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No Churn Pumpkin Pie Ice Cream Recipe

ByJen

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This No Churn Pumpkin Pie Ice Cream recipe is a delicious fall treat that’s easy to make with your kids and serve after a trip to the pumpkin patch or trick or treating. 

No Churn Pumpkin Pie Ice Cream Recipe

No Churn Pumpkin Pie Ice Cream

 I love enjoying every last bit of summer, but once September arrives & Labor Day weekend is over, then I’m ready for fall & everything pumpkin! We love trying new recipes revolving around pumpkin and this Pumpkin Pie Ice Cream is one that is always a hit because we love any type of pumpkin dessert. And who doesn’t love ice cream any time of year?!

I love that it is so easy to make, too – such a fun one to get the kids involved in making the ice cream for a fun family evening. You can then pull it out after a trip to the pumpkin patch or after you have carved your pumpkins for a yummy treat!

Pumpkin Pie Ice Cream:

Pumpkin Pie Ice cream on a cone

Ingredients:

2 cups heavy whipping cream (35%)
1-10oz can sweetened condensed milk
1/2 cup pumpkin puree, homemade or canned (check out our homemade pumpkin puree recipe)
1 Tablespoon vanilla extract
1 teaspoon cinnamon PLUS 1 Tablespoon
1 teaspoon pumpkin pie spice

Directions:

Mixing Pumpkin Ice Cream

In a large bowl, whip the whipping cream on medium-low speed for 4-10 minutes until frothy peaks form.
Adding pumpkin puree to ice cream
Slowly add the condensed milk, pumpkin puree and vanilla into the whipped cream.
Mixing in pumpkin for ice cream
Fold the ingredients together, being careful not to over mix.
Adding ice cream to pan
Add the spices, to taste, and then fold out into a lined loaf pan or cake pan.
Pumpkin Pie Ice Cream ready to freeze
Sprinkle additional cinnamon overtop and then run a knife in a zig-zag pattern for a nice effect.
Cover tightly with plastic wrap (or a lid), and freeze 5 hours or overnight.

Printable Recipe for Pumpkin Pie Ice Cream:

Pumpkin Pie Ice Cream with chocolate cone

Here’s a printable version of the Pumpkin Pie Ice Cream recipe for you to print off to put in your recipe binder or notebook.

Print
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Pumpkin Pie Ice Cream Recipe

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  • Author: Jen
Print Recipe

Ingredients

2 cups heavy whipping cream (35%)
1-10oz can sweetened condensed milk
1/2 cup pumpkin puree

1 Tablespoon vanilla extract
1 teaspoon cinnamon PLUS 1 Tablespoon
1 teaspoon pumpkin pie spice

Instructions

In a large bowl, whip the whipping cream on medium-low speed for 4-10 minutes until frothy peaks form.
Slowly add the condensed milk, pumpkin puree and vanilla into the whipped cream.
Fold the ingredients together, being careful not to over mix.
Add the spices, to taste, and then fold out into a lined loaf pan or cake pan.
Sprinkle additional cinnamon overtop and then run a knife in a zig-zag pattern for a nice effect.
Cover tightly with plastic wrap (or a lid), and freeze 5 hours or overnight.

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More Fall Recipes to Try:

Pumpkin Spice Cookie Recipe

20 Pumpkin Cookie Recipes

How to Make Pumpkin Puree

Pumpkin Spice Cake with Rum Cream Cheese Frosting

Pumpkin Spice Cake with Rum Frosting Recipe

Pumpkin Surprise Cake

Pumpkin Surprise Cake

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