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Pumpkin Ice Cream

This delicious No-Churn Homemade Pumpkin Ice Cream has all the flavors of pumpkin pie, but in creamy ice cream form. A MUST TRY for Fall! This is also so easy to make and only takes 15 minutes prep time.
Author: Jill


  • 1 14 oz can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2/3 cup pumpkin puree not pumpkin pie filling
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 cups heavy cream


  • In a large bowl, mix the pumpkin puree with the cinnamon, ginger, nutmeg and cloves.
  • Add in the can of sweetened condensed milk and vanilla to the mixture, and then beat using an electric mixer until the mixture is smooth.
  • In another bowl, beat the heavy cream using your hand mixer until stiff peaks form, about 4 minutes.
  • Gently fold in the cream mixture into the pumpkin mixture until fully combined, but don't over mix.
  • Add the mixture to a loaf pan, cover and then place in the freezer for at least 6 hours.