No Churn Pumpkin Ice Cream is made with canned pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Perfect ice cream recipe for fall – no ice cream maker needed!
No Churn Pumpkin Ice Cream
This creamy and delicious pumpkin ice cream can be made with just a few basic ingredients. Most of the flavor in the ice cream comes from pumpkin puree, maple syrup, pumpkin pie spice and vanilla extract and the creaminess comes from sweetened condensed milk and heavy cream.
What is No Churn Ice Cream?
No churn ice cream is a method of making ice cream without the need for an ice cream maker. It simplifies the process by eliminating the churning step, resulting in a creamy and smooth dessert. The base for no-churn ice cream typically includes heavy whipping cream and sweetened condensed milk. Add pumpkin puree, pumpkin pie spice and other flavorings into the mixture to create a delicious fall-inspired treat.
The key to the no churn ice cream method is whipping the heavy cream until it forms stiff peaks and then gently folding it into the condensed milk and other flavorings, resulting in a light and fluffy texture. It is essential to keep the heavy cream cold during whipping, as this ensures the proper texture and allows the ice cream to freeze correctly.
INGREDIENTS IN NO CHURN PUMPKIN ICE CREAM
Pumpkin puree – You will need 1 cup of canned pumpkin puree. You can use a homemade version if you prefer.
Maple syrup – Maple syrup is what adds most of the sweetness to the ice cream and it adds a rich flavor as well that pairs really well with the pumpkin.
Pumpkin pie spice – Pumpkin pie spice is a delicious blend of cinnamon, ginger, nutmeg and cloves. Easy to make your own if you don’t have any, but this spice is an absolute staple at my house in the fall – it seems like I use it in almost every recipe I make.
Vanilla extract – The higher the quality of the vanilla, the better.
Sweetened condensed milk – You will need a 14-ounce can of sweetened condensed milk to provide more sweetness and creaminess.
Heavy cream – Heavy cream makes the best ice cream. Make sure the cream is cold before whipping it up and folding it in with all of the other ingredients.
Graham cracker crumbs (optional) – Pumpkin ice cream is absolutely delicious with graham cracker crumbs sprinkled on top. You can also use crushed gingersnaps if you prefer.
HOW TO MAKE NO CHURN PUMPKIN ICE CREAM
In a large mixing bowl, combine the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Stir until well combined.
Add the sweetened condensed milk to the pumpkin mixture and mix until smooth.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the pumpkin mixture, being careful not to deflate the cream.
Pour the mixture into a loaf pan or airtight container. Smooth the top with a spatula.
If desired, sprinkle the graham cracker crumbs over the top of the ice cream mixture.
Cover the pan or container and freeze for at least 6 hours or overnight until the ice cream is firm.
Once the ice cream is fully frozen, scoop it into bowls or cones and serve.
Tips for making Pumpkin Ice Cream:
- Be sure the heavy cream is cold while whipping, otherwise the ice cream will not freeze correctly.
- This ice cream does have a strong pumpkin flavor, so the pumpkin puree and pumpkin pie spice can be reduced if you like a more subtle flavor.
- Make sure to fold the whipped cream into the pumpkin mixture gently. Overmixing can cause the ice cream to become dense and lose its light and creamy texture.
NO CHURN PUMPKIN ICE CREAM
Ingredients
- 1 cup canned pumpkin puree
- ½ cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 14-ounce can sweetened condensed milk
- 2 cups cold heavy cream
- ½ cup graham crackers crumbs optional, for topping
Instructions
- In a large mixing bowl, combine the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Stir until well combined.
- Add the sweetened condensed milk to the pumpkin mixture and mix until smooth.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture, being careful not to deflate the cream.
- Pour the mixture into a loaf pan or airtight container. Smooth the top with a spatula.
- If desired, sprinkle the graham cracker crumbs over the top of the ice cream mixture.
- Cover the pan or container and freeze for at least 6 hours or overnight until the ice cream is firm.
- Once the ice cream is fully frozen, scoop it into bowls or cones and serve.
Notes
Nutrition
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Frequently Asked Questions
How long can I store the ice cream?
The homemade ice cream can be stored in an airtight container in the freezer for up to 2 weeks. However, for the best taste and texture, it’s recommended to consume it within the first week.
Can I make the ice cream without an ice cream maker?
Yes! No-churn ice cream is great to make because it doesn’t require an ice cream maker. The process involves whipping the cream and then folding it into the pumpkin mixture. The mixture is then frozen until firm. No-churn ice cream tends to have a slightly softer texture than traditional churned ice cream, but it’s still delicious.
Can I substitute sweetened condensed milk with another ingredient?
Sweetened condensed milk plays a crucial role in the no-churn ice cream’s texture and sweetness. It is difficult to substitute it directly, but you can experiment with alternatives like coconut cream or condensed coconut milk for a different flavor profile.
Can I mix different ingredients into pumpkin ice cream?
It’s easy to add different mix-ins or toppings, like graham cracker crumbs, chocolate chips, crushed gingersnap cookies and/or nuts. You can add in some caramel as well! There are so many possibilities for creative and delicious pumpkin ice cream variations.
How To Serve No Churn Pumpkin Ice Cream
No churn pumpkin ice cream is a delightful addition to any fall gathering, and it’s incredibly easy to serve. Once the ice cream is fully frozen, simply scoop the desired amount into bowls or cones.
To further enhance the flavor and presentation, consider adding extra toppings such as whipped cream, a sprinkle of additional pumpkin pie spice, or a drizzle of caramel sauce. You can also incorporate pumpkin spice ice cream into other recipes, such as ice cream sandwiches or parfaits.
How To Store Pumpkin Ice Cream
Proper storage is essential to maintain the quality and freshness of your homemade ice cream. Use an airtight container to prevent the formation of ice crystals and to keep the ice cream as smooth and creamy as possible. When storing pumpkin ice cream, it’s crucial to ensure the container is sealed tightly to prevent any air exposure, which can impact the texture and flavor.
If properly stored, homemade ice cream can last up to two months, but it’s better to consume it within a month for the best taste and texture.
MORE DELICIOUS PUMPKIN RECIPES TO TRY:
- PUMPKIN SNICKERDOODLE COOKIE BARS
- PUMPKIN PIE BARS
- PUMPKIN CHOCOLATE CHIP BARS
- SPICED PUMPKIN CHOCOLATE CHIP COOKIES
- HONEY BUTTER PUMPKIN ROLLS
- HOMEMADE PUMPKIN BAGELS
- PUMPKIN FETTUCINE ALFREDO
- PUMPKIN MARSHMALLOW BUNDT CAKE
- NO-BAKE PUMPKIN COOKIES
- PUMPKIN SLAB PIE
- PUMPKIN APPLE GINGERBREAD
- PUMPKIN PIE OREO BALLS
- PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES
No Churn Pumpkin Ice Cream is made with canned pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Perfect ice cream recipe for fall – no ice cream maker needed!
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