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–+ servings
homemade pumpkin ice cream in white bowls
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3.88 from 24 votes

No-Churn Pumpkin Ice Cream

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!
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 375kcal
Author: Lalaine Manalo

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

Calories: 375kcal | Carbohydrates: 31g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 98mg | Sodium: 87mg | Potassium: 291mg | Sugar: 28g | Vitamin A: 5800IU | Vitamin C: 3.3mg | Calcium: 190mg | Iron: 0.5mg