Discover how to make creamy, homemade no-churn pumpkin spice ice cream with just 6 simple ingredients. This easy pumpkin ice cream recipe is perfect for fall gatherings, Halloween treats, or Thanksgiving desserts—no ice cream maker required!

Craving the flavors of autumn in a cool, refreshing treat? This no-churn pumpkin spice ice cream combines rich pumpkin puree with warm spices like cinnamon, nutmeg, and cloves for a dessert that tastes just like pumpkin pie. Whether you’re hosting a fall party or just want a cozy homemade ice cream, this recipe is quick, beginner-friendly, and bursting with seasonal flavor.

Why You’ll Love This No-Churn Pumpkin Ice Cream Recipe

No Ice Cream Maker Needed: Whip up delicious homemade pumpkin ice cream without any special equipment.
Only 6 Ingredients: Use pantry staples like heavy cream, sweetened condensed milk, and canned pumpkin puree.
Ready in Hours: Prep in 10 minutes, then freeze for creamy results.
Versatile Fall Dessert: Serve as is, in ice cream sandwiches with gingersnap cookies, drizzled with caramel sauce, or blended into a pumpkin pie milkshake.

It can also be customized with add-ins like chocolate chips or nuts for extra crunch.

Ingredients for Pumpkin Spice Ice Cream

heavy whipping cream
sweetened condensed milk
pumpkin puree
ground cinnamon
ground nutmeg
ground cloves

What You’ll Need

mixer (stand mixer or hand mixer)
loaf pan

Step-by-Step Instructions: How to Make No-Churn Pumpkin Spice Ice Cream

Whip the Cream: Homemade pumpkin ice cream that is no churn is so easy to make. Start with your heavy cream. You want to whip it until soft peaks form. I use the whisk attachment on my standing mixer.

This will take a couple minutes.

Sweetened Condensed Milk and Pumpkin: Then add the sweetened condensed milk and the pumpkin purée to the whipped cream.

Incorporate the Spices: Then add those great spices that give the pumpkin flavor that great taste we love for fall.

Fold Everything Together: Then you want to gently fold everything together in the bowl. Just fold until the mixture is evenly dispersed.

Freeze the Mixture: Then pour the ice cream mixture into a loaf pan and put it in the freezer for at least 3 hours.

After waiting those long hours until the pumpkin mixture is frozen, scoop yourself a big bowl and enjoy this tasty fall treat. This is a great dessert during the autumn season. I would make a great ice cream sandwich with some gingersnap cookies, would be delicious drizzled with some caramel sauce, or used to make a pumpkin pie ice cream milkshake.

Pumpkin Spice Ice Cream

This is an easy no churn Pumpkin Spice Ice Cream. It's quick and easy to make and it tastes just like pumpkin pie!

Prep Time 10

Freeze 3

Total Time 3 10

Equipment

mixer
loaf pan

Ingredients

2 cups heavy whipping cream
14 ounces sweetened condensed milk
1 cup pumpkin puree i use canned pumpkin
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves

Instructions

Pour the heavy whipping cream into your mixing bowl. I use a stand mixer with the whisk attachment. Start on low and increase speed to medium-high. Whip until you have soft peaks.
Remove bowl from mixer and add sweetened condensed milk.
Then add the pumpkin puree.
Finish with the cinnamon, nutmeg, and cloves.
Fold all the ingredients together. Fold until the ingredients are smoothly incorporated.
Pour into a loaf pan and place in the freezer for at least 3 hours for soft ice cream and 5 plus hours for hard ice cream.

Tips for the Best Homemade Pumpkin Ice Cream

Use Cold Ingredients: Chill your heavy cream and mixing bowl in the fridge for 15 minutes before whipping for better peaks.
Customize It: Stir in mix-ins like mini chocolate chips, chopped pecans, or graham cracker crumbs before freezing.
Storage: Store in an airtight container in the freezer for up to 2 weeks. Let it soften at room temperature for 5 minutes before scooping.
Variations: For a vegan version, swap heavy cream for coconut cream and use dairy-free condensed milk.