Creamy no-churn pumpkin pie ice cream made with real pumpkin, pumpkin spices, and speckled with bites of pie crumble pieces
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, in my opinion, the bits of chewy pie crumble scattered throughout the 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.
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. Add this to 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 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.
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. Wrap with plastic wrap and/or aluminum foil and freeze for at least 5 hours or overnight until set.
How to store pumpkin ice cream
Always store your no-churn ice cream completely sealed with plastic wrap or aluminum foil, or both, to prevent ice crystals from forming and 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 and run a scooper or spoon under hot water for easier scooping.
Other pumpkin recipes to try
- Pumpkin Swiss Roll
- Pumpkin Crepe Cake
- Pumpkin Spice White Russian
- Pumpkin Panna Cotta
- Pumpkin Crème Brûlée Tart
Pumpkin Pie Ice Cream
Ingredients
Pie Crumble
- 90 g unsalted butter
- 150 g all purpose flour
- 100 g brown sugar
- ¼ teaspoon salt
Pumpkin Ice Cream
- 500 g heavy whipping cream
- 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
Instructions
Pie Crumble
- In a small pan, melt butter on medium heat.
- In a small bowl, stir together flour, brown sugar, and salt. Add this to 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 set.
- Let ice cream sit at room temperature for 4-5 minutes before scooping.
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