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pumpkin ice cream

Pumpkin Ice Cream Recipe

  • Author: Jamie Sanders
  • Prep Time: 10 minutes
  • Total Time: 6 hours
  • Yield: 5 servings
  • Category: ice cream


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


  1. Whisk together the pumpkin puree, cinnamon, ginger, nutmeg, and cloves in a large mixing bowl.
  2. Pour in the condensed milk, and stir together until mixed. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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