No-Churn Pumpkin Ice Cream is a delightful treat that embodies the flavors of fall. With its creamy texture and seasonal spices, it’s perfect for enjoying on a cool evening or serving at gatherings. The easy recipe requires no ice cream maker, making it a hassle-free dessert option for the autumn months.
If you want to make substitutions, consider using half-and-half instead of heavy cream for a lighter option, but the texture may be less creamy. Ensure you choose pumpkin puree, not pumpkin pie filling, to control the sweetness and spices. For those with dairy allergies, coconut cream can be a suitable alternative, though it will impart a coconut flavor. Always check labels on canned products for potential allergens.
Ice Cream & Frozen
No-Churn Pumpkin Ice Cream Recipe
Ingredients
- 2 cups heavy cream, very cold
- 1 (14-ounce) can sweetened condensed milk
- 1 cup pumpkin puree, not pumpkin pie filling
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Instructions
- Grab a large mixing bowl and get ready to whip up 2 cups of very cold heavy cream with your electric mixer. Aim for those stiff peaks to form, which should take around 3-5 minutes on medium to high speed.
- In a separate bowl, mix together 1 (14-ounce) can of sweetened condensed milk, 1 cup of pumpkin puree, 1 teaspoon of pumpkin pie spice, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of ground cinnamon. Keep stirring until everything is well combined and smooth.
- Now, take half of that lovely whipped cream and gently fold it into the pumpkin mixture. Just a heads up, try not to deflate the whipped cream too much during the step.
- Once that’s all blended together, fold in the rest of the whipped cream until the color and texture look uniform. You want it to be all mixed up nicely.
- Scoop the mixture into a freezer-safe container and smooth out the top. Don’t forget to cover it with plastic wrap, making sure it touches the surface to avoid any ice crystals.
- Pop it in the freezer for a minimum of 4 hours or until it’s solid. When you’re ready to dig in, let it hang out at room temperature for about 5 minutes to soften up a bit before scooping.
Tips
- The ice cream can be made ahead and stored in the freezer for up to a month. Just be sure to cover it tightly to maintain its texture.
- Serve with whipped cream and a sprinkle of cinnamon for added flair. Chopped pecans or caramel sauce can also enhance the flavor profile.
- If you find the ice cream too hard after freezing, allow it to sit out for a few minutes before scooping to make serving easier.
For another creamy indulgence, I recommend Pumpkin Pie Ice Cream. It’s another no-churn delight that captures all the flavors of a traditional pumpkin pie in a refreshing treat.