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.
This pumpkin Ice Cream is smooth, creamy, and full of cozy fall flavor. Blended with pumpkin purรฉe and warm spices, itโs a seasonal dessert that feels festive and comforting.
Whether you enjoy it in a cone, a bowl, or alongside holiday pies, itโs a delicious way to celebrate autumn.
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
Why We Love This Recipe
- Creamy and smooth: A rich texture that melts in your mouth.
- Seasonal flavor: Pumpkin purรฉe and spices capture the taste of fall.
- Homemade goodness: Fresher and more flavorful than store-bought.
- Versatile treat: Enjoy in a cone, with pie, or topped with caramel and nuts.
- Crowd favorite: A fun twist on classic ice cream that impresses guests.
Ingredients
- Sweetened Condensed Milk: Adds creamy texture and just the right amount of sweetness.
- Heavy Whipping Cream: Use well-chilled cream for the best volume and smooth consistency.
- Pumpkin Purรฉe: Be sure to use 100% pumpkin purรฉe, not pumpkin pie filling.
- Vanilla Extract: Pure vanilla extract enhances the pumpkin and spice flavors.
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
Freezer: Store in a freezer-safe, airtight container for up to 2 weeks. Press a piece of plastic wrap or parchment paper directly on top of the ice cream before sealing to prevent ice crystals.
Soften Before Scooping: Let the ice cream sit at room temperature for 5โ10 minutes before serving for easier scooping.
Avoid Refreezing: Try not to let it fully melt and refreeze, as this can create an icy texture.
Pro Tips
- Chill Ingredients: Make sure the heavy cream and pumpkin purรฉe are cold before mixing for the best texture.
- Whip Cream Properly: Beat the cream until stiff peaks form to keep the ice cream light and fluffy.
- Donโt Overmix: Gently fold the whipped cream into the pumpkin mixture to maintain airiness.
- Spice It Up: Add cinnamon, nutmeg, ginger, or pumpkin pie spice for extra fall flavor.
- Use the Right Container: A shallow, freezer-safe dish helps the ice cream freeze faster and more evenly.
- Top Before Freezing: Swirl in caramel, chocolate, or crushed cookies before freezing for added flavor.
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.
