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A waffle cone filled with a scoop of creamy ice cream sits inside a clear glass jar.
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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!
Prep Time10 minutes
Freezing Time6 hours
Total Time6 hours 10 minutes
Course: Desserts, Ice Cream
Cuisine: American
Servings: 6
Calories: 330kcal
Author: Debi Morgan | Quiche My Grits

Equipment

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

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

Nutrition

Calories: 330kcal | Carbohydrates: 31g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Sodium: 30mg | Potassium: 169mg | Fiber: 1g | Sugar: 29g | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg