[fa icon="calendar"] Jun 5, 2020 10:57:56 AM / by Roberta Oddati

Roberta Oddati


During every change of season, a chef somewhere is also changing their menu along with the season. That is how they keep things fresh and fun. Most people always look forward to the fall season because of fall flavors, and they will put them into just about any type of food or drink. Ever heard of Pumpkin Spice Latte? Yes, the most famous one. And it is pretty much the same for ice cream. Fall ice cream flavors have become quite the popular notion as well.



Cold desserts are still popular, even though it may not be summer any longer. The idea of a fall dessert usually has to do with warmth, comfort, and spices. It is no wonder that brown sugar, apple cider, or pecan pie are popular in the fall and winter. Apples are at their peak in the fall, like most nuts, although it is already evident that you can find fall products all year round.

Here are some of the delicious ice cream flavors for you to try this fall season. These are just easy to make at the comforts of your home. One tip you might love: add a splash of bourbon to your ingredients for an extra kick!


Spiced Persimmon Ice Cream



1 cup half-and-half cream

1 cup sugar

1 large egg, lightly beaten

3.5 cups heavy whipping cream

2 cups mashed ripe persimmon pulp

1 package (3.4 ounces) instant cheesecake pudding mix

2 tsp ground cinnamon

.25 tsp ground cloves

.25 tsp ground nutmeg



  1. In a large heavy saucepan, heat half-and-half cream and sugar until bubbles form around the sides of the pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly.
  2. Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in heavy cream, persimmon, pudding mix, and spices. Press plastic wrap onto the surface of the custard. Refrigerate for several hours or overnight.
  3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate the remaining mixture until ready to freeze. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with the remaining ice cream mixture.


No-Churn Gingerbread Ice Cream

2 cups heavy whipping cream

1 jar (7 ounces) marshmallow creme

3 tbsp molasses

2 tbsp dark brown sugar

.5 tsp ground allspice

.5 tsp ground cloves



  1. Place heavy cream and marshmallow creme in a food processor; process 10 seconds. Add remaining ingredients; process until thickened, about 30 seconds.
  2. Transfer to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.


Lite Apple Pie Ice Cream



nonstick cooking spray

2 cups finely chopped, unpeeled apples (1–2 apples)

3 tbsp brown sugar

1 tsp vanilla extract

.5 tsp cinnamon

.5 cup heavy cream

.5 cup apple cider



  1. Spray a medium saucepan with nonstick cooking spray, then place the saucepan on the stove over medium-high heat. Add apples and 3 tablespoons water, then cook about 10 minutes until apples are soft and water evaporates.
  2. Add brown sugar, vanilla, and cinnamon to the saucepan and stir to combine. Cook 2–3 minutes more until apples are very soft.
  3. Transfer cooked apple mixture to a large bowl, then add heavy cream and apple cider and stir to combine all ingredients.
  4. Pour the base into a CREAMi Pint. Place pint into an ice bath. Once cooled, place the storage lid on a pint and freeze for 24 hours.
  5. Remove the pint from the freezer and remove the lid from the pint. Place pint in outer bowl, install Creamerizer Paddle onto outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
  6. Select Lite Ice Cream.
  7. When processing is complete, remove ice cream from the pint and serve immediately.



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Roberta Oddati

Written by Roberta Oddati

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