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.

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.

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.

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.