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Our Pumpkin Ice Cream turns out rich, creamy, and perfectly pumpkin spiced – no ice cream maker needed! Just 3 ingredients + spices and you have the ultimate fall treat!
You might be drinking a PSL for breakfast this morning, but I’m eating pumpkin ice cream, so really. Who’s winning?
Pumpkin Pie Ice Cream > PSL…There. I Said It.
Don’t get me wrong. I love a good pumpkin spice latte. It’s just that I love ice cream more and this pumpkin pie ice cream is a Fall favorite.
It’s such a fun combo of creamy, cold ice cream and cozy, warm spices. Plus, it has real pumpkin swirled right in.
This is a no churn ice cream, which means there is no ice cream maker required. You’ll just need an electric mixer and about 5 minutes of hands on time.
Ice cream doesn’t get much easier than this!
Our cookies and cream ice cream and s’mores ice cream also employ this easy no churn method. Def worth trying!
What We Love About This Recipe:
- No Special Tools: All you’ll need is a hand mixer to make this easy ice cream. No ice cream maker necessary!
- Easy & Budget Friendly: The ingredients list is minimal – just 3 ingredients + a few spices. You could swap the spices for our pumpkin pie spice if you like!
- Toasty Fall Days: This is the perfect Fall treat on those days when the sun is shining and it’s still toasty outside. I don’t know about you, but once the pumpkins are out, I’m wearing the flannel regardless of the temperature and some pumpkin ice cream will help keep me cool. 😉
Ingredient Notes:
Pumpkin: You’ll want to use canned pumpkin puree. Be sure not to use the canned pumpkin pie filling as it has a lot of other ingredients added that we don’t need here.
Heavy Cream: This will get whipped up into whipped cream and is what makes the ice cream freeze soft and creamy.
Sweetened Condensed Milk: This adds the perfect creaminess and sweetness to our ice cream.
Spices: We’re using a combo of cinnamon, nutmeg, and cloves, but you could swap in our homemade pumpkin pie spice or use store bought.
Tools Needed:
Mixer: You can use your hand mixer or a stand mixer for this recipe. You’ll want this to make whipping the cream quick and easy. While you can do it by hand with a wire whisk, it’s going to take quite a bit of elbow grease.
Container: We like to freeze our no churn ice cream in a metal loaf pan and just cover it with plastic wrap or foil. These ice cream containers also work really nicely and come with lids.
Ice Cream Scoop: For perfect scoops every time. Pro tip – run the scoop under hot water before using and it’ll make it easier to scoop your ice cream.
Step by Step:
Whip the cream with an electric mixer until stiff peaks form. We like our stand mixer best for this, but a hand mixer works just fine.
Drizzle in the condensed milk with the mixer running and then turn off your mixer and add the rest of the ingredients.
Stir the pumpkin and spices into the cream until smooth and well combined.
Pour the ice cream into a freezer safe container and freeze for at least 4 hours to harden up.
Tips & Tricks:
If you have a stand mixer, it’ll make short work of whipping the cream and makes it extra easy to leave the mixer running on low while you drizzle in the condensed milk. A hand mixer is fine, but pull out the big guy if you have one.
Stir in the pumpkin and spices until just combined. We don’t want to deflate the whipped cream too much.
Use a metal loaf pan or ice cream container for the best freezer results.
Be sure to use real whipping cream, sweetened condensed milk (not evaporated milk!), and pure canned pumpkin (not pie filling).
Variations & Mix-Ins:
Pumpkin Caramel Ice Cream: Add layers of drizzled caramel sauce as you pour the ice cream in the freezer container.
Oreo Pumpkin: Crush up some Oreo cookies and stir them into the ice cream along with the pumpkin and spices.
PSL Ice Cream: Add a teaspoon or two of instant espresso powder to the cream before whipping.
More Fall Favorites:
Pumpkin Ice Cream
Ingredients
- 1 pint heavy whipping cream
- 14 ounces sweetened condensed milk 1 can
- 1/4 cup pumpkin puree not pie filling – just pure pumpkin
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Dash of clove
Instructions
- Add the heavy whipping cream to a mixing bowl and beat with an eletric mixer until stiff peaks form. With the mixer set to low, drizzle in the condensed milk.
- Add the pumpkin and spices and stir together until just combined.
- Pour into a metal loaf pan or ice cream container and freeze 4 hours or overnight before serving.
Tips & Notes:
Nutrition Information:
Z says
So how do you actually get to the 75 ice cream recipes? We’ve been clicking all around the site from tbe 75 recipes page to tbe few ice cream recipes we’ve seen and struck out each time…
Whats the Secret to Actually View em???
Karly says
Hello! You just click the link at takes you to the blog page with the recipe. The page you left this comment on has the pumpkin pie ice cream recipe, for example.
Samantha says
Hi! I’m thirteen years old. My stepmom LOVES pumpkin pie. For Mothers Day, I made her this. She ate almost all of it in a night. She loved it! THANK YOU for posting this!!!!!!!!!!!!! I will continue to make this. Three family members are going to make it as well because i told them about it
Karly says
@Samantha,
Yay! Such a sweetheart for making this for Mother’s Day! Glad your stepmom loved it! 🙂
Debbie says
I’ve been looking for a no-machine version and this looks great. My plan was to mix in crushed ginger snaps before I freeze it for a little extra something-something. 🙂
Rona says
This sounds amazing. But I do have a couple of questions. First question: I have plenty of pumpkin pie filling, but where can I get the pumpkin pie purée? Maybe I’m not looking at the right stores. Second question: I am lactose intolerant. Is there anyway to make the ice cream “friendly” for me? I’ve never made ice cream before & this sounds too easy not to try!
Katie says
Yum! excited to try this. Any idea if it will work in an ice cream maker? I’m thinking if I just make it as directed and pour it into the ice cream maker at the end instead of freezing it should work the same way? Please advise!! Thanks!!
Karly says
@Katie,
I haven’t tried it myself, but I would think it would work just fine!
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Rebecca says
Just tried this, added some pecans, pumpkin pie spice and some pieces of marshmallow. Can’t wait to try it! Thanks for the recipe!
Karly says
Ooh, great additions! 🙂
Melissa @ Bless this Mess says
Oh girl… how did you know my pregnant heart was craving cold pumpkin goodies. I love you.
Sarah Jones says
thanks for the response! I will try it 🙂
Sarah Jones says
Also a question. If I wanted to make this into vanilla bean ice cream do you think 1 teaspoon of vanilla extract and the seeds of one vanilla bean would be too much to make it?
Karly says
I would do as you’ve written, taste it (before freezing) and add more vanilla as needed. I’m guessing about 1 tablespoon plus 1 bean would be about perfect, but I may be wrong! Just taste as you go.
Sarah Jones says
I made this today.It was fantastic!
Dawn says
Soo many layers of scrumdillyishous! Good job!
Jocelyn says
This summer I was addicted to making these 2 ingredient ice creams…now I want to start that addiction all over again with a big batch of this ice cream! It is seriously amazing sounding!!!
Joanne says
I made some pumpkin ice cream the other day and it came out, uh…icy to say this least. I’m so trying out this version to make up for the other, subpar one!
Hayley @ The Domestic Rebel says
When people talk about pieing other people in the face, I hope they mean this kind. Because my face would like this ice cream facial please.