Go Back
+ servings
overhead shot of pumpkin ice cream being scooped with a ice cream scooper

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.
Course Dessert
Cuisine American
Keyword Pumpkin Ice Cream Recipe
Prep Time 10 minutes
Chill Time 1 day
Total Time 1 day 10 minutes
Servings 6
Calories 355kcal


  • 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


  • 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.



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