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homemade pumpkin ice cream in white bowls

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!
Course Dessert
Cuisine American
Keyword pumpkin ice cream
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 Servings
Calories 375kcal
Author Lalaine


  • 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


  • 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.


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