Pumpkin Ice Cream is an easy-to-make, no-churn fall dessert. No machine needed for this creamy homemade cold treat. Better than store-bought!
Pumpkin Ice Cream
There’s never really a point in the year where you can’t enjoy some nice, cold ice cream. Obviously, during the spring and summer, you’ll find folks partaking in any number of flavors this chilled confection comes in. But ice cream still has a place during the cooler seasons of autumn and even winter! It certainly helps that ice cream is a super convenient dessert- just scoop some out into a bowl and enjoy, right?!
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Autumn ice cream also gives us an opportunity to enjoy one of the best seasonal flavors of ice cream ever invented: Pumpkin. You’ll find all sorts of creameries and brands selling their own pumpkin, pumpkin spice, and pumpkin pie flavors. But why buy a pint from Ben & Jerry’s, Cold Stone, or Baskin Robbins when you can make some homemade pumpkin ice cream? Really, it’s one of the easiest desserts for the season!
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Another easy, cold, no-bake dessert we have is our No Bake Pumpkin Cheesecakes. The perfect dessert to make for Thanksgiving!
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For another delicious cold treat, try our No Bake Triple Layer Pumpkin Pie! It’s another simple dessert packed with plenty of pumpkin flavor.
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On the warmer side of things, we have a delicious Pumpkin Crisp recipe. Double up on the pumpkin flavor by topping your crisp with a scoop of our ice cream here!
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Finally, you just have to give our Streusel Pumpkin Pie a taste! Improve on the classic fall dessert by adding a much-needed delicious streusel topping.
You’re certain to enjoy all of these fall desserts! This easy, no-churn ice cream recipe, especially, will be one you’ll come back to time-and-time-again. It’s delicious, creamy, and tastes like all the best parts of pumpkin pie. Mix up a batch and enjoy some today!
Ingredients for our Ice Cream
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Canned Pumpkin Puree
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Sweetened Condensed Milk
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Heavy Whipping Cream
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Pumpkin Pie Spice – Like we always say, use some Homemade Pumpkin Pie Spice to give this recipe a “from scratch” feel!
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Vanilla Extract
How to make Pumpkin Pie Ice Cream
Get this recipe started by getting your whipping cream poured into your mixing bowl of choice. Whether you’re using a stand mixer or a hand mixer, you want to beat your cream to stiff peaks.
Once that’s beat to stiff peaks, you need to add your sweetened condensed milk. Carefully add it to your cream before gently folding everything together until well-combined.
Once you’re condensed milk gets folded in, you’ll need to add your pumpkin, pie spice, and vanilla. Again, carefully fold these ingredients into your mixture- the fluffier you can keep things, the better.
Now that everything’s all mixed, we can get things transferred to a freezer-safe container. We had enough of our ice cream mixture to fill a loaf pan. Whatever container you use, make sure to give it a few good taps against a solid surface after you put your ice cream in. You want to knock any major air bubbles that may have formed when you poured the mixture in.
Waiting is going to be the hardest part of this recipe- all this work and you have to let it sit in the freezer for a few hours! Just give it some time- around 4 hours- and your patience will pay off. Once it’s set, your ice cream is ready to serve. Drop a couple of scoops into a bowl or waffle cone and enjoy!
Possible Toppings
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A nice caramel drizzle goes well with this particular flavor of ice cream!
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Consider topping your ice cream with a dusting of crushed graham crackers or Oreos.
Unique Serving Ideas
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The first serving idea that came to mind was the classic milkshake! Just take a couple of scoops of your pumpkin ice cream and blend with some milk to your desired thickness.
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Hankering for something like a pumpkin spice latte? Channel your inner barista and make some affogato. Take a scoop of your ice cream and pour a shot of espresso over top- it’s the perfect mix of bitter and sweet!
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For something really unique, try making an ice cream cake using this pumpkin ice cream! The pumpkin would probably work really well with some chocolate ingredients. Experiment and let us know how it turned out for you in the comments!
