This No Churn Pumpkin Ice Cream is smooth, creamy and filled with a delicious pumpkin spice flavor. It’s a wonderful dessert for fall!
So, we finally get some honest-to-goodness cool fall weather, and I decide to post a recipe for homemade ice cream. How weird is that?! I know But honestly, this isn’t just any old ice cream — as if there were such a thing! It’s fall, after all, and with Halloween and Thanksgiving coming up, I thought it would be the perfect time for some creamy, dreamy No-Churn Pumpkin Ice Cream.
Now, I love baking and making comforting casseroles, soups and stews in the fall and winter, but anytime’s a good time for ice cream. And, the kids and I have been having such fun with all-things pumpkin lately, so I thought, why not?!
Anyway, although we desert dwellers like to say it’s cool out now, our idea of cool weather is probably just a tad higher than most people’s.
We just took the same basic recipe for no-churn ice cream that we’ve used before and added pumpkin puree and plenty of pumpkin pie spice and some extra cinnamon. Easy peasy.
The longest and probably hardest part of the entire process is waiting for the ice cream to freeze, and once that happens, you’re free to indulge!
How to Make No Churn Pumpkin Ice Cream
No Churn Pumpkin Ice Cream
- heavy whipping cream
- 1 14- oz can sweetened condensed milk
- 1 cup pumpkin puree not pie filling
- 1 1/2 tablespoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pour the whipping cream into a large mixing bowl, and beat on medium speed with hand mixer until stiff peaks form.
- In a separate bowl, mix the pumpkin puree, spices, vanilla and the sweetened condensed milk together until fully blended.
- Gently fold the whipped cream into the pumpkin mixture until completely combined, and spoon into shallow baking dish.
- Freeze for about 5 to 6 hours or until firm.
We barely waited for the ice cream to freeze before we just had to dig in, so it was still a little on the creamy side, but who cares?!