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You’ll only need five ingredients to make this delicious no-churn pumpkin ice cream! Heavy whipping cream, sweetened condensed milk, pumpkin puree, pumpkin pie spice and vanilla extract come together and the result is a creamy, rich dessert that’s perfect for fall.
For more pumpkin recipe ideas, try our Pumpkin Delight, Pumpkin Roll and Pumpkin Dump Cake.
Ingredients for No-Churn Pumpkin Ice Cream
- 8-ounces heavy whipping cream
- 14-ounces sweetened condensed milk
- ¾ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
NOTE: Be sure to get sweetened condensed milk (not evaporated milk) and pumpkin puree (not pumpkin pie mix) for this recipe to turn out right!
How to Make No-Churn Pumpkin Ice Cream
PRO TIP: If you’re using an electric mixer, you can also freeze your beaters and bowl for 30 minutes before starting the recipe for the best results.
STEP ONE: Whip the heavy whipping cream until stiff peaks form. Do not over whip. Once stiff peaks form, it’s time to do the next step. If you over-whip you could lose the luscious, creamy texture.
STEP TWO: Gradually add condensed milk while continuing to beat.
STEP THREE: Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice. Be careful to not over mix as this will cause your mixture to deflate and you’ll lose the silky texture you crave.
STEP FOUR: Line a 9” x 5” loaf pan with parchment paper to make it easier to remove the ice cream once frozen. Pour the ice cream mixture into the loaf pan (or freezer container), and freeze for at least 4 hours.
Storing the Ice Cream:
Any ice cream not eaten immediately will last in the freezer for up to a month in an airtight container. If freezing in a loaf pan, press plastic wrap directly onto the ice cream to help keep it fresher longer.
SERVING IDEAS
- Top with freshly grated nutmeg or pumpkin pie spice.
- Serve with gingersnaps or crushed graham crackers to mimic pumpkin pie.
- Stir in a swirl of Nutella or white chocolate before freezing.
- Top with drizzled in caramel sauce or hot fudge.
Rich and creamy, this no-churn pumpkin ice cream is an irresistible homemade dessert!
More Pumpkin Recipes You’ll Love
CHEESECAKE: Pumpkin Cheesecake | Cheesecake Bars
PIE: No-Bake Pumpkin Pie | Pumpkin Pie Cupcakes
LOAF: Pumpkin Banana Bread | Chocolate Chip Pumpkin Loaf
P.S. Pumpkin isn’t just for humans – make these Pumpkin Dog Treats, too!
Pumpkin Ice Cream
Ingredients
- 8 oz heavy whipping cream
- 14 oz sweetened condensed milk
- ¾ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
Instructions
- Whip the cream until stiff peaks form. If using an electric mixer, use the paddle attachment.
- Gradually add condensed milk while continuing to beat.
- Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice.
- Pour into 9” x 5” loaf pan or freezer container, and freeze for at least 4 hours.
Sooo creamy and delicious! I love it.