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Pumpkin Ice Cream
Pumpkin ice cream is a rich and delicious no-churn homemade ice cream that only needs five simple ingredients to make a creamy treat.
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Pumpkin ice cream is an easy, no-churn ice cream recipe that produces a creamy, rich treat that’s perfect for fall or holiday desserts. One of the easiest desserts, this homemade ice cream is so quick to put together and the amazing pumpkin flavor will make you think of fall. Enjoy it as a stand-alone treat or topping for pies and cakes.
Looking to satisfy your pumpkin dessert cravings? Then you will love these other creamy pumpkin desserts, Pumpkin Delight, Pumpkin Cheesecake Bars, and No Bake Pumpkin Pie.
Pumpkin Ice Cream Ingredients
You will need:
- 8 ounces heavy whipping cream
- 14 ounces sweetened condensed milk
- ¾ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
Substitutions and Additions
SWEETENED CONDENSED MILK: It’s important that you are sure to get sweetened condensed milk, NOT evaporated milk. Otherwise, the consistency of your ice cream will be off.
PUMPKIN PUREE: It is important to get real pumpkin puree, NOT pumpkin pie filling. Again, this will change the overall consistency of the ice cream.
TOPPINGS: There are many options for toppings you can sprinkle over the top of your pumpkin ice cream. Some of our favorites include freshly grated nutmeg, pumpkin pie spice, gingersnaps, crushed graham crackers, nuts such as pecans or cashews, or chocolate sprinkles
SAUCE: This ice cream is so good with a drizzle of sauce. Some of our go-to sauce options are Nutella, white chocolate sauce, caramel, or hot fudge. Drizzle a little bit of maple syrup for the perfect way to compliment the flavor of the pumpkin.
PUMPKIN PIE SPICE: You could mix up a batch of your own pumpkin pie spice using the following measurements. 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves. Once mixed together, you can use the 1 teaspoon called for in this recipe and save the rest for another day.
How to Make Pumpkin Ice Cream
PRO TIP: Chill your condensed milk, heavy whipping cream, and loaf tin in the fridge before you start. It will make everything freeze more easily than if you start them at room temperature.
STEP ONE: Whip the cream until stiff peaks form. If using an electric mixer, use the paddle attachment.
PRO TIP: If you’re using an electric mixer, you can also freeze your beaters and bowl for 30 minutes before starting the recipe for the best results.
STEP TWO: Gradually add condensed milk while continuing to beat.
STEP THREE: Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice.
STEP FOUR: Pour mixture into a 9 x 5-inch loaf pan or freezer container then freeze overnight.
PRO TIP: Lining the loaf pan with parchment paper prior to filling it will make clean up much easier.
How to Serve Pumpkin Ice Cream
This easy, homemade recipe for no-churn pumpkin ice cream makes a delicious frozen treat. Top a bowl of your yummy pumpkin ice cream with whipped cream and your favorite ice cream toppings. You can also serve pumpkin ice cream as a garnish on your favorite desserts, like pumpkin cake.
Storage
IN THE FREEZER: Any ice cream not eaten immediately will last in the freezer for up to one month in an airtight container. If freezing in a loaf pan, press plastic wrap directly onto the ice cream to help keep it fresher longer.
Pumpkin ice cream is a rich and delicious dessert that only needs five simple ingredients to make. Heavy whipping cream, sweetened condensed milk, pumpkin puree, pumpkin pie spice, and vanilla extract come together in this delicious no-churn ice cream and the result is irresistible. Skip the ice cream shop the next time you are craving ice cream and make this pumpkin ice cream at home!
FREQUENTLY ASKED QUESTIONS
What is no-churn ice cream?
Typically, when making ice cream from scratch, you will need to use an ice cream maker, and that usually entails the step of “churning” the ice cream. A no-churn recipe means no ice cream machine and as you could guess, no churning. It saves many steps and makes it super easy to make homemade ice cream that is just as tasty as regular ice cream but doesn’t need special equipment.
Can I use nonfat milk in this ice cream recipe?
You can use any type of milk in this recipe but lower-fat milk such as skim milk will result in less creamy ice cream than if you make it with whole milk or cream.
Can I make this into dairy-free ice cream using almond milk?
While we haven’t tried this, you can certainly give it a try although I’d worry that the creaminess of the ice cream and the ice cream taste may be slightly altered.
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Pumpkin Ice Cream
Pumpkin ice cream is a rich and delicious no-churn homemade ice cream that only needs five simple ingredients to make a creamy treat.
Ingredients
- 8 ounces heavy whipping cream
- 14 ounces sweetened condensed milk
- ¾ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
Instructions
- Whip the cream until stiff peaks form. If using an electric mixer, use the paddle attachment.
- Gradually add condensed milk while continuing to beat.
- Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice.
- Pour mixture into a 9 x 5-inch loaf pan or freezer container then freeze overnight.
Notes
TIP: Chill your condensed milk, heavy whipping cream, and loaf tin in the fridge before you start. It will make everything freeze more easily than if you start them at room temperature.
TIP: If you’re using an electric mixer, you can also freeze your beaters and bowl for 30 minutes before starting the recipe for the best results.
TIP: Lining the loaf pan with parchment paper prior to filling it will make clean up much easier.
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