No-Churn Pumpkin Ice Cream

published Nov 15, 2022
Pumpkin Ice Cream Recipe

Whipped together with pumpkin purée and warm baking spices, this no-churn pumpkin ice cream practically screams fall.

Serves6 to 8

Makesabout 7 cups

Prep10 minutes

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Pumpkin ice cream being scooped out of loaf pan.
Credit: Photo: Julia Gartland; Food Stylist: Jessie YuChen

Just because it’s fall doesn’t mean it’s not ice cream season, and this no-churn pumpkin ice cream is proof positive. Made with real pumpkin and warm baking spices, it practically screams autumn. Just six ingredients and about 10 minutes is all it takes to whip it up — no churning required. So if you’re a fan of pumpkin spice, pumpkin pie, or just about anything fall dessert-related, this ice cream is for you.

How Do You Prevent No-Churn Ice Cream from Being Icy?

This recipe calls for a tablespoon of bourbon. While the bourbon is optional, it helps prevent ice crystals from forming while the ice cream freezes and results in a softer, smoother texture. You can use just about any dark spirit you have on hand (including rum or whiskey) in this recipe without it adding a noticeable taste. But if you do skip it, don’t fret: Your ice cream will still turn out creamy.

Credit: Photo: Julia Gartland; Food Stylist: Jessie YuChen

Do I Need to Fold Whipped Cream into the Base?

Most no-churn ice cream recipes ask you to gently fold whipped cream into the other ingredients, but that’s not necessary for this recipe. In this version, heavy cream is whipped with sweetened condensed milk, making it more stable.

This allows you to mix the whipped cream into the pumpkin purée in two batches without any fuss. The whipped cream won’t deflate and will lighten the mixture into the perfect airy consistency — no folding required.

3 Tips for Making the Best No-Churn Ice Cream

Before you head into the kitchen to make this ice cream, keep these tips in mind.

  • Double check you’re using pumpkin purée, not pumpkin pie filling. The latter contains sugar and spices and would produce an ice cream that’s too sweet. Both cans look similar, so double check the label before buying.
  • Don’t over-whip your cream. As soon as your cream holds soft peaks, stop whipping it. You want the cream to just barely hold its shape when swooshed around — like a soft frosting. Over-whipping your cream can cause the ice cream to come out grainy, so watch carefully.
  • Let the ice cream soften for about 10 minutes before scooping. No-churn ice creams freeze a bit firmer than most conventional ice creams, so it’s important to let it soften before attempting to scoop. A quick 10 to 15 minutes should be enough to soften it into a perfectly scoop-able texture.
Credit: Photo: Julia Gartland; Food Stylist: Jessie YuChen

Pumpkin Ice Cream Recipe

Whipped together with pumpkin purée and warm baking spices, this no-churn pumpkin ice cream practically screams fall.

Prep time 10 minutes

Makes about 7 cups

Serves 6 to 8

Nutritional Info


  • 1 cup

    pumpkin purée (not pumpkin pie filling)

  • 1 tablespoon

    bourbon (optional)

  • 2 teaspoon

    vanilla extract

  • 2 cups

    cold heavy cream

  • 1 (14-ounce) can

    sweetened condensed milk

  • 1 tablespoon

    pumpkin pie spice, plus more for dusting

  • 1/2 teaspoon

    kosher salt


  1. Place an 8-1/2 x 4 1/2-inch or 9x5-inch loaf pan in the freezer. Place 1 cup pumpkin purée, 1 tablespoon bourbon, and 2 teaspoons vanilla extract in a large bowl and whisk to combine.

  2. Place 2 cups cold heavy cream, 1 (14-ounce) can sweetened condensed milk, 1 tablespoon pumpkin pie spice, and 1/2 teaspoon kosher salt in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Attach the whisk attachment and turn on to low speed. Slowly increase the speed to high and whisk until soft peaks form, 2 to 3 minutes.

  3. Transfer about half of the whipped cream mixture into the bowl with the pumpkin purée and stir with a flexible spatula until combined. Add the remaining whipped cream mixture and stir until combined. (It’s ok to mix quickly. There’s no need to be gentle.)

  4. Transfer the mixture into the cold loaf pan and spread into an even layer. Dust the top with more pumpkin pie spice. Loosely cover with plastic wrap and freeze until solid, at least 8 hours or preferably overnight. When ready to serve, let the ice cream sit at room temperature for about 10 minutes to soften before scooping.

Recipe Notes

Pumpkin pie spice: You can replace the pumpkin pie spice with 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves, and 1/2 teaspoon ground nutmeg.

Storage: The ice cream can be frozen for several weeks.