Easy Pumpkin Pie Ice Cream (no churn!)

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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:

A hand holding a cone filled with pumpkin pie ice cream and topped with sprinkled and caramel sauce.

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.

A small bowl of pumpkin pie ice cream topped with chocolate sprinkles.

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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.

Ingredients for pumpkin pie ice cream laid out with text overlay.

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 ingredientsUS ingredients
condensed milkcondensed milk
double creamheavy (whipping) cream
canned pumpkincanned pumpkin
mixed spicepumpkin 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:

Electric Hand Whisk
If you're in the UK or Canada, click the link to see a local product.
A metal ice cream scoop taking a spoonful of pumpkin pie ice cream from a loaf tin.

🖨️ Printable Instructions

A small bowlful of pumpkin pie ice cream with sprinkles.

Easy Pumpkin Pie Ice Cream

This homemade pumpkin pie ice cream is SO EASY, and it doesn't need an ice cream maker! A great Thanksgiving dessert.

If you’ve cooked this recipe, don’t forget to leave a star rating!

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Print Pin Comment
Prep Time: 10 minutes
Freezing Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 10 people
Calories: 414kcal
Author: Becca Heyes

Ingredients

  • 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.
    A large bowl of whipped cream and condensed milk.
  • Add the pumpkin puree and pumpkin pie spice.
    A large bowl of whipped cream topped with canned pumpkin and spices.
  • Gently fold together. Be careful not to knock the air out of the mixture – it should still be light and frothy.
    Unfrozen pumpkin pie ice cream mixture in a large bowl.
  • 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.
    Unfrozen pumpkin ice cream in a loaf tin.
  • 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.
    A metal ice cream scoop taking a spoonful of pumpkin pie ice cream from a loaf tin.

Video

Nutrition

Nutrition Facts
Easy Pumpkin Pie Ice Cream
Amount Per Serving (1 portion)
Calories 414 Calories from Fat 292
% Daily Value*
Fat 32.4g50%
Saturated Fat 2.3g12%
Cholesterol 14mg5%
Sodium 53mg2%
Potassium 238mg7%
Carbohydrates 27.1g9%
Fiber 1.3g5%
Sugar 23.2g26%
Protein 4.7g9%
Calcium 127mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

Tried this Recipe? Leave a Comment!Comments and star ratings really help support the site – thank you!

💭 Recipe FAQs

How long does this homemade ice cream need to freeze for?

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.

How long does homemade ice cream last in the freezer?

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.

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11 Comments

  1. 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

  2. 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.

  3. 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