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    Home » Dessert

    Pumpkin Spice Ice Cream

    Published: Sep 28, 2022 · Modified: Jan 2, 2023 by Lee · This post may contain affiliate links · 4 Comments .

    Jump to Recipe Jump to Video

    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, it only takes about 15 minutes to whip up (minus freezing time) and will go perfectly with all your autumn bakes! As always, it's gluten free, nut free and egg free!

    A scoop of Pumpkin Spice Ice Cream topped with marshmallows.

    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!

    If you're looking for more autumn no churn ice cream recipes, try my Apple Pie Ice Cream, my Cinnamon Swirl Ice Cream, and my Graham Ice Cream.

    Jump to:
    • Reasons to Love this Ice Cream
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Pumpkin Spice Ice Cream 
    • Expert Baking Tips
    • Recipe FAQs
    • Storing and Freezing
    • Other Pumpkin Recipes You'll Love
    • 📖 Recipe
    • Pumpkin Spice Ice Cream
    Picking up a scoop of ice cream from the tray.

    Reasons to Love this Ice Cream

    • Allergy Friendly- This ice cream is gluten free, nut free and egg free. 
    • Super Creamy- This 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!

    Ingredient Notes

    The ingredients in separate glass bowls with text names over them.
    • 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 Ensure this Ice Cream is Vegan

    • 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 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: Whisk the Ingredients Together, 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, beat the heavy cream until soft peaks form. You can also do this with a whisk. 

    If doing it with a whisk, it takes about 10 minutes.

    Pumpkin, sweetened condensed milk, vanilla and salt mixed in a bowl.
    Step 1
    Whipped heavy cream in a bowl.
    Step 2

    Step 3: Add in the Condensed Milk Mixture

    Whisk the sweetened condensed milk mixture into the heavy cream until stiff peaks form. Make sure not to over whisk. Stop as soon as you get a stiff peak.

    Step 4: Top With Dark Brown Sugar  

    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.

    Mixing everything together with a spatula.
    Step 3
    Filling a loaf tray with the mixture.
    Step 4- part 1
    Topping it off with brown sugar crumbles.
    Step 4- part 2

    Step 5: Freeze

    If using a loaf pan, cover the ice cream with plastic wrap and then aluminum foil. 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.
    Hands hold the pan while scooping out a ball of ice cream.

    Recipe FAQs

    Do I have to freeze this overnight?

    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.

    How much ice cream does this recipe make?

    This recipe makes about 1.5 quarts or 6 cups of ice cream. 

    Has anyone made your ice cream recipes, vegan?


    Yes! Check out my "how to make this vegan" section in this post for my tips.

    Can I use pumpkin pie spice instead of cinnamon?


    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.

    Can I use store bought syrup like Pearl Milling Company syrup?


    Yes you can but keep in mind the ice cream will probably be even sweeter.

    I prefer to use pure grade A maple syrup.

    Can I use another sugar instead of dark brown?


    Yes you can but keep in mind I think the ice cream tastes best with that richer molasses flavor that comes from the dark brown sugar.

    Storing and Freezing

    Storing

    Store the ice cream in a 9x 5 loaf pan or in an airtight ice cream container. I love these.

    If using a loaf pan, cover the top with plastic wrap and then aluminum foil. 

    Freezing

    The ice cream can be frozen for up to two weeks.

    Other Pumpkin Recipes You'll Love

    • Three slices of bread stacked tall on a ceramic plate.
      Pumpkin Bread with Cream Cheese Frosting
    • A Pumpkin Sugar Cookie with a bite taken out.
      Pumpkin Sugar Cookies
    • Sliced spongey golden halves of Pumpkin Banana Muffin on a plate.
      Pumpkin Banana Muffins
    • A plate of pumpkin chocolate chip cookies, one with a bite.
      Gluten Free Pumpkin Chocolate Chip Cookies

    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

    A scoop of Pumpkin Spice Ice Cream topped with marshmallows.

    Pumpkin Spice Ice Cream

    Author: Lee
    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, it only takes about 15 minutes to whip up (minus freezing time) and will go perfectly with all your autumn bakes! As always, it's gluten free, nut free and egg free!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Freeze Time 6 hours hrs
    Total Time 6 hours hrs 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 394 kcal

    Ingredients
     
     

    • 2 cups heavy whipping cream
    • 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 cinnamon

    Instructions
     

    • In a medium bowl, combine the sweetened condensed milk, the pure pumpkin, the dark brown sugar, the maple syrup and the cinnamon. Whisk until combined. Set aside.
    • In a separate large bowl, using a whisk or a hand mixer, mix the 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!

    Video

    Notes

    Storing

    If using a loaf pan, cover the pan with plastic wrap and then aluminum foil. Or you can use a freezer safe ice cream container. Freeze for at least 6 hours. I prefer to freeze overnight.

    Freezing

    This ice cream can be frozen for up to 14 days.

    For Vegan

    Use non dairy heavy whipping cream, sweetened condensed coconut milk and a vegan dark brown sugar. 

    Nutrition

    Calories: 394kcalCarbohydrates: 37gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 84mgSodium: 81mgPotassium: 277mgFiber: 0.5gSugar: 36gVitamin A: 2759IUVitamin C: 2mgCalcium: 192mgIron: 0.4mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. John

      September 28, 2022 at 12:03 pm

      5 stars
      Super easy to make and delicious to eat! Thank you!!!

      Reply
      • Lee

        September 28, 2022 at 2:28 pm

        SO glad thank you!

        Reply
    2. Nancy

      September 28, 2022 at 1:07 pm

      5 stars
      The Directions were easy to follow. The ice cream was fantastic . Good this time of year or any time of year!

      Reply
      • Lee

        September 28, 2022 at 2:28 pm

        Great! Thank you!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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