No-Churn Pumpkin Pie Ice Cream

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Oh, let me take you back to a crisp fall day in my cozy kitchen, filled with the irresistible scent of warming spices wafting through the air. It was my mission to bring a taste of Thanksgiving into the world of ice cream, and that’s when I stumbled upon the heavenly combination of pumpkin pie and creamy sweetness. After a few playful tweaks and lots of taste-testing (my family didn’t mind being my enthusiastic guinea pigs), No-Churn Pumpkin Pie Ice Cream was born!

Just imagine: creamy, dreamy scoops of velvety ice cream that taste like a slice of pumpkin pie, with crunchy spice notes and that cozy, comforting feeling wrapped around you like your favorite sweater. It became an immediate hit, not just in my home, but also with friends and family who asked for it again and again. Simple to whip up and full of fall flavor — I just know you’ll love it too!

Why You’ll Love This Recipe

• No Ice Cream Maker Needed: Whipping up this treat is as easy as pie (pun absolutely intended)!
• Delightfully Flavorful: The mixture of pumpkin and spices will transport you to a pumpkin patch on a sunny autumn day.
• Crowd-pleaser: Whether it’s Thanksgiving dinner or just a casual Tuesday, everyone will want a scoop (or three)!
• Quick Prep Time: You’ll have it ready to freeze in under 10 minutes, making it an easy last-minute dessert option.
• Customizable Treat: Feel free to adjust the spices to suit your preferences!

Ingredients

• 2 cups heavy cream: This is your ice cream’s base, so you want the good stuff! Use fresh and cold cream for the best whip.
• 1 cup sweetened condensed milk: Adds that luscious sweetness and keeps the texture creamy and dreamy!
• 1 cup pumpkin puree: Look for 100% pure pumpkin (not pumpkin pie filling), and for a fun twist, you could roast your own!
• 1 teaspoon vanilla extract: It brings warmth and depth. Always opt for pure vanilla for the best flavor!
• 1 teaspoon ground cinnamon: The quintessential pumpkin spice! It brings that nostalgic, cozy aroma.
• 1/2 teaspoon ground nutmeg: Just a pinch adds a lovely depth, reminding you of family gatherings and hearthside chats.
• 1/4 teaspoon ground ginger: This spice adds a gentle zing to balance the sweetness!
• 1/4 teaspoon salt: A touch of salt enhances all the flavors and makes your taste buds dance.

Full recipe card is below.

How to Make It

Step 1: Whip the Cream

In a large bowl, whip the heavy cream until stiff peaks form. Just picture those fluffy clouds forming — it’s so satisfying! You can use a hand mixer or a stand mixer, but it’s a breeze with electric whisks!

Step 2: Mix the Pumpkin Blend

In another bowl, mix together the sweetened condensed milk, pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth. Ah, that beautiful orange! You’re whisking up the flavors of fall, and it smells divine!

Step 3: Fold Together

Gently fold the pumpkin mixture into the whipped cream until well combined. Just take your time here; you want to be gentle to keep that fluffy texture intact!

Step 4: Freeze

Pour the mixture into an airtight container and freeze for at least 4 hours, or until firm. As it freezes, your kitchen fills with the promise of a delightful treat to come.

Step 5: Scoop and Serve!

When you’re ready to indulge, scoop out that creamy, dreamy delight and watch it slowly melt as you enjoy it. Serve in bowls or cones, and don’t forget a sprinkle of extra cinnamon on top!

Pro Tips for Success

• Chill Your Tools: Place your mixing bowl and beaters in the fridge for 15 minutes before whipping the cream to achieve even fluffier results!
• Keep It No-Churn: If you don’t want to whisk by hand, use an electric mixer for efficiency.
• Flavor Boost: Adjust spices to your taste — add more cinnamon if you’re a true cinnamon lover!
• Serve Cold: Ensure the ice cream is completely frozen before scooping; this gives the best texture.

Flavor Variations

• Add Crunch: Toss in some crushed ginger snaps or pecans for a delightful textural contrast.
• Spiced Twist: Mix in some cardamom or clove for a stronger spice profile.
• Chocolate Fun: A swirl of chocolate syrup adds a delicious touch for the chocoholics in your life!

Serving Suggestions

Pair this irresistible ice cream with warm apple pie or a drizzle of caramel sauce for a fabulous dessert combo. For a drink, consider a spiced chai latte or a pumpkin spice coffee to truly embrace the flavors of fall!

Make-Ahead & Storage

You can make this ice cream a few days in advance! Store it in an airtight container in the freezer, where it will keep for about two weeks — but I doubt it’ll last that long!

Leftovers

Already enjoying your ice cream? Mix any remaining scoops into a smoothie for a breakfast treat that tastes like dessert!

Freezing

This ice cream can be successfully frozen! Just remember to wrap it tightly to prevent freezer burn. Thaw it for about 5 minutes at room temperature before serving.

Reheating

No need to reheat ice cream; just scoop and enjoy that creamy goodness straight from the freezer!

FAQs

Can I make this dairy-free?
Absolutely! Substitute the heavy cream with coconut cream and use coconut condensed milk for a dairy-free version.

How long will this ice cream last in the freezer?
If stored correctly, it can last up to two weeks in the freezer, although it’s best enjoyed sooner!

Can I use fresh pumpkin?
Yes, just make sure to roast and puree it until smooth, and cool it before mixing.

What can I serve this ice cream with?
It pairs beautifully with pie, brownies, or a simple sprinkle of cinnamon!

Final Thoughts

Creating this No-Churn Pumpkin Pie Ice Cream is like wrapping yourself in a warm, cozy blanket — it evokes all those wonderful fall feelings! I hope you take this recipe into your kitchen and fill it with laughter, love, and delightful spoons of pumpkin goodness.
Grab your friends, scoop your cones, and let the pumpkin pie vibes flow! Happy scooping and enjoy every creamy bite! 🍦🥰

Love, Chef Emily from vibingRecipes.com!