No-Churn Pumpkin Spice Ice Cream


No-Churn Pumpkin Spice Ice Cream with real pumpkin, sweetened condensed milk, and whipped cream. So easy!

Photography Credit: Lisa Lin

There’s one dish that I look forward to every fall: pumpkin pie. Ever since my first slice years ago, I’ve been hooked.

Now I’ve decided to turn my favorite fall dessert into a frozen treat. Real pumpkin. Real spices. No ice cream maker required. I’m SO excited to share this recipe with you!

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No-Churn Pumpkin Spiced Ice Cream

You don’t need any fancy equipment to make this no-churn pumpkin spiced ice cream. All you need is a handheld electric mixer or stand mixer to whip the heavy cream. You could even whip the cream by hand with a whisk if you want a work out!

The whipped cream is then folded into the ice cream base – a mix of sweetened condensed milk, pumpkin puree, and spices. This lightens the ice cream and eliminates the need for churning.

A few hours in the freezer, and you have ice cream!

No-Churn Pumpkin Spiced Ice Cream

To ensure a creamy and smooth ice cream texture, there are two things you want to pay attention to as you make the recipe. First, be careful not to over-whip the heavy cream, so be sure to stop mixing once you see stiff peaks. This should take about 3 to 4 minutes.

Second, as you gently fold the whipped cream into the rest of the ingredients, make sure not to over-mix or the whipped cream will deflate too much. Stir just until you no longer see big streaks of whipped cream.

Enjoy this ice cream all on its own, or serve it up next to a slice of your favorite pie!

No-Churn Pumpkin Spice Ice Cream Recipe

  • Prep time: 20 minutes
  • Freezing time: 6 hours
  • Yield: 6 servings

When shopping, be sure to buy 100% pumpkin puree, not pumpkin pie filling.

Also be sure to buy sweetened condensed milk and not evaporated milk.


  • 1 14-oz. (400g) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2/3 cup (170g) 100% pumpkin puree (not pumpkin pie filling)
  • 3/4 to 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 2 cups (475ml) heavy cream


1 Make the ice cream base: In a large bowl, mix the pumpkin puree with the cinnamon, ginger, nutmeg, cloves and allspice – this helps prevent the spices from clumping together.

Add the sweetened condensed milk and vanilla to the bowl, and then beat using an electric mixer until the mixture becomes smooth, about one minute. It is okay if you see a few small lumps.

No-Churn Pumpkin Spiced Ice Cream No-Churn Pumpkin Spiced Ice Cream No-Churn Pumpkin Spiced Ice Cream

2 Whip the heavy cream: In a second large bowl, beat the heavy cream with an electric mixer or in a stand mixer on medium-high speed until stiff peaks form, 3 to 4 minutes.

No-Churn Pumpkin Spiced Ice Cream

3 Gently fold the whipped cream into the ice cream base: Transfer the whipped cream to the bowl with the sweetened condensed milk and pumpkin.

Gently fold the whipped cream into the pumpkin, stopping when the mixture looks smooth with no more streaks of whipped cream and is light orange in color. Be careful not to over-mix!

No-Churn Pumpkin Spiced Ice Cream

4 Freeze the ice cream: Pour the mixture into a loaf pan or any kind of freezer-safe container. Place a sheet of wax paper on top of the mixture and smooth it out. The wax paper helps prevent ice crystals from forming.

Transfer to the freezer and freeze for at least 6 hours.

Enjoy the ice cream within 1 to 2 weeks for the best texture.

No-Churn Pumpkin Spiced Ice Cream No-Churn Pumpkin Spiced Ice Cream No-Churn Pumpkin Spiced Ice Cream

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No-Churn Pumpkin Spiced Ice Cream

Lisa Lin

Lisa Lin is the writer and photographer behind Healthy Nibbles & Bits, where she shares simple, gluten-free recipes. She grew up in San Francisco and spent time living in China and Washington, D.C. before moving back to California. Her recipes are often inspired by her time in China and travel throughout Southeast Asia.

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20 Comments / Reviews

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Did you make it? Rate it!

  1. Amy Smith

    Ohmygosh! I just made the pumpkin spice ice cream and I can not stop “taste testing.” I never leave reviews, but this is so amazing and super easy to make, I just had to share. My only problem is to not eat it all before it freezes. Thank you Ms. Lin!


  2. Sara Russo

    Can I just use pumpkin pie spice instead of using all of the individual spices? I have a postage stamp kitchen and countertop space is at a premium. Like my coffee pot and microwave are all that fit. So as it is I’ll be making this on my oven, my very small oven/ stove top.


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  3. Jon

    OMG!! I made this the other night for my office best pumpkin dessert contest. I had to taste it though (for test purposes). I keep spare gallon ice cream pails on hand and having made a double batch of this recipe, I poured it on in and let it freeze overnight. Tastes exactly like pumpkin pie with whipped cream. I had no idea it’d be this easy.


  4. ZB

    I have never been a fan of pumpkin spice but this recipe has made me a convert! It was absolutely delicious, especially when topped with some toasted coconut. Since I don’t own and don’t plan to buy an ice cream maker, are there any general rules to follow for adapting this no-churn ice cream recipe for use with other flavor combinations?


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  5. eugeniakukla

    I made this ice cream Saturday evening. It was ready on Sunday evening for dinner. The family enjoyed it! I added toasted pecans to the ice cream, wonderful! Thanks so much for sharing.


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