📋Pumpkin Spiced Ice Cream Recipe (no churn)

pumpkin pie ice cream in a cone, being held by a hand, in front of a container of ice cream and a pumpkin

5 from 1 vote

📋Pumpkin Spiced Ice Cream Recipe (no churn)

This No Churn Pumpkin Spiced Ice Cream is like a pumpkin pie in ice cream form! With pumpkin pie spices, and pumpkin puree, this pumpkin ice cream has a creamy texture, is easy to make and you don't need an ice cream maker.

Course Dessert

Cuisine American, Canadian, North American

Keyword ice cream, pumpkin, pumpkin puree

Special Diet Vegetarian

Prep Time 20

freezing time 6

Total Time 6 20

Servings servings

Calories 491kcal

Author Terri Gilson

Ingredients

14 ounces sweetened condensed milk
1 teaspoon maple extract
3 cups whipping cream
1.5 cups pumpkin puree
⅛ teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoon brown sugar

Garnish

graham cracker pie crust
additional cinnamon

US Customary - Metric

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Instructions

In a large bowl, beat whipping cream to stiff peaks.
Add pumpkin puree, maple extract, condensed milk, nutmeg, ginger, cinnamon and brown sugar to whipped cream.
Stir only until combined.
Pour into a container ( I like to use a 9X5 loaf container) but you could use any container.
Cover with plastic wrap and freeze for 6-8 hours or overnight.

Garnish (optional)

Break up graham cracker crust into pieces or graham cracker crumbs.
Serve in an ice cream cone or bowl and garnish ice cream with graham cracker and sprinkle on additional cinnamon, if desired.

Notes

Expert Recipe Tips:

Chill your mixing bowl and beaters first – whipping cream whips faster and holds peaks better when everything is cold.
Don’t overmix after adding the pumpkin – gently fold the puree and spices into the whipped cream just until combined. Overmixing can deflate the cream and make the ice cream less fluffy.
Use pure pumpkin puree, not pie filling – pumpkin pie filling already has sugar and spices, which would throw off the balance of flavors and sweetness.
Balance the spices – taste the mixture before freezing. If you prefer bolder spice flavor, add a pinch more cinnamon or nutmeg. Flavors mellow slightly once frozen.
Cover tightly to prevent ice crystals – press plastic wrap directly on the surface before covering with a lid. This keeps the texture creamy.
Soften slightly before serving – if the ice cream is very firm after long freezing, let it sit out at room temperature for 10–15 minutes before scooping.
Add a swirl for variety – fold in caramel, crushed cookies, or a ribbon of maple syrup just before freezing for extra texture and flavor.
For pie version – if making this into an ice cream pie, let it thaw for 5–10 minutes before slicing so it cuts cleanly.

Storage:

Store this pumpkin spice ice cream in any type of airtight container in the freezer for up to 3 months. I use a Ziploc freezer bag to store the broken graham cracker crust.

This ice cream freezes really hard when it's been in the freezer for a couple of days or longer, so you'll want to leave it out at room temperature for about 10 minutes before scooping and serving.

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