Pumpkin Ice Cream (No Churn!)

This Pumpkin Ice Cream is a wonderfully creamy fall treat. It’s super simple to make — no cooking a custard base or churning in an ice cream maker. And it truly tastes just like pumpkin pie!

Pumpkin Ice Cream

Are you guys on team pumpkin or team pecan when it comes to Thanksgiving dessert? Yes, we’re going there… I’m talking about Thanksgiving already! Most of my family is on team pumpkin, but I’m the weird one that prefers something chocolate or fruity (like my Caramel Apple Pecan Cake) for dessert. 

But I do love this no churn pumpkin ice cream!!! My husband couldn’t believe how much it tasted like pumpkin pie minus the crust. You could even bake some pie dough and then crumble it over the ice cream to truly have pumpkin pie in ice cream form! 

To be absolutely honest, ice cream is probably my most favorite dessert. And yes, I eat all year round — no dip in the temperature is going to keep me from enjoying my creamy frozen treat!

I used to make traditional homemade ice cream ALL THE TIME. But then life happened, and it has been happening for several years now. I refused to get on the no churn ice cream train for a very long time. Honestly, I didn’t see how it was possible to have great ice cream without an egg custard or an ice cream maker. But you know what?????

I’m convinced AND I may never make homemade ice cream the traditional way again!! Pretty bold statement, yes… but this no churn stuff is so much easier and tastes so good!!

Why You’ll Love Pumpkin Pie Ice Cream

• Super easy to make
• No machine needed
• Prepped in just 10 minutes
• Made with 5 simple ingredients
• Naturally egg-free!

Key Ingredients to Make This Pumpkin Ice Cream Recipe

• HEAVY WHIPPING CREAM – An absolute must since the higher fat content makes for a creamier ice cream! It also makes this pumpkin ice cream much easier to scoop — the lower the fat, the harder it freezes.
• SWEETENED CONDENSED MILK – This also contributes to the creaminess and sweetens the mixture. You want full fat here as well.
• PUMPKIN PURÉE – Use pure purée for this pumpkin ice cream recipe, not pumpkin pie filling. That has added sweeteners, spices, and preservatives that we don’t need here. You could also use homemade pumpkin purée made from pie pumpkins. Just be sure to let it cool first!
• VANILLA EXTRACT – Adds warmth and sweetness. It’s a must in any dessert!
• PUMPKIN PIE SPICE – This is what gives this pumpkin pie ice cream that classic pie flavor! Use a blend from the store or make your own — it keeps for up to a year in your pantry.

How to Make Ice Cream with Pumpkin

WHIP THE HEAVY CREAM: Using the whisk attachment on your stand mixer (or handheld electric mixer), whip the cream on high until stiff peaks form.

COMBINE THE OTHER INGREDIENTS: In a separate bowl, mix the sweetened condensed milk, pumpkin purée, vanilla, and pumpkin pie spice until well combined.

FOLD TOGETHER: Add the pumpkin mixture to the bowl of whipped cream and gently fold together.

FREEZE UNTIL FIRM: Pour the pumpkin ice cream into a freezer-safe container and cover with plastic wrap. Freeze for 8 hours, or until firm.

FAQ

Pumpkin Pie Ice Cream Recipe Pro Tips

• Chill your tools! Cream whips up much easier and faster when the bowl and whisk attachments are super cold.
• Start whipping your cream on low, and when bubbles start to form, bring it up higher. This way, it won’t splatter everywhere.
• Watch your cream while whipping it so you don’t accidentally overbeat it. Just beat until you have stiff peaks, which is when the cream is thick and holds its shape well. You can test it by taking the beater out of the cream and turning it upside down — the peaks should point straight up and not fall or droop to the side.
• Gently fold the pumpkin mixture into the whipped cream. If you stir like normal, you’ll lose all the air you just whipped in the cream! More air means silkier ice cream.
• Cover the pumpkin pie ice cream with plastic wrap or wax paper so ice crystals don’t form on top. It also helps to press the plastic wrap/wax paper directly onto the surface so no air gets in between the two.
• Let no churn ice cream thaw a little before scooping. 10-15 minutes on the counter should do it!

More No Churn Ice Cream Recipes To Try

• Peppermint Cookie Ice Cream
• Dark Chocolate Ice Cream
• Cinnamon Ice Cream
• Strawberry Ice Cream

Thanks so much for reading! Let me know what you think about this pumpkin pie ice cream!

HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!

Pumpkin Ice Cream (No Churn!)

Course: Frozen Dessert

Cuisine: American

This Pumpkin Ice Cream is a wonderfully creamy fall treat. It's super simple to make — no cooking a custard base or churning in an ice cream maker. And it truly tastes just like pumpkin pie!

Prep Time: 10 minutes minutes

Freeze time: 8 hours hours

Total Time: 10 minutes minutes

Servings: 8 servings

Calories: 275kcal

Author: Malinda Linnebur

Print Recipe Save RecipeSaved!

Ingredients

• 2 cups very cold heavy whipping cream at least 30% fat
• 1 14 oz can sweetened condensed milk
• 1 cup pumpkin puree not pumpkin pie filling
• 1 teaspoon pure vanilla extract
• 1 teaspoon pumpkin pie spice

Instructions

• In a large bowl whip cream starting on low. When bubbles start to form increase the speed and whip until stiff peaks form. Set aside.
• In a separate bowl, combine the sweetened condensed milk, pumpkin puree, vanilla and pumpkin pie spice. Gently fold this into the whipped cream until combined.
• Pour mixture into a freezer safe container or a 9×5 loaf pan. Cover with plastic wrap. Be sure the plastic wrap is touching the ice cream to prevent ice crystals from forming. Freeze for at least 8 hours.

Notes

1. Let thaw slightly so it’s easier to scoop.

2. Serving options: plain, topped with salted caramel, chocolate chips, gingerbread cookies, baked pie dough, cinnamon sprinkled. Another idea is to have all these toppings out for your guests to make their own fall ice cream sundae!

3. No pumpkin pie spice use: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice and 1/8 teaspoon ground nutmeg.

4. Store in the freezer for 1-2 months.

Nutrition

Calories: 275kcal | Carbohydrates: 4g | Protein: 4.9g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 76mg | Potassium: 272mg | Fiber: 1g | Sugar: 28g | Calcium: 170mg | Iron: 1mg