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Pumpkin Cold Brew Ice Cream Recipe with Vanilla Sweet Cream Soft Whip & Chocolate Shards

Pumpkin Cold Brew Ice Cream with Vanilla Sweet Cream Soft Whip & Chocolate Shards

Real pumpkin meets smooth cold brew for a creamy, scoopable ice cream finished with delicate chocolate shards on top and a cloud of vanilla sweet cream. Balanced sweetness, clean coffee finish, and crisp chocolate in every bite.
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Prep Time: 25 minutes
Cook Time: 5 minutes
Chill Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 8
Calories: 478kcal

Ingredients

Ice Cream Base

  • 330 g whole milk
  • 360 g heavy cream
  • 120 g granulated sugar
  • 1 1/2 tbsp light corn syrup
  • 3 tbsp milk powder
  • 1/2 tsp fine sea salt
  • 1 tbsp corn starch
  • 200 g pumpkin puree
  • 100 g cold brew coffee concentrate see notes to make your own
  • 1/2 tsp vanilla bean paste
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger

Chocolate Shard Topping

  • 100 g dark chocolate 60-70%
  • 1-2 tsp refined coconut oil or any other neutral oil

Vanilla Sweet Cream Soft Whip

  • 260 g heavy cream cold
  • 2-3 tbsp confectioners sugar
  • 1 tbsp milk powder
  • 1/2 tsp vanilla bean paste
  • 1 pinch fine sea salt

Instructions

Cook the base

  • In a medium pot whisk milk, cream, sugar, corn syrup, milk powder, and salt. Bring to a bare simmer over medium heat, stirring until dissolved.
  • In a small bowl whisk cornstarch with a splash of warm dairy to make a smooth slurry. Whisk the slurry into the pot and simmer for 2 minutes, stirring, until slightly thick and glossy.
  • Whisk in pumpkin puree, cinnamon, and ginger. Cook 1 minute more, then remove from heat.
  • Strain through a fine sieve into a cold bowl or zip bag. Chill over an ice bath until cool to the touch.

Add the cold brew & rest

  • Stir in cold brew concentrate and vanilla bean paste. Blend briefly with an immersion blender for 10 seconds to fully emulsify.
  • Seal and refrigerate 8 to 12 hours to hydrate milk solids and let the coffee bloom.

Make chocolate shards for topping

  • Melt chocolate gently in a heatproof bowl set over barely steaming water. Stir in refined oil until shiny. Spread in a very thin sheet on parchment and chill until firm. Crumble into small flakes and keep chilled in an airtight container.

Churn, pack, and top

  • Churn the base in your machine to soft serve thickness. Pack into a cold container and smooth the surface.
  • Scoop to serve. Spoon vanilla sweet cream soft whip on top and finish with a shower of chocolate shards over each scoop.

Vanilla sweet cream soft whip

  • Chill a bowl and whisk. Whisk all ingredients to soft peaks that barely hold a tip. Stop before it gets stiff. Spoon or pipe onto each serving.

Nutrition

Serving: 120g | Calories: 478kcal | Carbohydrates: 35g | Protein: 6g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.004g | Cholesterol: 97mg | Sodium: 208mg | Potassium: 334mg | Fiber: 2g | Sugar: 30g | Vitamin A: 5137IU | Vitamin C: 2mg | Calcium: 154mg | Iron: 2mg
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