No Churn Pumpkin Ice Cream

Name: No Churn Pumpkin Ice Cream
Prep time: 15 min
Total time: 375 min
Ingredients: 3/4 cup pumpkin puree; 2 cups heavy whipping cream (cold); 14 ounces sweetened condensed milk; 1 tablespoon vodka (optional); 1 tablespoon vanilla extract; 1 tablespoon pumpkin spice; 1/3 cup dulce de leche; 1/3 cup pumpkin puree

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This No-Churn Pumpkin Ice Cream is so easy to make with pumpkin puree, warm spices and a delicious pumpkin caramel sauce swirl.

A container of No Churn Pumpkin Ice Cream in a metal tin on a stone background. Caramel pumpkin sauce is swirled into the ice cream. In the upper left corner is a dark red square with a white '6' in the center.

This No Churn Pumpkin Ice Cream is easy and delicious. Indulge in this creamy, spiced ice cream with a generous swirl of pumpkin caramel sauce. Enjoy the cozy flavors of fall that can be made in the comfort of your own home. And, there's tiny tweaks and variations you can easily make, to make this ice cream your own.

Looking for more fall spiced recipes? Check out my Pumpkin Ricotta Pasta, Fall Cookie Cake and Gingerbread Truffles.

Side view of metal loaf pan with No Churn Pumpkin Ice Cream with a scoop on a sugar cone on top of the ice cream. The loaf pan sits on a wood plank background.

Why You'll Love this Recipe

Incredibly creamy and delicious

Prepped in about 15 minutes

Lots of cozy fall flavors

No ice cream maker needed

Ingredient Notes

No Churn Pumpkin Ice Cream Ingredients on a stone background. Each item is labeled with a dark red rectangle with white text in all caps.

Heavy Whipping Cream - make sure your heavy whipping cream is COLD! This is an important ingredient for the texture of this recipe. We whip it to soft peaks so it gives the ice cream a nice fluffy texture.

Sweetened Condensed Milk - provides sweetness and fat to make our no-churn ice cram creamy and delicious.

Pumpkin - Use pure pumpkin puree NOT pumpkin pie filling as one has added sugar.

Vanilla Extract - for extra flavor. I recommend a pure vanilla extract for best flavor. Alternatively, you could use a caramel or pumpkin spice extract for more fall-like complimentary flavors.

Pumpkin Spice - an aromatic blend of cinnamon, nutmeg, cloves, and ginger (and sometimes allspice). I bought a pre-mixed version but you can make a blend yourself. Alternatively, you could use just cinnamon.

Vodka (Optional) - I use just a small amount of vodka. Because alcohol doesn't freeze, it ensures our sorbet doesn't completely freeze solid so it'll be easier to scoop later.

Dulce de Leche (Optional) - also known as caramelized milk or milk jam. It's a caramel-like sauce that's popular in latin American desserts. I find it near the Sweetened Condensed Milk, usually in the baking section of the grocery store. I blend a bit of dulce de leche with leftover pumpkin puree to create a thick caramel pumpkin sauce to swirl into the ice cream.

Step-by-Step Instructions

Whip cream in a red stand mixer with a whisk attachment. In the upper left corner is a dark red square with a white '1' in the center.

In a large mixing bowl using a stand mixer with a whisk attachment, whip heavy whipping cream until you reach soft peaks. Do NOT over beat! They are achieved when you turn the whisk upside and the peaks are just starting to hold/ are holding, but will fold on back on top of themselves.

A smooth pumpkin caramel sauce in a small food processor with the lid removed.In the upper left corner is a dark red square with a white '2' in the center.

Optional: With a small food processor OR in a bowl with a hand blender, blend ⅓ cup pumpkin puree with ⅓ cup dulce de leche until smooth. Set aside.

No churn pumpkin ice cream in large mixing bowl with a red silicone spatula. In the upper left corner is a dark red square with a white '3' in the center.

With the stand mixer, whisking on high, add in sweetened condensed milk, pumpkin puree, vanilla extract, pumpkin spice and vodka (optional) until well combined. Remove from the stand mixer. Give the ice cream base a good mix by hand using a silicone spatula to ensure everything is well mixed, especially focusing on the bottom of the bowl.

Half a container of No Churn Pumpkin Ice Cream in a metal tin on a stone background. In the upper left corner is a dark red square with a white '4' in the center.

Add ½ of the ice cream to your freezer-safe container and smooth out using the back of a spoon or offset spatula.

Half a container of No Churn Pumpkin Ice Cream in a metal tin on a stone background. Caramel pumpkin sauce is swirled into the ice cream. In the upper left corner is a dark red square with a white '5' in the center.

Dollop ½ of your pumpkin caramel sauce if using and swirl using a spoon or offset spatula.

Add the rest of the ice cream on top, then add the rest of the pumpkin caramel sauce on top and swirl again. Wrap in plastic wrap, place on a lid OR press a sheet of parchment paper on top of the ice cream. Freeze for about 6-8 hours. Before serving, let it sit out for a few minutes at room temperature before scooping.

Expert Tips

Don't Over Whip! The heavy whipping cream will turn into butter.

Use a cold mixing bowl. Set a large mixing mixing in the freezer for about 10-30 minutes. It will help with getting soft peaks faster when its cold.

Overhead of a metal loaf pan with No Churn Pumpkin Ice Cream with a pumpkin caramel sauce swirled on top.

Recipe FAQ

Does no-churn ice cream taste as good as churned ice cream?

I FREAKING love ice cream. It's creamy and delicious. I always seem to find room in my stomach to enjoy a good scoop or two (or a pint) of ice cream. I personally think churned ice cream is better than no-churn in terms of flavor and texture. No-churned ice cream is very sweet with the addition of sweetened condensed milk compared to churned ice cream that has a traditional base that uses egg yolks.

However, I think No-Churn Ice Creams are great if you have very limited space, limited time, and only require a handful of ingredients. But, if you are interested in an ice cream maker I love my Cuisinart Ice Cream Maker ICE-21. It's pretty small so it doesn't take up too much space and makes delicious ice cream churned out in about 20 minutes.

Can I use evaporated milk instead of sweetened condensed milk?

No! While they both in similar looking cans evaporated milk and sweetened condensed milk are not the same thing. Do not get those mixed up because evaporated milk will not provide the texture or flavor you need for the ice cream.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinteres t, Facebook or Instagram.