As the leaves begin to turn and a crispness enters the air, there’s an undeniable pull towards all things pumpkin spice. But what if your heart is ready for autumn, yet the weather still clings to summer’s warmth? Enter the ultimate solution: homemade no-churn pumpkin ice cream. This exquisite dessert effortlessly bridges the seasonal gap, offering the cozy, spiced flavors of fall in a refreshingly cool, creamy treat. Imagine savoring the taste of pumpkin pie, transformed into a smooth, delightful scoop of ice cream – all without the need for an expensive ice cream maker or a Ninja Creami. Our simple recipe requires just five core ingredients, including pure pumpkin puree and a generous hint of aromatic pumpkin pie spice. It’s the perfect indulgence for those days when you’re fully immersed in the pumpkin spice spirit, but the thermometer insists on a sunnier disposition.
Why You’ll Love This No-Churn Pumpkin Ice Cream Recipe
Embrace Autumn, Regardless of the Weather: We understand the seasonal struggle. You’re craving the comforting flavors of fall—pumpkin, cinnamon, nutmeg—but the lingering heat makes a warm slice of pie less appealing. This no-churn pumpkin ice cream is your perfect compromise. It delivers all the rich, spiced notes of your favorite autumnal desserts in a wonderfully chilled format, instantly transporting your taste buds to a cozy, crisp fall day, even if it’s still 90 degrees outside. It’s an instant “pumpkin season” creator, no matter what the calendar or thermometer dictates.
Effortless Preparation – No Special Equipment Required: Forget about bulky ice cream makers, churns, or messy rock salt. This recipe is designed for maximum flavor with minimal fuss. All you truly need is an electric hand mixer or a stand mixer for ease and efficiency. However, even a simple whisk and some arm power will do the trick! This means no expensive investments in single-use kitchen gadgets, making delicious homemade ice cream accessible to everyone, regardless of kitchen space or budget.
An Incredibly Versatile Base Recipe: Beyond its delightful pumpkin iteration, the core of this recipe (heavy whipping cream, sweetened condensed milk, and vanilla extract) serves as a fantastic foundation for countless other no-churn ice cream flavors. Think of it as a blank canvas waiting for your culinary creativity! You can easily swap out the pumpkin puree and pumpkin pie spice for different fruit purees, extracts, or mix-ins to create unique and equally delicious frozen treats all year round.
Achieve Irresistible Creaminess Every Time: The magic of no-churn ice cream lies in the combination of perfectly whipped heavy cream and sweetened condensed milk. The heavy cream, whipped to stiff peaks, incorporates air, giving the ice cream its light, airy, and incredibly smooth texture. The condensed milk adds sweetness and ensures a wonderfully soft, scoopable consistency directly from the freezer, eliminating the icy crystals often found in homemade ice creams made without churning. Prepare for a dessert that feels luxurious and tastes professionally made.
Perfect for Any Occasion: Whether you’re hosting a festive fall gathering, planning a cozy movie night, or simply seeking a delightful personal indulgence, this pumpkin ice cream fits the bill. Its ease of preparation means less time in the kitchen and more time enjoying. Serve it as a standalone dessert, alongside a slice of apple pie, or get creative with toppings for a truly memorable treat. It’s a crowd-pleaser that satisfies both sophisticated palates and those with a simple sweet tooth.
Essential Ingredients for Your Creamy Pumpkin Delight
Crafting this incredible no-churn pumpkin ice cream relies on a handful of readily available ingredients, each playing a crucial role in achieving its rich flavor and luscious texture. Understanding the purpose of each component will help you create a truly spectacular dessert.
- Heavy Whipping Cream (Very Cold): This is the foundation of our no-churn magic. When whipped, cold heavy cream incorporates air, creating a light and voluminous base that gives our ice cream its characteristic creamy, airy texture. Ensure it’s very cold for optimal whipping results.
- Sweetened Condensed Milk: This ingredient is a double threat – it provides all the necessary sweetness without needing additional sugar, and its thick, syrupy consistency prevents ice crystals from forming, ensuring your ice cream remains wonderfully smooth and scoopable even when fully frozen.
- Pure Vanilla Extract: A touch of vanilla is essential for rounding out the flavors. It adds a warm, aromatic depth that complements the pumpkin and spices, elevating the overall taste profile of the ice cream.