Pumpkin Pie Ice Cream Recipe
Ingredients
- 16 oz Heavy Whipping cream
- 14 oz Sweeteend Condensed Milk
- 1 1/2 cup Pumpkin Puree
- 2 tsp Pumpkin Pie Spice
- 1 tsp Vanilla
Instructions
- Whip the heavy whipping cream until stiff peaks form.
- Gradually fold in condensed milk.
- Fold in the pumpkin, vanilla and spice.
- Freeze for at least 4 hours.
This post was originally published on July 20th, 2014. It has been updated with new notes and images on August 20th, 2020.
Kathy Blankenship
I LOVE your recipes! No churn ice creams are awesome & so easy to do! Here in Kentucky we look forward to all of your great recipes! :)
Renie Rogers
I made this early this morning,
I had been craving pumpkin pie( my favorite) when I found your recipe. It came together perfectly.
When’s I served it this evening, I topped it with candied pecans. It won thumbs up from every one. Thank you for a delicious end to a perfect day.
sue shields
what kind of
ice cream freezer do u use in this recipe for pumpkin ice cream,,,
Amy
Made this last night and had a few worries. First, it was so little cream! However, that worry was laid to rest as soon as I whipped it up with the other ingredients. It makes a decent amount of ice cream, and definitely more than enough for my dinner with friends tonight (we need at least 4 servings). After whipping and mixing everything up, I became nervous again. The batter was delicious, but I doubted whether the consistency of the ice cream could be preserved frozen. I mean, wouldn’t it be too hard? Or too soft? After leaving it to freeze for the night, I, with two taste-testers, had a bite this morning. This recipe gets 5 STARS! Seriously, it is the perfect ice cream texture, thick, delicious. The flavor is definitely pumpkin and I love that! It reminds me a lot of the pumpkin pie blizzard at Dairy Queen- I’ll just add crumbled up Nilla Wafers and it’ll taste just like it. Also, it was SO easy to make. Seriously, it took me 10 minutes. The most demanding part was cleaning up. Thank you!!!!
Cathy
This looks like one fabulous recipe!! I love fall inspired food! :-) I would love for you to stop over and say hello!
Cathy
Felecia
Hi Jen! The ice cream recipe sounds so delicious and easy! I haven’t tried making ice cream in this manner but I’m very anxious to give it a try! You have an amazing blog! How do you find time to write, cook, be a wife, and an amazing Mother of 5? You are such an inspiration! Thanks for sharing here with us! I am printing out a lot of your recipes to try! Have a wonderful day! Blessings from Bama!
Gwen
I just made this ice cream with my 3 kids and it was delicious. Thank you so much for this recipe! It will definitely be a new fall favorite.
Andrea
I picked a quart of Pumpkin Ice Cream at Trader Joes last week. It was very good and I especially liked it in my coffee!
Suzy @ Worthing Court
Oh, goodness. Ice cream is my weakness and this looks so yummy! I’ll be featuring your recipe at The Scoop link party this coming Monday. Thank you for linking up!
Joyce @ livelaughlovepost
Whoo! I LOVE PUMPKIN! I saw your post from “What’s Cooking Love” Thursday Link Party. So I was tempted to check in here :) I will try this for Thanksgiving Day while watching Superbowl College Football games :) I pinned! Thank you for sharing!
Winnie
It looks and sounds DELICIOUS !!
I’ve never tasted such ice-cream, and now I’m curious
Pinning
chanelle
I love pumpkin ice cream! There was a store here that used to carry it, but I don’t know if they do anymore. I’ll try this instead. Could you use an ice cream maker with this same recipe?
Michelle
I am wondering the same thing, will this work with an ice cream maker? Would I combine all the ingredients first then pour in or follow the directions?
Meredith Wouters
This looks so good! I love pumpkin anything, so I’m pinning this one to try. It would be good with crumbled graham crackers on top! (Found you on Motivation Monday)
AmieJo
Every time I have tried to make my own ice cream it never turns out. This looks like it will work. Pinning and going to have to try it. Thanks.