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Ah, pumpkin season! It warms my heart each year as the crisp autumn air swirls around us and the golden leaves begin to blanket the ground. I still remember the first time I stumbled upon the idea of No-Churn Pumpkin Pie Ice Cream while experimenting in my little kitchen. It was a chilly evening, and the smell of cinnamon, nutmeg, and freshly baked pie wafted in from the neighbor’s house. Inspired by the cozy vibes, I decided to give it a whirl — without the fuss of an ice cream maker! As I whipped the ingredients together, the buttery scent of caramel and the nutty crunch from candied pecans filled my kitchen, and just like that, a new fall tradition was born.
I scooped the creamy, dreamy ice cream into bowls, and with each delightful spoonful, I knew I had created something truly special. It’s a sweet symphony of flavors that evokes warmth and nostalgia, and it’s perfect for sharing with loved ones or savoring during those quiet moments with a good book. If you’re searching for a delicious autumn treat that captures the essence of the season, then let me share my No-Churn Pumpkin Pie Ice Cream with you. Your taste buds will thank you!
Why You’ll Love This Recipe
- Super Easy: No ice cream maker needed! It’s just whip, mix, and freeze.
- Quick Prep: Whip it up in under 20 minutes and let your freezer work its magic.
- Decadently Flavorful: The combination of pumpkin spice and caramel is pure fall bliss.
- Crowd-Pleasing: Perfect for parties or cozy get-togethers — everyone loves it!
- Customizable: Make it your own with just a few ingredient swaps or twists.
Ingredients
2 cups heavy cream
Remember, the fresher the cream, the fluffier your ice cream will be! Whip it until it forms those lovely stiff peaks.1 cup sweetened condensed milk
This is the magic that adds sweetness and creaminess without any fluff—you’re going to love it!1 cup pure pumpkin puree
Fresh or canned, just make sure it’s pure pumpkin! It gives that warm, earthy flavor we adore.1 teaspoon vanilla extract
A little vanilla goes a long way in enhancing those autumn flavors!1 teaspoon pumpkin pie spice
You can always add more if you’re a spice lover! This seasoning is the heart of our cozy ice cream.1/2 cup caramel sauce
Drizzle it in for a swirly surprise, adding rich sweetness in every bite!1/2 cup candied pecans, chopped
These add the perfect crunch and nuttiness — and who can resist that sparkly sweetness?
Full recipe card is below.
How to Make It
1. Whip the Heavy Cream
In a large bowl, whip the heavy cream until stiff peaks form. This process is so satisfying! The texture becomes airy and light, and the smell of cream fills the air. You’ll know you’re ready when you can flip that bowl upside down, and the cream stays put!
2. Mix the Pumpkin Mixture
In another bowl, mix together the sweetened condensed milk, pumpkin puree, vanilla extract, and pumpkin pie spice until well combined. You’ll adore the lovely orange hue and the wafting aroma of warm spices. Give it a good stir until everything is happily mixed together!
3. Fold the Cream In
Gently fold the whipped cream into the pumpkin mixture until fully incorporated. Use a spatula for this to keep that lovely air in the cream—it’s what will give your ice cream that fabulous light texture!
4. Swirl in the Goodies
Now for the fun part! Swirl in the caramel sauce and chopped candied pecans. Feel free to get creative here — the swirls should be pretty and enticing, inviting everyone to take a scoop!
5. Pour Into Loaf Pan
Pour the mixture into a loaf pan and spread it evenly. Don’t worry if it’s not picture-perfect — you want that rustic look!
6. Cover and Freeze
Cover with plastic wrap and freeze for at least 6 hours, or until firm. As it freezes, your house will start to smell divine. You’ll have to resist the temptation to sneak in a spoonful—trust me, it’s worth it to wait!
7. Scoop and Serve
Scoop and serve, drizzling more caramel sauce and topping with additional pecans if desired. Oh, that beautiful crunch and creamy texture — it’s a celebration in a bowl!
Pro Tips for Success
- Use cold bowls and utensils: This keeps everything chilled and helps with better whipping!
- Don’t skip the folding: Gently folding in the whipped cream preserves that magical texture.
- Freeze it longer: If you can wait, letting it freeze overnight makes for the best consistency!
Flavor Variations
- Spiced Rum: Add a splash of spiced rum for a boozy twist.
- Maple Syrup: Swap out the caramel for maple syrup for a different kind of sweetness.
- Nutmeg & Cloves: Add a pinch of nutmeg or cloves for an extra depth of flavor!
Serving Suggestions
Pair your pumpkin pie ice cream with warm apple pie or a slice of pecan pie for a dessert platter that screams autumn! Drizzle some extra caramel on top and maybe a dollop of whipped cream. A cup of spiced cider or a warm cup of coffee makes for the perfect drink pairing.
Make-Ahead & Storage
You can easily whip this up a few days ahead of time — just store it in the freezer in an airtight container. It’s best enjoyed within a month, but I doubt it will last that long with such deliciousness calling!
Leftovers
If you somehow have leftovers, blend them into a pumpkin milkshake or pour over warm brownies for a decadent sundae!
Freezing
Yes, this ice cream can be frozen! For best results, wrap it tightly in plastic wrap and then place it in an airtight container.
Reheating
If you enjoy your ice cream slightly softer, allow it to sit at room temperature for about 10-15 minutes before serving. No microwaving needed!
FAQs
Can I use low-fat cream instead?
Going low-fat will affect the creaminess, but you can definitely give it a try!
How long does it take to freeze?
At least 6 hours, but overnight is ideal for that perfect consistency.
Can I make this dairy-free?
Absolutely! Use coconut cream instead of heavy cream and a dairy-free condensed milk.
What can I use if I don’t have pumpkin pie spice?
Mix cinnamon, nutmeg, ginger, and cloves to create your own blend!
Final Thoughts
My dear friends, this No-Churn Pumpkin Pie Ice Cream is more than just a dessert—it’s a warm hug on a chilly day, a celebration of fall’s finest flavors, and a moment of sweetness that brings us together. I hope you create this cozy delight in your kitchen, letting the laughter and love spill over like cream into your favorite bowl. Together, let’s scoop up joy and savor every moment! Happy cooking, and enjoy your culinary adventure!
Give yourself a pat on the back when you indulge in this yummy treat—you’ve earned it!
No-Churn Pumpkin Pie Ice Cream
Ingredients
Method
- Whip the heavy cream in a large bowl until stiff peaks form.
- In another bowl, mix together the sweetened condensed milk, pumpkin puree, vanilla extract, and pumpkin pie spice until well combined.
- Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
- Swirl in the caramel sauce and chopped candied pecans.
- Pour the mixture into a loaf pan and spread it evenly.
- Cover with plastic wrap and freeze for at least 6 hours or until firm.
- Scoop and serve, drizzling with more caramel sauce and additional pecans if desired.