Jeni’s Pumpkin 5-Spice Ice Cream 🎃✨ (Warm & Spiced Fall Scoop)
JojoM adapted from Jeni Britton Bauer
A cozy fall-inspired ice cream—Jeni Britton Bauer’s creamy eggless base blended with pumpkin puree and aromatic Chinese five-spice for a warming treat.
A Cozy Fall-Inspired Treat 🎃✨
When autumn rolls around, nothing says comfort quite like pumpkin desserts. This Pumpkin 5-Spice Ice Cream takes the classic seasonal flavor to a whole new level by blending creamy pumpkin puree with the aromatic warmth of Chinese five-spice. Inspired by Jeni Britton Bauer’s famous eggless base, this scoop is silky, rich, and filled with cozy fall flavors.
Why Pumpkin + Five-Spice Works 🍂
While most fall recipes lean on pumpkin pie spice, using Chinese five-spice introduces a more exotic twist. With notes of star anise, cloves, cinnamon, fennel, and Sichuan peppercorns, the spice blend adds depth and intrigue that pairs beautifully with sweet pumpkin and creamy dairy. The result? A dessert that feels both familiar and surprising.
Tips for the Best Pumpkin Ice Cream 🥄
- Roast your pumpkin puree for a deeper, caramelized flavor.
- Balance the spice—five-spice is potent, so adjust to taste.
- Pair it smartly—gingersnaps, caramel sauce, or candied pecans make this ice cream even more indulgent.
How It’s Made 🧑🍳
Like Jeni’s other creations, this recipe skips eggs for a cream cheese–based custard that ensures body and richness without the fuss of tempering yolks. The mixture is boiled, thickened with cornstarch, then blended until smooth before churning into a dreamy frozen scoop.
Perfect for Fall Gatherings 🍁
Serve this ice cream at a Thanksgiving feast, alongside a slice of pecan pie, or as a stand-alone treat when the weather turns crisp. Its cozy flavors make it a standout fall dessert that will impress friends and family.
Final Scoop ✨
If you’re craving a seasonal twist on ice cream, this Pumpkin 5-Spice flavor brings comfort and warmth in every bite. Creamy, spiced, and utterly addictive, it’s a reminder that ice cream isn’t just for summer—it’s for all year round. 🍨
Jeni’s Pumpkin 5-Spice Ice Cream 🎃✨ (Warm & Spiced Fall Scoop)
JojoM adapted from Jeni Britton BauerA cozy fall-inspired ice cream—Jeni Britton Bauer’s creamy eggless base blended with pumpkin puree and aromatic Chinese five-spice for a warming treat.
Chef's Tips
Roast pumpkin puree beforehand for a deeper flavor.
Adjust five-spice to taste; a little goes a long way.
Pair with ginger snaps or caramel sauce for extra indulgence.
Tools Used
Medium Saucepan
Whisk
Ice Cream Maker
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Ingredients
Pumpkin 5-Spice Base
Instructions
Cook the Base
- 1
In a small bowl, whisk 2 tbsp milk with cornstarch to form a slurry.
- 2
In another bowl, whisk softened cream cheese with salt until smooth.
- 3
In a saucepan, combine remaining milk, cream, sugar, corn syrup, pumpkin puree, and five-spice.
- 4
Bring to a rolling boil for 4 minutes, whisking to combine.
- 5
Remove from heat, whisk in cornstarch slurry, return to boil for 1 minute until slightly thickened.
- 6
Slowly whisk hot mixture into cream cheese until smooth, then stir in vanilla.
Churn & Freeze
- 1
Chill pumpkin mixture quickly in an ice bath for 30 minutes.
- 2
Pour into ice cream maker and churn until thick and creamy.
- 3
Transfer to container, press parchment against surface, and freeze at least 4 hours.
Comments & Reviews
Emily
6/10/2025
The five-spice gives it such a unique twist—so much more interesting than regular pumpkin spice!
Arjun
7/19/2025
Perfectly creamy with just the right warmth from the spices. A new fall favorite.
Sofia
9/8/2025
Loved this with gingersnaps on the side—it felt like fall in every bite.
Nutrition Facts
Serving Size: 1/2 cup (about 100 g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
