Pumpkin Spice Cake and Cinnamon Nutmeg Ice Creme Ice Cream

Indulge in the cozy flavors of fall with this Pumpkin Spice Cake and Cinnamon Nutmeg Ice Cream recipe, a dessert pairing that’s as decadent as it is delightful. The moist, spiced cake is infused with warming notes of cinnamon, nutmeg, ginger, and cloves, complemented by the richness of pumpkin puree. Paired with a luscious homemade no-churn ice cream, bursting with the creamy comfort of cinnamon and nutmeg, this duo creates the ultimate autumn-inspired treat. Perfect for holiday gatherings or cozy nights in, this dessert is easy to prepare and offers a harmonious balance of spice and sweetness. Serve each slice of cake with a scoop of ice cream for an irresistible combination, and elevate it with a drizzle of caramel sauce or a sprinkle of cinnamon for a gourmet touch.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1.5 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 0.5 teaspoons ground ginger
• 0.5 teaspoons ground cloves
• 0.5 teaspoons salt
• 0.5 cups unsalted butter, softened
• 1 cups granulated sugar
• 0.5 cups brown sugar, packed
• 2 large eggs
• 1.25 cups pumpkin puree
• 2 teaspoons vanilla extract
• 0.5 cups whole milk
• 2 cups heavy cream
• 1 cups sweetened condensed milk
• 1.5 teaspoons ground cinnamon (for ice cream)
• 0.75 teaspoons ground nutmeg (for ice cream)
• 1 teaspoons vanilla extract (for ice cream)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt. Set aside.

Step 3

In another large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until fully combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 6

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Step 7

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8

For the ice cream, in a large bowl, whisk together the heavy cream, sweetened condensed milk, ground cinnamon, ground nutmeg, and vanilla extract until smooth and well combined.

Step 9

Pour the mixture into a freezer-safe container and cover tightly. Freeze for at least 6 hours or overnight until firm.

Step 10

To serve, slice the pumpkin spice cake and plate each slice with a scoop of cinnamon nutmeg ice cream. Optional garnishes include a drizzle of caramel sauce or a sprinkle of cinnamon.

Nutrition Facts

Serving size	(2009.2g)

Amount per serving	% Daily Value*
Calories	5918.2

Total Fat 308.6g	0%
Saturated Fat 181.9g	0%
Polyunsaturated Fat 3.5g
Cholesterol 1234.5mg	0%
Sodium 3717.0mg	0%
Total Carbohydrate 690.4g	0%
Dietary Fiber 20.6g	0%
Total Sugars 481.1g
Protein 70.4g	0%

Vitamin D 160.0IU	0%
Calcium 1383.8mg	0%
Iron 19.5mg	0%
Potassium 2555.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 4.8%

Carbs: 47.4%