Looking for an easy, no-churn pumpkin ice cream recipe? This is it and perfect for the fall season. No ice cream machine required.
One of my life long dreams is to have my very own ice cream shop! Not so much because I just love ice cream but because of the memories I have of ice cream from my childhood.
You could say I didn’t have much growing up, but as I child I never realized that. I was born in Massachusetts and my dad was a pastor. We lived pretty lean but my childhood was good. Sure, we didn’t go to Disney or on vacation really, we received a pair of tennis shoes and dress shoes for the entire year, there was ZERO snack food in our house, and going to the circus or ballgames was never on our schedule. I had parents who loved me and sacrificed so others could have and for that I am thankful.
So….what does that have to do with ice cream you say? A lot actually.
There was a couple in our church who owned Chandler’s Ice Cream Shop right up the road and we used to pass it on our way home from church. It was there I really recall my first memory of ice cream. I would walk up to the counter and all by myself order my strawberry ice cream in a sugar cone, and when Mr. Chandler handed me my cone utter happiness would consume me. He was better than Santa!
I found an old photo of his shop, but it looked a little different when I was a girl. The memory of getting ice cream for some reason is embedded in my mind.
So…someday, I want to be “Mr. Chandler.” I want to pass out sweet treats that make people happy!
Until then, I’m sharing how to make a simple, no churn pumpkin ice cream perfect for fall! No machine required.
This is a great and easy recipe to make in the kitchen with your kids. These days go by way too fast so enjoy them.
5 Ingredients needed
- Canned Pumpkin Puree
- Sweetened Condensed Milk
- Heavy Whipping Cream
- Pumpkin Pie Spice
- Vanilla Extract
HOW TO MAKE
Get this recipe started by getting your whipping cream poured into your mixing bowl. You will then beat your cream until stiff peaks form.
Now add your sweetened condensed milk by carefully adding it to your cream. Gently fold everything together until well-combined.
Add in your vanilla and spice and gently combine remembering to keep things as fluffy as you can.
Now that everything’s all mixed, transfer to a freezer-safe container. I used these dishwasher safe ice cream containers or you can use a metal loaf pan. Whatever container you use, make sure to give it a few good taps against a solid surface after you put your ice cream in so you can knock out any air bubbles that may have formed when you poured the mixture in.
Easy, No-Churn Pumpkin Ice Cream
Looking for a sweet treat for fall? This is perfect. No ice cream machine required for this easy to make pumpkin delight.
- 16 oz Heavy Whipping Cream
- 14 oz Sweetened Condensed Milk
- 1 Can Pumpkin Puree (or 1 1/2 cup fresh pumpkin puree)
- 2 tsp Pumpkin Pie Spice
- 1 tsp Vanilla
1. Whip the heavy whipping cream until stiff peaks form.
2. Gradually fold in condensed milk.
3. Fold in the pumpkin, vanilla and spice.
4. Freeze for at least 4 hours.