No-Churn Pumpkin Spice Ice Cream Recipe in 3 Steps

Every fall, I get that same craving—creamy, dreamy pumpkin spice ice cream that tastes like autumn in a bowl. But here’s the thing: I don’t own an ice cream maker, and honestly? I don’t need one! This no-churn pumpkin ice cream has become my absolute favorite October treat. It’s ridiculously easy, requires just a handful of ingredients, and the texture is so smooth and velvety that people never believe I didn’t use a fancy machine. Trust me, once you try this method, you’ll wonder why you ever thought making homemade ice cream was complicated!

Prep Time	10 minutes
Freeze Time	4-6 hours
Total Time	4 hours 10 minutes
Servings	8 servings
Difficulty	Easy
Calories	~280 per serving (est.)

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How To Make No-Churn Pumpkin Ice Cream Recipe

Essential Equipment

You probably have everything you need already:

• Electric mixer (hand mixer or stand mixer works great)
• Large mixing bowl
• Medium mixing bowl
• Loaf pan or freezer-safe container (9×5 inch works perfectly)
• Rubber spatula for folding

Ingredients

For the Ice Cream Base:

• 2 cups heavy whipping cream (cold from the fridge)
• 1 (14 oz) can sweetened condensed milk
• 1 cup pumpkin puree (not pumpkin pie filling!)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Add-ins:

• ½ cup crushed gingersnap cookies
• ¼ cup caramel sauce (swirled in before freezing)
• Mini chocolate chips

Substitution Table

Ingredient	Substitution	Note
Heavy whipping cream	Coconut cream (full-fat)	Use chilled can, dairy-free option
Sweetened condensed milk	Dairy-free condensed milk	Maintains sweetness and texture
Pumpkin pie spice	1 tsp cinnamon + ¼ tsp each ginger, nutmeg, cloves	DIY blend works perfectly
Pumpkin puree	Sweet potato puree	Slightly different flavor but delicious

Instructions

1. Whip that cream! Pour your cold heavy whipping cream into a large bowl. Using an electric mixer, beat on high speed for about 3-4 minutes until you see stiff peaks form. You’ll know it’s ready when you lift the beaters and the cream holds its shape without drooping. Don’t skip this step—it’s what makes the ice cream light and creamy instead of dense!
2. Mix the pumpkin mixture. In a separate bowl, whisk together the sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt until it’s completely smooth. I like to really whisk this for about a minute to make sure there are no lumps—nobody wants streaky ice cream!
3. Fold it all together. Here’s where the magic happens! Gently fold the pumpkin mixture into your whipped cream using a rubber spatula. Use a gentle folding motion (imagine you’re tucking in a blanket) rather than stirring aggressively. You want to keep all those air bubbles you just created. The mixture should look light orange and fluffy.
4. Freeze and wait. Pour the mixture into your loaf pan or freezer-safe container. If you’re adding mix-ins like crushed gingersnaps or caramel swirls, now’s the time! Cover tightly with plastic wrap or a lid, then freeze for at least 4-6 hours, or until it’s completely firm. I usually make mine the night before I want to serve it.
5. Scoop and enjoy! Let the ice cream sit at room temperature for about 5 minutes before scooping—it’ll be much easier to serve. Your kitchen will smell amazing, and the taste? Absolutely incredible!

Tips & Notes for Success

Baking Tips

• Use cold cream straight from the fridge. Warm cream won’t whip up properly, and you’ll end up with soupy ice cream instead of the fluffy texture we’re after.
• Don’t overwhip the cream. Stop as soon as you hit stiff peaks. If you go too far, you’ll end up with butter, and trust me, I learned that lesson the hard way!
• Fold gently but thoroughly. You want to incorporate everything without deflating all that beautiful air you whipped in. Take your time with this step.
• Real pumpkin puree only! Make sure you’re using plain pumpkin puree, not pumpkin pie filling, which already has sugar and spices added.

Troubleshooting

• Too icy? This usually happens if the cream wasn’t whipped to stiff peaks. Make sure those peaks stand straight up before folding!
• Too hard to scoop? Let it sit at room temperature for 5-10 minutes. No-churn ice cream is naturally a bit firmer than store-bought because there’s no churning to incorporate air throughout.
• Mixture separated in the freezer? The pumpkin and cream mixture probably wasn’t folded together thoroughly enough. Make sure everything is completely combined before freezing.
• Not sweet enough? Add an extra 2-3 tablespoons of sweetened condensed milk to the pumpkin mixture before folding. Everyone’s sweetness preference is different!

Variations

• Pumpkin pie ice cream: Fold in crushed graham crackers and a swirl of marshmallow fluff for that pumpkin pie vibe.
• Maple pumpkin: Replace the vanilla with maple extract and drizzle in 2 tablespoons of pure maple syrup.
• Spiced chai pumpkin: Add ½ teaspoon of cardamom and a pinch of black pepper for a warming twist.
• Coffee pumpkin: Mix in 1 tablespoon of instant espresso powder with the pumpkin mixture—it’s like a pumpkin spice latte in ice cream form!
• Chocolate chip pumpkin: Fold in ½ cup mini chocolate chips right before freezing for extra indulgence.

More Related Recipes

If you’re loving this easy homemade ice cream, you’ve got to try these:

• 10 Best Pumpkin Dessert Recipes for Fall
• No-bake Layered Pumpkin Cheesecake
• Pumpkin Pie Bars
• Pumpkin Chocolate Chip Oatmeal Bars

Conclusion

I’ve been making this no-churn ice cream recipe for years, and it never disappoints. Whether you’re serving it at a fall dinner party or just treating yourself on a cozy evening, this pumpkin ice cream delivers every single time. No fancy equipment, no complicated steps—just pure, creamy, pumpkin spice perfection. Give it a try and let me know what you think!

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