No-Churn Pumpkin Ice Cream

Why You’ll Love This Recipe

This ice cream is silky smooth, naturally sweet, and full of pumpkin spice goodness. No ice cream maker is needed, making it a simple yet indulgent dessert. It’s lightly spiced, creamy, and perfect for serving with pies, brownies, or enjoying straight from the freezer.

Ingredients

• 2 cups heavy cream
• 1 can sweetened condensed milk
• 1 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon

Directions

1. In a large mixing bowl, whip the heavy cream until stiff peaks form.
2. In a separate bowl, combine sweetened condensed milk, pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon. Mix until smooth.
3. Gently fold the whipped cream into the pumpkin mixture until fully combined and airy.
4. Pour the mixture into a freezer-safe container and smooth the top with a spatula.
5. Cover and freeze for at least 6 hours, or until firm.
6. Scoop and serve! Optional: sprinkle with extra cinnamon or drizzle with caramel sauce before serving.

Servings and Timing

• Servings: 6–8
• Prep time: 15 minutes
• Freeze time: 6+ hours
• Total time: 6 hours 15 minutes

Variations

• Add chocolate chips, crushed cookies, or pecans for extra texture.
• Swirl in caramel or chocolate sauce for a decadent twist.
• Make a mini version in ice cube trays or silicone molds for fun single-serve portions.
• Substitute pumpkin pie spice with chai spice blend for a unique flavor.

Storage/Reheating

Store in an airtight container in the freezer for up to 2 weeks. Let ice cream sit at room temperature for 5 minutes before scooping for easier serving.

FAQs

Can I make this dairy-free?

Yes, use coconut cream and a sweetened condensed coconut milk alternative.

Can I use canned pumpkin pie filling instead of puree?

No, canned pumpkin pie filling contains added sugar and spices. Use plain pumpkin puree for best results.

Can I make this ahead of time?

Absolutely! It can be made days in advance and stored in the freezer.

Can I serve it with pie?

Yes! This pumpkin ice cream pairs beautifully with pecan, apple, or pumpkin pie.

Can I make individual servings?

Yes, pour the mixture into small cups or silicone molds for personal-sized portions.

Conclusion

No-Churn Pumpkin Ice Cream is a simple, creamy, and flavorful fall dessert that’s perfect for pumpkin lovers. With its warm spices, rich texture, and effortless preparation, it’s sure to become a seasonal favorite for gatherings, holidays, or cozy nights at home.

No-Churn Pumpkin Ice Cream

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This No-Churn Pumpkin Ice Cream is creamy, dreamy, and packed with warm fall flavors. With pumpkin puree, spices, and sweetened condensed milk, it’s an easy homemade ice cream that requires no special equipment perfect for autumn gatherings, holiday desserts, or a cozy treat anytime.

• Author: Julia
• Prep Time: 15 minutes
• Cook Time: undefined
• Total Time: 6 hours 15 minutes
• Yield: 6–8 servings
• Category: Dessert
• Method: No-Churn Whipping & Freezing
• Cuisine: American
• Diet: Vegetarian

Ingredients

2 cups heavy cream

1 can sweetened condensed milk

1 cup pumpkin puree

1 teaspoon pumpkin pie spice

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

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Instructions

1. In a large mixing bowl, whip the heavy cream until stiff peaks form.
2. In a separate bowl, combine sweetened condensed milk, pumpkin puree, pumpkin pie spice, nutmeg, and cinnamon. Mix until smooth.
3. Gently fold the whipped cream into the pumpkin mixture until fully combined and airy.
4. Pour the mixture into a freezer-safe container and smooth the top with a spatula.
5. Cover and freeze for at least 6 hours, or until firm.
6. Scoop and serve! Optional: sprinkle with extra cinnamon or drizzle with caramel sauce before serving.

Notes

Add chocolate chips, crushed cookies, or pecans for extra texture.

Swirl in caramel or chocolate sauce for a decadent twist.

Make a mini version in ice cube trays or silicone molds for fun single-serve portions.

Substitute pumpkin pie spice with chai spice blend for a unique flavor.

Store in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for 5 minutes before scooping for easier serving.

Nutrition

• Serving Size: 1/2 cup
• Calories: 290
• Sugar: 28g
• Sodium: 70mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg