Super creamy, perfectly sweet no-churn Pumpkin Ice Cream is filled with pumpkin puree, warm spices and crushed graham cracker cookies. This refreshing dessert tastes just like pumpkin pie with whipped cream!

scooping out Pumpkin ice cream from a loaf pan

Pumpkin Ice Cream – yes, please! Because we are ready for fall flavors, but here in Texas, it’s still hitting 100 degrees outside. The perfect solution: a cold and creamy treat that is loaded with real pumpkin and pumpkin spice. This recipe is so easy, you don’t even need an ice cream maker! That’s right, there is no churning necessary. After just 15 minutes prep and a few hours of freezing time, you’ll have a delicious fall dessert!

If you’ve never tried no-churn ice cream, you’re in for a real treat! It’s surprisingly rich, creamy and oh so delicious! This pumpkin pie version has just enough pumpkin flavor, warm spices, and a creamy texture that will make you crave this ice cream recipe even in the colder months.

A scoop of this is delicious served alongside pumpkin pie, sandwiched between soft molasses cookies, or just by itself in an ice cream cone! Here are some other no-churn ice cream recipes to try!

We loved this! It’s easy to make, tastes great and has the best texture! 

— Kelly
pumpkin ice cream in cones

Ingredients needed

The base of this pumpkin ice cream recipe is just 2 ingredients – sweetened condensed milk and heavy whipping cream. You’ll need just several more ingredients for achieving that wonderful pumpkin-y flavor we’re all going crazy for right now! Here’s the lineup of ingredients:

  • Pumpkin puree. This recipe calls for 1/2 cup real pumpkin puree for that authentic pumpkin flavor. Be sure you don’t grab pumpkin pie filling by mistake – it contains sugar and other additives, which won’t work in this recipe. If you’re interested in making your own pumpkin puree, follow this pumpkin puree tutorial with video included.
  • Sweetened condensed milk. To sweeten the pumpkin ice cream and make it nice and rich.
  • Vanilla extract. My favorite flavor booster that I pretty much add to every dessert recipe.
  • Pumpkin pie spice. The perfect blend of spices to give this ice cream that warm fall flavor.
  • Sea salt. To bring out all of the delicious pumpkin flavor!
  • Heavy whipping cream. This is the base ingredient for no-churn ice cream and what gives it the fluff factor.
  • Crushed graham crackers. To give the taste of a ‘pie crust’ and make the pumpkin pie ice cream even more like the pie.

Recipe tip

Need a recipe for using up the leftover canned pumpkin puree? Try my delicious pumpkin waffles or pumpkin bread recipe! You won’t regret it!

How to make this recipe

Making homemade ice cream without an ice cream machine or need for egg yolks is SO easy! I can’t wait to experiment with different add-ins and flavors! Here are the details, but for the full, printable recipe, reference the recipe card at the bottom of the page.

  1. Mix ingredients. In a large mixing bowl, stir to combine pumpkin puree, condensed milk, vanilla, pumpkin spice and sea salt; set aside.
  2. Whip the cream. In a separate bowl, using a stand mixer (with the whisk attachment) or a hand mixer, whip the chilled heavy whipping cream on high until stiff peaks form.
  1. Combine cream and pumpkin mixture. Use a spatula to fold the pumpkin/sweetened condensed milk mixture into the whipped cream. Fold together gently until nice & smooth. Careful not to break down the whipped cream.
  2. Add graham crackers. Now, fold the graham cracker in with a rubber spatula or wooden spoon. Once thoroughly combined, pour the ice cream mixture into a freezer-safe pan and cover. I use a 9×5″ loaf pan and cover it with plastic wrap, but you can use whatever you’d like! This recipe fills one and close to half of another 9×5″ loaf pan.
  3. Freeze. Place into the freezer to set. The ice cream is absolutely delicious and like soft serve after about 2 hours. If you prefer harder ice cream, freeze for at least 6-8 hours, or preferably overnight. Enjoy!

Frequently asked questions

Does no-churn ice cream work?

Yes, you actually can make ice cream without an ice cream maker! A typical no-churn ice cream recipe uses a combination of sweetened condensed milk and heavy cream that has been whipped to stiff peaks. The sweetness from the sweetened condensed milk and the fluffy quality of the whipped cream combine to make ice cream with an unbelievably smooth and creamy texture.

Can no-churn ice cream be made dairy free?

The two dairy products used to make no-churn ice cream are heavy whipping cream and sweetened condensed milk. Good news! There are dairy-free substitutes that work great! Silk makes a heavy whipping cream alternative. I don’t typically see dairy-free sweetened condensed coconut milk at the grocery store, but you can use the link to find it on Amazon.

What does pumpkin ice cream taste like?

This recipe for pumpkin ice cream definitely has a pumpkin flavor! If you enjoy that slightly earthy, subtly sweet taste of pumpkin, you’re going to love this dessert. It’s rich, luscious and the perfect fall treat.

Will this recipe work with pumpkin pie filling?

I do not recommend subbing the pure canned pumpkin with pumpkin pie filling. It contains eggs, spices, brown sugar, and other ingredients that will likely change the taste and texture of this ice cream.

Expert tips

Here are several tips you might find helpful when making no-churn pumpkin spice ice cream!

