Make Pumpkin Chocolate Chip Ice Cream for the perfect fall treat. It is loaded with flavor and is easy to make with simple ingredients.

Pumpkin Chocolate Chip Ice Cream in a white bowl
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You are in for a real treat with this Pumpkin Chocolate Chip Ice Cream. We love all things pumpkin flavor and making this homemade ice cream is the perfect fall dessert. I also make Pumpkin Ice Cream Recipe but this new recipe adds chocolate!

This ice cream is perfect especially on a cool fall night. Indulge in this rich and creamy pumpkin ice cream for an easy to make fall ice cream. I have also been making Homemade Salted Caramel Ice Cream and Snickers Ice Cream Recipe for my family.

Do I Need to Use a Ice Cream Maker?

This is a no churn ice cream recipe. There is no need for an ice cream maker and churn to make this delicious pumpkin ice cream.

The ingredients are easily combined in a bowl then poured into a loaf pan to freeze. There isn’t any egg mixture or egg yolks in this recipe.

Ingredients

Heavy whipping cream, sweetened condensed milk, pumpkin puree, pumpkin pie spice, chocolate chips
  • Heavy Whipping Cream
  • Sweetened Condensed Milk
  • Pumpkin Puree
  • Pumpkin Pie Spice
  • Semi-sweet Chocolate Chips

Variation Ideas

  • Pumpkin Pie Spice – You can make your own pumpkin pie spice. Combine equal parts cinnamon, cloves, nutmeg, and ginger.
  • Chocolate Chips – For a richer chocolate flavor, you can add dark chocolate chips instead of semi-sweet.
  • Pumpkin Chocolate Chip Cookies – A delicious variation is to this ice cream is by adding in pumpkin cookies.
  • Vanilla Ice Cream – This ice cream recipe is a vanilla ice cream but mixing in pumpkin puree makes it so delicious.
  • Seasoning – Feel free to add in other spices to this ice cream mixture. Add in brown sugar, teaspoon vanilla extract, or teaspoon ground ginger. You can even add in teaspoon cinnamon and teaspoon nutmeg. This really gives this ice cream deep fall flavors.

How to Make Pumpkin Chocolate Chip Ice Cream

Bowl of heavy cream being whipped.

Step 1. Whip the Heavy Cream – Use an electric hand mixer to whip the cream. Mix until stiff peaks in a large bowl.

Pumpkin puree added to whipped cream mixture.

Step 2. Once the cream forms stiff peaks, add the pumpkin pie spice, pumpkin puree, and sweetened condensed milk. Whisk the ingredients into the whipped cream until just combined.

Chocolate chips folded into bowl.

Step 3. Mix in the Chocolate Chips. I used a large spatula or spoon to fold in the chocolate chips. Combine until they are evenly distributed.

Mixture spread into pan.

Step 4. Pour the ice cream mixture into a 9×5 inch loaf pan or glass dish. Cover the ice cream with plastic wrap and place it in the freezer for 5 hours. Then serve and enjoy.

Equipment Needed

These simple supplies is all you need to make these Pumpkin Chocolate Chip Ice Cream.

  • Large mixing bowl
  • Electric hand mixer
  • 9×5 inch loaf pan
  • Plastic wrap
  • Ice cream scoop
  • Large spoon or spatula
Pumpkin Chocolate Chip Ice Cream in a white bowl

Expert Tips

  • Freezing Ice Cream – It is important to note that 5 hours is the minimum freeze time for this ice cream. It will be ready to serve after 5 hours. But will continue to get a little harder the longer it sets in the freezer. If you let your ice cream freeze overnight. It might need to sit on the counter for a few minutes before you scoop it.
  • Combining Ingredients – It is important to mix in the condensed milk, pumpkin spice, and pumpkin puree until just combined. Because you do not want to knock too much air out of your whipped cream. A stiff whipped cream is key to getting a classic ice cream texture.
  • Sweetened Cream – The sweetened condensed milk helps give the ice cream a creamy, velvety texture. It also provides the majority of the sweetness.
  • Canned Pumpkin Puree – Make sure to use canned pumpkin puree when making this recipe.
Pumpkin Chocolate Chip Ice Cream in a cone.

How to Serve Pumpkin Chocolate Chip Ice Cream

These pumpkin chocolate chip ice cream can be served in many different ways. Here are some of our favorites.

Storage

This ice cream typically lasts for about 2 months before drying out. It is important to keep the ice cream covered with plastic wrap or transfer it to an airtight container.

I suggest placing a layer of parchment paper directly on the ice cream. This will prevent ice crystals from forming.

This is the perfect ice cream to make ahead of time.

More Easy Homemade Ice Cream Recipes

Try this easy pumpkin chocolate chip ice cream recipe and then leave a comment. I can’t wait for you to try it!

Pumpkin Chocolate Chip Ice Cream

5 from 3 votes
Make Pumpkin Chocolate Chip Ice Cream for the perfect fall treat. It is loaded with flavor and is easy to make with simple ingredients.
Prep Time 10 minutes
Freeze 5 hours
Total Time 5 hours 10 minutes
Servings 6
Cuisine American
Course Dessert
Calories 671

Equipment

  • Large mixing bowl
  • Electric hand mixer
  • 9×5 inch loaf pan
  • Plastic wrap
  • Ice cream scoop
  • Large spoon or spatula

Ingredients

  • 2 cups heavy whipping cream
  • 14 ounce sweetened condensed milk
  • 1 cup pumpkin puree
  • ½ tablespoon pumpkin pie spice
  • 1 cup semi-sweet chocolate chips
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Instructions

  • Use an electric hand mixer to whip the cream into stiff peaks in a large mixing bowl.
  • Once the cream forms stiff, free-standing peaks, add the pumpkin pie spice, pumpkin puree, and sweetened condensed milk. Whisk the ingredients into the whipped cream until just combined.
  • Use a large spatula or spoon to fold in the chocolate chips until they are evenly distributed.
  • Pour your ice cream mixture into a 9×5 inch loaf pan or glass dish. Cover the ice cream with plastic wrap and place it in the freezer for 5 hours.
  • Scoop, serve, and enjoy!

Recipe Notes

This ice cream typically lasts for about 2 months before drying out. It is important to keep the ice cream covered with plastic wrap or transfer it to an airtight container. It is important to note that 5 hours is the minimum freeze time for this ice cream.
It will be ready to serve after 5 hours, but will continue to get a little harder the longer it sets in the freezer. If you let your ice cream freeze overnight, it might need to sit on the counter for a few minutes before you scoop it.
It is important to mix in the condensed milk, pumpkin spice, and pumpkin puree until just combined because you do not want to knock too much air out of your whipped cream. A stiff whipped cream is key to getting a classic ice cream texture.
You can make your own pumpkin pie spice by combining equal parts cinnamon, cloves, nutmeg, and ginger. For a richer chocolate flavor, you can add dark chocolate chips instead of semi-sweet.
The sweetened condensed milk helps give the ice cream a creamy, velvety texture and also provides the majority of the sweetness.

Nutrition Facts

Calories 671kcal, Carbohydrates 58g, Protein 10g, Fat 46g, Saturated Fat 29g, Polyunsaturated Fat 2g, Monounsaturated Fat 12g, Trans Fat 0.02g, Cholesterol 114mg, Sodium 111mg, Potassium 578mg, Fiber 4g, Sugar 51g, Vitamin A 7714IU, Vitamin C 4mg, Calcium 273mg, Iron 3mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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