A creamy no-churn pumpkin ice cream that’s rich, smooth, and perfectly spiced—only five simple ingredients, no ice cream maker needed. It’s the kind of dessert I turn to when I want a cozy fall flavor in a frozen treat. Best part? It’s incredibly easy and takes minimal effort.

Why You’ll Love This Recipe

I love how simple and indulgent this pumpkin ice cream is. It brings together the best of autumn flavors with the ease of a no-churn recipe. There’s no need to haul out an ice cream machine or deal with complicated steps. With just five pantry-friendly ingredients, I can whip this up and have it ready to enjoy the next day. The texture turns out ultra-creamy, and the balance of sweetness and spice is just right. Whether I'm hosting or craving something seasonal and sweet, this recipe always hits the spot.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz heavy whipping cream
14 oz sweetened condensed milk
¾ cup pumpkin puree
1 teaspoon pumpkin pie spice
½ teaspoon pure vanilla extract

Directions

I like to start by chilling the condensed milk, heavy cream, and loaf pan in the fridge—this helps everything freeze more smoothly later on.
In a large mixing bowl, I whip the heavy cream until stiff peaks form.
Then I slowly add the sweetened condensed milk while continuing to beat the mixture.
Once combined, I gently fold in the pumpkin puree, pumpkin pie spice, and vanilla extract. I take care not to over-mix so the cream stays fluffy.
I line a 9×5‑inch loaf pan with parchment paper, pour the mixture in, smooth the top, and pop it into the freezer overnight.

Servings and timing

This recipe yields about 6 servings. It takes just 10 minutes to prepare, with no cook time required. I typically freeze it overnight for the best texture, bringing the total time to around 1 day and 10 minutes.

Variations

Sometimes I like to switch things up depending on my mood or what I have on hand. Here are a few twists I’ve tried:

Gingersnap swirl: I crush gingersnap cookies and swirl them into the mixture before freezing for an added crunch.
Maple touch: A splash of maple syrup brings in a deeper sweetness that pairs perfectly with the pumpkin spice.
Dairy-free option: I use coconut cream in place of heavy cream and sweetened condensed coconut milk for a vegan-friendly treat.
Extra spice: I occasionally add a pinch of cinnamon or nutmeg for a more robust spiced flavor.

storage/reheating

I keep the ice cream tightly covered in the loaf pan or transfer it to an airtight container. It stores well in the freezer for up to two weeks. When I’m ready to serve, I let it sit at room temperature for about 5–10 minutes to soften slightly for easy scooping. No reheating needed, just thaw and enjoy!

FAQs

How do I keep the texture creamy without churning?

By whipping the cream until stiff peaks form and folding the ingredients gently, I’m able to trap air into the mixture, which mimics the churning process and keeps it light and creamy.

Can I use homemade pumpkin puree?

Yes, I often use homemade pumpkin puree. Just make sure it's thick and not watery—extra moisture can affect the texture.

What’s the best way to serve this ice cream?

I love serving it in a bowl with a sprinkle of crushed graham crackers or even a drizzle of caramel. It also makes a delicious topping for warm pie.

Can I double the recipe?

Absolutely. I double the ingredients and use a larger container or two loaf pans. It freezes just as well and is perfect for sharing.

Is this ice cream overly sweet?

Not at all. The sweetness from the condensed milk balances out beautifully with the pumpkin and spice. If I ever want it less sweet, I reduce the condensed milk slightly and adjust the puree.

Conclusion

This no-churn pumpkin ice cream has become one of my favorite ways to enjoy fall flavors in a frozen dessert. It’s easy, cozy, and crowd-pleasing—exactly the kind of recipe I love to keep in my seasonal rotation. Whether I’m celebrating autumn or just craving something cool and spiced, this treat always delivers.

Creamy No-Churn Pumpkin Ice Cream

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Author: Sue
Prep Time: 10 minutes
Cook Time:
Total Time: 1 day 10 minutes
Yield: 6 servings
Category: Dessert
Method: No‑churn ice cream
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A creamy no‑churn pumpkin ice cream that’s rich, smooth, and perfectly spiced—only five simple ingredients, no ice cream maker needed.

Ingredients

8 oz heavy whipping cream
14 oz sweetened condensed milk
¾ cup pumpkin puree
1 tsp pumpkin pie spice
½ tsp pure vanilla extract

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Instructions

Chill the condensed milk, heavy whipping cream, and loaf pan in the fridge for easier freezing.
In a large bowl, whip the heavy cream until stiff peaks form.
Gradually add the sweetened condensed milk while continuing to beat.
Gently stir in the pumpkin puree, pumpkin pie spice, and vanilla extract—careful not to over‑mix.
Line a 9×5‑inch loaf pan with parchment paper, pour in the mixture, smooth, and freeze overnight.

Notes

Chill ingredients and loaf pan ahead to help freezing.
If using an electric mixer, freeze the beaters and bowl for 30 minutes before starting.
Line the loaf pan with parchment paper for easier removal and cleanup.