This no-churn Pumpkin Chocolate Chip Ice Cream costs about $1.42 per serving and takes just 10 minutes of hands-on time. Creamy pumpkin ice cream is mixed with warm spices and chocolate chips for an easy fall dessert with no ice cream maker or cooking required.
Pumpkin desserts always disappear quickly at our house once fall rolls around. I like making this one when we have family over because everyone can serve themselves a scoop, and the chocolate chips make it a favorite with the kids.
Why You’ll Love This Recipe!
- No ice cream maker needed – Just a hand mixer, a bowl, and a loaf pan.
- 5 simple ingredients – Heavy cream, sweetened condensed milk, pumpkin puree, pumpkin pie spice, and chocolate chips.
- Tastes like pumpkin pie – Warm spice and pumpkin with melty chocolate bites.
- Make-ahead friendly – Freeze it the day before a fall party or Thanksgiving.
- Budget-Friendly: The full recipe costs about $8.50, giving you a whole loaf pan of homemade pumpkin chocolate chip ice cream for less than the cost of buying two pints of seasonal ice cream.
I’ve made plenty of homemade frozen desserts in my kitchen, and I enjoy playing around with different flavors and textures. This recipe brings together the familiar taste of pumpkin pie with the chocolate flavor my family always reaches for, making it a fun twist on a classic fall dessert.
We also enjoy Homemade Salted Caramel Ice Cream and Snickers Ice Cream Recipe.
Ingredients
- Heavy whipping cream – Use it straight from the fridge. Cold cream whips up taller and holds stiff peaks, and that trapped air is what makes no-churn ice cream light and scoopable.
- Sweetened condensed milk – Adds the sweetness and keeps the ice cream smooth instead of icy. Don’t swap in evaporated milk, which has no added sugar and will freeze hard.
- Pumpkin puree – Use 100% pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices and will make the ice cream too sweet. A 15-ounce can has about 1¾ cups, so you’ll have some left over for Pumpkin Bars or Pumpkin Chocolate Chip Cookies.
- Pumpkin pie spice – adds warm, seasonal spices to enhance the pumpkin taste.
- Semi-Sweet Chocolate Chips: These add little bursts of chocolate throughout the creamy pumpkin ice cream. The slightly bittersweet chocolate pairs well with the sweet pumpkin base and warm pumpkin pie spice.
Step By Step Instructions
Step 1. Pop your 9×5-inch loaf pan in the freezer to chill. Whip the cold heavy cream with a hand mixer until stiff peaks form. When you lift the beaters, the cream should stand straight up without flopping over. Stop there because over-whipped cream turns grainy.
Step 2. In a separate large bowl, stir together the sweetened condensed milk, pumpkin puree, and pumpkin pie spice until smooth. Add about a third of the whipped cream and stir to lighten the mixture, then gently fold in the rest with a spatula until no orange or white streaks remain. Fold and don’t stir hard so the whipped cream keeps its air.
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.
Step 4. Spread the mixture into the chilled loaf pan, press plastic wrap directly onto the surface, and freeze for at least 5 hours. It’s ready when the center is firm and scoopable, not soft. If it’s frozen overnight, let it sit on the counter for 5–10 minutes before scooping.
Why This No-Churn Method Works
An ice cream maker churns air into the base while it freezes. Here, the whipped cream does that job ahead of time, and the sugar in sweetened condensed milk lowers the freezing point. This helps the mixture to stay scoopable instead of freezing into a solid block of ice.
Expert Tips
- Chill the bowl and beaters too. A cold bowl helps the cream whip faster and hold stiff peaks, especially in a warm kitchen. Ten minutes in the freezer is enough.
- Use a metal loaf pan if you have one. Metal gets colder faster than glass, so the ice cream sets more evenly.
- Fold, then stop. A few streaks of whipped cream are fine. Over-folding deflates the mixture and leads to a denser, harder ice cream.
Variations
- Cookie mix-in – Fold in chopped Pumpkin Chocolate Chip Cookies or gingersnaps with the chocolate chips.
- Stronger pumpkin pie flavor – Add 1 teaspoon vanilla extract and an extra ½ teaspoon cinnamon for a stronger pumpkin pie flavor.
- Caramel swirl – Drizzle Homemade Caramel Sauce over the mixture in the pan and swirl with a knife before freezing.
How To Serve
- Ice Cream Sandwiches: Scoop the ice cream between two cookies for an easy fall treat.
- Sugar Cones: Serve in a crisp sugar cone for a simple handheld dessert.
- Waffle Bowls: Add a scoop to a waffle bowl and top with hot fudge, whipped cream, or sprinkles for a fun sundae.
Storage
Freezer: Store tightly covered for best texture within 2 weeks. It will keep up to 1 month, but it slowly gets icier and harder over time.
Prevent Ice Crystals: Press a piece of plastic wrap directly onto the surface before sealing to keep it smooth. You can also use parchment paper in a pinch.
Serving: Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.
FAQ
Yes. It needs at least 5 hours to freeze, so making it the day before is the easiest plan for parties and Thanksgiving.
Canned pumpkin is the most reliable because its thickness is consistent. Homemade puree is usually wetter, and that extra water can make the ice cream icy.
We don’t recommend it. The sugar in condensed milk is what keeps this ice cream soft enough to scoop, so cutting it back makes it freeze harder.
You don’t need one, but you can churn the pumpkin and condensed milk mixture with unwhipped cream according to your machine’s directions, then stir in the chips at the end.
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
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
See how we calculate recipe costs.
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!
