My easy no-churn Pumpkin Ice Cream recipe is the ideal cool, creamy dessert for autumn — and it’s simple enough to enjoy year-round. Made with real pumpkin purée, warm cinnamon, heavy cream, and sweetened condensed milk, this homemade ice cream captures the cozy flavors of pumpkin pie in every scoop.
This recipe uses whipped heavy cream folded into sweetened condensed milk and pumpkin purée to create a velvety, scoopable texture without an ice cream machine. With minimal prep and a few common pantry ingredients, you can have pumpkin-pie-inspired ice cream ready to freeze and enjoy.
Make a loaf pan of this no-churn pumpkin ice cream to serve at holiday gatherings or to enjoy as an everyday treat. For variation, try folding in chopped toasted pecans or crushed graham crackers to mimic the classic pie crust flavor.
This no-churn method simply whips air into the cream, then gently folds in the sweetened condensed milk and pumpkin mixture. After freezing for several hours, the result is rich, smooth, and full of warm fall spice.
Ingredient Notes
See the recipe card below for exact measurements and full instructions.
- Pumpkin Purée – Use canned or homemade pumpkin purée; avoid pumpkin pie filling which contains added sugar and spice.
- Heavy Whipping Cream – Whipped to stiff peaks to provide a light, airy base.
- Sweetened Condensed Milk – Sweetens and stabilizes the mixture so it stays scoopable after freezing.
- Powdered Sugar – Adds sweetness and helps stabilize the whipped cream for a smoother texture.
- Cinnamon – Adds warm, classic pumpkin-pie flavor; you can substitute pumpkin pie spice for a more complex blend.
How to Make Pumpkin Ice Cream
1. In a large mixing bowl, use an electric mixer to whip the heavy cream and powdered sugar on low, increasing speed until the cream forms stiff peaks.
2. Gently fold in the sweetened condensed milk, pumpkin purée, and ground cinnamon with a spatula until the mixture is evenly colored and smooth. Take care not to overmix; you want to preserve the air whipped into the cream for a light texture.
3. Pour the mixture into a 9×5 or 8.5×4.5 inch loaf pan, smooth the top, cover tightly, and freeze for about 5 hours or until firm enough to scoop.
4. Remove from the freezer for a few minutes before scooping if it is very hard. Serve chilled and enjoy.
Recipe FAQs
What does pumpkin ice cream taste like?
This no-churn pumpkin ice cream tastes like a creamy pumpkin pie filling transformed into frozen dessert form — smooth, rich, and gently spiced. The cinnamon complements the natural sweetness of the pumpkin for a familiar autumn flavor.
Is pumpkin ice cream seasonal?
Many store-bought pumpkin ice creams are seasonal and available mainly in fall, but this homemade no-churn version can be made any time you can get pumpkin purée, so you can enjoy it year-round.
How to Store
Store any leftover no-churn pumpkin ice cream in an airtight container in the freezer for up to one month. To serve, let it sit at room temperature for a few minutes to soften slightly for easier scooping.
Ways To Serve Pumpkin Ice Cream
This ice cream is delicious on its own but can be dressed up to mimic a pumpkin pie experience. Top scoops with whipped cream, crushed graham crackers, a drizzle of caramel, toasted pecans, or an extra sprinkle of cinnamon. Serve in bowls, on waffles, or in cones.
Tips & Variations For Pumpkin Ice Cream
- Add texture: fold in chopped toasted pecans, gingersnap crumbs, or crushed graham crackers for a crunchy contrast.
- Use pumpkin pie spice: swap the cinnamon for 1 to 2 teaspoons of pumpkin pie spice for a fuller spice profile.
- Keep it airy: fold the pumpkin mixture in gently to avoid deflating the whipped cream, which keeps the ice cream smooth and scoopable.
- Different containers: if you don’t have a loaf pan, any freezer-safe container will work; just allow extra freeze time for thicker containers.
- Sweetness adjustments: if you prefer a less sweet base, reduce the powdered sugar slightly or choose a slightly smaller can of sweetened condensed milk.
Try These Delicious Pumpkin Desserts
- Pumpkin Chocolate Chip Bread
- Pumpkin Spice Cookies
- Chocolate Pumpkin Swirl Brownies
- Pumpkin Sheet Cake
I hope you enjoy this Pumpkin Ice Cream recipe. If you make it, please come back and share your rating or a comment so others can discover this easy no-churn dessert.
Pumpkin Ice Cream Recipe
Ingredients
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 cup pumpkin puree
- 14 ounce can sweetened condensed milk
- 2 teaspoons ground cinnamon
Instructions
- Use an electric mixer to whip the heavy cream and powdered sugar in a large bowl, starting on low and increasing to high until stiff peaks form.
- Fold in the sweetened condensed milk, pumpkin purée, and ground cinnamon with a large spatula until evenly combined and smooth.
- Transfer the mixture to a 9×5 or 8.5×4.5 inch loaf pan, cover, and freeze for about 5 hours or until firm.
- Scoop and enjoy. Let sit a few minutes at room temperature if needed for easier scooping.
Notes
Store leftovers in an airtight container in the freezer for up to one month. Be careful when folding in the pumpkin purée to preserve the whipped cream’s air; overmixing can cause a dense texture that crumbles when scooped.
Nutrition
The nutritional information provided is approximate and should be used as a general guideline. Values will vary based on brands and exact ingredients used.