Pumpkin Ale Ice Cream

Pumpkin ale provides the secret ingredient to this spicy & sweet frozen fall treat!

Prep: 15 minutesCook: 8 hoursTotal: 8 hours 15 minutesDifficulty: Easy


  • 1 3⁄4 cups heavy cream
  • 1⁄2 cup milk
  • 3⁄4 cup dark brown sugar, packed well
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground ginger
  • 1⁄4 teaspoon salt
  • 1 cup canned unsweetened pumpkin puree
  • 3⁄4 cup Elysian Brewing Company® Night Owl Pumpkin Ale
  • 1 teaspoon pure vanilla extract


  • Combine cream, milk and brown sugar in a medium saucepan and warm over medium heat. Stir occasionally until sugar melt, then add cinnamon, ginger and salt.
  • Whisk to combine. Continue to heat mixture until it comes to a low boil. Boil for 4 minutes, stirring occasionally to prevent mixture from boiling over. Remove from heat and pour milk mixture through a sieve into a medium bowl. Cool to room temperature.
  • Once milk mixture is at room temperature, add pumpkin puree, pumpkin ale and vanilla. Whisk to combine. Chill the mixture thoroughly (at least 4 hours or overnight).
  • Once chilled, pour into an ice cream maker and freeze according to the manufactures instructions.
  • Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.