Homemade Pumpkin Ice Cream recipe is rich and creamy. The pumpkin mixture is wonderful, and you don’t need an ice cream maker. This no churn pumpkin pie ice cream comes together without much work.

Pumpkin Ice Cream in a bowl.
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Pumpkin fans will go crazy over this homemade ice cream recipe. It is packed with pumpkin flavor and so delicious. It’s so simple to make homemade ice cream and I have been for years. I also make Samoa Ice Cream.

I think you will be pleasantly surprised just how easy it is to make. If you love pumpkin recipes, this is the recipe to try.

Check out this other delicious pumpkin dessert – Pumpkin Delight Recipe.

What Does Pumpkin Ice Cream Taste Like?

Each bite is creamy and tastes like eating homemade pumpkin pie but in ice cream. The heavy cream makes it so light and fluffy. This recipe is heaven for pumpkin fans.

This must try recipe is easy to make and the results are absolutely fabulous for any time of year.

Why We Love This Recipe

  • There isn’t any egg mixture. You won’t find any egg yolks in this simple Pumpkin Spice ice cream recipe.
  • No ice cream maker needed. No churning ice cream to make this super easy homemade ice cream.
  • It tastes amazing. The pumpkin flavor is just perfect in this delicious recipe.
Pumpkin Ice Cream in a bowl.

Ingredients

  • Sweetened condensed milk. This gives the ice cream such a creamy texture and the perfect amount of sweetness.
  • Heavy Whipping Cream. Make sure it is chilled before using.
  • Pumpkin purée. This is only pumpkin and not the pumpkin pie filling.
  • Vanilla Extract. Use pure vanilla extract.

Find the complete list of ingredients at the bottom of the page.

Step By Step Instructions

Mixing bowl with heavy cream and vanilla.

Step 1. Beat the heavy cream with an electric mixer. Add the vanilla extract.

Mixing bowl beating the cream until peaks form.

Step 2. Beat until the cream is whipped and forms soft peaks.

Separate mixing bowl with pumpkin.

Step 3. Get out a large mixing bowl and add the pumpkin.

Sweetened condensed milk with pumpkin in mixing bowl.

Step 4. Then add the sweetened condensed milk.

Pumpkin pie spice added to bowl.

Step 5. Next, add the pumpkin pie spice.

Mixing bowl with ingredients combined.

Step 6. Combine the ingredients thoroughly.

Sweetened Condensed Milk combined into heavy whipped cream mixture.

Step 7. Gently fold the sweetened condensed milk into the heavy whipping cream.

Mixing bowl with ingredients combined.

Step 8. Mix until the mixture is fully combined and smooth. 

Mixture spread into pan.

Step 9. Spread the mixture into the loaf pan.

Mixture frozen in loaf pan.

Step 10. Freeze for at least 4 hours or overnight.

Storage

The ice cream will keep covered in the freezer for up to 1 month. Use a freezer safe container to store the ice cream.

I recommend placing a piece of parchment paper directly on top of the ice cream. While optional, this extra step greatly reduces ice crystals from forming on the ice cream.

Pro Tips

  • Chill the bowl and beaters. I place my mixing bowl and beaters in the freezer for 10-15 minutes before whipping the cream to help whip it quicker. 
  • Cold ingredients. Use cold ingredients to make this ice cream. You do not want the cream to be at room temperature because it will take longer to freeze.
Pumpkin Ice Cream in a bowl.

Mix Ins

  • Marshmallows. Add a handful of mini marshmallows for a fun twist.
  • White chocolate chips. Toss in some white chocolate chips for a decadent mix in.
  • Regular Chocolate Chips. Use regular or dark chocolate for a great combination with the pumpkin.
  • Nuts. Chopped pecans, walnuts or macadamia nuts would taste fabulous with this ice cream.
  • Graham Crackers. Crumble graham crackers into the ice cream to make it really taste like pumpkin pie.
  • Gingersnap Cookies. Chop these cookies into small pieces and blend into the ice cream. Any type of spiced cookie will be delicious with the pumpkin flavor.
  • Pound Cake or Pumpkin Cake. Toss in cubes of cake for a really decadent ice cream treat.

This base recipe for Pumpkin Ice Cream is easy to change for new flavors or mix ins. Any of these would taste great with the Pumpkin flavor.

You might even want to add a couple of these for a loaded Pumpkin Ice Cream. I bet it would be amazing.

Frequently Asked Questions

Do I need an Ice Cream Maker?

No, you do not need an ice cream maker. This pumpkin ice cream is a no churn recipe which means anyone can make this delicious ice cream.

How to Serve Pumpkin Ice Cream?

We usually make this pumpkin ice cream during the holidays. I like to serve in glass bowls for a fun and festive look.

What toppings do you add to Pumpkin Ice Cream?

Feel free to top this pumpkin ice cream with many different toppings. You can make a pumpkin ice cream sundae with whipped creamy, chopped nuts and a cherry.

More Pumpkin Desserts

More No Churn Ice Cream Recipes

Give this Pumpkin Ice Cream a try. Then leave a comment and star recipe rating.

Pumpkin Ice Cream

4.75 from 16 votes
Homemade Pumpkin Ice Cream recipe is rich and creamy. The pumpkin mixture is wonderful, and you don't need an ice cream maker. This no churn pumpkin pie ice cream comes together without much work.
Prep Time 15 minutes
Cook Time 0 minutes
Freeze 4 hours
Total Time 4 hours 15 minutes
Servings 8
Cuisine American
Course Dessert
Calories 371

Ingredients

  • 1 can sweetened condensed milk 14 oz
  • 2 cups Heavy Whipping Cream chilled
  • 2/3 cup Pumpkin Puree
  • 1 tsp Vanilla Extract
  • 1 tsp Pumpkin Pie Spice
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Instructions

  • With a stand up mixer or hand held mixer, beat together the heavy whipping cream and vanilla extract until the cream is whipped and can form soft peaks.
  • In a separate bowl, stir together sweetened condensed milk, pumpkin puree and pumpkin pie spice.
  • Then gently fold the sweetened condensed milk into the heavy whipping cream until the mixture is fully combined and smooth.
  • Spread the mixture into a loaf pan and freeze for at least 4 hours until firm.
  • Serve and enjoy!  The ice cream will keep covered in the freezer for up to 1 month.

Recipe Notes

I place my mixing bowl and beaters in the freezer for 10-15 minutes before whipping the cream to help whip it quicker.

Nutrition Facts

Calories 371kcal, Carbohydrates 31g, Protein 6g, Fat 26g, Saturated Fat 16g, Polyunsaturated Fat 1g, Monounsaturated Fat 7g, Cholesterol 84mg, Sodium 80mg, Potassium 285mg, Fiber 1g, Sugar 29g, Vitamin A 4185IU, Vitamin C 3mg, Calcium 187mg, Iron 1mg

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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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