No Churn Pumpkin Pie Ice Cream

This no-churn pumpkin pie ice cream recipe creates a creamy, rich pumpkin treat that’s full of deliciously spiced fall flavors. No machine is needed to make this simple and easy gluten-free frozen dessert.

5 from 7 votes

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Prep Time 20

Freeze time 8

Total Time 8 20

Course Dessert

Cuisine American

Servings people

Calories 459 kcal

Equipment

Ingredients

Ice Cream

2 cups heavy cream
14 ounces sweetened condensed milk
⅔ cups pumpkin puree not pumpkin pie filling!
3 teaspoons vanilla bean paste
3 teaspoons pumpkin pie spice

Brown Sugar Crumble

½ cups brown sugar
2 tablespoons butter unsalted, melted
1 teaspoon cinnamon

Instructions

In a large bowl or the bowl of a stand mixer, beat the heavy cream on medium speed for 5-10 minutes, until stiff peaks form.
While the mixer is beating the heavy cream, whisk together the sweetened condensed milk, canned pumpkin, vanilla paste ,and pumpkin pie spice in a medium bowl. Set aside.
Once stiff peaks have formed in the heavy cream, fold in the pumpkin mixture until fully incorporated, but don't over mix as this will deflate the heavy cream. Set aside.
In a small bowl, mix together the ingredients for the brown sugar crumble. Set aside.
Line an ice cream pan with plastic wrap. This will make it easier to remove the ice cream when it is fully frozen.
Pour half of the ice cream mixture into the lined ice cream pan. Sprinkle half of the brown sugar crumble on top of the ice cream mixture. Pour the remaining ice cream mixture on top of the brown sugar crumble, and top it with the remaining brown sugar crumble.
Cover the ice cream pan tightly with plastic wrap or aluminum foil. Place it in the freezer for a minimum of 8 hours but up to overnight (or longer).
Serve ice cream with a big scoop of whipped cream and caramel sauce, if desired.

Nutrition

Keyword ice cream, pumpkin

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