  • Pumpkin pie spice substitute. If you don’t have pumpkin pie spice, you can use the following blend: 1 ½ teaspoons ground cinnamon, ¾ teaspoon ground ginger, and ¼ teaspoon each nutmeg and allspice.
  • Scooping ice cream. It can be helpful to let the ice cream sit at room temperature for 5-10 minutes to soften a little before scooping. I also like to run the ice cream scoop under hot water before scooping to get the ice cream out easily, especially if it’s been in the freezer for a long period of time.
  • Storage. If I’m only storing the ice cream for a week or two, I keep it in the loaf pan and cover it with plastic wrap. However, for longer storage (up to about 3 months) these freezer containers from Amazon are awesome.
using an ice cream scoop to scoop out a serving of pumpkin ice cream

Whipping heavy cream into stiff peaks

Whipping the heavy cream into stiff peaks means to whip it in a mixer until you see peaks stand straight up when the beaters are lifted. Medium-stiff peaks are just stiff enough to stand up firmly, but with a slight curl at the tip. We want to whip the heavy cream until stiff peaks are achieved for the best texture of our no-churn ice cream.

Key tips for whipping cream:

  • Make sure the heavy cream is REALLY cold. This ensures that it will whip up easily.
  • Use a cold bowl to whip the cream. I typically place my mixing bowl in the fridge for about 30 minutes before whipping the cream. This isn’t required, but it does help the cream to whip up nicely.

Keep the heavy cream in the refrigerator until you’re ready to begin whipping. Pour the cream into your chilled mixing bowl and use a hand mixer or a stand mixer to whip the cream until stiff peaks occur, be careful not to over whip. The cream will be done when you pull the beaters out and the cream stands at attention. There is a great visual of what this looks like in this How to Make Whipped Cream guide.

You can whip the cream into stiff peaks by hand using a balloon whisk, but this method takes quite a bit of arm work and up to about 5 minutes.

(The image below is not showing stiff peaks standing straight up and it actually appears that the cream is over-whipped.)

heavy whipping cream whipped into stiff peaks

Flavor variations

  • Spices. Adjust the amount of pumpkin pie spice to suit your taste. You can even just use 1 tablespoon of cinnamon, if you prefer less pumpkin flavor.
  • Add nuts. Try adding about 1 cup of chopped candied pecans, walnuts or almonds for a fantastic crunch!
  • Chocolate. Mix in about 1 cup of white, milk or dark chocolate chips.
  • Cookies. Instead of the graham crackers, use Biscoff, gingersnap, golden Oreos or shortbread cookie crumbs.
  • Other add-ins. Some other fun mix-ins that you could add are sprinkles, toffee bits or a drizzle of caramel sauce.

Serving suggestions

No-churn pumpkin ice cream is fabulous served as-in, simply in a bowl with a spoon! However, here are some other fun serving ideas:

double scoops of pumpkin ice cream in sugar cones

The perfect dessert recipe for Halloween, Thanksgiving, and those early days of autumn that are still on the warmer side. Let me know if you give it a try!

More favorite pumpkin recipes

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Scooping out Pumpkin Ice Cream from a loaf pan.
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Pumpkin Ice Cream

This super creamy, perfectly sweet no-churn pumpkin ice cream is filled with pumpkin puree, warm spices and crushed graham cracker cookies. This ice cream tastes just like pumpkin pie with whipped cream!
Author: Kim

Ingredients

  • 1/2 cup pumpkin puree
  • 1 (14 oz.) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice*
  • 1/4 teaspoon sea salt
  • 2 cups heavy whipping cream**
  • 2 cups crushed graham crackers (10 graham cracker sheets)***

Instructions 

  • In a large mixing bowl, stir to combine pumpkin puree, condensed milk, vanilla, pumpkin spice and sea salt; set aside.
    Whisking pumpkin puree, condensed milk and spices.
  • In a separate bowl, using a stand mixer (with the whisk attachment) or a hand mixer, whip the chilled heavy whipping cream on high until stiff peaks form. (see post for tips)
    Whipped heavy cream in a mixer.
  • Use a spatula to fold the sweetened condensed milk mixture into the whipped cream. Fold together gently until nice & smooth. Careful not to break down the cream.
    Mixing heavy cream with pumpkin mixture in a large glass bowl.
  • Now, fold the graham cracker in with a rubber spatula. Once thoroughly combined, pour the mixture into a freezer-safe pan and cover. I use a 9×5" loaf pan and cover it with plastic wrap, but you can use whatever you'd like! This recipe fills one and close to half of another 9×5" loaf pan.
    Pour ice cream into a loaf pan and top with crushed graham cracker.
  • Place into the freezer to set. The ice cream is absolutely delicious and like soft serve after about 2 hours. If you prefer harder ice cream, freeze for at least 6-8 hours, or preferably overnight. Enjoy!
    Using an ice cream scoop to scoop pumpkin ice cream from a loaf pan.

Notes

*You can substitute the pumpkin pie spice for 1 ½ teaspoons ground cinnamon, ¾ teaspoon ground ginger, and ¼ teaspoon each nutmeg and allspice.
**I use a stainless steel bowl to whip the heavy cream and I like to chill it for about 30 minutes because I feel like it helps the heavy cream whip better. This isn’t required, but it does help it to whip up nicely.
***You can use graham cracker crumbs, if you prefer, but I like some larger chunks of graham cracker in my ice cream.
Storing leftovers: Store in an airtight container in the freezer for 2-3 months.
Serving: 0.5cup, Calories: 289kcal, Carbohydrates: 17g, Protein: 3g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 82mg, Sodium: 212mg, Potassium: 113mg, Fiber: 1g, Sugar: 5g, Vitamin A: 3260IU, Vitamin C: 1mg, Calcium: 62mg, Iron: 1mg

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