No Churn Pumpkin Ice Cream Recipe

This delicious No Churn Pumpkin Ice cream recipe is so easy and a nice way to enjoy pumpkin flavor in a refreshing dessert idea!

Ever since I started making no-churn ice cream, I have been playing around with different ice cream flavor combinations to make an easy no bake frozen dessert.

I love experimenting with different flavors for different seasons.

Have you ever made Pumpkin Ice Cream? If not, and you love pumpkin, I highly encourage you to try it! This Pumpkin Ice Cream Recipe came about the other day when I wanted the flavor of pumpkin, but it was 80 degrees outside. I am not kidding! It is an easy no-churn ice cream recipe made with just a few ingredients and the cool pumpkin flavor is so refreshing.

I made the Pumpkin ice cream base with the standard no-churn ingredients that I have used in other ice cream recipes. It is so easy, even if you have not made ice cream before, you will find this so easy and will want to experiment with other flavors.

There are just a few steps, whipping the cream, adding the milk and flavors and freezing. So easy to do and so tasty to enjoy!

Ingredients

• Heavy Cream
• Condensed Milk
• Pumpkin Puree
• Pumpkin pie spice
• Nutmeg
• Cinnamon
• Pecans and whipped cream – optional toppings

Substitutions and Variations

Swirl in caramel sauce or crushed gingersnap cookies..

Mix in chocolate chips or chopped pecans.

How to Make Pumpkin Ice Cream

Step 1 – Whip up the cream until peaks form. Fold in condensed milk.

Step 2 – Add the pumpkin puree and spices and blend.

Step 3 – Spread pumpkin cream mixture into a freezer safe container.

Step 4 – Freeze for 1-2 hours before serving.

I topped mine with creamy whipped cream and some chopped pecans which was super tasty.  You can also put it in a graham cracker crust and make a frozen pumpkin pie.

Can I make pumpkin ice cream without condensed milk?

If you don’t have condensed milk, you could use heavy cream, half and half and powdered sugar, but note that the texture won’t be quite as smooth and rich as if you used condensed milk.

How long does no churn ice cream take to freeze?

Ideally, it usually needs at least 4–6 hours in the freezer, but I like to freeze it overnight.

Can I use fresh pumpkin instead of canned?

Yes, you can, but make sure it’s cooked, puréed, and drained.

More Pumpkin Desserts

Fall is the perfect season to embrace all things pumpkin, and these recipes are sure to bring the flavor with minimal effort. From my soft, bakery-style Starbucks Copycat Pumpkin Cream Cheese Muffins to these soft and chewy Pumpkin White Chocolate Cookies, each treat is made to celebrate the season without taking up your whole day.

If you’re looking for a dessert that impresses, the Pumpkin Layered Dessert Parfaits and creamy Pumpkin Swirl Cheesecake bring layers of festive flavor to the table, while a moist and spiced Easy Pumpkin Bread with Chocolate Frosting is perfect for celebrations.

Whether you’re baking for a family gathering, a fall potluck, or just want to enjoy a little pumpkin goodness at home, these recipes deliver big flavor with easy steps.

 

Pumpkin Ice Cream Recipe – No Churn

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