October 21, 2022
Review RecipePumpkin 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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Table of Contents
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.
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
You’ll need:
- 8 ounces heavy whipping cream
- 14 ounces sweetened condensed milk
- ¾ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon 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 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
PRO TIP
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 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-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.
PRO TIP
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.
MORE PUMPKIN RECIPES
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.
FREQUENTLY ASKED QUESTIONS
What is no-churn ice cream?
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.
Can I use nonfat milk in this ice cream recipe?
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.
Can I make this into dairy-free ice cream using almond milk?
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
- Pumpkin Pie Cupcakes
- Dole Whip
- Pumpkin Banana Bread
- Chocolate Chip Pumpkin Loaf
- Cherry Kool-Aid Pie
- No-Churn Birthday Cake Ice Cream
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.
Prep Time 10 minutes
Total Time 1 day 10 minutes
Servings 6
Ingredients
- 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
TIP: 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.
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.
TIP: 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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Comments
Khristine Alba says
Sooo creamy and delicious! I love it.
Gloria says
The perfect cool and creamy treat! Delicious serviced with graham crackers or scooby snacks!
Ann says
My daughter is lactose intolerant but I’m going to substitute with raw cream from a local dairy farm so she can enjoy it!
Phyllis says
Ohhh myyyy word!! I doubled the batch and added 1/2 cup chopped pecans in. Creamy and dreamy, whoa 😮. Cant wait for that 24 hr freeze time ( but I guess I will have to). If you like pumpkin pie your gonna love this Thanksgiving treat in summer ice cream form.