- 100% Pure Canned Pumpkin Puree: This is where the star flavor comes in! Crucially, make sure you use *100% pure pumpkin puree* and NOT pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced, which would throw off the balance of this recipe. Pure pumpkin puree provides the authentic, earthy pumpkin flavor we’re looking for.
- Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves is the heart of autumnal flavor. It infuses the ice cream with that signature warmth and coziness that perfectly defines fall. You can use a store-bought blend or make your own custom pumpkin pie spice for a personalized touch.
Expert Tips and Creative Variations
Once you’ve mastered the basic no-churn pumpkin ice cream, a world of culinary creativity opens up. Here are some expert tips and delicious variations to elevate your pumpkin ice cream experience:
Transform into Incredible Pumpkin Ice Cream Nachos: For an unforgettable dessert experience, serve your pumpkin ice cream on a bed of crispy graham crackers or cinnamon sugar waffle chips. Drizzle generously with a rich homemade caramel sauce, add a sprinkle of toasted pecans or candied walnuts, and perhaps a dollop of whipped cream. This playful presentation turns a simple scoop into a show-stopping dessert perfect for sharing.
Whip Up Peppermint Ice Cream in a Flash: Just as stores swiftly transition from Halloween to Christmas, you can transform this base recipe into a festive peppermint ice cream. Simply omit the pumpkin puree and pumpkin pie spice. Instead, add a dash of peppermint extract (start with 1/4 teaspoon and adjust to taste) and fold in a generous handful (or two) of crushed candy canes. Chocolate chunks or a swirl of chocolate fudge would be phenomenal additions!
Swirl in Rich Chocolate: For chocolate lovers, a decadent swirl of chocolate can take this pumpkin ice cream to the next level. After combining all the pumpkin ice cream ingredients, gently fold in a few spoonfuls of melted dark chocolate or a rich chocolate fudge sauce. Don’t overmix; you want distinct ribbons of chocolate throughout the pumpkin base.
Add a Coffee Kick: Elevate your pumpkin ice cream with a hint of coffee. Dissolve 1-2 teaspoons of instant espresso powder in a tablespoon of hot water, let it cool completely, then mix it into the pumpkin ice cream base along with the other flavoring agents. This creates a sophisticated pumpkin spice latte-inspired dessert.
Layer with Crunchy Toppings: To add textural contrast, consider layering your pumpkin ice cream with mix-ins. Crumble gingersnap cookies, shortbread, or speculoos cookies between layers of ice cream in the loaf pan before freezing. This creates delightful pockets of crunch that complement the creamy texture.
Optimal Freezing and Storage: For the best texture, ensure your ice cream freezes completely for at least 4 hours, or preferably overnight. When storing, press a layer of plastic wrap directly onto the surface of the ice cream before covering the loaf pan. This prevents ice crystals from forming on top and keeps your ice cream fresh for up to one month in the freezer.
Frequently Asked Questions About No-Churn Pumpkin Ice Cream
Got questions about making this delightful fall treat? We’ve got answers to help you achieve perfect results every time.
Can I use pumpkin pie filling instead of pure pumpkin puree? Absolutely not! This is a common mistake. Pumpkin pie filling contains added sugars, spices, and sometimes other ingredients that will significantly alter the flavor and sweetness balance of this recipe. Always use 100% pure canned pumpkin puree for the best results.
How long does homemade no-churn pumpkin ice cream last in the freezer? When stored properly in an airtight container with a layer of plastic wrap pressed directly against the surface, this homemade pumpkin ice cream can last for up to one month in the freezer. Beyond that, its texture and flavor may start to degrade slightly.
Can I make this recipe dairy-free or vegan? While this specific recipe uses dairy (heavy whipping cream and sweetened condensed milk), you can adapt the no-churn concept for a dairy-free version. You would typically substitute full-fat coconut cream (chilled overnight) for heavy cream and use a dairy-free condensed milk alternative. Results may vary slightly in texture and flavor.
What’s the best way to get a smooth scoop from frozen ice cream? For a perfect scoop, remove the loaf pan from the freezer and let it sit at room temperature for 5-10 minutes before scooping. Running your ice cream scoop under hot water for a few seconds can also help it glide through the frozen dessert more smoothly.
