No Churn Pumpkin Ice Cream Recipe
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Our no-churn pumpkin ice cream recipe offers a simple and easy way to create this seasonal delight from scratch.
Homemade Pumpkin Ice Cream
As the fall season approaches, we are all eagerly waiting for the arrival of pumpkin season.
What better way to celebrate the arrival of autumn than with a creamy, indulgent, and homemade pumpkin ice cream?
Our no-churn pumpkin ice cream recipe offers a simple and easy way to create this seasonal delight from scratch.
With just a handful of ingredients and minimal effort, you can make your own rich and flavorful pumpkin ice cream right at home.
This recipe is perfect for those who don’t have access to an ice cream maker but still want to enjoy a scoop (or two) of homemade goodness.
If you’re feeling adventurous and want to take your homemade pumpkin ice cream to the next level, try making a boozy pumpkin shake.
This recipe adds a fun twist to the classic fall dessert and is perfect for entertaining.
Why We Love This Recipe
- No churn pumpkin ice cream is an easy and delicious treat to make at home.
- This recipe requires minimal ingredients and effort.
- You don’t need an ice cream maker to make this recipe.
- The result is a creamy and indulgent pumpkin ice cream that’s perfect for fall.
- Customize the recipe to your liking by adding your own favorite flavors or mix-ins.
Ingredients Needed for No Churn Ice Cream
- Heavy cream
- Sweetened condensed milk
- Canned pumpkin (or Homemade Pumpkin Puree)
- Vanilla extract
- Pumpkin pie spice
Brown Sugar Streusel Ingredients
- Light brown sugar
- Unsalted butter, melted
- Cinnamon
Pro Tip: If you want to add a little extra kick to your muffins, try adding a pinch of cayenne pepper to the dry mix. It will give your muffins a subtle and spicy flavor.
Prepare the Heavy Cream
Before you can begin making your pumpkin ice cream, you will need to prepare the heavy cream. In a large bowl or stand mixer bowl, mix your heavy cream on medium speed for several minutes until you have peaks that are stiff. This process can take anywhere from 3-5 minutes, so be sure to keep an eye on it and adjust the speed as needed. Once your heavy cream has reached stiff peaks, set aside and move on to the next step.
Mix Together Pumpkin Mixture
While your heavy cream is mixing, take a separate medium-sized bowl and mix together your sweetened condensed milk, canned pumpkin, vanilla, and pumpkin pie spice. Make sure all of the ingredients are thoroughly combined before setting aside and moving on to the next step.
Prepare Brown Sugar Crumble
In a small bowl, mix together your brown sugar crumble ingredients until everything is combined. Set aside and move on to the next step.
Line Bread Loaf Pan
In a bread loaf pan, line it with saran wrap or parchment paper so that it’s easier to remove the ice cream when you’re ready to serve it. This will also help prevent any sticking or messes when transferring your ice cream from its container to a plate or bowl for serving.
Layer Ice Cream Mixture & Crumble
Once you’ve prepared all of your ingredients, it’s time to layer them in the bread loaf pan! Start by pouring half of your ice cream mixture into the pan followed by half of your brown sugar crumble topping evenly distributed across the top of the mixture. Then pour in the remaining half of your ice cream mixture followed by sprinkling over the remaining brown sugar crumble topping evenly across the top of this layer as well. Finally, cover with saran wrap or aluminum foil before moving on to freezing!
Freeze Ice Cream
Place your bread loaf pan in the freezer for at least 6 hours or overnight until completely frozen through before serving! Once frozen through remove from freezer and let sit at room temperature for about 5 minutes before scooping out servings onto plates or bowls for serving! Enjoy!
Enjoy your homemade pumpkin ice cream straight from the freezer or let it sit at room temperature for a few minutes to soften.
Serve with whipped cream or caramel sauce for an extra indulgent treat.
Tips
Make sure it is pure pumpkin and not pumpkin pie filling.
How long can I store the ice cream in the freezer?
The homemade pumpkin ice cream can be stored in the freezer for up to 2 weeks.
However, for the best taste and texture, it is recommended to consume it within the first week.
More Pumpkin Recipes For You
- Creamy Boozy Pumpkin Shake
- Pumpkin Mousse in Edible Chocolate Cups
- Slow Cooker Pumpkin Puree
- Pumpkin Rice Krispie Treats
- Pumpkin Cinnamon Bread Pudding
No Churn Pumpkin Ice Cream Recipe
Ingredients
- 2 cup heavy cream
- 1 can 14oz sweetened condensed milk
- â…” cup canned pumpkin
- 3 teaspoons vanilla extract
- 3 teaspoons pumpkin pie spice
Brown Sugar Streusel Ingredients
- ½ cup light brown sugar
- 2 tablespoons unsalted butter melted
- 1 teaspoon cinnamon
Instructions
- Prepare the Heavy Cream: Before you can begin making your pumpkin ice cream, you will need to prepare the heavy cream. In a large bowl or stand mixer bowl, mix your heavy cream on medium speed for several minutes until you have peaks that are stiff. This process can take anywhere from 3-5 minutes, so be sure to keep an eye on it and adjust the speed as needed. Once your heavy cream has reached stiff peaks, set aside and move on to the next step.
- Mix Together Pumpkin Mixture: While your heavy cream is mixing, take a separate medium-sized bowl and mix together your sweetened condensed milk, canned pumpkin, vanilla, and pumpkin pie spice. Make sure all of the ingredients are thoroughly combined before setting aside and moving on to the next step.
- Prepare Brown Sugar Crumble: In a small bowl, mix together your brown sugar crumble ingredients until everything is combined. Set aside and move on to the next step.
- Line Bread Loaf Pan: In a bread loaf pan, line it with saran wrap or parchment paper so that it’s easier to remove the ice cream when you’re ready to serve it. This will also help prevent any sticking or messes when transferring your ice cream from its container to a plate or bowl for serving.
- Layer Ice Cream Mixture & Crumble: Once you’ve prepared all of your ingredients, it’s time to layer them in the bread loaf pan! Start by pouring half of your ice cream mixture into the pan followed by half of your brown sugar crumble topping evenly distributed across the top of the mixture. Then pour in the remaining half of your ice cream mixture followed by sprinkling over the remaining brown sugar crumble topping evenly across the top of this layer as well. Finally, cover with saran wrap or aluminum foil before moving on to freezing!
- Freeze Ice Cream: Place your bread loaf pan in the freezer for at least 6 hours or overnight until completely frozen through before serving! Once frozen through remove from freezer and let sit at room temperature for about 5 minutes before scooping out servings onto plates or bowls for serving!
- Enjoy!
Nutrition
Conclusion
With a few simple ingredients, you can make the most delicious pumpkin ice cream from the comfort of your own home.
It’s sure to be a hit with friends and family, making it the perfect addition to your next fall gathering.
Gathering everyone around for some homemade treats is a great way to celebrate the changing seasons and bring in autumn with warmth and joy.
So what are you waiting for? Get out that whisk and bowl, preheat the oven, and let’s get scooping…homemade pumpkin ice cream is calling your name!
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