Pumpkin Ice Cream
Homemade pumpkin ice cream can be made with just six basic ingredients — no ice cream machine necessary! Real pumpkin and pumpkin pie spice make this ice cream taste just like pumpkin pie.
Rich, creamy, and spiced, this homemade pumpkin ice cream is the fall version of my favorite no-churn ice cream.
Because this ice cream is made with a simple base of sweetened condensed milk and whipped cream, it doesn’t require an ice cream maker! Pumpkin puree and pumpkin pie spice are also added to the base to give it a perfectly rich, creamy pumpkin flavor.
What You Need
This no-churn pumpkin ice cream comes together with just six ingredients. Let’s quickly review what you’ll need to make this recipe:
- Pumpkin Puree: Make sure to use actual pumpkin puree and not pumpkin pie filling by accident. The only ingredient on the back of the can should be pumpkin. You also won’t be using the whole can in this ice cream, but you can easily use any leftovers to make pumpkin scones or pumpkin oatmeal cookies.
- Pumpkin Pie Spice: If you don’t have any on hand, you can make a small batch of my homemade pumpkin pie spice to use in this recipe.
- Sweetened Condensed Milk: Not to be confused with evaporated milk! Sweetened condensed milk is very thick and syrupy in texture. I recommend using full-fat sweetened condensed milk for best results.
- Vanilla: You may use vanilla extract or vanilla bean paste to make the ice cream.
- Salt: Enhances the pumpkin flavor.
- Heavy Whipping Cream: Must be at least 36% fat. The whipped cream removes the need to use an ice cream machine.
How to Make Pumpkin Ice Cream
Making the ice cream is a straightforward process that takes less than 20 minutes. Here’s a quick overview on how to make it:
- Scoop the pumpkin puree onto a plate that’s been lined with paper towels. Place a few more paper towels on top of the puree and blot to remove as much moisture as possible. This will prevent your ice cream from turning out icy, so don’t skip this step!
- To a large mixing bowl, add the blotted pumpkin puree, sweetened condensed milk, pumpkin pie spice, vanilla, and salt. Whisk to combine.
- In another bowl (I like to use my stand mixer), add the heavy whipping cream. Whip until stiff peaks form.
- Add half of the whipped cream to the pumpkin mixture. Fold gently to combine, then fold in the remaining whipped cream.
- Turn the ice cream mixture into a 9×5-inch loaf pan and smooth it out into an even layer.
- Place a piece of plastic wrap directly on top of the ice cream, then freeze overnight before scooping.
This ice cream is honestly delicious by itself, but it’s also incredibly versatile! Here are a few ideas to change it up:
- Add some chocolate: Fold in 3/4 to 1 cup of mini chocolate chips.
- Make a pumpkin pie ice cream: Bake one pie crust, allow to cool completely, then crumble it into the ice cream and gently fold it in.
- Add crushed gingersnaps or graham cracker crumbs: Start with 3/4 cup and add more, if desired.
- Make pumpkin ice cream sandwiches: Add a scoop of ice cream between two pumpkin snickerdoodles or pumpkin chocolate chip cookies.
- Add salted caramel sauce: Add some swirls of salted caramel sauce to the ice cream before freezing or top with a spoonful after scooping.
- Mix in some chopped nuts: Fold 1/2 to 3/4 cup of chopped walnuts or pecans into your ice cream. Some candied pecans would be delicious as well!
- Don’t skip blotting your pumpkin puree with paper towels! This will remove some of the extra moisture in the pumpkin and keep your ice cream nice and creamy.
- It’s fine to use homemade pumpkin puree in this recipe. Just note that it does contain more moisture than canned pumpkin, so you will need to press out as much moisture as possible.
- Make sure not to over mix the whipped cream, otherwise your ice cream may not set up properly.
- Because homemade ice cream is made without stabilizers or preservatives, I recommend enjoying it within one month of making it.
Pumpkin Ice Cream
- ¾ cup pumpkin puree (180 grams before blotting; 120 grams after blotting)
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract or vanilla bean paste
- ⅛ teaspoon salt
- 2 cups heavy whipping cream (1 pint; 480 ml)
- Line a large plate with several paper towels. Scoop the pumpkin puree on top of the paper towels and spread it out. Add several more paper towels on top and blot the pumpkin. Continue pressing the pumpkin with a few more paper towels to remove as much excess moisture as possible.
- Add the blotted pumpkin puree, sweetened condensed milk, pumpkin pie spice, vanilla extract, and salt to a separate large mixing bowl. Whisk until well combined and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high and continue mixing until stiff peaks form.
- Gently fold half of the whipped cream into the sweetened condensed milk, then fold in the remaining whipped cream until just combined.
- Scoop the ice cream into a 9×5 loaf pan and smooth it out into one even layer.
- Place a piece of plastic wrap directly on the surface of the ice cream and transfer it to the freezer to freeze overnight (or for at least 8 hours).