Pumpkin Ice Cream
Pumpkin lovers, this one’s for you! This no-churn Pumpkin Ice Cream takes everything you love about autumn and turns it into a cool, creamy treat that’s perfect for those early fall days when it’s still warm outside.
When fall rolls around, we all start craving those warm, cozy flavors — cinnamon, nutmeg, and of course, pumpkin. But who says you have to wait for pies or lattes to get your fix?
We just love Ice Cream Recipes any time of year!
What makes this recipe a winner? It’s ridiculously easy!
You don’t need an ice cream maker or any fancy equipment — just a bowl, a mixer, and a few simple ingredients like canned pumpkin, sweetened condensed milk, and pumpkin pie spice.
Whip it up in just minutes, pop it in the freezer, and you’ve got a homemade dessert that tastes like fall in every bite.
If you’re making this recipe with kids, add in some additional fun with an Ice Cream Sensory Bin, Ice Cream Books for Kids, or Ice Play for Kids.
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What Does Pumpkin Ice Cream Taste Like
Pumpkin ice cream tastes like a creamy, frozen version of pumpkin pie — rich with warm spices like cinnamon, nutmeg, and cloves, blended with the subtle sweetness and earthiness of pumpkin.
The flavor is cozy, comforting and slightly indulgent, making it a perfect fall-inspired treat that’s both refreshing and nostalgic.
Why You’ll Love This Recipe
This No-Churn Pumpkin Ice Cream is a creamy and spiced frozen treat that captures all the cozy flavors of fall with minimal effort.
- Simple Ingredients: Made with canned pumpkin, sweetened condensed milk, pumpkin pie spice, vanilla extract and heavy whipping cream.
- No Ice Cream Maker Needed: Whip the cream and fold in the pumpkin mixture — no special equipment required.
- Creamy Texture: Whipping the cream gives the ice cream a rich, smooth consistency.
- Perfect Fall Flavor: Pumpkin pie spice and vanilla create a warm, comforting taste in every bite.
- Make-Ahead Friendly: Freeze it overnight and enjoy whenever the craving strikes.
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This easy no-churn pumpkin ice cream is the perfect way to indulge in fall flavors with a cool, creamy twist!
Pumpkin Ice Cream Ingredients
Cool off with the cozy flavors of fall by whipping up this easy Pumpkin Ice Cream using just a handful of pantry staples.
- Canned pumpkin
- Sweetened condensed milk
- Pumpkin pie spice
- Vanilla extract
- Heavy whipping cream
Kitchen Tools You’ll Need
You’ll need the following kitchen tools to make this no-churn pumpkin ice cream recipe:
- Mixing bowls: One for whipping the cream, one for mixing the pumpkin base
- Hand mixer: To whip the heavy cream to stiff peaks
- Measuring cups and spoons: For accurately measuring ingredients
- Spatula: To gently fold the pumpkin mixture into the whipped cream
- Loaf pan or airtight container: For freezing the ice cream
- Ice cream scoop: For serving the finished ice cream
This simple toolset helps you whip up a creamy, no-churn pumpkin treat perfect for fall cravings!
How to Make Pumpkin Ice Cream
Whip the cream: Start by beating the heavy whipping cream in a large bowl with a hand mixer until it forms stiff peaks. This gives the ice cream its creamy texture without needing a machine.
Mix the pumpkin base: In a separate bowl, stir together the canned pumpkin, sweetened condensed milk, pumpkin pie spice and vanilla extract until it’s nice and smooth.
Fold everything together: Gently fold the pumpkin mixture into the whipped cream. Take your time here — folding keeps everything light and airy.
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Freeze: Pour the mixture into a loaf pan or airtight container. Smooth out the top, cover it, and pop it in the freezer for at least 6 hours or overnight.
Scoop and enjoy: Once it’s frozen, scoop yourself a bowl of this creamy pumpkin delight and enjoy a little taste of fall — even if it’s still hot outside!
More Ice Cream Recipes
Cool off with more ice cream recipes that are fun to make and even more fun to eat.
- Cheesecake Ice Cream Recipe
- Homemade Chocolate Ice Cream
- Easy Strawberry Ice Cream
- Marshmallow Ice Cream Recipe
- Biscoff Cheesecake Ice Cream
- Homemade Rhubarb Ice Cream
Pumpkin Ice Cream
Pumpkin lovers, this one’s for you! This no-churn Pumpkin Ice Cream takes everything you love about autumn and turns it into a cool, creamy treat that’s perfect for those early fall days when it’s still warm outside.
Ingredients
- 1 cup canned pumpkin
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
Instructions
- Whip the cream: In a large bowl, beat the heavy whipping cream with a hand mixer until stiff peaks form.
- Mix the pumpkin base: In another bowl, combine canned pumpkin, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Stir until smooth.
- Fold together: Gently fold the pumpkin mixture into the whipped cream until fully combined and fluffy.
- Freeze: Pour the mixture into a loaf pan or airtight container. Smooth the top, cover, and freeze for at least 6 hours or overnight.
- Serve: Scoop and enjoy!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 230Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 69mgSodium: 24mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 2g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.