I know, pumpkin flavored everything is everywhere in the fall. But when's the last time you actually had pumpkin ice cream, let alone made your own? Last week is my answer, thanks to this no-churn pumpkin ice cream. Super creamy and it doesn't require an ice cream maker.
Pumpkin ice cream first got on my radar at Bobtail, a local Chicago ice cream shop that used to debut a seasonal pumpkin flavor every fall. I'm normally a chocolate or mint chocolate chip ice cream person, so trying it was a genuine departure for me, and I loved it. Every September I'd wait for it to come back, until the year Bobtail closed for good. I've been chasing that flavor ever since, and this is how I get my fix now: 4 ingredients, 10 minutes of prep, then patience while it freezes.
Pumpkin season basically runs my house from breakfast to dessert around here. My pumpkin pie smoothie gets us going in the morning, these Panera copycat pumpkin muffins cover the afternoon snack, and this ice cream closes things out at night.
TL;DR - No-Churn Pumpkin Ice Cream
- 🎃 Why you'll love it: Pumpkin pie flavor in ice cream form, no ice cream maker needed. If you are as obsessed with pumpkin as I am (I'm looking at you pumpkin dump cake), this one's a keeper.
- 🥄 Ingredients: Just 4. Heavy cream, sweetened condensed milk, salt, and pumpkin pie mix.
- ⏲️ Time: 10 minutes to prep, then 6 hours in the freezer (or overnight).
- 🥃 Want to fancy it up? Try a bourbon or caramel swirl mix-in for a holiday-ready version.
Key Ingredients
- Heavy whipping cream: Non-negotiable here. It's what gives the ice cream its creamy texture once it's whipped to stiff peaks.
- Sweetened condensed milk: Adds sweetness and body without any churning.
- Pumpkin pie mix: Already sweetened and spiced, which is why I use it here instead of plain puree. See my 2-ingredient pumpkin bread for the full breakdown of pie mix vs. puree if you're curious. If all you have is plain puree, you'll need to add extra brown sugar and pumpkin pie spice to taste.
How to Make It
Step 1: In a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form, about 5 minutes. Watch closely so you don't over-whip. Gently fold in the sweetened condensed milk, salt, and pumpkin pie mix until fully combined. A light hand keeps the cream from deflating.
Step 2: If adding any mix-ins, fold those in now. Transfer to a freezer-safe container, like a loaf pan or these cute ice cream containers. Freeze at least 6 hours, or overnight, before serving.
Step 3: Once frozen, scoop and enjoy!
No Churn Ice Cream Topping Ideas
I'm typically a pumpkin ice cream purist, but these toppings take this treat up a full notch!
- Bourbon: Add a few tablespoons to the base before folding in the pumpkin. Keep in mind alcohol can affect how solid it freezes.
- Chopped walnuts or mini chocolate chips: Gently fold in before freezing.
- Caramel swirl: Pour homemade or store-bought caramel into the base with a gentle hand, then top with a sprinkle of sea salt.
- Crumbled graham cracker or leftover pie crust scraps: Fold in before freezing, or sprinkle on top when serving, for a real pumpkin-pie feel.
Recipe FAQ
No, a hand mixer works just as well, it just takes a little longer to reach stiff peaks. A whisk by hand is technically possible too, but expect a real arm workout.
Tips from recipe testing
- Freeze at least 6 hours for the best texture. This is a great one to make with the kids after dinner and let the freezer do its magic overnight.
- Heavy whipping cream is the key ingredient here; lighter creams won't whip to the same stiff peaks.
More awesome Pumpkin Recipes
📖 Recipe
4-Ingredient No-Churn Pumpkin Ice Cream
Equipment
- Stand Mixer (a hand mixer will work as well)
- loaf pan (or cardboard ice cream containers)
Ingredients
- 2 cups Heavy Cream
- 1 can Sweetened Condensed Milk
- 1 cup Pumpkin Pie Mix (or more to taste)
- ½ teaspoon Kosher salt
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment, pour in 2 cups of heavy cream. Whisk until stiff peaks form (about 5 minutes), watching to make sure you don't over whip
- Gently fold in the sweetened condensed milk, the salt, the pumpkin pie mix, and fold until it's totally combined without deflating the cream. Fold in any additional mix-ins now.
- Transfer to a loaf pan or other freezer safe container. Let freeze at least 6 hours and enjoy!
Notes
- Make ahead: This freezes well up to a few weeks in advance. Store sealed tightly in an airtight, freezer-safe container.
- Plan for freezer time: 6 hours minimum, but overnight gives the best texture. Don't start this expecting a same-day dessert.
- Heavy cream only: Lighter creams (half-and-half, light whipping cream) won't whip to stiff peaks and the texture won't set right.
- Substituting plain pumpkin puree for pie mix?: Add brown sugar and pumpkin pie spice to taste, since puree alone has no sweetness or spice built in.
Marni Katz says
The best no-churn flavor for fall.
Sarah says
My twins are so excited to make this for us. It is simple enough for them to do on their own. Can't wait to try it.
simplegraytshirt says
can't wait to hear what they think!