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Pumpkin pie ice cream in waffle cones

Pumpkin Pie Ice Cream

  • Author: Gail Ng
  • Total Time: 25 minutes + overnight freezing
  • Yield: One 9x13" loaf tin 1x


Creamy no-churn pumpkin pie ice cream speckled with bites of pie crumble



Pie Crumble

  • 90g unsalted butter
  • 150g all purpose flour
  • 100g brown sugar
  • 1/4 teaspoon salt

Pumpkin Ice Cream

  • 500g heavy whipping cream
  • 200g pumpkin puree
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 300g sweetened condensed milk


Pie Crumble

  1. In a small pan, melt butter on medium heat.
  2. 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

  1. 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.
  2. Slowly pour in condensed milk while folding with a spatula until completely combined.
  3. Add in half of the crumble and fold one or twice to combine.
  4. 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.
  5. Let ice cream sit at room temperature for 4-5 minutes before scooping.
  • Prep Time: 25 minutes
  • Category: Desserts
  • Method: Frozen
  • Cuisine: American

Keywords: pumpkin pie ice cream, pumpkin ice cream, pumpkin spice ice cream