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 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 and 33 Ice Cream Desserts.
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.
Table of contents
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.
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 purรฉe. 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
Step 1. Beat the heavy cream with an electric mixer. Add the vanilla extract.
Step 2. Beat until the cream is whipped and forms soft peaks.
Step 3. Get out a large mixing bowl and add the pumpkin.
Step 4. Then add the sweetened condensed milk.
Step 5. Next, add the pumpkin pie spice.
Step 6. Combine the ingredients thoroughly.
Step 7. Gently fold the sweetened condensed milk into the heavy whipping cream.
Step 8. Mix until the mixture is fully combined and smooth.
Step 9. Spread the mixture into the 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.
- Use an electric mixer. I like to use a hand mixer to beat the cream into soft peaks.
- Fold in the sweetened condensed milk. Gently fold in this ingredient by hand so the base stays airy.
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
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.
We usually make this pumpkin ice cream during the holidays. I like to serve in glass bowls for a fun and festive look.
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
- Homemade peach ice cream
- Peanut Butter Banana Ice Cream Recipe
- Caramel Pecan Praline Ice Cream Recipe
- No Churn Vanilla Ice Cream
- Chocolate Ice Cream
- Kool Aid Ice Cream
- Pecan Pie Ice Cream Recipe
Give this Pumpkin Ice Cream a try. Then leave a comment and star recipe rating.
Pumpkin Ice Cream
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
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!ย The ice cream will keep covered in the freezer for up to 1 month.
