No-Churn Pumpkin Spice Ice Cream

No-Churn Pumpkin Spice Ice Cream with real pumpkin, sweetened condensed milk, and whipped cream. So easy!

By
Lisa Lin
Lisa Lin
Lisa Lin
Lisa has been writing and developing recipes for her blog, Healthy Nibbles, for over 6 years. She started writing for Simply Recipes in 2016.
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Updated April 07, 2024
Lisa Lin
No-Churn Pumpkin Spiced Ice Cream
Lisa Lin

There’s one dish that I look forward to every fall: pumpkin pie. Ever since my first slice years ago, I’ve been hooked.

Now I've decided to turn my favorite fall dessert into a frozen treat. Real pumpkin. Real spices. No ice cream maker required. I’m SO excited to share this recipe with you!

No-Churn Pumpkin Spiced Ice Cream
Lisa Lin

You don’t need any fancy equipment to make this no-churn pumpkin spiced ice cream. All you need is a handheld electric mixer or stand mixer to whip the heavy cream. You could even whip the cream by hand with a whisk if you want a work out!

The whipped cream is then folded into the ice cream base – a mix of sweetened condensed milk, pumpkin puree, and spices. This lightens the ice cream and eliminates the need for churning.

A few hours in the freezer, and you have ice cream!

No-Churn Pumpkin Spiced Ice Cream
Lisa Lin

To ensure a creamy and smooth ice cream texture, there are two things you want to pay attention to as you make the recipe. First, be careful not to over-whip the heavy cream, so be sure to stop mixing once you see stiff peaks. This should take about 3 to 4 minutes.

Second, as you gently fold the whipped cream into the rest of the ingredients, make sure not to over-mix or the whipped cream will deflate too much. Stir just until you no longer see big streaks of whipped cream.

Enjoy this ice cream all on its own, or serve it up next to a slice of your favorite pie!

No-Churn Pumpkin Spice Ice Cream

Prep Time 20 mins
Freezing 6 hrs
Total Time 6 hrs 20 mins
Servings 6 servings

When shopping, be sure to buy 100% pumpkin puree, not pumpkin pie filling.

Also be sure to buy sweetened condensed milk and not evaporated milk.

Ingredients

  • 2/3 cup (170g) 100% pumpkin puree (not pumpkin pie filling)

  • 3/4 to 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon freshly grated  nutmeg

  • 1/8 teaspoon ground cloves

  • 1/8 teaspoon ground allspice

  • 1 14-ounce (400g) can sweetened condensed milk

  • 1 teaspoon vanilla extract

  • 2 cups (475ml) heavy cream

Method

  1. Make the ice cream base:

    In a large bowl, mix the pumpkin puree with the cinnamon, ginger, nutmeg, cloves and allspice – this helps prevent the spices from clumping together.

    Add the sweetened condensed milk and vanilla to the bowl, and then beat using an electric mixer until the mixture becomes smooth, about one minute. It is okay if you see a few small lumps.

    No-Churn Pumpkin Spiced Ice Cream
    Lisa Lin
    No-Churn Pumpkin Spiced Ice Cream
    Lisa Lin
    No-Churn Pumpkin Spiced Ice Cream
    Lisa Lin
  2. Whip the heavy cream:

    In a second large bowl, beat the heavy cream with an electric mixer or in a stand mixer on medium-high speed until stiff peaks form, 3 to 4 minutes.

    No-Churn Pumpkin Spiced Ice Cream
    Lisa Lin
  3. Gently fold the whipped cream into the ice cream base:

    Transfer the whipped cream to the bowl with the sweetened condensed milk and pumpkin.

    Gently fold the whipped cream into the pumpkin, stopping when the mixture looks smooth with no more streaks of whipped cream and is light orange in color. Be careful not to over-mix!

    No-Churn Pumpkin Spiced Ice Cream
    Lisa Lin
  4. Freeze the ice cream:

    Pour the mixture into a loaf pan or any kind of freezer-safe container. Place a sheet of wax paper on top of the mixture and smooth it out. The wax paper helps prevent ice crystals from forming.

    Transfer to the freezer and freeze for at least 6 hours.

    Enjoy the ice cream within 1 to 2 weeks for the best texture.

    No-Churn Pumpkin Spiced Ice Cream
    Lisa Lin
    No-Churn Pumpkin Spiced Ice Cream
    Lisa Lin
    No-Churn Pumpkin Spiced Ice Cream
    Lisa Lin
No-Churn Pumpkin Spiced Ice Cream
Lisa Lin
Nutrition Facts (per serving)
497 Calories
35g Fat
41g Carbs
8g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 497
% Daily Value*
Total Fat 35g 44%
Saturated Fat 22g 110%
Cholesterol 112mg 37%
Sodium 108mg 5%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 4%
Total Sugars 40g
Protein 8g
Vitamin C 3mg 17%
Calcium 254mg 20%
Iron 1mg 4%
Potassium 385mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.