Skip to Content

No-Churn Pumpkin Ice Cream Recipe

No-churn Pumpkin Spice Ice Cream will give you that down-home warm holiday feeling that all those pumpkin spice lattes give you that everyone is clamoring for. But even better because it’s ice cream!! Full of pumpkin and spices it’s a nice twist on ice cream for the changing of the seasons!

If you love ice cream as much as we do you can also find Creamy Lemon Ice Cream and Grasshopper Ice Cream Pie. If you have never made homemade ice cream before, you are in for a real treat.

scoop laid in a pan on top of the ice cream

This no-churn pumpkin ice cream recipe is a perfect blending of the seasons. Bid farewell to summer and hello to fall with the beautiful flavors of classic spices such as cinnamon, nutmeg, and ginger sweetened with condensed milk and a touch of vanilla.

A pumpkin spice ice cream made with simple ingredients and very little prep time. Enjoy a scoop on its own or with your favorite toppings for an added crunch!

There is nothing quite like the changing of the seasons. The colors, the sounds, the crisp morning air, and of course the family gatherings, the celebrations, and the comfort meals.

one hand holding a chocolate sprinkle dipped cone with pumpkin ice cream
Fresh Homemade Pumpkin Ice Cream on a chocolate dipped cone

Pumpkin ice cream is a great make-ahead dessert to serve after dinner or at this year’s Thanksgiving gathering as it will keep in the freezer for a while beforehand. It also works well as a treat at your Halloween party!

It is a quick and easy recipe with very little prep time and no need for an ice cream maker, which adds convenience to your plans and holiday preparations.

The aroma of pumpkin spice, the smooth creamy texture of the ice cream is everything you want in a dessert.

Serve it in a glass with a little milk for a milkshake or as a pumpkin float with a drizzle of caramel and some soda. It also works really well with these chocolate dipped ice cream cones.

bowl of pumpkin spice ice cream with pecan pralines on top

History of our beloved frozen dessert

Ice cream was not always the creamy dessert we know and love. In fact, during the 2nd Century B.C., it was ice and snow flavored with honey and eventually other fruit juices.

Over a thousand years later, Marco Polo returned to Italy with a recipe resembling what we know as sherbet. Historians believe it evolved to what we now call ice cream around the 16th century.

It was at one time considered a treat and a dessert only eaten by the elite. If they could only see us now! The International Dairy Foundation has a lot more information on the entire evolution.

cream, sweetened condesned milk, pumpkin, spices and vanilla for ice cream

What to shop to make your own no-churn ice cream

  • Sweetened Condensed Milk – don’t confuse this with condensed milk. You need the sweetened one for the sweetness in the ice cream
  • Vanilla – bourbon vanilla would be a great add-in too!
  • Pumpkin Puree – I use Libby’s canned pumpkin, but you can use fresh too
  • Cinnamon
  • Nutmeg
  • Ginger
  • Cloves
  • Allspice
  • Heavy Whipping Cream

Pumpkin pie spice is an all in one spice you can purchase at your local grocery store. It can easily replace all of the other spices combined. Swap out all of the spices for 2 teaspoons of pumpkin pie spice.

Tips when making ice cream

Grinding the cinnamon and nutmeg fresh will make a big difference in taste. If you plan on using individual spices, feel free to give this a try, you may never buy preground spices again!

It helps if you chill the bowl you will be using for the whipped cream ahead of time, that way it helps the cream form faster and it creates a better consistency.

Don’t over mix when incorporating the pumpkin mix with the whipped cream. You want to slowly mix it until they are just combined, otherwise, too much air will escape and it will change the consistency of your creamy ice cream.

Be sure and cover with plastic or parchment paper when freezing or storing so ice crystals don’t form on top.

As you know, this is a no churn recipe which means it can be made without an ice cream maker. And who doesn’t love the idea of using fewer appliances. A win for sure!

How to make the Pumpkin frozen treat

  • Mix the spices into the pumpkin first so the spices can spread throughout.
  • Adding the liquids (vanilla sweetened condensed milk) to the pumpkin after help thin the pumpkin to add to the whipped cream
  • Beating the whipped cream separately lets you get a great thickness to start with.
  • Fold the two together gently.
  • Place the mixture in a container that can be frozen. You’ll want to cover with parchment to avoid any ice crystals
  • Place in the freezer for a couple of hours at which point you can stir any toppings you wish to use.
  • Freeze again until solid.
Ice cream made of pumpkin next to the loaf pan with more in it

How long can I store it?

