This Pumpkin Spice Ice Cream is creamy, sweet with a little spice. It's a beautiful blend of pure pumpkin, cinnamon, brown sugar and maple. It tastes like a mild pumpkin pie; autumn on a spoon! Best yet, no machine is need and it only takes about 15 minutes to whip up (minus freezing time) and will go perfectly with all your autumn bakes! and no machine is needed! As always, it’s gluten free, nut free, egg free and can be made vegan with a few tweaks!
This Pumpkin Spice Ice Cream is so easy to make, you won't believe it! I always find I have a little pumpkin left over in the can after I am done baking my Pumpkin Chocolate Chip Cookies. This pumpkin ice cream recipe is the perfect thing to make with that extra little bit of pure pumpkin that you may have from making my Pumpkin Cupcakes!
For more autumn no churn ice cream recipes, try my Apple Pie Ice Cream, my Cinnamon Swirl Ice Cream, and my Graham Ice Cream.
Reasons to Love this Pumpkin Spice Ice Cream
- Allergy Friendly- This ice cream is gluten free, nut free and egg free.
- Super Creamy- This pumpkin ice cream is so creamy and smooth!
- Pumpkin: This recipe calls for 6 tablespoons of pure pumpkin!
- Easy To Make- No machine is needed and it only takes 15 minutes to whip this ice cream up like my Chocolate Chip Ice Cream!
Ingredient Notes
- Sweetened Condensed Milk- It helps the ice cream to be thick, creamy and sweet.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf or the ice cream will have a chemical flavor.
- Pure Pumpkin: Make sure you only use pure pumpkin...not pumpkin pie filling just like in our Pumpkin Sugar Cookies.
- Maple Syrup: The pure grade A maple syrup gives the ice cream those nutty, caramel like delicate undertones.
- Dark Brown Sugar: The dark brown sugar has a richer molasses taste than the light brown sugar and truly makes this ice cream pop.
- Cinnamon: Brings that sweet yet woodsy flavor that we just love in pumpkin pies.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into Vegan Pumpkin Ice Cream
- Use a dairy-free heavy whipping cream.
- Only use sweetened condensed coconut milk.
- Make sure the brown sugar you use is gluten free, nut free and vegan.
- Don't buy pure pumpkin with strange fillers. Make sure to read the label.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Pumpkin Spice Ice Cream
Here are the step by step instructions to make this ice cream!
Step 1: Mix all the Ingredients Minus the Heavy Cream
In a medium bowl, whisk the sweetened condensed milk, the pure pumpkin, the dark brown sugar and the cinnamon until combined.
Step 2: Whip the Heavy Cream
In a separate large bowl, using a whisk or a hand mixer, beat the heavy cream until soft peaks form.
Step 3: Pour in the Condensed Milk Mixture
Once soft peaks form, pour the sweetened condensed milk mixture into the whipped cream. Whisk again until stiff peaks reform.
Step 4: Top With Dark Brown Sugar and Freeze
Using the spatula, scoop the ice cream into a 9 x 5 loaf pan or a freezer safe ice cream container and smooth the top using the back of a spoon.
Sprinkle dark brown sugar all over the top and freeze overnight.
Expert Baking Tips
- Mix all the Liquid Ingredients Together- Make sure you mix the sweetened condensed milk, the pumpkin, the maple syrup, the dark brown sugar and the cinnamon together in a bowl until well combined. Then pour that mixture into the already whipped heavy cream. If you pour each ingredient into the whipped cream separately, the ice cream will not have the consistent blend of flavors.
- Let It Freeze Overnight- No churn ice cream is simple to make but very soft. It really does need to freeze overnight otherwise it will be a soupy mess within a minute of taking it out of the freezer.
Recipe FAQs
Yes. It needs about 6-7 hours to freeze.
No churn ice cream is super soft and needs a long time to solidify.
If you don’t freeze it overnight, it will be a soupy mess within minutes of being on your counter.
This recipe makes about 1.5 quarts or 6 cups of ice cream.
Yes! You can!
I cannot use it because my son cannot have it but if you want to use it, simply replace the 1 teaspoon of cinnamon with 1 teaspoon of pumpkin pie spice.
If you're gluten free or have nut allergies, make sure to use a brand that's safe.
Yes you can but keep in mind the ice cream will probably be even sweeter.
I prefer to use pure grade A maple syrup.
Yes. This isn't sponsored but the brand silk makes one. It says gluten free but I don’t see a certified label, so I would look into that if you have celiac.
As for allergens, it contains coconut, sunflower and faba bean protein, last time I checked the label. Please always double check ingredients.
Store the ice cream in a 9 x 5 loaf pan or in an airtight ice cream container.
If using a loaf pan, cover the top with plastic wrap and then aluminum foil. Freeze for up to two weeks.
These are my favorite air tight freezer safe ice cream containers.
Other Pumpkin Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Pumpkin Spice Ice Cream
Ingredients
- 14 ounces sweetened condensed milk
- 6 tablespoons pure pumpkin
- 4 tablespoons dark brown sugar , packed (plus more for sprinkling)
- 2 teaspoons pure maple syrup (I use grade A)
- 1 teaspoon ground cinnamon
- 2 cups heavy whipping cream
Instructions
- In a medium bowl, whisk together the 14 ounces sweetened condensed milk, the 6 tablespoons pure pumpkin, the 4 tablespoons dark brown sugar, the 2 teaspoons maple syrup and the 1 teaspoon ground cinnamon until combined.
- In a separate large bowl, using a whisk or a hand mixer, beat the 2 cups heavy cream until soft peaks form.
- Once soft peaks form, pour in the sweetened condensed milk mixture into the whipped cream.
- Whisk everything together until stiff peaks form. Stop immediately when you see a stiff peak. Do not over whisk.
- Pour the ice cream into a 9 x 5 loaf pan or freezer safe ice cream container. Smooth the top of the ice cream with a butter knife or the back of a spoon.
- Sprinkle some extra brown sugar all over the top of the ice cream.
- If using a loaf pan, cover the pan in plastic wrap, then aluminum foil and freeze for at least 6 hours or overnight. You can also use an airtight freezer safe ice cream container. Enjoy!
Nancy says
The Directions were easy to follow. The ice cream was fantastic . Good this time of year or any time of year!
Lee says
Great! Thank you!
John says
Super easy to make and delicious to eat! Thank you!!!
Lee says
SO glad thank you!