Making a sheet of streusel topping and breaking it into chunks is the insane secret to Pumpkin Streusel Ice Cream!

pumpkins streusel ice cream and sheet of streusel in baking pan

The recipe makes enough streusel to keep large “sheets” for a dramatic dessert garnish too.   Pumpkin Streusel Ice Cream is smooth and creamy, but with a bit of “crunch factor” that’s absolutely fabulous!

You’ll actually churn your pumpkin ice cream plain, and freeze until it comes to a “soft serve” consistency.  Then you’ll stir in a bowl of streusel chunks, and pop back into the freezer until it firms up.  I broke some of the streusel sheet into larger pieces and kept them in a plastic storage container for garnishing. 


pumpkin streusel ice cream in a sunflower bowl

And if you want to “gild the lily” a bit, you can add some of my Homemade Salted Caramel Sauce  and nuts! 

How’s that for a fabulous holiday dessert?  Make it a few week before you want to serve it and check “dessert” off your holiday planner list! 


pumpkin streusel ice cream with salted caramel sauce and nuts

Here’s another one of my fabulous holiday ice cream recipes to try this season!

It’s extra special because it’s laced with brandied apples that make it a Fall favorite in my family. I hope you’ll try it for your special dinners this year!

Get the recipe for BRANDIED APPLE ICE CREAM here.  I made it into a “caramel apple” in the picture below!


brandied apple ice cream with apple garnish



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pumpkin streusel ice cream with bowl of streusel chunks

Pumpkin Streusel Ice Cream

Yield: 2 pints
Prep Time: 20 minutes
Cook Time: 35 minutes
Additional Time: 12 hours
Total Time: 12 hours 55 minutes

Making a sheet of streusel topping and breaking it into large chunks make this Pumpkin ice cream an incredible smooth, yet crunchy dessert treat!


  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 1/8 tsp. kosher salt
  • 1/2 cup AP flour
  • 1 tsp. cinnamon
  • 1/3 cup walnuts, chopped
  • 2 oz. unsalted butter, cold, diced into chunks
  • 2 cups heavy cream
  • 1 cup whole milk, cold
  • 2/3 cup sugar
  • 1/8 tsp. salt
  • 6 large egg yolks
  • 1 tsp. pure vanilla extract
  • 1 cup pumpkin puree
  • 2 tsp. light brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 Tbsp. Dark rum (optional)


  1. STREUSEL - Preheat oven to 350° F. Combine all the streusel ingredients in a small bowl, except butter. Add cold butter chunks and quickly work mixture into a crumbly mixture with your fingertips. (you don't want to melt butter) Stop mixing before it becomes a paste.
  2. Spread the streusel mixture into a silpat or parchment-lined rimmed baking sheet. Press down mixture to form a sold sheet all the way to the edges. Push edges inward to make a solid edge.
  3. Bake in a preheated oven for 22-25 minutes, turning pan half way through. If you want a darker streusel, place the baked streusel sheet 5" under the broiler for 2-3 minutes. Let cool completely on the baking sheet.
  4. ICE CREAM BASE - Combine the egg yolks, sugar, and salt in a bowl. Whip the mixture until it becomes thick and the color turns a light yellow.
  5. Scald the heavy cream in a pot, then gradually beat it into the egg mixture, starting with just a 1/4 at a time. If you add in too much too soon in will scramble your eggs. Work slowly.
  6. Place the bowl over a water bath or double boiler. Continue to heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. (Or 170°F.)
  7. Immediately stir in the cold milk to stop the cooking. Add the vanilla and stir well.
  8. Chill the mixture for at least 12 hours. Combine pumpkin, brown sugar, cinnamon and rum, if using, in a small bowl. Stir into ice cream base until fully combined.
  9. Freeze in an ice cream maker according to the manufacturer's directions. (TIP: place your ice cream storage container in the freezer before filling with your churned ice cream)
  10. Remove ice cream and place it into your chilled storage container and freeze for 1 - 1 1/2 hours. Break the streusel sheet into chunks, leaving some larger "sheets" for garnish if desired.
  11. Once the pumpkin ice cream has set up to "soft serve" consistency, stir in 1 cup of the streusel chunks. Freeze for at least 6-8 hours before serving.
  12. Serve in scoops, garnished with "sheets" of the streusel topping.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 391Total Fat 25gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 10gCholesterol 170mgSodium 114mgCarbohydrates 36gFiber 1gSugar 32gProtein 7g

Calorie and fat counts will vary with portion size.

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