October 27, 2023Review Recipe
Table of Contents
You’ll only need five simple ingredients to make this delicious no-churn pumpkin ice cream! Everything comes together quickly, resulting in a creamy, rich treat that’s perfect for fall or holiday desserts.
Pumpkin Ice Cream Ingredients
This ice cream is a delectable treat that combines the creamy richness of cream and condensed milk with the earthy flavors of pumpkin puree and a dash of pumpkin pie spice.
The result is a velvety-smooth, sweet, and spiced dessert reminiscent of freshly baked pumpkin pie, elevated by a hint of pure vanilla extract.
- 8 ounces of heavy whipping cream
- 14 ounces of sweetened condensed milk
- ¾ cup of pumpkin puree
- 1 teaspoon of pumpkin pie spice
- ½ teaspoon of pure vanilla extract
Substitutions And Additions
SWEETENED CONDENSED MILK: It’s important that you are sure to get sweetened condensed milk, NOT evaporated milk.
Otherwise, the consistency of your ice cream will be off.
PUMPKIN PUREE: It is important to get real pumpkin puree, NOT pumpkin pie filling. Again, this will change the overall consistency of the ice cream.
TOPPINGS: There are many options for toppings you can sprinkle over the top of your pumpkin ice cream.
Some of our favorites include fresh nutmeg, pumpkin pie spice, gingersnaps, crushed graham crackers, nuts such as pecans or cashews, or chocolate sprinkles
Drizzle a little bit of maple syrup for the perfect way to compliment the flavor of the pumpkin.
PUMPKIN PIE SPICE: You could mix up a batch of your own pumpkin pie spice.
Combine one teaspoon of ground cinnamon, a quarter teaspoon of ground nutmeg, a quarter teaspoon of ground ginger, and an eighth teaspoon of ground cloves.
Once mixed together, you can use the one teaspoon called for in this recipe and save the rest for another day.
How To Make This Pumpkin Ice Cream Recipe
With just a large bowl and hand mixer, you can make this delicious ice cream. No churning is required!
OUR RECIPE DEVELOPER SAYS
Chill your condensed milk, heavy whipping cream and loaf tin in the fridge before you start – it will make everything freeze more easily than if you start them at room temperature.
STEP ONE: In a large bowl, either by hand or with a hand mixer, whip the heavy cream until stiff peaks form. Do not overwhip.
Once stiff peaks have formed, it’s time to do the next step. If you overwhip, you could lose the creamy texture.
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 TWO: Gradually add in the 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 will lose the silky texture you crave.
STEP FOUR: Line a 9×5-inch 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, spread evenly with a rubber spatula or wooden spoon, and freeze overnight.
Lining the loaf pan with parchment paper prior to filling will make clean up much easier.
How To Serve
Top a bowl of your yummy pumpkin ice cream with whipped cream.
You could even mix and match your ice cream flavors and add one scoop of pumpkin and a scoop of our homemade vanilla ice cream.
If you enjoy this ice cream, then you will love these other easy, creamy pumpkin desserts.
We’ve got you covered with some handy tips to ensure your icy treat stays just as delightful as when you first made it!
MAKE AHEAD: Once you’ve mixed your ice cream and before transferring it to a container, press a layer of plastic wrap directly onto the surface to prevent ice crystals from forming.
Then, seal it in an airtight container. This will keep in the freezer for up to one week.
When you’re ready to serve, allow it to soften at room temperature for a few minutes before scooping and enjoying.
IN THE FREEZER: Any ice cream not eaten immediately will last in the freezer for up to one 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.
Why We Love This Recipe
CREAMY DELIGHT: This pumpkin ice cream is incredibly creamy and velvety, making it a luxurious treat that melts in your mouth with each spoonful.
FALL FLAVORS: It captures the essence of autumn with the warm and comforting flavors of pumpkin and pumpkin pie spice.
EASY HOMEMADE DESSERT: This recipe is beginner-friendly and allows you to create a homemade ice cream that tastes like it came from an artisanal ice cream shop.
Skip the ice cream shop the next time you are craving ice cream. This homemade pumpkin ice cream recipe is one of the easiest desserts. It is so quick to put it together, and the amazing pumpkin flavor will make you think of fall.
It’s the perfect stand-alone treat or topping for pies and cakes when pumpkin season is in full swing.
Frequently Asked Questions
Typically, when making ice cream from scratch, you will need to use an ice cream maker, and that usually entails the step of “churning” the ice cream. A no-churn recipe means no ice cream machine and, as you could guess, no churning. It saves many steps and makes it super easy to make homemade ice cream that is just as tasty as regular ice cream but doesn’t need special equipment.
You can use any type of milk in this recipe, but lower-fat milk, such as skim milk, will result in less creamy ice cream than if you make it with whole milk or cream.
While we haven’t tried this, you can certainly give it a try, although I’d worry that the creaminess of the ice cream and the ice cream taste may be slightly altered.
More Recipes You’ll Love
- Pumpkin Cheesecake
- No-Bake Pumpkin Pie
- Dole Whip
- Pumpkin Banana Bread
- Chocolate Chip Pumpkin Loaf
- Dog Ice Cream
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
- 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 mixture into a 9 x 5-inch loaf pan or freezer container then freeze overnight.
- Chill your condensed milk, heavy whipping cream, and loaf tin in the fridge before you start. It will make everything freeze more easily than if you start them at room temperature.
- 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.
- Lining the loaf pan with parchment paper prior to filling it will make clean up much easier.
Even More Recipes You’ll Love
- Cherry Kool-Aid Pie
- No-Churn Birthday Cake Ice Cream
- Strawberry Sorbet
- Copycat Dairy Queen Ice Cream Cake
- Ice Cream Dessert
- Mexican Ice Cream
- No Churn Vanilla Ice Cream
- Pumpkin Coffee Cake
- Mint Chocolate Chip Milkshake
- Pumpkin Spice Muffins
- Pumpkin Cupcakes
- Texas Roadhouse Butter Recipe
- Mini Pumpkin Pies
- Cookie Dough Ice Cream
- Cotton Candy Ice Cream
- Pumpkin Bars
- Pumpkin Pie Cupcakes