No-Churn Pumpkin Ice Cream
Did I actually make ice cream in the middle of October?
Yes I did.
And when you read how INSANELY easy it is to make, you’ll be diving into some too.
For me, ice cream is a 24/7, 365 situation. I’m that person who will house Ben & Jerry’s in the dead of January. And I’m also the idiot who walked TEN BLOCKS in a blizzard for a freakin’ Choco Taco (true story). Basically, my ice cream cravings are a constant, year-round thing. And while I don’t always give into them — I’d be 300lbs — a lot of times I do. And so when I found myself craving pumpkin ice cream a few weeks back, I was tempted to run to Whole Foods and buy a $95 pint. But instead I saved some money, made it at home, and voila!
Best. Pumpkin. Ice Cream. Ever.
By now you’re very educated in my no-churn routine — see here for other creations! — so I’ll keep this quick. You start by combining sweetened condensed milk, pumpkin pie spice extract, and organic pumpkin puree, whisking until smooth. Add a touch of cinnamon, nutmeg, and salt to this mixture, since plain pumpkin puree is bland AF. Once you’ve accomplished this, the recipe is practically done.
Next, pulse heavy cream in a food processor until a whipped texture takes shape, then gently fold into the pumpkin mixture. Once it’s smooth and even, transfer to a loaf pan, freeze for 8 hours, and that’s IT!
So simple, so fast, so insanely delicious.
What I love most about this ice cream is that the flavor is tremendously rich and robust. The combination of pumpkin pie spice extract + seasonings brings out the absolute BEST pumpkin puree has to offer, the taste is fresh, fragrant, and undeniably fall. The texture is reliably rich, smooth, and luscious, which obviously I love. But damn, that flavor.
I need a scoop right now just thinking of it.
If you want to add chocolate chips, pumpkin seeds, fudge swirls, whatever to this ice cream, fine by me. I personally loved it plain, but I could see a little texture being fun too. But whatever path you choose, just make it!
I’ll make an ice cream addict out of you yet, trust. xo

No-Churn Pumpkin Ice Cream
Ingredients:
- 1 (14oz) can sweetened condensed milk
- 1 1/2 tsps pumpkin pie spice extract
- 1 1/2 cups organic pumpkin purée
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- a pinch of salt
- 1 pint heavy whipping cream
Directions:
- Line an 8” x 4” or 9” x 5” loaf pan with parchment paper. If your loaf pan is metal, no parchment paper is needed.
- In a large mixing bowl combine the sweetened condensed milk, pumpkin spice extract, pumpkin purée, cinnamon, and nutmeg, whisking until smooth. Taste, then add a pinch of salt (you need VERY little, but it makes a difference).
- In a food processor gently pulse the heavy cream until a whipped texture takes shape, about 1 minute. Fold the whipped cream into the pumpkin milk mixture, then transfer to the loaf pan. Freeze for 8 hours/overnight, then eat! Saran wrap can be used to cover the loaf pan if you’d like.
Every season is ice cream season! With my mom’s family having been in dairy farming, I’ll just say it’s in my blood 🙂 I’ve never made a no-churn recipe before, so I can’t wait to try this!
they’re SO easy, you’re going to be hooked!! enjoy 🙂 xo