Pumpkin Spice Ice Cream (No Churn)
This No Churn Pumpkin Spice Ice Cream has all the flavors of fall wrapped up in a cool, frosty dessert. It tastes just like homemade pumpkin pie with a big dollop of whipped cream. Plus, you don’t need any fancy equipment like an ice cream maker.
This recipe is the perfect dessert to serve for any fall festivity, from Halloween to Thanksgiving. It makes a great alternative to serve for Thanksgiving dessert, especially if you want to try something unexpected. You can also serve it with a warm slice of pie for a pumpkin spiced à la mode.
Ingredient Notes
- Sweetened condensed milk
- Pumpkin puree – Make sure to get 100% pure pumpkin and not pumpkin pie filling if you are buying canned pumpkin. You can use fresh pumpkin puree if you prefer.
- Vanilla extract
- Pumpkin pie spice – You can buy this pre-mixed or use a DIY spice mixture. I have a quick DIY recipe for pumpkin pie spice in the recipe notes.
- Heavy cream
Full ingredients and measurements are listed in the recipe card below.
Step-by-Step Instructions
Step 1: Whisk together the sweetened condensed milk, pumpkin puree, vanilla extract, and pumpkin pie spice in a small bowl. Set aside.
Step 2: Whip your heavy cream until you get stiff peaks with a hand or stand mixer. Fold in the pumpkin condensed milk mixture until smooth.
Step 3: Pour the pumpkin ice cream into a freezer-safe container.
Step 4: Press parchment paper directly on the surface of the ice cream, followed by plastic wrap or an airtight lid. Freeze for at least 4 hours. When ready to serve, allow it to sit at room temp for a few minutes to make scooping easier.
Topping Ideas
If you are looking for some toppings to serve with your pumpkin spice ice cream, here are a few ideas to get you started:
- Crumbled graham crackers
- Baked pie pieces
- Chocolate chips (white, dark, or milk)
- Crumbled ginger snaps
- Toffee bits
- Caramel sauce
- Pecans (plain or candied)
How to Store Homemade Ice Cream
Use freezer-safe containers such as a loaf pan or reusable ice cream containers.
If your container has a non-stick coating, line it with parchment paper to protect the coating from scratches when you scoop.
Place the container as far from the door as you can to reduce the chance of freezer burn or ice crystals.
Enjoy your ice cream within two weeks for the best flavor and texture.
Did you love this recipe?
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Pumpkin Spice Ice Cream Recipe
Ingredients
- 1 can sweetened condensed milk (14 ounces)
- 1 cup pumpkin puree (canned or fresh)
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice (see notes for DIY mixture)
- 2 cups heavy cream
Instructions
- Whisk together the sweetened condensed milk, pumpkin puree, vanilla extract, and pumpkin pie spice in a small bowl until smooth. Set aside.
- Whip the heavy cream with a hand or stand mixer until stiff peaks form.
- Fold the pumpkin mixture into the whipped cream. Move the spatula down the middle of the bowl, then scoop and turn it over, drawing a lazy number 8 motion.
- Pour into a freezer-safe container. Press parchment paper to the surface of the ice cream and then seal with an airtight lid or plastic wrap.
- Freeze for at least 4 hours. Allow ice cream to sit at room temp for 5-10 minutes for easy scooping.
Notes
- 3 tablespoons cinnamon
- 2 teaspoons ground ginger
- 1.5 teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- If buying canned pumpkin, make sure to buy 100% pure pumpkin and not pumpkin pie filling.
- Enjoy your ice cream within two weeks for the best flavor and texture.
- If your container has a non-stick coating, line it with parchment paper to protect the coating from scratches when you scoop.
Nutrition
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Tastes like pumpkin 🥧
Super creamy and gets me ready for sweater weather. Definitely going on my list.
Like how I imagine making out with a sexy pumpkin would taste.