Fall is here, and you know what that means—it’s pumpkin everything season! But if you’re anything like me, baking can feel a little… intense after a long day. That’s where this No-Churn Pumpkin Ice Cream swoops in to save your sweet tooth (and your sanity). No fancy machines. No culinary gymnastics. Just creamy, spiced perfection straight from your freezer.

Whether you’re a busy mom juggling school pickups or a professional who needs a pumpkin fix stat, this homemade ice cream is your go-to solution. It’s a cool twist on a classic pumpkin dessert that tastes like fall in every bite—no oven required.

So, tie on your apron (or don’t, this one’s really that easy) and let’s create a fall treat that’ll have everyone asking for seconds.

Why You’ll Love This No-Churn Pumpkin Ice Cream

No ice cream maker? No problem. All you need is a hand mixer and a little freezer space.
It’s a perfect pumpkin dessert for those crisp fall evenings when you crave something sweet but simple.
Creamy, dreamy, spiced just right—like pumpkin pie met its cooler, sassier cousin.
Great for make-ahead entertaining (hello, stress-free holiday desserts!).

Ingredients You’ll Need

480 ml heavy cream, very cold
1 can (396 g) condensed milk, very cold
240 ml pumpkin puree, cold
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly-grated nutmeg

How to Make No-Churn Pumpkin Ice Cream

Start with a Chill Vibe
In a large mixing bowl, combine the heavy cream, condensed milk, and pumpkin puree. Make sure everything is nice and cold—it’s the secret to that luscious texture.
Spice it Up
Sprinkle in the cinnamon, ginger, and nutmeg. These cozy spices turn your basic ice cream base into a fall treat you’ll dream about.
Whip it Good
Using a hand mixer, start on low speed to avoid any kitchen “snowstorms.” After a minute or two, once everything is combined, crank up to medium speed and beat until stiff peaks form—about 3-5 minutes.
Pour & Smooth
Transfer the creamy pumpkin goodness into a 9×5 inch loaf pan. Smooth the top with a spatula like you’re icing a cake (but way easier).
Freeze & Forget (For a While)
Cover the surface with plastic wrap, pressing gently to prevent ice crystals. Freeze for at least 6 hours, or if you can resist, overnight is even better.
Scoop & Savor
Serve straight from the freezer and enjoy a bite of pumpkin-spiced heaven.

Olivia’s Tips for the Creamiest Pumpkin Ice Cream

Chill everything—bowl, beaters, even the loaf pan if you’re feeling fancy. Cold equipment makes a world of difference.
Don’t overbeat! You want stiff peaks, not butter (yep, I’ve learned that one the hard way).
Add a sprinkle of crushed graham crackers on top for a “deconstructed pumpkin pie” vibe.
If you’re feeling adventurous, swirl in some caramel before freezing for an extra decadent twist.

A Little Backstory from My Kitchen to Yours

This No-Churn Pumpkin Ice Cream became a family favorite after an impromptu “what can I make without baking” moment during last year’s Thanksgiving. My oven was fully booked (turkey drama, anyone?), and dessert seemed impossible—until this no-bake gem saved the day. The kids were skeptical at first (“Ice cream in November, Mom?”), but one spoonful had them hooked. Now, it’s a must-have at every fall gathering, oven or no oven.

What to Serve with No-Churn Pumpkin Ice Cream

Pair this creamy dessert with warm apple crisp for the ultimate hot-and-cold combo. Or keep it simple and serve in cute little waffle cones for a fun twist. Hosting a fall dinner party? A dollop of this ice cream on top of a slice of pecan pie will earn you the “hostess with the mostess” crown, guaranteed.

If you’re going casual (hello, weeknight treat!), drizzle with a bit of maple syrup and a sprinkle of candied pecans. Trust me, it’s a game-changer.

How to Store Your Homemade Ice Cream

Once frozen, keep your homemade ice cream covered tightly with plastic wrap or a lid to prevent freezer burn. It’ll stay fresh and creamy for up to two weeks—but I’d be surprised if it lasts that long. For the best scooping experience, let it sit on the counter for 2-3 minutes to soften just a bit before diving in.

Tip: Store in smaller airtight containers if you prefer individual servings or want to portion control (though no judgment if you don’t!).

FAQs About No-Churn Pumpkin Ice Cream

Can I substitute fresh pumpkin for canned puree?

Absolutely! Just make sure it’s cooked and pureed smooth. Keep in mind fresh pumpkin can be a bit more watery, so you might need to strain it first.

How long does homemade no-churn ice cream last in the freezer?

If stored properly in an airtight container, it stays delicious for up to two weeks. But let’s be honest, it’ll probably be gone in days.

Can I add other mix-ins?

Yes! Think mini chocolate chips, toasted pecans, or even a swirl of caramel or chocolate sauce. Go wild—it’s your ice cream adventure.

A Sweet Scoop of Fall in Every Bite

This No-Churn Pumpkin Ice Cream isn’t just a dessert; it’s a little bowl of fall comfort you can whip up anytime, no oven needed. It’s the kind of recipe that makes you feel like a kitchen wizard with minimal effort—because let’s face it, we all deserve a break from complicated. So the next time you crave a pumpkin dessert that’s quick, easy, and ridiculously delicious, this ice cream’s got your back.

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