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 machine!
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.
Would you believe that we have reached ninety degrees last week?! Did somebody forget to tell Mother Nature that it’s fall now!?
Well that warmer-than-usual weather was my inspiration for this pumpkin spice ice cream.
And if you have ever watched any of my stories on Instagram, you know that I have sworn off ice cream machines after discovering this no churn method.
It is so simple. All you need is a mixer to whip up some heavy cream. I use my trusty KitchenAid mixer (Amazon affiliate). Twelve years old, and it is still going strong!
We made all kinds of no churn ice cream all summer long. (Side note: See my key lime pie ice cream.) And that trend is continuing by adding in some pumpkin puree and pumpkin pie spice. So simple, yet so delicious!
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. 🙂
So grab yourself a spoon, and enjoy some of this creamy, dreamy pumpkin spice 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
If you like this recipe, please pin it and share it.
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.