Pumpkin Ice Cream (No Ice Cream Machine Needed!)

Homemade pumpkin ice cream is the easiest, creamiest fall dessert ever, and you don’t need a churn or Ninja Creami to make it! This simple recipe calls for just 5 ingredients, including pumpkin pie spice and 100% pure pumpkin puree. It’s basically a frozen version of pumpkin pie – perfect for when it’s still hot outside, but you’re in full pumpkin spice mode!

What We Love About This Recipe

1. Your heart says “autumn” but the weather says “late summer at best“. I. GET. IT. As I’m making this ice cream and writing this post on a late-September day, it’s a balmy (haaaaa) 98° outside. And no, I don’t mean the boy band. One spoonful of this homemade pumpkin ice cream, though, and it doesn’t matter what the calendar or the thermometer says. It’s immediately pumpkin szn.
2. You don’t need to invest in any expensive or limited-use equipment to make this ice cream! No churns or cranks or machines or salt. If you have and want to use an electric hand mixer or stand mixer, I’d recommend it just for ease, but you can totally get by with just a whisk!
3. This recipe is actually super versatile. Use the base (heavy whipping cream + sweetened, condensed milk + vanilla extract) and swap out the purée and pie spice with any other ingredients you’d like!

Chef’s Tips

• Serve your pumpkin ice cream on a bed of graham crackers (or waffle chips) with a drizzle of rich caramel sauce for incredible pumpkin ice cream nachos.
• Transform this pumpkin ice cream into peppermint ice cream faster than stores replace Halloween with Christmas merch. Just swap out the pumpkin purée and pumpkin pie spice with a dash of peppermint extract and a handful (or two) of crushed candy canes. Chocolate chunks would be a great mix-in, too!

More Delicious Autumn Recipes

• Beer Cheese Dip
• No-Bake Pumpkin Oatmeal Cookies
• Pumpkin Bisque
• Southern Fried Apples
• Air Fryer Frozen Sweet Potato Fries
• Instant Pot Turkey Chili
• Creamy Sweet Potato Soup
• Pumpkin Pie Spice
• Apple Smoothie
• Healthier Pumpkin Cookies with a Maple Glaze
• Vegan Apple Pie
• Sweet Potato Waffles

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For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.

5 from 1 vote

Pumpkin Ice Cream (No Ice Cream Machine Needed!)

Prep: 15 minutes minutes

Cook: 0 minutes minutes

Freeze: 4 hours hours

Total: 4 hours hours 15 minutes minutes

Easy, creamy, 5-ingredient pumpkin ice cream. The perfect treat for the season!

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10 servings

Ingredients

• ▢ 1 cup heavy whipping cream 8 fluid ounces, very cold
• ▢ 1 14-ounce can sweetened condensed milk
• ▢ ½ teaspoon pure vanilla extract
• ▢ ¾ cup 100% pure canned pumpkin purée
• ▢ 1 teaspoon pumpkin pie spice store-bought or make your own

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Equipment

• stand mixer bowl or large mixing bowl
• stand mixer or hand mixer, or whisk
• Silicone spatula
• 9×5 loaf pan
• Freezer

Instructions 

• Add 1 cup heavy whipping cream to mixing bowl. Use stand mixer or hand mixer fitted with whisk attachment to whisk heavy cream on medium-high speed until stiff peaks form. Alternately, whisk cream vigorously by hand until stiff peaks form.
• Once all heavy cream has been whipped into stiff peaks, begin adding 1 14-ounce can sweetened condensed milk to bowl in small increments. Whisk mixture constantly on medium-low speed while adding condensed milk, and continue until all condensed milk has been incorporated into whipped cream.
• When all condensed milk has been combined with whipped cream, remove mixer or whisk from bowl. Add ½ teaspoon pure vanilla extract, ¾ cup 100% pure canned pumpkin purée, and 1 teaspoon pumpkin pie spice to bowl and gently stir ingredients into whipped cream mixture until fully combined.
• Transfer mixture to 9×5 loaf pan, making sure mixture fills entire pan evenly. Use spatula to smooth top of mixture if needed.
• Place loaf pan in freezer. Freeze ice cream 4 hours or until block of ice cream is completely solid.
• When ice cream is completely frozen, scoop and serve ice cream as desired. Alternately, cover top of loaf pan with plastic wrap, making sure plastic wrap is pressed against entire surface of ice cream. Freeze covered pan up to 1 month, serving ice cream when desired.

Notes

• Pumpkin Purée: Make sure to use a can of 100% pure pumpkin purée and not a can of pumpkin pie filling! Pumpkin pie filling contains sweeteners and spices that will throw off the flavor of the ice cream.

Nutrition Information

Serving: 1 serving | Calories: 216kcal | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Total Carbs: 24g | Fiber: 1g | Sugar: 23g | Net Carbs: 23g | Vitamin C: 2mg | Cholesterol: 40mg | Sodium: 58mg | Potassium: 209mg | Calcium: 135mg | Iron: 0.4mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik