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Pumpkin Ice Cream Recipe

This pumpkin ice cream recipe is a No-Churn recipe, which means that you don’t need an ice cream machine to make it. It’s super easy to make and perfect for accompanying all those baked goods in the fall season.

Pumpkin Ice Cream Recipe with Caramel

It’s the perfect dessert for that time of year between summer and fall, when the weather is still not cold enough, but you’re already thinking of pumpkin spice lattes and having pumpkin cravings.

It tastes like a pumpkin pie filling version of homemade Ice cream, with a creamy texture and all the right warm spices; It’s the perfect fall dessert for the pumpkin season.

No-Churn Ice Cream

If this is your first time doing your own ice cream, don’t panic! this recipe is easy and pain free, and the best way to make ice cream without an ice cream machine (in my opinion!).

There are different ways to make your own ice cream. There’s the ice cream machine method, which is fine if you have an ice cream maker, but if you don’t, there are a few other methods that are also a great way to accomplish great results.

One of them is the whipped cream and condensed milk method, which if you’ve seen my other ice cream recipes, you’ll notice it has become one of my preferred methods. The combination of these 2 ingredients makes Ice cream with a creamy consistency even after frozen. This makes it convenient, easy and quick to prepare!

Pumpkin Ice Cream Recipe scoop

Pumpkin Ice Cream Ingredients you’ll need

There are some simple ingredients that you can probably find in your local grocery store:

  • Heavy Cream. This is the ice cream base, and it will help give it a softer texture when whipped.
  • Sweetened condensed milk. Sweetens the ice cream and gives a softer consistency too
  • Vanilla extract. Look for good quality, pure vanilla extract for better results
  • Cinnamon. One of the spices that will help with flavor
  • All-spice. Also a spice that will help achieve that fall-like flavor
  • Nutmeg. Try to use freshly ground nutmeg for better results.
  • Salt. Enhances the flavors
  • Pumpkin Purée. Gives the pumpkin flavor and also helps with texture. Make sure that you use 100% unsweetened pumpkin purée

Take a look at the recipe card for specific measurements.

Pumpkin Ice Cream in container with scoop

How to make this No Churn Pumpkin Ice Cream

  1. Over a large bowl and with a whisk attachment, start beating the heavy whipping cream with a hand mixer or stand mixer, until stiff peaks form. Add the sweetened condensed milk, vanilla extract, cinnamon, all-spice, nutmeg and salt to the whipped cream, and mix until well combined
  2. Fold in the pumpkin purée to the ice cream mixture and mix until well combined


3. Add mixture to a freezer-safe container and close tightly. Freeze for 8 hours or overnight

4. You can serve it with caramel sauce, on top of a slice of pumpkin pie, with any pumpkin dessert, vanilla or chocolate cake, or just by the spoonful!

Tips and Tricks for making the best homemade pumpkin ice cream recipe

  • When the fat in the heavy cream is cold while beating, it helps making it light and airy, and it holds better its shape. For this reason and for best results, you can freeze the whisk and metal bowl for 15 minutes. Take the freezer bowl out with the whisk attachment and make the whipped cream
  • Make sure the ice cream is well covered before going into the freezer to avoid any ice crystals. If you feel your airtight container doesn’t close too well, add a layer of plastic wrap between the container and the lid, then secure the lid on top
  • This ice cream has no toppings or add-ons, but you can definitely add your own! swirl the ice cream with caramel, mix-in some walnuts or pecans, or top it with biscoff cookies, gingersnap cookies or even crushed pie crust to add a little crunch; any of these is a perfect pairing, it’s just a matter of personal preference to decide which one to use.
Pumpkin Ice Cream Recipe spoon

How long does this easy pumpkin ice cream recipe last?

Homemade ice cream can last in the freezer for around 2 weeks if stored correctly. After that, crystals may form and texture could change.

Here’s a video of this Pumpkin Ice Cream Recipe so you can see up-close the consistency of this delicious ice cream!

Take a look at the links below for more No churn ice cream recipes and pumpkin recipes, or click on this link for more Thanksgiving and Fall dessert recipes.

Pumpkin Cheesecake Chia Parfait

Chocolate Chocolate Chip Ice Cream Recipe

Pumpkin Maple Bread with Maple Cream Cheese Frosting

Caramel Bourbon Oreo Ice Cream

Pumpkin Cake with Maple Cream cheese Frosting

No-Churn Banana Bourbon Ice Cream

If you make this Pumpkin spice ice cream recipe, please be sure to give it a star rating and leave a comment!

Pumpkin Ice Cream Recipe with Caramel
Print Recipe
5 from 8 votes

Pumpkin Ice Cream Recipe

This pumpkin ice cream recipe is a No-Churn recipe, which means that you don't need an ice cream machine to make it.
It tastes like a pumpkin pie filling version of homemade Ice cream, with a creamy texture and all the right warm spices; It's the perfect fall dessert for the pumpkin season.
Prep Time15 minutes
Additional Time8 hours
Total Time8 hours 15 minutes
Course: Ice Cream and Frozen Treats
Cuisine: American
Keyword: homemade pumpkin ice cream, Maria Corcuera, pumpkin ice cream recipe, pumpkin icecream, recipe for pumpkin ice cream, sweet fix baker
Servings: 5 Cups
Calories: 185kcal
Author: Maria Corcuera

Ingredients

  • 2 Cups heavy whipping cream
  • 1 Can 14 oz sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon all-spice
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon salt
  • 1 can 15 oz 100% pumpkin purée, unsweetened

Instructions

  • Over a large bowl and with a whisk attachment, start beating the heavy whipping cream with a hand mixer or stand mixer, until stiff peaks form. Add the sweetened condensed milk, vanilla extract, cinnamon, all-spice, nutmeg and salt to the whipped cream, and mix until well combined
  • Fold in the pumpkin purée to the ice cream mixture and mix until well combined
  • Add mixture to a freezer-safe container and close tightly. Freeze for 8 hours or overnight

Notes

  • When the fat in the heavy cream is cold while beating, it helps in making it light and airy, and it holds better its shape. For this reason and for best results, you can freeze the whisk and metal bowl for 15 minutes. Take the freezer bowl out with the whisk attachment and make the whipped cream
  • Make sure the ice cream is well covered before going into the freezer to avoid any ice crystals. If you feel your airtight container doesn't close too well, add a layer of plastic wrap between the container and the lid, then secure the lid on top
  • This ice cream has no toppings or add-ons, but you can definitely add your own! swirl the ice cream with caramel, mix-in some walnuts or pecans, or top it with biscoff cookies, gingersnap cookies or even crushed pie crust to add a little crunch; any of these is a perfect pairing, it's just a matter of personal preference to decide which one to use.

Nutrition

Serving: 1g | Calories: 185kcal | Carbohydrates: 6g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 125mg | Fiber: 1g | Sugar: 4g

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