Pumpkin Pie Ice Cream (No-Churn)

There’s always room for ice cream! Bring on the cooler weather, Fall vibes, pumpkin spice and everything nice! Indulge in my Pumpkin Pie Ice Cream recipe! Learn how to make delicious ice cream at home using a handful of simple ingredients and a few minutes of your time! No ice cream maker or churning required here! This quick and easy recipe will have you making ice cream on repeat! Celebrate the Fall season and Thanksgiving with a scoopful or two of this incredibly satisfying treat! It’s everything you want from a pumpkin pie and SO much more!

My Pumpkin Pie Ice Cream recipe consists of pumpkin puree, heavy cream, condensed milk, vanilla, warming spices and sea salt. Heavy cream, condensed milk and vanilla form the custard-like base. The heavy cream is whipped until stiff peaks form. It's gently folded into the vanilla-flavoured condensed milk base until the mixture is light and fluffy. A pinch of salt is added to the mix to balance out the flavours. Now, for the best part - the star of the show – pumpkin puree! The pumpkin puree combines with cinnamon, ginger and nutmeg, transforming into ice cream reminiscent of pumpkin pie! This ice cream screams Fall vibes! All the ingredients combine to create a creamy, cozy, rich, sweet, warming and satisfying spoonful!

The ice cream is added to a loaf pan and transferred to the freezer for at least 6 hours or preferably overnight to allow the ice cream to set. The waiting game is the challenge here! It takes patience, conviction and a little self-control to not dig right in but, trust me, it’s worth the wait!

The time has finally come! Pull the ice cream out of the freezer and set it aside for 5 minutes to allow it to slightly soften. You can skip this step, but it makes the ice cream easier to scoop. Grab an ice cream scooper and scoop away! Enjoy the ice cream on a cone or serve a scoop (or two or three) in a bowl!

For more fun and exciting Fall recipes, try my Pumpkin Pie with Coconut Graham Cracker Crust, Baked Brie with Honey, Roasted Turkey, Homemade Cranberry Sauce and Heavenly Mashed Sweet Potato recipes!

Prep Time: 5 minutes

Cooking Time: 0 minutes

Total Time: 6 hours and 5 minutes – 12 hours

Serves: 6 - 8

Ingredients:


• 2 cups heavy cream, cold

• 1 (300 mL) can sweetened condensed milk

• 1 cup pumpkin puree (See Notes below)

• ½ Tbsp dark rum (optional) (See Notes below)

• 1 ½ tsp vanilla extract

• ¾ tsp ground cinnamon

• ½ tsp ground ginger

• 1/8 tsp ground nutmeg

• Pinch of sea salt

Instructions:

1. To a medium mixing bowl, add the heavy cream. Using a handheld or stand mixer, beat the cream on high for 2 1/2 – 3 minutes or until stiff peaks form.

2. To a large bowl, add the condensed milk, pumpkin puree, rum, vanilla, cinnamon, ginger, nutmeg and sea salt and mix on high speed for 30 seconds or until combined.

3. Fold in 1/3 of the whipped cream into the condensed milk mixture to loosen it slightly.

4. Add the remaining whipped cream, gently folding it in until fully incorporated.

5. Transfer the mixture into a 9” x 5” loaf pan, ensuring it is evenly distributed.

6. Cover the loaf pan with wax paper, followed by plastic wrap and transfer it into the freezer. Freeze until fully set for at least 6 hours or preferably overnight.

7. Prior to serving, remove the ice cream from the freezer and let it stand for 5 minutes. Then, scoop the ice cream into a small bowl or cone and serve and enjoy!

Notes:

1. Not All Pumpkin Purees are alike: At the grocery store, you’ll see Pumpkin Puree and Pumpkin Pie Filling on the shelves. The latter is full of spices and sugar and using it in this recipe would result in overly spiced and sweet ice cream. So, stick with 100% pure Pumpkin Puree and you won’t be disappointed.

2. What's with the Rum: I love a little rum in this recipe! It's optional but is highly recommended. Not only does it add depth of flavour but the alcohol makes the ice cream easier to scoop.