If you ask me, every dessert needs some ice cream to go with it. This no churn pumpkin ice cream is the perfect accompaniment to just about any fall dessert, from pumpkin pie to carrot cake and everything in between. My easy pumpkin ice cream recipe comes together in just minutes with only 4 ingredients– no ice cream maker needed! The strong pumpkin flavor with the light, creamy texture is perfect for any pumpkin spice lover!
If you’ve never tried a no churn ice cream before, you’re in for a treat! It’s sweeter and lighter than regular ice cream and so much easier to make. My no churn pumpkin ice cream is loaded with real pumpkin puree and pumpkin pie spice to really bring the fall flavor.
What’s in This No Churn Pumpkin Ice Cream Recipe?
- Sweetened Condensed Milk: I use sweetened condensed milk instead of heavy cream for a much sweeter taste.
- Pumpkin Puree: I recommend using a can of plain (un-spiced) pumpkin puree. You can use canned pumpkin pie filling, but it will be much sweeter.
- Pumpkin Pie Spice: This spice blend gives this ice cream its signature flavor. You can use nutmeg instead, but the flavor will be slightly different.
- Whipped Topping: Folding this into the ice cream mixture gives it more lift and texture.
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How to Store
Store no churn pumpkin ice cream in an airtight container in the freezer for up to 1 week. Let thaw for about 10 minutes on the counter if it’s too hard to scoop.
Tips for Success
- To make this recipe with whipped cream, beat 2 cups of heavy whipping cream until stiff peaks form, then fold it in in place of the whipped topping.
- Fold in the whipped topping gently! You don’t want to deflate it.
- If adding mix ins, fold those in gently as well!
- Cover the ice cream with plastic wrap pressed to the surface to prevent ice crystals from forming.
- For this recipe, you will need to freeze the ice cream base for 12 hours before it turns into creamy ice cream.
- Let the ice cream thaw slightly on the countertop to make it easier to scoop.
No Churn Pumpkin Ice Cream
Ingredients
- 14 ounces sweetened condensed milk 396 grams (1 can)
- ¾ cup canned pumpkin puree 170 grams
- ½ teaspoon pumpkin pie spice store-bought or homemade
- 8 ounces whipped topping 227 grams (1 tub), such as Cool Whip
Equipment
- Kitchen Scale (optional)
- 9×5-inch Loaf Pan
Instructions
- Line a loaf pan with parchment paper and set aside.
- In a bowl, whisk the sweetened condensed milk, pumpkin puree, and pumpkin pie spice together until fully combined.14 ounces sweetened condensed milk, ¾ cup canned pumpkin puree, ½ teaspoon pumpkin pie spice
- Fold the whipped topping into the mixture and then transfer into the loaf pan.8 ounces whipped topping
- Cover and freeze for 12 hours or overnight or until set.
- Scoop and serve cold.
Notes
How to Make No Churn Pumpkin Ice Cream Step-by-Step
Mix the Pumpkin: Line a loaf pan with parchment paper and set aside. In a bowl, whisk the 14 ounces (1 can) of sweetened condensed milk, ¾ cup of pumpkin puree, and ½ teaspoon of pumpkin pie spice together until fully combined.
Fold in the Whipped Topping: Fold 8 ounces of whipped topping into the mixture and then transfer into the loaf pan.
Freeze to Set: Cover and freeze for 12 hours or overnight or until set. Scoop and serve cold.
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