This no churn pumpkin pie ice cream is rich, creamy, sweet, and flavorful. Made with simple ingredients (no ice cream maker required!), it comes together quickly and is totally worth waiting for. I love to make this pumpkin pie ice cream to serve alongside my favorite Thanksgiving desserts.
I love no churn ice cream recipes because they are so simple! There’s no need to go out and buy an expensive ice cream machine with this easy pumpkin pie ice cream recipe. I folded together whipped cream and a mixture of sweetened condensed milk, pumpkin puree, and spices to create an ice cream that tastes just like my favorite pumpkin pie. It even has chunks of real pie crust in it!
What’s in This Pumpkin Pie Ice Cream Recipe?
- Heavy Whipping Cream: Whips up to keep the ice cream light and fluffy.
- Sweetened Condensed Milk: Adds body, sweetness, and creaminess.
- Pumpkin Puree: Adds real pumpkin flavor and a gorgeous orange color.
- Vanilla Extract: Enhances the sweetness of the ice cream.
- Pumpkin Pie Spice: Adds warmth to the ice cream.
- Cooked Pie Crust Chunks: Add texture to the ice cream. If you don’t want to use a pie crust, you can use crushed graham crackers or cookies.
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How to Store
Store leftover pumpkin pie ice cream in an airtight container in the freezer for up to 1 week.
Tips for Success
- The cooked pie crust chunks add a great texture to this pumpkin pie ice cream. You carefully fold those into the mixture so that you don’t break them up to much.
- You don’t need an ice cream maker for this recipe. However, if you have one, it is meant to speed up the process of freezing your ice cream base. So, if you don’t want to wait 12 hours for hardened ice cream, an ice cream maker will speed it along.
- Be sure to let the ice cream sit in the freezer for a minimum of 12 hours before you serve it.
No Churn Pumpkin Ice Cream Recipe
Ingredients
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk (1 can)
- ½ cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup cooked pie crust chunks (see notes)
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- 9×5-inch Loaf Pan
Instructions
- Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the cream becomes whipped cream, about 2 minutes.2 cups heavy whipping cream
- Add the sweetened condensed milk, pumpkin puree, vanilla extract, and pumpkin pie spice. Fold them gently into the whipped cream.14 ounces sweetened condensed milk, ½ cup pumpkin puree, 1 teaspoon pure vanilla extract, 1 teaspoon pumpkin pie spice
- Add the pie crust chunks and fold them in as well.1 cup cooked pie crust chunks
- Transfer the ice cream base to a 9×5-inch loaf pan and smooth out the top. Wrap the pan in plastic wrap and place it in the freezer for at least 12 hours.
- Once the ice cream is set, scoop and enjoy.
Notes
- Note: To make the pie crust chunks, I baked a store-bought pie crust according to the package directions and then broke it into chunks.
How to Make Pumpkin Pie Ice Cream Step-by-Step
Whip the Cream: Add 2 cups of heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the cream becomes whipped cream, about 2 minutes.
Mix and Set: Add 14 ounces (1 can) of sweetened condensed milk, ½ cup of pumpkin puree, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin pie spice. Fold them gently into the whipped cream. Add 1 cup of cooked pie crust chunks and fold them in as well. Transfer the ice cream base to a 9×5-inch loaf pan and smooth out the top. Wrap the pan in plastic wrap and place it in the freezer for at least 12 hours. Once the ice cream is set, scoop and enjoy.
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