This no churn pumpkin ice cream is easily made at home without any special equipment or an ice cream maker. Both pumpkin pie spice and real pumpkin are used to create a subtle but noticeable pumpkin pie flavored ice cream!
This homemade pumpkin ice cream recipe has a smooth and creamy texture that's filled with pumpkin flavor.
It's the perfect dessert to make during pumpkin season, especially when you're craving ice cream during the fall season!
Looking for more no churn ice cream recipes? Then check out these: funfetti ice cream, strawberry swirl ice cream, and homemade dark chocolate ice cream.
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Why You'll Love This Ice Cream
- You don't need an ice cream machine.
- It's no churn.
- It's filled with fall flavors.
- The subtle pumpkin flavor isn't over powering.
- You can serve it in a bowl or in an ice cream cone!
This ice cream tastes like DQs pumpkin pie blizzard (which is one of my favorites!). I love that I can have homemade pumpkin pie ice cream at home.
If you are a pumpkin spice fan, then you've got to try this sweet treat!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Heavy Whipping Cream: Do not substitute with heavy cream. They are not the same!
- Sweetened Condensed Milk: Use whichever brand you prefer. Just don't use fat-free.
- Pumpkin Puree: Not to be confused with pumpkin pie filling, for they are not the same.
- Spices: I used both cinnamon and pumpkin spice.
Instructions
Here are the step by step instructions on how to make this no churn pumpkin spice ice cream.
Step 1: Make the whipped cream. In a large mixing bowl, use an electric mixer to whisk the heavy whipping cream to stiff peaks.
Place into the refrigerator while you make the other components.
Step 2: Combine the ingredients. In a large bowl, whisk together the sweetened condensed milk, pumpkin puree, vanilla extract, pumpkin spice, cinnamon, and salt until fully combined.
Step 3: Add the whipped cream. Fold in a ½ cup of the whipped cream gently using a rubber spatula. Then fold in the remaining whipped cream until smooth and combined.
Step 4: Freeze. Spread the ice cream mixture into the bread pan and sprinkle on some extra pumpkin pie spice. Then, cover it with foil or a lid. Freeze for at least 4 hours.
Topping Suggestions
Here are some of my favorite toppings for this ice cream recipe:
- Graham crackers
- Vanilla Wafer cookies
- Pie crust pieces
- Mini chocolate chips
Storage Tips
The ice cream will last in the freezer for up to 2 months. Be sure to cover it tightly with foil or place it in an airtight container to avoid freezer burn and ice crystals.
Expert Baking Tips
- Loaf Pan: Use a 9x5-inch bread pan to freeze the ice cream. This works great because the ice cream completely fills up the pan. Just be sure to cover the pan with foil to avoid freezer burn. You could also use any freezer-safe container.
- Stiff Peaks: The heavy whipping cream needs to be whipped to stiff peaks. This means that the peaks stand straight up when lifting up the whisk. It needs to be thick when folding into the ice cream base. If not, the ice cream won't set up properly when freezing.
- Pumpkin Flavor: I used a mixture of pumpkin puree and pumpkin spice to flavor the ice cream base.
- Freeze Time: The ice cream needs to freeze for at least 4 hours before eating. I recommend freezing it overnight if you can.
Recipe FAQs
Churned ice cream contains eggs, whereas no churn ice cream does not. Sweetened condensed milk is also used to sweeten no churn ice cream instead of granulated sugar.
It is, but now you can make it year-round with this homemade recipe!
No you cannot because unlike pure pumpkin puree which only has one ingredient, pumpkin, pumpkin pie filling is filled with extra ingredients.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Pumpkin Recipes
📖 Recipe
No Churn Pumpkin Ice Cream
Equipment
- 9-inch Bread Pan
- Electric Stand Mixer
- Mixing Bowls
- Rubber Spatula
- Ice Cream Scoop
Ingredients:
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
- ¾ teaspoon pumpkin spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions:
- In the bowl of an electric stand mixer using the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks form (1-2 minutes). Put the bowl in the refrigerator while you prepare the other components.
- In a large bowl, whisk together the sweetened condensed milk, pumpkin puree, vanilla extract, pumpkin spice, cinnamon, and salt until combined. Fold in ½ cup of the whipped cream using a rubber spatula and then gently fold in the rest until smooth and fully combined.
- Spread the ice cream mixture into the bread pan and sprinkle on some extra pumpkin spice. Then, cover with foil. Freeze for at least 4 hours (overnight preferred).
- The ice cream will last for up to 2 months in the freezer.
Easy to make & delicious! The texture & flavor both turned out great. This was a win with my family.🙂
Yay!! So happy to hear that, Jess! This was one of my favorite ice cream recipes this year. 🙂