As the fall season rolls in, the scent of pumpkin spice fills the air, and there’s nothing quite like a scoop of homemade No-Churn Pumpkin Ice Cream. This delightful treat captures the rich flavors of pumpkin pie without the hassle of ice cream machines or complicated techniques. With just a handful of ingredients and a bit of time, you can whip up this creamy dessert that is perfect for warm days or cozy nights.
No-Churn Pumpkin Ice Cream is not only easy to make, but it also brings the flavors of autumn straight to your kitchen. This recipe is a fantastic way to enjoy pumpkin in a new form. Plus, it’s a great alternative for those looking for a quick and simple sweet treat. You can share this dessert with family and friends during gatherings, holidays, or just enjoy it all for yourself!
Why make this recipe
Making No-Churn Pumpkin Ice Cream is an excellent way to indulge in seasonal flavors without a lot of fuss. It’s simple to prepare, requiring just a few ingredients that come together in minutes. Whether you want to treat yourself or impress guests, this ice cream captures the essence of fall in a delicious and creamy way. Plus, you can enjoy it any time of the year!
How to make No-Churn Pumpkin Ice Cream
Ingredients
1 cup canned pumpkin puree
2 cups heavy cream
1 cup sweetened condensed milk
2 tsp pumpkin pie spice
1 tsp vanilla extract
Directions
In a large mixing bowl, combine heavy cream and sweetened condensed milk. Whip with an electric mixer until soft peaks form (about 3-5 minutes). Gently fold in pumpkin puree, pumpkin pie spice, and vanilla extract until fully combined. Transfer the mixture to an airtight container, smoothing the top with a spatula. Cover tightly and freeze for at least 6 hours or overnight. Before serving, let it sit at room temperature for about 10 minutes to soften slightly.
How to serve No-Churn Pumpkin Ice Cream
Serve your No-Churn Pumpkin Ice Cream in bowls or cones. You can garnish it with whipped cream, a sprinkle of cinnamon, or even some crunchy nuts for added texture. This makes it an excellent dessert for gatherings, holiday parties, or a cozy night at home.
How to store No-Churn Pumpkin Ice Cream
Store your No-Churn Pumpkin Ice Cream in an airtight container in the freezer. It will keep well for about 2 to 3 weeks. Make sure to let it soften a bit at room temperature before scooping for the best texture.
Tips to make No-Churn Pumpkin Ice Cream
To enhance the flavor, use pure pumpkin puree instead of pumpkin pie filling. It’s also beneficial to chill your mixing bowl and beaters before whipping the cream for a fluffier texture. Feel free to adjust the spice levels based on your taste preferences. If you like a sweeter ice cream, consider adding a little more sweetened condensed milk.
Variation
For a chocolate twist, you can add chocolate chips into the mixture before freezing. Or, create a swirl effect by layering caramel or chocolate sauce within the ice cream before freezing.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree, but make sure it’s well-cooked and blended until smooth.
How long does No-Churn Pumpkin Ice Cream last in the freezer?
It stays fresh for about 2 to 3 weeks in an airtight container.
Can I make this recipe dairy-free?
Yes, substitute heavy cream with coconut cream and sweetened condensed milk with a dairy-free alternative.
Is this recipe suitable for kids?
Absolutely! It’s a fun and delicious treat for kids, just monitor the ingredient lists for any allergies.
Can I add mix-ins to the ice cream?
Yes, you can add crushed cookies, nuts, or chocolate chips for fun additions!
No-Churn Pumpkin Ice Cream
A creamy and easy-to-make No-Churn Pumpkin Ice Cream that captures the essence of fall with rich pumpkin flavors.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Mixing and Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, combine heavy cream and sweetened condensed milk. Whip with an electric mixer until soft peaks form (about 3-5 minutes).
- Gently fold in pumpkin puree, pumpkin pie spice, and vanilla extract until fully combined.
- Transfer the mixture to an airtight container, smoothing the top with a spatula. Cover tightly and freeze for at least 6 hours or overnight.
- Before serving, let it sit at room temperature for about 10 minutes to soften slightly.
- Serve in bowls or cones and garnish with whipped cream, cinnamon, or nuts if desired.
Notes
Use pure pumpkin puree for the best flavor. Chill your mixing bowl and beaters for a fluffier texture. Store in an airtight container in the freezer for 2-3 weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg
