Pumpkin Ice Cream

Why You’ll Love This Recipe

This no-churn pumpkin ice cream is an incredibly simple recipe that combines rich, whipped cream with the comforting flavor of pumpkin and warm spices. With just five ingredients, you can create a creamy, dreamy ice cream that’s perfect for the autumn months. It requires minimal prep time and doesn’t need any special equipment, so even beginners can make it with ease. The sweet, spiced flavors of pumpkin pie are captured in every bite, making this a delightful treat that’s both nostalgic and refreshing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 ounces heavy whipping cream

• 14 ounces sweetened condensed milk

• ¾ cup pumpkin puree

• 1 teaspoon pumpkin pie spice

• ½ teaspoon vanilla extract

Directions

1. Begin by whipping the heavy whipping cream until stiff peaks form. If you’re using an electric mixer, it’s recommended to use the paddle attachment.

2. Gradually add the sweetened condensed milk while continuing to beat the mixture until well combined.

3. Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice until fully incorporated.

4. Pour the mixture into a 9 x 5-inch loaf pan or any freezer-safe container.

5. Freeze the ice cream overnight, or until solid.

Servings and Timing

• Servings: 6

• Prep Time: 10 minutes

• Total Time: 1 day, 10 minutes (includes freezing time)

Variations

• Add-ins: Feel free to mix in some chocolate chips, crushed graham crackers, or a swirl of caramel sauce before freezing for a more indulgent treat.

• Dairy-Free Option: Swap out the heavy cream for a coconut cream and use a dairy-free sweetened condensed milk for a dairy-free version of this pumpkin ice cream.

• Spices: If you prefer a stronger spice flavor, you can increase the amount of pumpkin pie spice or add ground cinnamon and nutmeg.

Storage/Reheating

• Storage: Store the pumpkin ice cream in an airtight container or keep it in the loaf pan covered with plastic wrap. It will stay good in the freezer for up to 2-3 weeks.

• Reheating: This recipe is best served straight from the freezer, but if it becomes too hard, let it sit at room temperature for a few minutes before scooping.

FAQs

1. How long does it take to freeze pumpkin ice cream?

It typically takes about 8-12 hours for the pumpkin ice cream to freeze fully. It’s best to let it freeze overnight for optimal texture.

2. Can I use a different type of pumpkin puree?

Yes, you can use either canned pumpkin puree or homemade pumpkin puree. Just ensure that it is pure pumpkin, without added spices or sugar.

3. Is it necessary to whip the cream until stiff peaks form?

Yes, whipping the cream to stiff peaks is key to creating the light and airy texture of the ice cream.

4. Can I use non-dairy whipped cream for this recipe?

Yes, you can substitute non-dairy whipped cream (such as coconut whipped cream) if you prefer a dairy-free version of the ice cream.

5. Do I need an ice cream maker for this recipe?

No, this is a no-churn ice cream recipe, so you do not need an ice cream maker.

6. Can I add more pumpkin pie spice?

Absolutely! If you enjoy a stronger spice flavor, you can increase the pumpkin pie spice to 1 ½ teaspoons or more, depending on your taste preference.

7. How do I prevent ice crystals from forming in the ice cream?

Make sure the container is tightly covered before freezing to avoid ice crystals forming. You can also freeze your mixing bowl, beaters, and even the condensed milk to help achieve a smoother texture.

8. Can I make this recipe ahead of time?

Yes, this pumpkin ice cream can be made up to 2-3 weeks ahead of time and kept in the freezer until you’re ready to serve it.

9. How do I make the ice cream smoother?

If you want a smoother texture, you can take the ice cream out of the freezer 5-10 minutes before serving, allowing it to soften a bit for easier scooping.

10. Can I make this ice cream without pumpkin pie spice?

If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and cloves in equal parts.

Conclusion

This no-churn pumpkin ice cream is the perfect way to bring the flavors of fall into your kitchen with minimal effort. With its rich, creamy texture and spiced pumpkin flavor, it’s bound to become a favorite frozen treat. Whether you enjoy it as a standalone dessert or with a warm slice of pie, this pumpkin ice cream is a must-try!

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