No Churn Pumpkin Spice Ice Cream is a super quick and easy homemade ice cream that requires no ice cream machine, and tastes just like your favorite pie!
Most people are set in their ways when it comes to holiday dessert preferences…you’re either on team pumpkin or team pecan, with or without ice cream, and it’s all pretty cut and dried. But every once in a while something new comes along to mix things up. Like this No Churn Pumpkin Spice Ice Cream — you know when you get a plate of pumpkin pie à la mode and the ice cream starts to melt after a few bites and all the flavors mingle together into one luscious, messy, delicious mouthful? Now you’ve got the idea. This recipe uses an entire can of pumpkin puree and a hefty dose of spice for a spot-on pumpkin pie flavor.
TIP: Freezing can dull flavor and sweetness, so when I make ice cream I take that into consideration and bump up the flavoring to compensate.
My original Pumpkin Pie Ice Cream is made the traditional way, with an ice cream machine. It has been incredibly popular, I think because it really does taste exactly like the best pumpkin pie you’ve ever had, and because you just can’t buy anything like it in stores. This no churn pumpkin pie ice cream is for all of you who haven’t invested in an ice cream machine yet.
TIP: One of the techniques for making no-churn ice cream is to whip the heavy cream first, so the air is already incorporated into the ice cream mixture before you freeze it. By whipping the cream you’re basically mimicking what the machine does.
I like to use individual spices rather than a generic pumpkin pie spice. And I always buy my spices in the smallest jars I can find so they won’t go stale sitting in the cupboard for too long. I ALWAYS grate my nutmeg fresh and I can’t recommend it enough, the flavor is incredible and I think it really does make a big difference.
My brother in law gave me a nutmeg grinder many years ago and it’s one of my most treasured kitchen tools.
One of my favorite ways to flavor ice cream is with spice, and that happens to be perfect for the fall and holiday season. I’ve made Cardamom Ice Cream and Nutmeg Ice Cream, so if you’re intrigued by the idea, check them out.
This whipped cream method for making ice cream can easily be adapted to lots of different flavors, and if you like it you might want to try my no churn dulce de leche ice cream, which is super decadent, or my no churn vanilla bean ice cream, which is so versatile and can go with all your holiday desserts. I especially like it on black bottom bourbon pecan pie 🙂
No Churn Pumpkin Spice Ice Cream
Ingredients
- 1 cup heavy cream or whipping cream
- 15- ounce can pumpkin puree not pie filling!
- 14- ounce can sweetened condensed milk
- 1/2 cup sugar
- 1/2 tsp each: cinnamon ginger, allspice
- 1/4 tsp each cloves freshly grated nutmeg
Instructions
- You can do this in a food processor fitted with the metal blade, or a stand mixer fitted with the whisk attachment, or by hand with electric beaters. I used my food processor because it's lightning fast. Whatever method you choose, whip the cream until it has stiff peaks. Be careful and don't whip it too much or it will turn to butter.
- Beat in the rest of the ingredients, just until everything is blended. You can finish with a spoon, just to make sure all the spices and pumpkin have been blended in. Don't over do this, you want to retain as much of that air you've whipped into the cream as possible.
- Spread the mixture into a metal loaf pan or whatever container you like. Cover and put in the freezer for at least 8 hours or overnight until firm and scoopable.
notes:
- A metal loaf pan is ideal for chilling homemade ice cream because it allows the mixture to chill faster and gives you a long surface area to scoop from.
22 Comments
Rzh
November 13, 2020 at 3:39 pmFlavor was delicious but it had a very “vegetal” texture which perhaps I should have expected, based on the whole can of pumpkin and only one cup of cream!
Sue
November 13, 2020 at 5:50 pmDon’t forget the condensed milk, that dilutes the pumpkin too, and I think like this has a pumpkin pie vibe, in frozen form.
Lisa Marie Da Ponte
October 9, 2017 at 4:20 pmThank you so much for this recipe! It is delicious! I have ALS and I can’t eat anything except ice cream. I loved pumpkin pie so much that as a kid I always wanted pumpkin pie instead of cake every birthday. Now I can have it again! So thank you!
Sue
October 9, 2017 at 4:26 pmI’m thrilled that this works so well for you Lisa ~ and it’s the perfect time of year for it!
Sarah Sears
October 18, 2016 at 12:27 amThis recipe sounds too good to be true – full of my favourite ingredients and no churning!? I must be in heaven… 😛
Dom
October 17, 2016 at 2:34 ammmmm that looks so good and so creamy. We really don’t do the whole pumpkin pie thing here in the UK but I love these flavours and spices so i’m going in for this one!
Laura | Tutti Dolci
October 14, 2016 at 7:30 pmYou had me at pumpkin pie. 2 scoops, please!
Robyn @ Simply Fresh Dinners
October 13, 2016 at 4:12 pmLove your new profile photo, Sue. You look great!
This ice cream looks amazing and I’m sure it will be a big hit for Thanksgiving for you guys. I’m going to test it on my family up here cos they are all pumpkin nuts! You are so creative!
Sharing 🙂
Jennifer @ Seasons and Suppers
October 13, 2016 at 1:49 pmI am such a fan of no-churn ice cream and am loving this pumpkin pie version. I’ll be trying this 🙂
Cindy
October 12, 2016 at 7:15 pmHi Sue,
Just wondering: do you recommend a regular size loaf pan, i.e., 9 x 5″? It seems like a lot of volume to fit in such a small pan? Thanks!
PS Your ice cream looks GREAT – and I’m not even a big fan of pumpkin!
Sue
October 12, 2016 at 7:34 pmThis will fit in most loaf pans, Cindy, I used a long skinny one, but there are so many sizes it’s hard to keep track of them all! This makes a little bit larger amount than most of my ice cream recipes but I think it will fit in a regular sized loaf pan.
Monique
October 12, 2016 at 6:42 pmThe color is gorgeous and the pics too!
sippitysup
October 12, 2016 at 1:35 pmSo really, if I were choosing between your churn and your no-churn pumpkin pie ice cream for my T-Gives table which would you recommend? I have the machine and the time and I really want to add one of these to my menu. GREG
Tricia @ Saving room for dessert
October 12, 2016 at 1:01 pmI wish I had made this today! I have company coming tomorrow and it would be perfect. Now I have to go to the store again 🙂 Lovely recipe – pinning and drooling!
Tricia @ Saving room for dessert
October 13, 2016 at 3:24 pmI made this last night and served it to my company today. Everybody loved it! In only made one small change – and used 2 teaspoons Pumpkin Pie Spice in place of the spices listed – same thing but used what I had on hand. Very tasty indeed! And easy too 🙂
Sue
October 13, 2016 at 3:38 pmOh I’m so glad to hear that Tricia, THANKS 🙂
Karen @ Seasonal Cravings
October 12, 2016 at 10:43 amYum, yum delicious! Did you change your profile photo? Love it!
Sue
October 12, 2016 at 11:23 amThanks Karen, and yes, I did! 🙂
John/Kitchen Riffs
October 12, 2016 at 7:39 amThat’s a neat nutmeg grinder! And LOVE no-churn ice cream. We’ve done pumpkin before — tastes wonderful, doesn’t it? Your recipe looks great — thanks!
Sue
October 12, 2016 at 8:30 amI’m in love with my nutmeg grinder…
[email protected]'s Recipes
October 12, 2016 at 6:17 amHave never had a pumpkin pie ice cream…now I am really tempted to give this a go! It looks super creamy and delicious, Sue.
Sue
October 12, 2016 at 8:33 amGo for it Angie, you’ll love it <3