Last updated on
Table of Contents
Combine the flavors of fall but the coolness of ice cream and you get a delicious dessert that tastes like a creamy frozen pumpkin pie. No ice cream maker is needed for this easy homemade pumpkin ice cream.
Creamy and delicious, pumpkin desserts are a sure sign that fall has arrived. While there are many delicious pumpkin recipes you could try, this one just might be cooler than the rest, literally.
Made with pumpkin puree, sweetened condensed milk, and heavy whipping cream, this easy homemade pumpkin ice cream recipe can be prepared in just 15 minutes. You don’t need an ice cream maker, you can use a stand mixer or an electric hand mixer.
Enjoy your no-churn pumpkin ice cream on its own, or use it to garnish your favorite holiday pies. You could even serve pumpkin ice cream on top of your pumpkin pie. Want to give your ice cream a little crunch, reminiscent of pie crust? Try adding some biscoff cookies.
Pumpkin Ice Cream Ingredients
Heavy whipping cream
Sweetened condensed milk – make sure to use sweetened condensed milk and not evaporated milk
Pumpkin puree – real pumpkin puree, not pumpkin pie filling
Pumpkin pie spice – or make your own homemade pumpkin pie spice by combining ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
Since this is a frozen dessert, you can help everything freeze more easily by chilling your sweetened condensed milk, heaving whipping cream, and loaf tin in the fridge before you start. Depending on what type of mixer you are using, you may also freeze your bowl and beaters for 30 minutes before starting the recipe.
For the creamiest ice cream, it’s important to not over-whip the ingredients. After whipping the heavy cream and the sweetened condensed milk you’ll want to carefully stir in the other ingredients so the whipped cream doesn’t deflate too much. It is also important to get real pumpkin puree, and not pumpkin pie filling, as this can affect the consistency.
Make cleaning up your ice cream easier by lining the loaf pan with parchment paper before you fill it. When you’re ready to scoop your ice cream you may need to allow it to thaw on the counter for a few minutes to let it slightly soften.
How to Make Pumpkin Ice Cream
FIRST STEP: Whip the cream until stiff peaks form. If using an electric mixer, use the paddle attachment.
SECOND STEP: Gradually add condensed milk while continuing to beat.
THIRD STEP: Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice.
FOURTH STEP: Pour mixture into a 9 x 5 inch loaf pan or freezer container then freeze overnight.
What if I don’t have pumpkin pie spice?
Mix your own pumpkin pie spice by combining 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ⅛ teaspoon ground cloves. Once the ingredients are combined, you can use 1 teaspoon of your homemade pumpkin pie spice for this recipe and save the rest for another recipe.
What toppings go well with Pumpkin Ice Cream?
Gingersnaps, graham cracker crumbs, nuts, or biscoff cookies all make delicious toppings for your ice cream. You could also drizzle your ice cream with sauces like Nutella, caramel, hot fudge, white chocolate sauce, or even a little bit of maple syrup.
What is no-churn ice cream?
No churn means that no ice cream maker is required. No churn recipes also typically use sweetened condensed milk rather than granulated sugar.
How to Store Pumpkin Ice Cream
IN THE FREEZER: Store any leftover ice cream in the freezer in an airtight container for up to one month. If you want to keep the ice cream in the loaf pan, press plastic wrap directly onto the ice cream to keep it fresher.
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.