Pumpkin Ice Cream is delicious any time of the year but especially perfect for early fall when the weather is just too hot for pumpkin spice lattes.
Made with pumpkin puree, heavy cream, and pumpkin pie spices, this recipe is absolutely delicious and tastes just like pumpkin pie in frozen form.
Pumpkin Ice Cream
This rich, creamy, no-churn pumpkin ice cream couldn’t be easier to make!
With a combination of real pumpkin, sweetened condensed milk, and fresh whipping cream, this pumpkin ice cream definitely delivers on flavor and texture. In fact, it tastes almost like a pumpkin spice latte, only richer and in frozen form.
Serve this amazing pumpkin ice cream in a waffle cone or bowl with tons of extra toppings. My favorite way to eat it is topped with a sprinkling of walnuts and crushed graham crackers and a caramel drizzle.
But that’s just me. You do you! I am sure chocolate sauce would taste great too.
😍 Why You Should Make Homemade Pumpkin Ice Cream
- No ice cream maker needed – I love making things that don’t require special appliances. This recipe can be made no-churn-style with simple tools easily found in your kitchen.
- Rich, creamy pumpkin flavor – When the calendar flips to September, it’s time to bust out all the fall and pumpkin-flavored goodies. This one fits the bill perfectly.
This pumpkin ice cream is superb any time of the year but is an especially nice treat to serve in early fall while the weather is still warm.
For more pumpkin-y goodness, be sure to check out a few other of my pumpkin recipes: Easy No Bake Pumpkin Cheesecake Pie, Pumpkin Spice Ice Cream Shake, Homemade Pumpkin Spice Latte recipe, Whipped Pumpkin Cream Cheese, Pumpkin Pie Granola or Baked Pumpkin Pie Oatmeal.
No Churn Pumpkin Ice Cream Ingredients + Tips
(Ingredients at a glance, find the full recipe in the printable card at the bottom of the post.)
- Pumpkin puree | Pure pumpkin puree adds a nice pumpkin flavor. Make sure not to buy pumpkin pie filling as it has added sugar and spices.
- Sweetened condensed milk | Canned sweetened condensed milk gives the ice cream a nice sweet flavor and thick consistency. Note that evaporated milk is not the same as sweetened condensed milk.
- Spices | You’ll need Ground cinnamon, Ground ginger, nutmeg, and cloves for that traditional pumpkin pie flavor. (And yes, pumpkin pie spice will work as well. See the substitute notes under the FAQ section.)
- Heavy whipping cream | The high-fat content of whipping cream helps to prevent ice crystals from forming, which is especially helpful in a no-churn ice cream recipe. You can use half n half as a lower calorie/lower fat substitute, but you may sacrifice some of the rich creaminess that heavy cream will give to the ice cream
- Graham cracker crumbs | Adding a sprinkling of graham cracker crumbs gives the ice cream a nice texture and a bit more of the pumpkin pie flavor, though it is optional. You could also use cookie crumbs of your favorite cookie (think vanilla wafers or ginger snaps – yum! Just process a few in the food processor, and voila, you’ll have cookie crumbs.
How to Make This Pumpkin Ice Cream Recipe
1.Whisk together the pumpkin puree, cinnamon, ginger, nutmeg, and cloves in a large mixing bowl. Pour in the condensed milk, and stir together until mixed. Set aside.
2.In a separate large or medium bowl, pour the heavy whipping cream and beat with an electric hand mixer on high speed for about 5-7 minutes or until stiff peaks have formed.
3.Spoon the whipped cream into the pumpkin mixture, and fold together until just combined. Make sure there are no streaks of pumpkin mix at the bottom of the bowl.
4.Pour the cream mixture into a 9×5 loaf pan, cover with a sheet of foil or plastic wrap, and place in the freezer for at least 6 hours, but it’s best to freeze it overnight.
- Place the loaf pan in the freezer while you prepare the ice cream, so it’s already cold when you pour the mixture in.
- Make sure to use heavy whipping cream for this recipe. Other types of cream will not get stiff enough to create the right texture for ice cream.
- Seal the pan tightly before you place it in the freezer to prevent ice crystals from forming.
Variations for this Pumpkin Ice Cream
- Add chocolate chips to the ice cream base.
- Pour a drizzle of caramel on top.
- Throw in your favorite cookie crumbs, or how about pieces of a baked pie crust for an authentic frozen pumpkin pie experience.
How to Store
Place any leftover pumpkin ice cream in the freezer in an air-tight container for up to one month. I love this container for my leftover ice cream, but you can store it directly in the pan you used to freeze it. Just press plastic wrap directly onto the ice cream to help keep it fresher longer.
If, after freezing, you find your ice cream is too hard to scoop, five minutes on the counter should be just enough time for it to become scoopable!
Can I Use Pumpkin Pie Spice Instead Of All The Individual Spices?
Yes, if you have pumpkin pie spice on hand, you can sub three tablespoons of pumpkin pie spice instead of the individual spices.
Can This Pumpkin Ice Cream Recipe Be Made In An Ice Cream Maker?
Yes! Just thoroughly mix all of the ingredients in a large bowl and transfer them to your ice cream maker. (No need to whip the heavy cream.) Process in the ice cream maker until you reach the soft serve stage. Eat as soft serve or transfer to a pan and freeze for a few hours or until desired firmness has been reached.
Can I use fresh pumpkin to make this ice cream recipe?
Fresh pumpkin can be used to make this ice cream recipe, but it would need to be cooked and pureed. Note, however, that canned pumpkin has a slightly different flavor from fresh pumpkin.
Can I Use Low-Fat Milk In This Ice Cream Recipe?
If making no churn ice cream, I really do not recommend going lower than half in half. However, with an ice cream maker, you are able to use lower fat milk due to the spinning of the paddle in the ice cream helping to break up ice crystals. (I would avoid fat-free milk for this recipe.)
Did You Try This Recipe?Print
Made with pumpkin puree, heavy cream, and pumpkin pie spices, this pumpkin ice cream recipe is absolutely delicious and tastes just like pumpkin pie in frozen form.
- 3/4 cup pumpkin puree
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 (14-ounce) can of sweetened condensed milk
- 2 cups heavy whipping cream, cold
- 1/4 cup graham cracker crumbs, optional
- Whisk together the pumpkin puree, cinnamon, ginger, nutmeg, and cloves in a large mixing bowl.
- Pour in the condensed milk, and stir together until mixed. Set aside.
- In a separate large or medium bowl, pour the heavy whipping cream, and beat with an electric hand mixer on high speed for about 5-7 minutes or until stiff peaks have formed.
- Spoon the whipped cream into the pumpkin mixture, and fold together until just combined. Make sure there are no streaks of pumpkin mix at the bottom of the bowl.
- Pour the cream mixture into a 9×5 loaf pan, cover with a sheet of foil or plastic wrap, and place in the freezer for at least 6 hours, but it’s best to freeze it overnight.
- Scoop out the ice cream, and sprinkle with graham cracker crumbs if desired.
- Serving Size: 1/5 of recipe
- Calories: 392
- Fat: 13
- Carbohydrates: 62
- Protein: 9
Keywords: ice cream, pumpkin ice cream, pumpkin pie ice cream, no churn pumpkin ice cream
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.