Homemade No-Churn Pumpkin Ice Cream Recipe: Creamy Fall Treat Without an Ice Cream Machine

Indulge in the rich, comforting flavors of autumn with this incredibly easy homemade pumpkin ice cream. Requiring just six simple ingredients and absolutely no ice cream machine, this recipe delivers a luxuriously smooth and perfectly spiced treat that tastes just like your favorite pumpkin pie. It’s the ideal fall dessert to enjoy on its own or alongside your festive bakes!

There’s nothing quite like the cozy embrace of fall flavors, and this homemade pumpkin ice cream captures that essence beautifully. Imagine a scoop of rich, creamy, and perfectly spiced goodness, reminiscent of a decadent pumpkin pie, but in a frosty, delightful form. This recipe is an adaptation of my beloved no-churn ice cream base, specifically tailored for the autumn season, making it your ultimate go-to fall dessert.

The magic of this recipe lies in its simplicity. You won’t need any special equipment like an ice cream maker, which often deters home cooks from attempting homemade ice cream. Instead, we rely on a clever combination of sweetened condensed milk and freshly whipped cream to create that enviable smooth and airy texture. What truly elevates this frozen dessert is the generous addition of real pumpkin puree and a warm blend of pumpkin pie spice, infusing every spoonful with an authentic, rich, and truly creamy pumpkin flavor.

Whether you choose to savor this delightful pumpkin ice cream straight from the freezer, perhaps nestled in a cozy bowl, or use it to elevate other autumnal treats, it’s guaranteed to impress. Picture it served à la mode with a slice of moist pumpkin cake, a warm piece of classic pumpkin pie, or even a crumble. The possibilities for enjoying this luscious fall indulgence are endless.

Essential Ingredients for Your No-Churn Pumpkin Ice Cream

Creating this irresistible no-churn pumpkin ice cream is surprisingly straightforward, thanks to a short and sweet list of just six key ingredients. Each component plays a vital role in achieving that perfect creamy texture and quintessential fall flavor. Let’s delve into what you’ll need and why:

• Pumpkin Puree: This is the star of our pumpkin ice cream! It’s crucial to use plain pumpkin puree, not pumpkin pie filling, which often contains added sugars and spices that will throw off the balance of your ice cream. Always check the label—the only ingredient on the back of the can should be pumpkin. You won’t use the entire can for this recipe, leaving you with delicious leftovers perfect for other autumnal treats like fluffy pumpkin scones or chewy pumpkin oatmeal cookies. The most important tip for the puree is to blot out excess moisture, which we’ll discuss further in the instructions, to ensure your ice cream remains smooth and not icy.
• Pumpkin Pie Spice: This blend of warm spices is what truly gives the ice cream its “pumpkin pie” essence. Typically, it includes cinnamon, nutmeg, ginger, and cloves, often with a hint of allspice. If your pantry is lacking this essential seasoning, don’t fret! You can easily whip up a small batch of homemade pumpkin pie spice using common spices you might already have on hand.
• Sweetened Condensed Milk: This ingredient is a true MVP in no-churn ice cream recipes. Its thick, syrupy texture not only provides the perfect level of sweetness but also contributes significantly to the creamy consistency, helping to prevent ice crystals from forming. It’s essential not to confuse it with evaporated milk, which is unsweetened and much thinner. For the richest and most decadent results, I highly recommend opting for full-fat sweetened condensed milk.
• Vanilla Extract or Vanilla Bean Paste: A touch of vanilla elevates all the other flavors, adding a subtle warmth and depth. Whether you use pure vanilla extract or the more concentrated vanilla bean paste, aim for a high-quality product to get the best aromatic contribution to your ice cream.
• Salt: Often overlooked in sweet recipes, a small pinch of salt is a secret weapon here. It doesn’t make the ice cream taste salty, but rather enhances and balances the sweetness and brings out the earthy, spiced notes of the pumpkin, making the overall flavor profile more vibrant and complex.
• Heavy Whipping Cream: This is the magical ingredient that eliminates the need for an ice cream maker. When whipped, heavy cream incorporates air, transforming into light, fluffy peaks. When folded into the sweetened condensed milk mixture, it creates the airy, scoopable texture characteristic of traditional churned ice cream. For optimal results and to ensure it whips up properly, your heavy whipping cream must have a fat content of at least 36%.

How to Craft Your Perfect No-Churn Pumpkin Ice Cream

Making this creamy pumpkin ice cream is a delightfully simple and rewarding process that takes surprisingly little time—less than 20 minutes of active prep! The most challenging part will be waiting for it to freeze. Here’s a detailed, step-by-step guide to ensure your homemade pumpkin ice cream turns out perfectly:

1. Prepare the Pumpkin Puree: This initial step is absolutely crucial and should not be skipped! Begin by lining a large plate or a shallow dish with several layers of paper towels. Scoop your pumpkin puree onto the lined plate and spread it out evenly. Place a few more paper towels directly on top of the pumpkin puree. Gently but firmly press down to blot and absorb as much moisture as possible. Repeat this process, replacing the damp paper towels with dry ones, until you’ve extracted a significant amount of liquid. Removing this excess moisture is vital for preventing your finished ice cream from developing an icy, rather than creamy, texture. The goal is to achieve a denser, more concentrated pumpkin base.
2. Create the Pumpkin Base: Once your pumpkin puree is adequately blotted, transfer it to a large mixing bowl. Add the sweetened condensed milk, pumpkin pie spice, vanilla extract (or paste), and the pinch of salt. Using a whisk, thoroughly combine these ingredients until the mixture is smooth, uniform, and beautifully fragrant. Set this bowl aside while you prepare the cream.

