Creamy no-churn pumpkin pie ice cream made with real pumpkin, pumpkin spices, and speckled with bites of pie crumble pieces. It has all the components and flavour of pumpkin pie but in ice cream form!
I'm a huge advocate of ice cream in the Fall and Winter season. Somehow it seems to taste even better when it's chilly out and the deeper, autumnal flavours are a welcome change from typical Summer flavours.
Pumpkin pie ice cream is the flavour combination I look forward to the most every year. The warm pumpkin spices smell and taste so delicious in contrast with the creamy ice cream base. Don't forget the absolute BEST part: the bits of chewy pie crumble scattered throughout the ice cream. They're an ode to pie crust and add some texture to this ice cream.
This pumpkin pie ice cream is made with my go-to no-churn method with whipping cream and condensed milk. You can just pour the ice cream into a container and freeze it overnight with no ice cream maker needed.
Why you'll love this recipe
- It's a no-churn ice cream! No ice cream maker needed. All you need is a freezer.
- It's so easy to make!
- This pumpkin pie ice cream tastes like pumpkin pie but in ice cream form. It's so delicious!
- This recipe is the perfect dessert if you live in a warmer climate but still want to enjoy the typical cozy Fall flavours.
- Unsalted butter - Melt this in the microwave or stovetop before using.
- All-purpose flour - You'll be using this for the pie crumble bits.
- Brown sugar
- Heavy whipping cream - Whipping cream also works here but heavy whipping cream with at least 36% fat content will give you the creamiest ice cream.
- Pumpkin puree - Canned pumpkin puree works perfectly here but you can also use homemade pumpkin puree if you have any on hand. It should be plain and unsweetened (not pumpkin pie filling!).
- Ground cinnamon - This pumpkin spice blend is what gives this ice cream most of its pumpkin flavour!
- Ground ginger
- Ground nutmeg
- Ground allspice
- Ground cloves
- Vanilla extract
- Sweetened condensed milk - This comes in a small can and is essential for sweetening the ice cream and also preventing ice crystals from forming in your no-churn ice cream.
How to make pumpkin pie ice cream
Make the pie crumble: Melt butter in a small pan on medium heat. In a small bowl, stir together flour, brown sugar, and salt. Pour in the melted butter and stir together until the butter has saturated all the flour and it becomes crumbly. Set the pie crumble aside to cool.
Whip up the cream: In a large mixing bowl, add whipping cream, pumpkin puree, cinnamon, ginger, nutmeg, allspice, cloves, and vanilla extract. Whip with an electric mixer or stand mixer until it reaches stiff peaks.
Fold in condensed milk: Slowly pour in condensed milk while folding with a spatula until completely combined.
Add in pie pieces: Add in half of the pie crumble and fold one or twice to combine. Pour ice cream mixture into a loaf tin. Sprinkle the remaining pie crumble on top.
Freeze: Wrap with plastic wrap and/or aluminum foil and freeze for at least 5 hours or overnight until set.
Always store your no-churn ice cream completely sealed with plastic wrap and/or aluminum foil to prevent ice crystals from forming and to keep the ice cream fresh and soft. This ice cream can keep in the freezer for up to a month but it is best enjoyed within 1-2 weeks.
Before scooping, leave the ice cream out at room temperature for 4-5 minutes to soften. Run your ice cream scooper or spoon under hot water for easier scooping.
Tip & tricks
- Whip the whipped cream to stiff peaks. You want to incorporate lots of air into the cream for a soft and creamy ice cream texture. This also prevents ice crystals from forming in the ice cream (this is the same as what an ice cream maker does by churning the ice cream) and making it icy.
- Freeze the ice cream in paper cups or pint jars for single servings. This method makes them easier to eat straight from the jar instead of scooping from a pan. They're also great for giving away as gifts!
- Keep the ice cream well-sealed in the freezer. Homemade ice cream doesn't contain the preservatives found in store-bought ice cream which helps it stay fresh and soft for a long time. The freezer really dries out homemade ice cream. Make sure your container is always covered and sealed and enjoy your ice cream within 1-2 weeks.
Frequently asked questions
No-churn ice cream just means that it's ice cream made without an ice cream maker. Ice cream makers constantly churn the ice cream during the freezing process to prevent ice crystals from forming. With the no-churn method, we use a combination of high fat cream, whipping air into the cream before freezing, and adding enough sugar content to achieve the same result as an ice cream maker.
Icy ice cream is caused by large ice crystals forming in the ice cream as it freezes. To prevent no-churn ice cream from becoming icy, avoid adding water into the ice cream mixture, incorporate air into the ice cream mixture before freezing, and adding enough sugar to prevent the formation of ice crystals. Storing the ice cream in the freezer for too long can also cause ice crystals to eventually form.
Other pumpkin recipes to try
- Pumpkin Swiss Roll
- Pumpkin Crepe Cake
- Pumpkin Spice White Russian
- Pumpkin Panna Cotta
- Pumpkin Crème Brûlée Tart
- Pumpkin Madeleines
Pumpkin Pie Ice Cream
- 90 g unsalted butter, melted
- 150 g all-purpose flour
- 100 g brown sugar
- ¼ teaspoon salt
Pumpkin Ice Cream
- 500 g heavy whipping cream, cold
- 200 g pumpkin puree
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- 300 g sweetened condensed milk
- In a small bowl, stir together flour, brown sugar, and salt. Pour in the melted butter and stir together until the butter has saturated the flour mixture and it becomes crumbly and no dry flour remains. Set aside to cool.
Pumpkin Ice Cream
- In a large mixing bowl, add together whipping cream, pumpkin puree, cinnamon, ginger, nutmeg, allspice, cloves, and vanilla extract. Whip with an electric mixer or stand mixer until it reaches stiff peaks.
- Slowly pour in condensed milk while folding with a spatula until completely combined.
- Add in half of the crumble and fold one or twice to combine.
- Pour ice cream mixture into a loaf tin. Sprinkle the remaining pie crumble on top. Wrap with plastic wrap and/or aluminum foil and freeze for at least 5 hours or overnight until completely set.
- Let the ice cream sit at room temperature for 4-5 minutes and run your ice cream scooper under hot water before scooping.
Leave a comment or review