This homemade pumpkin ice cream tastes like pumpkin pie with whipped cream on top. The only thing missing is the crust. It is simple to put together, and it is a fun way to enjoy pumpkin without turning on the oven.
Turn a can of pumpkin into creamy homemade ice cream with this easy 7 ingredient pumpkin ice cream recipe. It is the perfect way to enjoy the flavor we all know and love in a cooler, more refreshing way.
This no cook ice cream recipe just takes a few minutes to put together. It is such a fun way to turn pumpkin into a frozen treat.
I usually get in the mood for fall flavors before the weather actually starts to feel like autumn. This ice cream is such a tasty way to start transitioning into pumpkin spice season even if it is still hot out.
Tips and Tricks
This recipe is so simple, it really doesn’t take a lot of recipe notes, but just in case, here are a few:
All you need to do is stir the ingredients together until the sugar is involved. Thirty seconds with a balloon whisk should be plenty to bring it together.
Using a batter bowl or a bowl with a pour spout makes it easier to transfer into the ice cream maker without making a mess.
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Use your favorite pumpkin pie spice or make your own. I have a recipe for homemade pumpkin pie spice if you are out.
You could also leave it out if you want a more pure pumpkin flavor. I love the spice, though. I think it really adds something.
More Recipes to Try
If you like the idea of pumpkin ice cream but want something a little bit lighter, try making pumpkin nice cream. It is a dairy free recipe that uses frozen bananas for sweetness and texture.
Pumpkin cheesecake is another fabulous treat that is worth making. Or make pumpkin pie for something more traditional.
Check out my collection of pumpkin recipes for even more tasty inspiration.
Pumpkin Ice Cream
Ingredients
- 1 cup granulated sugar
- 15 ounce can pumpkin puree
- 1 cup whole milk
- 2 cups heavy cream
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, stir together the sugar and pumpkin puree until the sugar is fully incorporated.1 cup granulated sugar, 15 ounce can pumpkin puree
- Add the remaining ingredients and stir until uniform.1 cup whole milk, 2 cups heavy cream, 2 teaspoons pumpkin pie spice, ¼ teaspoon salt, 1 teaspoon vanilla extract
- Chill if needed, then pour into your ice cream maker. Churn according to your machine's instructions. Mine took about 30 minutes.
- Transfer into freezer containers and freeze for at least 3 hours or until frozen firm.
Video
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This sounds so delicious! It’s still in the 80s here. The taste of fall without the oven!
This is the perfect way to tip toe into fall flavors!
This was easy and delicious.