When is the best time to add additional mix-ins like nuts or chocolate chips? If you want to add crunchy mix-ins like chopped nuts, chocolate chips, or crushed cookies, gently fold them into the ice cream mixture after all the main ingredients have been combined, just before transferring it to the loaf pan for freezing. This ensures even distribution throughout the ice cream.
More Delicious Autumnal Delights
As the cooler weather calls for comforting and flavorful dishes, explore these other fantastic autumn recipes that perfectly complement the season’s bounty. From savory sides to sweet treats, there’s something here to satisfy every fall craving.
- Beer Cheese Dip
- No-Bake Pumpkin Oatmeal Cookies
- Creamy Pumpkin Bisque
- Classic Southern Fried Apples
- Crispy Air Fryer Frozen Sweet Potato Fries
- Hearty Instant Pot Turkey Chili
- Velvety Creamy Sweet Potato Soup
- Homemade Pumpkin Pie Spice Blend
- Refreshing Apple Smoothie
- Healthier Pumpkin Cookies with a Maple Glaze
- Delicious Vegan Apple Pie
- Fluffy Sweet Potato Waffles
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Pumpkin Ice Cream (No Ice Cream Machine Needed!)
15 minutes
0 minutes
4 hours
4 hours 15 minutes
Cheryl Malik
- PPin
10 servings
Ingredients
- 1 cup heavy whipping cream 8 fluid ounces, very cold
- 1 14-ounce can sweetened condensed milk
- ½ teaspoon pure vanilla extract
- ¾ cup 100% pure canned pumpkin purée
- 1 teaspoon pumpkin pie spice store-bought or make your own
Equipment
- stand mixer bowl or large mixing bowl
- stand mixer or hand mixer, or whisk
- Silicone spatula
- 9×5 loaf pan
- Freezer
Instructions
- Add 1 cup heavy whipping cream to your mixing bowl. Using a stand mixer or a hand mixer fitted with a whisk attachment, whisk the heavy cream on medium-high speed until firm, stiff peaks form. If you don’t have an electric mixer, you can achieve the same result by vigorously whisking the cream by hand, though it will require more effort.
- Once the heavy cream has been fully whipped into stiff peaks, gradually begin adding the 1 14-ounce can sweetened condensed milk to the bowl in a slow, steady stream. Continue whisking the mixture constantly on medium-low speed as you add the condensed milk, ensuring it is fully incorporated into the whipped cream until the mixture is smooth and evenly combined.
- After the condensed milk is combined with the whipped cream, remove the mixer or whisk from the bowl. Gently fold in the ½ teaspoon pure vanilla extract, ¾ cup 100% pure canned pumpkin purée, and 1 teaspoon pumpkin pie spice. Stir these ingredients carefully until they are fully blended into the creamy whipped cream mixture, ensuring no streaks remain.
- Carefully transfer the entire ice cream mixture into a 9×5 inch loaf pan. Use a silicone spatula to ensure the mixture fills the pan evenly and create a smooth, flat top surface. This helps with even freezing and a beautiful presentation.
- Place the loaf pan into the freezer. Allow the ice cream to freeze for a minimum of 4 hours, or until it is completely solid throughout. For best results and optimal texture, freezing overnight is often recommended.
- Once the ice cream is thoroughly frozen, scoop and serve it as desired. For longer storage, cover the top of the loaf pan tightly with plastic wrap, pressing the plastic wrap directly against the entire surface of the ice cream to prevent freezer burn and ice crystal formation. The covered pan can be frozen for up to 1 month, ready to be enjoyed whenever a craving strikes.
Notes
- Pumpkin Purée: It is crucial to use a can of 100% pure pumpkin purée and not a can of pumpkin pie filling! Pumpkin pie filling contains pre-mixed sweeteners and spices that will significantly alter the flavor profile and sweetness level of your homemade ice cream, leading to an unbalanced taste.
Nutrition Information
Serving:
1 serving
|
Calories:
216kcal
|
Protein:
4g
|
Fat:
12g
|
Saturated Fat:
8g
|
Total Carbs:
24g
|
Fiber:
1g
|
Sugar:
23g
|
Net Carbs:
23g
|
Vitamin C:
2mg
|
Cholesterol:
40mg
|
Sodium:
58mg
|
Potassium:
209mg
|
Calcium:
135mg
|
Iron:
0.4mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Cheryl Malik