Pumpkin Spice Ice Cream: Easy No-Churn Recipe

Name: Pumpkin Spice Ice Cream
Prep time: 10 min
Total time: 370 min
Ingredients: 1 ½ cups heavy whipping cream; ¾ cup granulated sugar; ¾ cup whole milk; ¾ cup pumpkin puree; 1 teaspoon pumpkin pie spice; 1 teaspoon vanilla extract

Jump to Recipe

Fall is pumpkin spice season and that means everything's gonna be pumpkin flavored, even ice cream! This no-churn Pumpkin Spice Ice Cream is a breeze to make and only takes about 10 minutes to whip up before going in the freezer. The result is a frozen treat that tastes just like pumpkin pie, except it's cold and creamy!

Waffle cone with a scoop of pumpkin spice ice cream standing upright in an empty glass jar.

Why Try This Recipe?

Easy to Make: It's no-churn, so you don't have to drag out the crank machine.
Quick as a Flash: Comes together in just 10 minutes of prep time.
Crowd Favorite: Captures all the cozy flavors of pumpkin pie in frozen form!

Pumpkin pie is one of those desserts I look forward to every year, but sometimes I want a little fall flavor without turning on the oven. That's where this ice cream recipe comes in! It's smooth, creamy, and full of those warm and cozy flavors we all crave.

Three scoops of light brown ice cream in a stacked white bowl on a table, background softly blurred.

You can make this icy dessert in the morning, pop it in the freezer, and the whole family can dig into pumpkin ice cream in the afternoon!

For more pumpkin treats, try Pumpkin Spice Donuts topped with chunky pecans, and be sure to make a big mug of Pumpkin Spice Hot Cocoa to go along with it!

Creamy pumpkin ice cream overflowing from a white bowl with a spoon scooping some out.

Ingredient Notes

Heavy whipping cream: Creates a rich and creamy base
Granulated sugar: Sweetens the ice cream and balances the flavor
Whole milk: Keeps the texture soft and scoopable
Pumpkin puree: Adds authentic flavor and smooth texture
Pumpkin pie spice: Brings in the warm fall flavors of cinnamon, nutmeg, ginger, and cloves
Vanilla extract: Enhances and rounds out the recipe

Ingredients on a marble counter: milk, cream, pumpkin puree, sugar, vanilla, and pumpkin pie spice.

Step by Step Instructions

Beat the heavy whipping cream with the sugar until peaks form, about 5 minutes.
Add the milk, puree, spice and vanilla, then beat again until peaks form.
Pour the mixture into a loaf pan and smooth out the top.
Freeze for at least 6 hours before thawing slightly and scooping to serve.

Step-by-step images showing how to make pumpkin spice ice cream, from mixing to finished scoops.

Favorite Pairings

Serve with gingersnap cookies for extra crunch.
Top with whipped cream and caramel drizzle for a decadent finish.
Pair with a slice of warm pumpkin bread for the ultimate fall dessert.

Variations

Stir in crushed gingersnaps or graham crackers before freezing.
Add a swirl of caramel, chocolate chips, or cinnamon sugar for extra flavor.
Top with toasted pecans for crunch and nuttiness.

Six scoops of orange-colored ice cream in a glass dish, with a cone and ice cream scoop nearby.

Expert Tips

Be sure the whipping cream is very cold before beating for the best volume.
Run your ice cream scoop under hot water to make scooping easier.
Allow the ice cream to thaw for a few minutes before serving for the perfect texture.

Recipe FAQ

How will I know when it's ready to scoop and eat?

The ice cream must be frozen all the way through before thawing. Test by inserting a knife to check for liquid at the bottom. Once frozen, thaw until scoopable.

Do I need to add the vanilla extract?

Vanilla enhances the flavor but it can be omitted if needed.

What if I don't have pumpkin spice?

Substitute with ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon cloves or use your favorite homemade spice mix.

Can I use pie mix instead of puree?

No, pumpkin pie mix contains added sugar and spices which will not work in this recipe.

A spoon holds a scoop of creamy ice cream above a white bowl filled with more ice cream.

Storage Guide

Store pumpkin ice cream tightly covered in the freezer for up to two weeks. For best results, press a piece of plastic wrap directly on top before sealing to prevent ice crystals.

Tried this Recipe and Loved It? ❤️ Please scroll down and leave a *STAR* review for others to read!

Recipe Card

A waffle cone filled with a scoop of creamy ice cream sits inside a clear glass jar.

Pumpkin Spice Ice Cream

This no-churn Pumpkin Spice Ice Cream is a breeze to make and only takes about 10 minutes to whip together before going in the freezer!

No ratings yet

Print Pin Rate

Course: Desserts, Ice Cream

Cuisine: American

Prep Time: 10

Freezing Time: 6

Total Time: 6 10

Calories: 330kcal

Author: Debi Morgan | Quiche My Grits

*See notes in blog post for detailed tips, photos and instructions.

Equipment

Ingredients

Instructions

With a hand mixer, beat the heavy whipping cream with the sugar until peaks form, about 5 minutes.
Add the milk, pumpkin puree, pumpkin pie spice, and vanilla, then beat again until peaks form again.
Pour the mixture into a 9 x 5 inch loaf pan and smooth it with the back of a spoon or knife.
Freeze ice cream for at least 6 hours before serving. It should be hard throughout and will need to thaw for a several minutes at room temperature before it can be scooped.