Ice cream isn’t just a warm weather treat—these autumnal flavors, from apple-cinnamon to nutmeg to pumpkin gingersnap pecan, are great as toppers for your favorite pies, or on their own as a refreshing fall dessert.
This white pepper-infused dessert is based on one served at Jean-Georges Vongerichten’s Manhattan restaurant
JoJo, where author Josh Ozersky’s father, David, often dined in the 1990s. A creamy custard base is spiked with musky white peppercorns for an addictive balance of sweetness and heat.
A slightly fruity white wine works best in this light, apple-sweetened, boozy granita—we use Chardonnay, but any full-bodied white will do, including Champagne.
Get the recipe for White Wine Granita with Apple »
This pie packs in all the spicy sweetness of your traditional pumpkin pie, with the added bonus of a creamy pumpkin ice cream filling.
Layered with gingersnap cookies and pecans, this refreshing ice cream has all the spicy sweet flavors of pumpkin pie.
Ripe black mission figs, sweet brown sugar, and just a hint of cinnamon combine beautifully in this swirled ice cream, as lovely to look at as it is to eat.
Ice cream sweetened with honey rather than sugar is a great alternative to traditional vanilla ice cream with apple, pear, or pecan pie.
A spiced, autumnal ice cream that tastes like the essence of apple season.
Get the recipe for Apple Cider-Cinnamon Ice Cream »
You can use fresh or canned pumpkin in this autumnal recipe for custard-style ice cream.
The combination of rum and raisins has long elevated all kinds of desserts, but when applied to a vanilla custard base, the flavors truly shine: a concentrated burst of dried fruit cut by the boozy kick of rum, all cushioned by creamy dairy.
Get the recipe for Rum Raisin Ice Cream »
Serve this spiced ice cream on its own or scooped on top of warm fruit crisps, cobblers, or pies.
Get the recipe for Nutmeg Ice Cream »
A combination of finely chopped preserved ginger and ginger syrup give this ice cream its mellow bite. Try it with apple or pumpkin pie.