This pumpkin spice ice cream is made with only four ingredients, and it’s a delicious way to usher in fall. You can make it without an ice cream maker!
I am re-sharing a favorite fall dessert recipe from the archives today. It is absolutely perfect for this time of year! We love to make this, and my son has been asking to make a batch.
Well that warmer-than-usual weather was my inspiration for this fall dessert: pumpkin ice cream. Such a perfect treat with your favorite fall flavors!
No churn ice cream is so simple. See my base no churn recipe for easy homemade ice cream here. It is basically homemade vanilla ice cream.
I just change the add ins to the base recipe in order to modify the flavor profile for each flavor. In this case, real pumpkin puree and some pumpkin pie spice does the trick to make this perfect fall dessert that is kind of like pumpkin pie in ice cream form.
All you need for no churn ice cream is a mixer or blender to whip up some heavy cream. I use my trusty KitchenAid mixer (Amazon affiliate). A hand mixer also works really well.
How to make pumpkin spice ice cream
First, gather your ingredients.
For tastiest results, always use the best quality ingredients you have access to. To make this easy pumpkin ice cream recipe, you will need the following ingredients:
- heavy whipping cream
- sweetened condensed milk
- pumpkin pie spice
- pumpkin puree – canned or homemade both work great
I tried a batch with crushed up ginger snaps in it, but I felt like they overpowered the flavor a bit. So I left them on the side as a cute season-appropriate garnish. 🙂 Crushed graham crackers would also be a great optional ad in or topping at the end. These two options resemble pie crust, but it will still be good without them!
Another benefit to this recipe is that there are no egg yolks! So if you are looking for a recipe that is allergy friendly to those who need to avoid eggs, this works great.
Mixing pumpkin ice cream
Mix the sweetened condensed milk, pumpkin puree and pumpkin pie spice in a medium bowl; set aside. In a (separate) large bowl, whip up the cream until stiff peaks form.
Carefully fold the pumpkin mixture into the whipped cream. Be sure and scrape the bowl all the way to the bottom to make sure you incorporate it all.
Transfer the ice cream mixture to a container with a cover. Freeze in an airtight container for at least 8 hours. While an airtight container works best, there is some flexibility here. For example, even a loaf pan with a plastic wrap or foil covering will work.
Then grab yourself a spoon, and enjoy some of this creamy, dreamy homemade pumpkin ice cream.
Tools Used to Make This Recipe
Note: These are Amazon affiliate links.
- Mixer to whip the heavy cream – hand mixer or stand mixer will work. I am using my KitchenAid.
- Medium mixing bowl for mixing puree, sweetened condensed mile and pumpkin pie spice.
- Measuring cup
- Measuring spoons
- Freezer safe container with lid for storing ice cream. I used this 6 cup one.
Pumpkin Spice Ice Cream (No Churn) Recipe
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Pumpkin Spice Ice Cream (no churn)
- 2 cups heavy cream
- 14 ounce can sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1/3 cup pumpkin puree
- Mix the sweetened condensed milk, pumpkin puree and pumpkin pie spice in a bowl; set aside.
- In a separate bowl, whip up the cream until stiff peaks form.
- Carefully fold the pumpkin mixture into the whipped cream. Be sure and scrape the bowl all the way to the bottom to make sure you incorporate it all.
- Freeze for at least 8 hours.
Note: This recipe originally appeared on A Pinch of Healthy on September 29, 2016.