No Churn Pumpkin Ice Cream
Looking for an easy, no churn pumpkin ice cream recipe? This is it and perfect for the fall season and better yet…no ice cream machine required.
Just because it is fall does not mean you cannot enjoy an ice cream cone. This no-churn ice cream is perfect for the fall season. Made with real pumpkin and warm baking spices, it practically screams autumn. With only six ingredients, this ice cream can be whipped up in about ten minutes. No churning required. If you love anything pumpkin, this ice cream is for you.
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Pumpkin Ice Cream
When you hear “pumpkin” you usually think about pumpkin spiced lattes, pumpkin bread, pumpkin cookies and so on. What about pumpkin ice cream?
This easy pumpkin ice cream recipe is made with real pumpkin and warm baking spices. Feels and tastes like autumn. With just six ingredients and about 10 minutes is all it takes to make this delicious ice cream — no churning required. If you are a fan of pumpkin spice this ice cream is for you.
Pumpkin Health Benefits
Did you know that pumpkins are packed with nutrients? While commonly viewed as a vegetable, pumpkin is actually scientifically a fruit because it contains seeds. However, it is nutritionally more similar to a vegetable than a fruit.
Adding all the cream and sugar with the pumpkin might counteract all those nutrients but that’s ok.
Fiber
Vitamin A
Potassium
Vitamin C
Promotes Healthy Skin
High Antioxidant Content
Pumpkin Ice Cream Ingredients
The ingredients are simple, but the flavor is anything but. You could easily whip this up in the morning and it would be ready for the evening. Enjoy a cone of ice cream while sitting by a cozy outdoor fire with your family.
Pumpkin Puree (fresh or canned)
Sweetened Condensed Milk
Heavy Whipping Cream
Pumpkin Pie Spice
Vanilla Extract
How to Make Pumpkin Ice Cream
Get this ice cream recipe started by pouring your whipping cream into your mixing bowl and beat your cream until stiff peaks form. Add sweetened condensed milk carefully into your cream. Gently fold together until well-combined.
Transfer about half of the whipped cream mixture into a bowl with pumpkin purée and stir with a flexible spatula until combined. Add the remaining whipped cream mixture and stir until combined. Add in your vanilla and spices and gently combine.
NOTE: heavy cream is whipped with sweetened condensed milk, making the ice cream more stable.
Check out these other posts!
Classic Thumbprint Cookies Recipe
Healthy Pumpkin Donuts Recipe
Mixed Berry Cobbler
Pumpkin Ice Cream Spices
You can use pumpkin pie spice or pumpkin pie spice with 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves, and 1/2 teaspoon ground nutmeg.
Tips for Making the Best Pumpkin Ice Cream
- Double check you’re using pumpkin purée, not pumpkin pie filling. Pumpkin pie filling contains sugar and spices and would produce an ice cream that is too sweet. Both cans look similar. Ensure you double check the label before buying.
- Careful not to over-whip the cream. As soon as your cream holds soft peaks, stop whipping. You want the cream to just barely hold its shape when swooshed around — like a soft frosting. Over-whipping your cream can cause the ice cream to come out grainy.
Serving No-Churn Pumpkin Ice Cream
No-churn ice cream freezes a bit firmer than most conventional ice creams, so it’s important to let it soften before attempting to scoop. Allow the ice cream to soften for about ten-fifteen minutes so it is soft enough and has a perfectly scoop-able texture.
Storing No-Churn Pumpkin Ice Cream
Once you have made the ice cream you will need to transfer the mixture into the cold loaf pan and spread into an even layer. Freeze the ice cream until solid, at least eight hours or preferably overnight. The ice cream can be frozen for several weeks.
I used these dishwasher safe ice cream containers or you can use a metal loaf pan and cover with plastic wrap. Do not put ice cream in glass containers as it could bust in the freezer.
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No Churn Pumpkin Ice Cream
Looking for an easy, no churn pumpkin ice cream recipe? This is it and perfect for the fall season and better yet...no ice cream machine required.
Just because it is fall does not mean you cannot enjoy an ice cream cone. This no-churn ice cream is perfect for the fall season. Made with real pumpkin and warm baking spices, it practically screams autumn. With only six ingredients, this ice cream can be whipped up in about ten minutes.
Ingredients
- 1 cup pumpkin purée
- 2 teaspoon vanilla extract
- 2 cups cold heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon kosher salt
Instructions
Place an 8-1/2 x 4 1/2-inch or 9x5-inch loaf pan in the freezer.
Place 1 cup pumpkin purée and 2 teaspoons vanilla extract in a large bowl and whisk to combine.
Place 2 cups cold heavy cream, 1 (14-ounce) can sweetened condensed milk, 1 tablespoon pumpkin pie spice, and 1/2 teaspoon kosher salt in the bowl of a stand mixer. Attach the whisk attachment and turn on to low speed. Slowly increase the speed to high and whisk until soft peaks form, 2 to 3 minutes.
Transfer about half of the whipped cream mixture into the bowl with the pumpkin purée and stir with a spatula until combined. Add the remaining whipped cream mixture and stir until combined.
Transfer the mixture into the cold loaf pan and spread into an even layer. Loosely cover with plastic wrap and freeze until solid, at least 8 hours or preferably overnight.
When ready to serve, let the ice cream sit at room temperature for about 10 minutes to soften before scooping.
I don’t see the exact quantities on the ingredients. Do you have those? I would like to make this ice cream. I just found your site and plan to make your chili too.
Hello Judy! Sorry about that! I have updated the post with ingredients and a full recipe card. Hope that helps…I love this ice cream and so easy to make. https://www.amelialawrencestyle.com/easy-no-churn-pumpkin-ice-cream/
Oh, and the chili…that’s simple too and you can alter any spices to your own liking.