3. Whip the Heavy Cream: In a separate, very clean mixing bowl (preferably chilled, along with your whisk attachment), add the cold heavy whipping cream. If you have a stand mixer, use the whisk attachment. Alternatively, a handheld electric mixer works perfectly. Begin mixing on low speed, gradually increasing to medium-high. Continue whipping until stiff peaks form. Stiff peaks mean that when you lift the whisk, the cream holds its shape firmly, with the peak standing straight up. Be careful not to over-whip, as this can turn the cream grainy.
4. Gently Fold Mixtures Together: Now it’s time to combine the two components. Add about half of your whipped cream to the pumpkin mixture. Using a rubber spatula, gently fold it in. The goal is to incorporate the ingredients without deflating the air you’ve just whipped into the cream. Use a light, scooping motion, bringing the mixture from the bottom to the top. Once largely combined, fold in the remaining whipped cream until just incorporated. Over-mixing at this stage can lead to a less airy, dense ice cream.
5. Prepare for Freezing: Carefully transfer the creamy pumpkin ice cream mixture into a 9×5-inch loaf pan or any other freezer-safe container. Use your spatula to gently smooth out the top into an even layer. This helps ensure even freezing.
6. Freeze to Perfection: To prevent ice crystals from forming on the surface and to protect against freezer burn, place a piece of plastic wrap directly onto the surface of the ice cream, pressing it down so it touches the entire surface. Then, transfer the loaf pan to your freezer. Allow the ice cream to freeze overnight, or for a minimum of 8 hours. This extended freezing time is crucial for developing the proper firm yet scoopable texture.

Exciting Recipe Variations for Your Pumpkin Ice Cream

While this pumpkin ice cream is absolutely divine on its own, its versatile base makes it a fantastic canvas for creative additions. Feel free to experiment and customize it to your heart’s content! Here are some delightful ideas to inspire your next batch:

• Indulge with Chocolate: For the chocolate lovers, fold in 3/4 to 1 cup of mini chocolate chips, dark chocolate chunks, or even white chocolate chips into the mixture before freezing. The contrast of the rich chocolate with the spiced pumpkin is simply irresistible.
• Transform into Pumpkin Pie Ice Cream: Take the pumpkin pie flavor to the next level! Bake one homemade pie crust until golden and flaky, or use a store-bought graham cracker crust. Allow it to cool completely, then crumble it into small pieces. Gently fold these buttery crumbs into your ice cream mixture just before freezing.
• Add a Crunchy Element: Introduce a delightful texture contrast by mixing in crushed gingersnap cookies, classic graham cracker crumbs, or even Biscoff cookies. Start with about 3/4 cup and add more if you desire extra crunch and flavor.
• Craft Pumpkin Ice Cream Sandwiches: Turn your delicious ice cream into a fun, handheld treat! Scoop a generous dollop of frozen pumpkin ice cream between two soft and chewy pumpkin snickerdoodles, classic pumpkin chocolate chip cookies, or even plain ginger cookies. Freeze the assembled sandwiches for an hour or so to firm up.
• Swirl in Salted Caramel Sauce: For a sweet and salty twist, prepare a batch of homemade salted caramel sauce or use a good quality store-bought version. Gently swirl ribbons of the caramel into the ice cream mixture after transferring it to the loaf pan, just before freezing. You can also drizzle extra caramel on top after scooping.
• Mix in Chopped Nuts: For an added nutty crunch and flavor, fold 1/2 to 3/4 cup of finely chopped walnuts, pecans, or even candied pecans into your ice cream. Candied pecans would add an extra layer of sweetness and caramelized crunch.
• Cream Cheese Swirl: For a decadent twist, soften 4 oz of cream cheese and beat it with 1/4 cup powdered sugar and 1 tsp vanilla extract until smooth. Swirl this creamy mixture into the ice cream base before freezing for a pumpkin cheesecake ice cream experience.
• A Hint of Booze: For an adult-friendly version, add a tablespoon or two of bourbon, spiced rum, or even a coffee liqueur to the pumpkin mixture for an extra layer of flavor complexity.

Video Tutorial

Pumpkin Ice Cream

5 from 2 ratings

Prep Time: 20 minutes mins

Freezing Time: 8 hours hrs

Total Time: 8 hours hrs 20 minutes mins

Homemade pumpkin ice cream can be made with just six basic ingredients. No ice cream machine necessary! Real pumpkin and pumpkin pie spice make this ice cream taste just like pumpkin pie.

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Ingredients

Servings: 8 servings

• ▢ ¾ cup pumpkin puree (180 grams before blotting; 120 grams after blotting)
• ▢ 1 (14-ounce) can sweetened condensed milk
• ▢ 2 teaspoons pumpkin pie spice
• ▢ 1 teaspoon pure vanilla extract or vanilla bean paste
• ▢ ⅛ teaspoon salt
• ▢ 2 cups heavy whipping cream (1 pint; 480 ml)

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Instructions

 

• Line a large plate with several paper towels. Scoop the pumpkin puree on top of the paper towels and spread it out. Add several more paper towels on top and blot the pumpkin. Continue pressing the pumpkin with a few more paper towels to remove as much excess moisture as possible.
• Add the blotted pumpkin puree, sweetened condensed milk, pumpkin pie spice, vanilla extract, and salt to a separate large mixing bowl. Whisk until well combined and set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high and continue mixing until stiff peaks form.
• Gently fold half of the whipped cream into the sweetened condensed milk, then fold in the remaining whipped cream until just combined.
• Scoop the ice cream into a 9×5 loaf pan and smooth it out into one even layer.
• Place a piece of plastic wrap directly on the surface of the ice cream and transfer it to the freezer to freeze overnight (or for at least 8 hours).

Cuisine: American

Course: Dessert

Author: Danielle Rye

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