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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 treat that’s perfect for fall or holiday desserts.
If you enjoy this ice cream, then you will love these other easy, creamy pumpkin flavored desserts. We can’t get enough of this Layered Pumpkin Spice Jello Pie or this Pumpkin Delight. Both make a rich and delicious dessert option for the holidays!
MORE PUMPKIN RECIPES:
Pumpkin Roll | Pumpkin Dump Cake
INGREDIENTS FOR PUMPKIN ICE CREAM
You will need:
- 8 oz heavy whipping cream
- 14 oz sweetened condensed milk
- 3/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon 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 pumpkin puree, NOT pumpkin pie mix. 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 freshly grated nutmeg, pumpkin pie spice, gingersnaps, crushed graham crackers, nuts such as pecans or cashews, or chocolate sprinkles
SAUCE: This ice cream is so good with a drizzle of sauce. Some of our go-to sauce options are nutella, white chocolate sauce, caramel or hot fudge.
HOW TO MAKE THIS PUMPKIN ICE CREAM RECIPE
STEP ONE: Whip the heavy whipping cream until stiff peaks form. Do not over whip. Once stiff peaks have formed, it’s time to do the next step. If you over-whip, you could lose the creamy texture.
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 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 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 overnight.
STORAGE
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.
This pumpkin ice cream is one of the easiest desserts. With just five ingredients and four steps in the instructions, it is so quick to put it together. It’s the perfect stand-alone treat or topping for pies and cakes this holiday season.
MORE RECIPES YOU’LL LOVE
- Pumpkin Cheesecake
- No-Bake Pumpkin Pie
- Pumpkin Pie Cupcakes
- Pumpkin Banana Bread
- Chocolate Chip Pumpkin Loaf
Pumpkin Ice Cream
Ingredients
- 8 oz heavy whipping cream
- 14 oz sweetened condensed milk
- 3/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 tsp 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 mixture into a 9 x 5 inch loaf pan or freezer container then freeze overnight.
Sooo creamy and delicious! I love it.