3 tbsps (42 g) cold unsalted butter, ½ cup (60 g) chopped pecans
When ready to churn, pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is nearly finished, sprinkle in the streusel pieces so they mix evenly throughout.
Transfer the churned ice cream into a metal loaf pan that’s been sitting in the freezer. The cold pan helps the ice cream set faster and maintain texture. Smooth the top, cover tightly, and freeze for at least 6 hours, or overnight, until firm.
Serve scoops sprinkled with turbinado sugar for that final crunchy, sparkly finish.
turbinado sugar

Notes

Make the custard base a day ahead for the smoothest texture.
Don’t skip the strainer, it keeps the custard smooth.
Bake the streusel until golden; those toasty edges make the flavor.
Cool the streusel completely before churning it in.
Use a frozen metal loaf pan for a faster set and creamier texture.
The streusel holds its best crunch within the first few days.
Add a light turbinado sprinkle before serving for sparkle and texture.
For Thanksgiving, freeze individual scoops on a sheet pan for easy plating.

Nutrition Note:
These values are based on a custard-style ice cream with streusel folded in. Exact numbers will vary slightly depending on how much streusel you mix in and the fat content of your buttermilk and cream.

This recipe makes 10 servings of pumpkin brown sugar custard ice cream with buttery streusel crunch.

If you’re making this brown sugar pumpkin crunch ice cream, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will also vary depending on the brands you use.

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Nutrition