Pumpkin Ice Cream

This easy, homemade recipe for no-churn pumpkin ice cream makes a delicious frozen treat. Serve it solo, with your ice cream toppings, or as a garnish on your favorite desserts.

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You’ll only need five simple 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.

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If you enjoy this ice cream, then you will love these other easy, creamy pumpkin 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

Pumpkin Ice Cream Ingredients

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 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. 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 using the following measurements. 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves. Once mixed together, you can use the 1 teaspoon called for in this recipe and save the rest for another day.

How To Make This Pumpkin Ice Cream Recipe

STEP ONE: In a large bowl, either by hand or with a hand mixer, whip the heavy 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.

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.

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.

MORE PUMPKIN RECIPES

Desserts

Pumpkin Roll

Dump Cakes

Pumpkin Dump Cake

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.

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.

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Pumpkin Ice Cream

5 from 3 votes

This easy, homemade recipe for no-churn pumpkin ice cream makes a delicious frozen treat. Serve it solo, with your ice cream toppings, or as a garnish on your favorite desserts.

Prep Time 10 minutes minutes

Total Time 1 day day 10 minutes minutes

Servings 6

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Ingredients

  

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• 8 ounces heavy whipping cream
• 14 ounces 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 mixture into a 9 x 5-inch loaf pan or freezer container then freeze overnight.

Video

Notes

• 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.

Nutrition

Calories: 355kcal | Carbohydrates: 40g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 100mg | Potassium: 337mg | Fiber: 1g | Sugar: 37g | Vitamin A: 5498IU | Vitamin C: 3mg | Calcium: 223mg | Iron: 1mg

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