Last Updated on April 8, 2022 by Ellen Christian
This homemade pumpkin ice cream recipe is delicious on its own or on top of your favorite holiday pie. Try this homemade ice cream today.
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I don’t eat dessert that often and I almost never have ice cream. But, with the holidays coming up, I wanted to enjoy pumpkin spice in as many different ways that I could.
Easy Homemade Pumpkin Ice Cream Recipe
This ice cream recipe is super easy because there is no cooking required and you don’t have to have an ice cream maker to make it. It’s also egg-free for those with allergies to eggs. I plan on making this pumpkin ice cream recipe for Thanksgiving dessert this year.
My daughter is gluten intolerant so traditional desserts like pies and cakes are a problem for her. This has all of the delicious pumpkin taste without any gluten. Of course, if gluten isn’t a problem for you, you can pour this easy homemade pumpkin ice cream into a graham cracker crust and serve it as a frozen pumpkin ice cream pie instead.
What is pumpkin spice made of?
Pumpkin spice is a mixture of cinnamon, nutmeg, ginger, and cloves. You can buy it pre-made at the grocery store. Or, you can mix these four ingredients to make your own. I use it in everything from homemade pumpkin pie to paleo coffee creamer. You can use either the homemade or store-bought variety in this pumpkin ice cream recipe.
What ice cream goes with pumpkin pie?
If you want to add a scoop of ice cream to the top of your pumpkin pie this year, you have several options. I am partial to French vanilla, but you can also use cinnamon, pumpkin spice, vanilla bean or even salted caramel.
Keto pumpkin ice cream
This recipe is definitely not keto, paleo or Whole30 friendly. It’s a holiday treat that guests who aren’t following a specific diet can enjoy. If you want a keto pumpkin ice cream recipe, you will have to make a lot of modifications. Or, you can try this one. It’s hard to stick to your food resolutions during the holidays. So, I generally allow myself to make a few small treat meals to enjoy all of the goodies during the holidays. One or two small treats won’t hurt you. You just need to have willpower to stop.
If you want to try a few other varieties of pumpkin ice cream, you can always add a bit of maple syrup to the recipe to have a maple pumpkin ice cream. We do so much with maple syrup here in Vermont. It seems like I add it to many of my favorite desserts. These easy sugar cookies with maple frosting are one of my favorites.
What should you top this with?
I’m not big on ice cream toppings but my husband loves them. He adds homemade whipped cream and caramel sauce to his. You can certainly experiment to find the best toppings for this pumpkin ice cream. Or, why not try taking crushed gingersnap cookies and sprinkling them over the top? Or, you can enjoy it by itself like I do.
Do I need an ice cream maker?
So, this is a no-churn ice cream recipe so anyone can make it. You don’t need to have an ice cream maker or a specific kitchen appliance. If you want a Vitamix pumpkin ice cream recipe, you can try this one. Or, if you want a pumpkin ice cream recipe for Kitchenaid stand mixers, this one will work for you. I also know a lot of people that make pumpkin ice cream in a bag. If you want to give that a try, this recipe will work.
Learn more about my favorite ice cream maker with no rocksalt. It’s the easiest way to make ice cream!
How long will this ice cream last?
If you keep this in the freezer in a tightly covered freezer container, it should last as long as traditional ice cream will last. Ours never lasts more than a few days because everyone loves ice cream. But, you could easily make it a few days before the holidays to save time and stress. I am all about making the holidays a little bit easier.
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Easy Homemade Pumpkin Ice Cream Recipe
- 1 pint heavy whipping cream
- 1 can of sweetened condensed milk (14 oz)
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp pumpkin pie spice
- Whip the heavy whipping cream in a stand mixer or with an electric beater until stiff peaks form. This generally requires the highest setting on your mixer.
- Turn the mixer to the lowest setting and drizzle the sweetened condensed milk into the heavy whipping cream.
- Using a spatula gently fold in the pumpkin puree and the pumpkin pie spice.
- Pour into a freezer safe container and cover.
- Freeze overnight or for at least 4 hours.
Amount Per Serving: Calories: 163Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 54mgSodium: 14mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.
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