Keeps for 2 weeks in the freezer if covered and protected. It’s still edible after that, but the texture changes a lot and I don’t recommend it. Honestly, this is so good we’ve never had it last more than a few days—

What is sweetened condensed milk?

This recipe is from my grandma Oma’s ~ but in looking into it she found it on a label from sweetened condensed milk can!

Sweetened condensed milk actually just cows milk with the water removed and sugar added. In some countries, the unsweetened version of condensed milk is known as evaporated milk.

Delicious Ice cream in a black bowl topped with pralines for thanksgiving dinner
Pumpkin Spice Ice cream with a pecan praline topping

Add-ins for Variation

  • Coconut
  • Caramel Swirl
  • Pecan Praline
  • Almonds or any nuts
  • Toffee

No churn ice cream can be topped with any of these but you can also swirl them in. You’ll freeze them for about 2 hours until its semi soft, but still able to stir it. Stir them in then reseal it and place back in for a few hours to harden completely.

What is the difference between Praline and Pecan?

Praline is a candied nut! Traditionally it was a process reserved for pecans, however over time, as we all know, all sorts of candied nuts have made their way into desserts we all love. It’s usually maple or brown sugar-flavored which pairs nicely with pumpkin spice.

You may also like these:


Hashtag any recipes you make from West Via Midwest #westviamidwestrecipes or tag me @michele_westviamidwest on Instagram to be featured on our stories!  

Yield: 8 double scoops

Pumpkin Ice Cream Recipe

Bowl of ice cream made of pumpkin topped with pecans

A pumpkin spice ice cream made with simple ingredients and very little prep time. Enjoy a scoop on its own or with your favorite toppings for an added crunch!

Prep Time 15 minutes
Additional Time 5 hours
Total Time 5 hours 15 minutes


  • 1 14 ounce can Sweeten Condensed Milk
  • 1 Teaspoon Vanilla
  • 2/3 cup Pumpkin Puree
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Ground Ginger
  • 1/8 Teaspoon Ground Cloves
  • 1/8 Teaspoon Ground Allspice
  • 2 Cups Heavy Whipping Cream


  1. In a mixing bowl, mix together spices with pumpkin puree and mix until fully blended.
  2. Add the vanilla and sweetened condensed milk and beat with a mixer for 2 minutes. Set aside.
  3. In a separate bowl, add heavy whipping cream and use the whisk attachment to whip on high until there are stiff peaks.
  4. Pour the pumpkin mix into the whipped cream and slowly fold them together using a spatula. Don't over mix. You want to slowly mix it until they are just combined.
  5. Place mixture into a container that can be put into the freezer. I used a 9 X 5 X 3 metal loaf pan-- but any container will work.
  6. Place a piece of parchment on top to prevent ice crystals then place the container into the freezer. See notes if you have any nuts, coconut or any other add-ins you might want to add in.
  7. Freeze for 5 hours until solid.
  8. Keeps for 2 weeks in the freezer if covered and protected. It's still edible after that, but the texture changes a lot and I don't recommend it.


If you don't want to use all of these spices, you can substitute 2 teaspoons pumpkin spice instead. --

If you want to add in nuts, coconut, heath bars-- anything. You will let the ice cream freeze for two hours then gently stir in 2/3 cup of your add-in. Reseal with parchment paper and then let harden completely.

Did you make this recipe?

Be sure and tag us on Instagram (@michele_westviamidwest) to be featured in our stories or our weekly newsletter! We love it when you make our recipes and share the love!

Sign up to get recipes and tips for stress free entertaining!

we won't EVER sell or share your info!

I agree to have my personal information transfered to MailChimp ( more information )

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Healthy World Cuisine

Saturday 29th of August 2020

Michele, this delicious no churn pumpkin ice cream is just what we were craving. So creamy and perfectly spiced. Wishing you a super weekend ahead. Pinned!

Michele Hall

Sunday 30th of August 2020

Thanks so much Bobbi ! We are kind of addicted to it... Ive made it 4 times in the last 2 weeks--- <3

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses affiliate links, such as Amazon which pays this site a small commission if you purchase at no additional cost to you. As an Amazon Associate I earn from qualifying purchases. Read full info here.

Skip to Recipe

Sharing is Caring

Help spread the word. You're awesome for doing it!