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–+ servings
Scooping out Pumpkin Ice Cream from a loaf pan.

Pumpkin Ice Cream

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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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Freezing time 2 hours
Total Time 2 hours 15 minutes
Servings 8 (1/2 cup) servings
Calories 289
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 9x5" 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 9x5" 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.

Nutrition

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