This Pumpkin Ice Cream recipe combines two of my favorite desserts—pumpkin pie and ice cream! If you are an ice cream lover like me, there’s no rule that you can’t enjoy a cold treat during the fall. I’ve made this ice cream several times, and it’s truly one of the best ways to enjoy the flavors of a yummy pumpkin pie.
The pumpkin pie is broken down just enough to add pumpkin flavor to the ice cream base, but you still have tasty chunks in each bite! I love the addition of pumpkin pie spice to reinforce the warm spices and pumpkin flavor!
If you like festive ice cream recipes, you will love Hot Chocolate Ice Cream and Gingerbread Ice Cream.
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Why You’ll Love This Pumpkin Pie Ice Cream Recipe
- No-churn recipe: This recipe has no eggs and is easy to make with an electric mixer instead of an ice cream maker.
- Only 5 ingredients: You need just 5 ingredients to make this pumpkin pie ice cream!
- Great all year long: There’s no need to leave this ice cream for the fall. Pumpkin-flavored ice cream is delicious any time of year.
Ingredients
This is the best pumpkin ice cream recipe! Below are all of the ingredients you’ll need to make it at home. It’s super easy and quick!
- Heavy cream: To achieve rich and creamy ice cream, I use heavy cream as the base. Leave it in the refrigerator right until you need it, so it stays cold.
- Sweetened condensed milk: For sweetness and texture, sweetened condensed milk is key in a no-churn ice cream recipe.
- Pumpkin pie: A bakery or frozen pumpkin pie is perfect for this ice cream.
- Flavorings: I use pumpkin pie spice to add warm spices and extra pumpkin flavor, along with vanilla extract to enhance all the flavors!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chocolate: Add cocoa powder to the ice cream base or fold in chocolate chips for a rich, chocolatey version.
- Cinnamon white chocolate: Instead of pumpkin spice, add a sprinkle of cinnamon and white chocolate chips for a new flavor profile.
- Add nuts: Stir in chopped pecans or walnuts for texture!
How to Make Pumpkin Ice Cream
This recipe is easier than ever, even if you’ve never made ice cream before! Simply mix, freeze, and eat!
Step 1: Combine cream and vanilla. Pour the heavy cream and vanilla extract into a large mixing bowl.
Step 2: Beat the cream mixture. Using a hand or stand mixer, beat the cream for about 3 minutes or until it has stiff peaks.
Step 3: Add remaining ingredients. Add the pumpkin pie, condensed milk, and pumpkin spice to the whipped cream. Mix it all together with the electric mixer, until the pie breaks apart and the other ingredients are well combined.
Step 4: Transfer and freeze. Pour the ice cream into a loaf pan and spread it evenly. Cover tightly with plastic wrap and freeze for a minimum of 5 hours or until firm.
⭐ Hint: Leave the ice cream on the counter for about 5 minutes after taking it out of the freezer to make it easier to scoop.
If you love pumpkin recipes like this one, you may also enjoy Pumpkin Cream Cheese Dip.
Serving Suggestions
- Ice cream sandwiches: Make cookie ice cream sandwiches with your favorite store-bought cookies or use these Dark Chocolate Cookies or Butter Crunch Cookies.
- Ice cream bars: Turn this tasty pumpkin spice ice cream into bars by placing it into a mold with popsicle sticks before you freeze it. You can even dip them in chocolate!
- Fall-themed dinner: Finish a tasty fall meal with a scoop of pumpkin-flavored ice cream. Some delicious dinner ideas are Roasted Vegetable Soup, Creamy Sweet Potato Soup, or Crock Pot Chicken Stuffing Casserole.
Recipe Tips
- Storage directions: Store this ice cream in the freezer for up to 2 months.
- Chill the mixing bowl: Stick the mixing bowl in the refrigerator before you mix the ice cream to ensure the ingredients stay cold. This makes whipping the cream easier.
- Prepare the frozen pie: Be sure to bake and completely cool your frozen pumpkin pie before you add it to the ice cream.
Recipe FAQs
Yes! Choose your favorite recipe or try this Pumpkin Bar Pie. Do not add the pie if it’s still warm—it must cool completely!
This happens if it isn’t covered tightly enough. Allow the plastic wrap to touch the surface of the ice cream to prevent ice crystals from forming.
Of course! Use coconut cream and coconut condensed milk instead of the dairy versions. The flavor will be a little different but it’s still very yummy.
More Delicious Pumpkin Dishes
Ready to get cooking? Remember that you can print this recipe if you would like.
Pumpkin Pie Ice Cream
Equipment
- 9x5 inch loaf pan
Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1 ½ cups pumpkin pie
- 2 tablespoons pumpkin pie spice
Instructions
- Add the cream and vanilla to a large mixing bowl. Use an electric hand mixer to beat the cream and vanilla for about 3 minutes, or until the cream begins to develop stiff peaks.
- Add the pumpkin pie, pumpkin pie spice, and sweetened condensed milk. Use the hand mixer to whisk the ingredients into the whipped cream until the condensed milk is completely incorporated. The pumpkin pie will break up as you mix.
- Pour your ice cream into a 9x5 inch loaf pan and cover it with plastic wrap.
- Allow your ice cream to freeze for about 5 hours, or until it is firm to the touch.
- Let your ice cream soften on the counter for a few minutes before you scoop it. Serve and enjoy!
Notes
- Storage directions: Store this ice cream in the freezer for up to 2 months.
- Chill the mixing bowl: Stick the mixing bowl in the refrigerator before you mix the ice cream to ensure the ingredients stay cold. This makes whipping the cream easier.
- Prepare the frozen pie: Be sure to bake and completely cool your frozen pumpkin pie before you add it to the ice cream.
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