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No-Churn Pumpkin Pie Ice Cream

A delightful fall-inspired dessert that combines creamy ice cream with the flavors of pumpkin pie, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dessert, Treat
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Ice Cream Base
  • 2 cups heavy cream Use fresh and cold cream for the best whip.
  • 1 cup sweetened condensed milk Adds luscious sweetness and keeps the texture creamy.
For the Pumpkin Mixture
  • 1 cup pumpkin puree Use 100% pure pumpkin, not pie filling.
  • 1 teaspoon vanilla extract Opt for pure vanilla for the best flavor.
  • 1 teaspoon ground cinnamon The quintessential pumpkin spice!
  • 1/2 teaspoon ground nutmeg Adds depth and nostalgia.
  • 1/4 teaspoon ground ginger Adds a gentle zing.
  • 1/4 teaspoon salt Enhances all flavors.

Method
 

Preparation
  1. In a large bowl, whip the heavy cream until stiff peaks form.
  2. In another bowl, mix together the sweetened condensed milk, pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
  3. Gently fold the pumpkin mixture into the whipped cream until well combined.
  4. Pour the mixture into an airtight container and freeze for at least 4 hours, or until firm.
  5. When ready to serve, scoop out the ice cream and enjoy!

Notes

Chill your tools for fluffier cream, and feel free to customize spices and add-ins!