No-Churn Pumpkin Ice Cream is rich, creamy, and bursting with pumpkin pie flavors for the perfect Fall treat. Easy to make with no ice cream maker needed!
Today is the officially the start of Fall and I am officially jumping on the Fall food train with one of my favorite things to make, no-churn ice creams! If you’re a long time reader of the blog (thank you!), you know I am pretty much obsessed with this method of making ice cream without an ice cream maker.
I am so obsessed, in fact, I spend all summers dreaming up and concocting various flavors such as this dulce de leche or this double peanut butter to enjoy and a little dip in the weather is not going to keep me from dreaming up and concocting more. 🙂
No-churn pumpkin ice cream is the perfect welcome to Fall and if you’re looking to veer from the usual this year, it’s a great dessert alternative to cap off your Thanksgiving feast. Rich, creamy, and with delicious notes of cinnamon, nutmeg, and ginger, you get all the flavors of your favorite pie in frozen form!
Other than a guaranteed party winner, it’s so easy to make and requires minimal effort. Just whip it up the day (or days!) before the event, freeze, and everyone gets to enjoy a sweet treat without you having to sweat it out in the kitchen. Happy Thanksgiving to you, too. 🙂
Like our other no-churn ice cream recipes on the blog, this homemade pumpkin ice cream requires no churning or ice cream maker to be amazing! Follow these simple tips and you’ll have your batch ready to enjoy in no time.
Tips on How to Make No-Churn Pumpkin Ice Cream
- For sturdier foam and better peak, use a heavy cream with at least 30% milk fat content
- Make sure the heavy cream and condensed milk are very cold so the mixture whips up to maximum volume. You can also chill the bowl and the beaters in the freezer for about 20 to 30 minutes.
- Start beating the cream at low speed to build smaller bubbles for a stable foam. When the mixture begins to thicken, increase the speed to medium and continue to beat until you reach stiff peaks.
- Do not overbeat the whipped cream or the fat in the mixture will separate from the liquid. You’ve reached stiff peaks when the cream is thick and heavy and clings to the beaters. To check, turn the whisk up. The peaks should hold up proudly and should point straight up without collapsing.
- The lighter and airy the whipped cream, the silkier the ice cream. Pay extra care not to deflate the cream mixture.
- Press down plastic wrap or wax paper gently on the entire surface of the ice cream to prevent ice crystals from forming. Store the ice cream container at the back part of the freezer where the temperature is at its coldest and most consistent as fluctuations in temperature can result in a grainy texture.
Ingredients
- 2 cups heavy cream, very cold
- 1 can (14 ounces) condensed milk, very cold
- 1 cup pumpkin puree, cold
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon freshly-grated nutmeg
Instructions
- In a large bowl, combine heavy cream, condensed milk, pumpkin puree, cinnamon, ginger, and nutmeg.
- Using a hand mixer on low speed, beat until mixture begins to thicken. Increase speed to medium and continue to beat until stiff peaks form.
- Transfer mixture into a 9 x 5 loaf pan. Cover with plastic film, lightly pressing the plastic film against the surface of the cream mixture.
- Freeze for at least 6 hours or overnight. Serve frozen.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Barb says
What size can of pumpkin? Anxious to try this for my grandson’s birthday!
Anush says
Hello Lalaine,
The recipe looks delicious. I would love to make it, however, where do I get a pumpkin purée from, and what type?
Thanks,
Anush 😊
I love Croatia says
The food looks delicious! Very inspired set of recipes!
Dave says
I never could get peaks to form. It’s in the freezer right now as a liquid.
Lalaine says
I am so sorry to hear you’re having problems with the recipe. Were the heavy cream and condensed milk very cold?
Megan says
I followed the recipe exactly as you said and I’m not getting stiff peeks
sarah says
This looks amazing.. Excited to make ..but I am confused, the recipe has all ingredients together when beginning to beat. I had thought we would only blend heavy cream first, and then somehow add other goodies. Thanks for any tips!
A_Boleyn says
Even though I’m not a pumpkin fan, the ice cream looks delicious. I’ve made mincemeat no churn …. seasonal flavours are fun to try.
Lalaine says
I’ve never had mincemeat flavor before, can’t wait to try it.
Kaye says
Hi Lalaine
You say to use a metal pan, however, I only have glass. Does it matter? Your picture is showing it in a glass dish. Is that a true picture of this recipe?
Lalaine says
Hello Kaye,
I am sorry about that, you can use a metal or glass loaf pan with equally delicious results. Just make sure to press down and cover plastic film gently on the surface to minimize ice crystals.
Yes, it is a true picture of the recipe. I was using this previous post of mine https://www.onionringsandthings.com/no-churn-chocolate-ice-cream/ as a reference when I was working on this pumpkin ice cream and my brain probably connected the metal loaf pan image I was seeing with what I was typing. I apologize for the inconvenience. This is a delicious ice cream, I hope you give it a try.
Karly says
Ohhhh yes. This is just another reason why fall cannot be beat– not too cold for ice cream, but just right for all the best flavors. Love this!
Lalaine says
Fall is definitely my favorite season. The perfect weather for everything! Thank you so much, Karly.
Luci says
This looks so good. Looks so easy to make and I love that you don’t need a ice cream maker.
Lalaine says
You’d be pleasantly surprised how easy it is! No need for another bulky kitchen appliance eating up space on your counter 🙂
Shell says
Not only does this look super delicious, I love how easy it is!!! I’m diabetic so none for me but I just showed your recipe to my little boy and he’s so excited to go to the store to get the stuff to make it! LOL he’s putting on his shoes as I type 🙂
lacey houghton says
This looks so yummy! I’ll have to give this a try.
Lalaine says
Please do, it’s delicious 🙂
Hang Around The World says
Oh wow this looks really delicious. I’m a big ice cream lover and I eat it all year. I’ve never tried to do it by myself and never eaten a pumpkin ice cream…
Thanks for sharing it 🙂
Erica says
I love pumpkin season. However, I don’ think I’ve ever had pumpkin ice cream. But it looks delicious and sounds relatively easy to make. Yum!
Lalaine says
This ice cream is the best use for this season’s pumpkin in my opinion 🙂
James Smith says
This is so perfect for the beginning of the fall when it’s still warm.
Lalaine says
The weather is still a bit warm here in our area so yes, I still scream for ice cream 🙂
sanna says
I eat ice cream all year round and yes, even during the cold, winter season. This pumpkin ice cream is a wonderful variety to add to our line up. I love no-churn ice cream and this flavor looks soo good!
Lalaine says
Cold weather definitely won’t stop me from devouring this sweet baby 🙂