Easy Pumpkin Pie Ice Cream (no churn!)
If you’ve never made homemade ice cream, I implore you to give this pumpkin pie ice cream recipe a try. You don’t need an ice cream machine, you don’t need to churn it in the freezer every 5 minutes… just mix up the ingredients, freeze it overnight, and tomorrow you could be digging into the best ice cream you will ever have. Just look at it:
I’ve used this basic recipe for homemade ice cream (condensed milk + double cream) several times, adding different flavourings each time – it works beautifully. My banoffee ice cream was spectacular, and I’ve even made avocado ice cream!
In fact, I genuinely think this kind of homemade ice cream is tastier than even the most expensive shop-bought brands. It’s ultra rich and creamy. Try it and let me know what you think.
🍦 Don’t I Need an Ice Cream Machine?
Ice cream machines make beautiful ice cream because they keep the mixture moving as it freezes, causing it to become light and creamy, rather than just a solid block of ice.
However, as long as you whip plenty of air into the mixture before popping it in the freezer, you don’t need an ice cream maker to make this pumpkin pie ice cream – or any of my other homemade ice cream recipes! The fluffy whipped cream mixture has enough air in it that it doesn’t just become a solid lump.
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🥗 Ingredients
Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
A couple of the ingredients in this recipe will differ slightly depending on whether you’re in the UK (like me!), in the US, or elsewhere. Hopefully this will help:
UK ingredients | US ingredients |
---|---|
condensed milk | condensed milk |
double cream | heavy (whipping) cream |
canned pumpkin | canned pumpkin |
mixed spice | pumpkin pie spice |
- condensed milk – the stuff that comes in a can. This is not the same as evaporated milk!
- double cream – if you’re in the US, use heavy (whipping) cream. Our double cream in the UK has a fat content of around 48%, which I believe is actually a little higher than the fat content in heavy cream (which is more like 36%), but it should still work well.
- canned pumpkin – if you’re in the UK like me, it’s not always easy to find in the shops, but you can buy pumpkin on Amazon for a pretty reasonable price.
- pumpkin pie spice – very similar to our ‘mixed spice’ in the UK! It generally contains cinnamon, nutmeg, ginger and cloves.
Becca’s Top Tip
You could actually use the un-frozen mixture as a sort of pumpkin pie whipped cream, to serve on top of your Thanksgiving pie, if you like.
📹 Recipe Video
🔪 Equipment
As mentioned, you don’t need an ice cream maker for this recipe.
You could actually whisk everything up by hand, if a hand whisk is all you have, but I’ll warn you that you might end up with a sore arm. A much easier option is to use an electric whisk, which means this pumpkin ice cream will take just a few minutes to prepare.
I use a hand mixer very similar to this one on Amazon, which has great reviews:
🖨️ Printable Instructions
Easy Pumpkin Pie Ice Cream
If you’ve cooked this recipe, don’t forget to leave a star rating!
Print Pin CommentIngredients
- 600 ml (~ 2 1/3 cups) double / heavy cream
- 400 g (~ 1 cup) sweetened condensed milk
- 425 g (~ 15 oz) can pumpkin
- 2 teaspoons pumpkin pie spice (mixed spice)
Instructions
- Add the cream and condensed milk to a large mixing bowl, and whisk thoroughly to form soft peaks. The mixture should be just stiff enough that when it drips off the whisk, it settles on the surface without immediately sinking in.
- Add the pumpkin puree and pumpkin pie spice.
- Gently fold together. Be careful not to knock the air out of the mixture – it should still be light and frothy.
- Transfer the mixture to an air-tight tub, if you have one. If not, you can use any suitably sized, freezer-safe tin (I used a loaf tin!), and cover with a lid or foil. Freeze until solid, ideally overnight.
- Serve however you like. I like to take my ice cream out of the freezer about 10 minutes before serving, to make it easier to scoop.
Video
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
💭 Recipe FAQs
The exact freezing time will depend on the container you use – a shallower dish of ice cream will freeze more quickly than a deeper container. To be on the safe side, plan to prepare your ice cream one day, and eat it the next, as it should have no trouble freezing overnight.
Homemade ice cream won’t last as long as shop-bought ice cream, since it’s not made with stabilisers and preservatives. Ideally, you’ll eat your ice cream within about a month.
I absolutely adore pumpkin pie and ice cream and to mix the two together sounds amazing. Certainly going to be giving this ago when pumpkins are innseasin
Thanks Candace, it’s one of my favourites!
I love ice cream but this is definitely interesting since I haven’t tried pumpkin flavor. I would have to agree that the possibilities are endless. Can’t wait to try this.
Ok I have to ask . Can you provide nutritional info?
Hi Judi, I haven’t worked it out for this recipe, but if you copy and paste the ingredients into this site it should generate the info for you :)
So simple, and WOWOWOW so stinkin’ delicious. Two of my all time favorite desserts in one!
Thanks lovely! It really is ridiculously easy :)
I totally need to make this pumpkin pie ice cream! I have faith that it will taste as good as it looks.
It really does! Better even!
I LOVE ICE CREAM! I mean who doesn’t? I am not much of a pumpkin fan…but I will definitely be using this recipe for other flavors
Cat
Absolutely, you can add all sorts of flavours – fruit puree is a good place to start! :)