Learn how to make homemade no churn pumpkin ice cream with this easy pumpkin spice ice cream recipe. Made with only six ingredients!

This ice cream has that delicious pumpkin plus those warm spices that we love with pumpkin – cinnamon, nutmeg, and cloves. This pumpkin ice cream recipe is perfect for any fall gathering like Halloween or Thanksgiving.

Ingredient List

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

Making No Churn Pumpkin Spice Ice 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.

Then add the sweetened condensed milk and the pumpkin purée to the whipped cream.

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

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

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.