A small white bowl with a scoop of pumpkin pie ice cream, a spoon, and cookies.

No-Churn Pumpkin Ice Cream

Put those complicated desserts to bed! When it comes to holiday entertaining, WOW them with this easy, delicious, and completely fool-proof no-churn pumpkin ice cream!

A vertical photo of a baking dish filled with pumpkin ice cream sprinkled with cinnamon and an ice cream scoop on top.

If you think you don’t like pumpkin desserts, I beg you to suspend your belief for just a moment while you savor a spoonful of this easy to make homemade ice cream.

The texture of this pumpkin ice cream is so light, airy, and creamy that you’ll think you’ve died and gone to no-churn ice cream heaven.

Irish Coffee is another easy no-churn ice cream recipe you’re going to love:

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making NO-CHURN PUMPKIN ICE CREAM is available at the end of this post. 

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A vertical closeup photo of a small dish of pumpkin ice cream with pumpkins in the background and a sprinkling of cinnamon on top.

The ingredient list;

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

Kitchen tools and equipment;

Why this easy pumpkin ice cream recipe works?

It’s super quick, fool-proof, ultra-delicious, and no special equipment is needed!

And surprise, even though it’s pumpkin-flavored, it’s not heavy, dense, or overly seasoned, as pumpkin desserts can sometimes be.

Overhead picture of a oblong dish filled with pumpkin ice cream, sprinkled with cinnamon, and an ice cream scoop on the side.

How long does it take to make this simple no-churn ice cream?

Honestly, it will take about 5 minutes from start to freezer.

How long does it take to freeze?

I would suggest freezing it (covered) for a minimum of 4 hours.

Do I have to use cinnamon whiskey in this recipe?

No. You can completely omit it if you’d like.

A light splash of alcohol helps to keep any ice crystals to a minimum in no-churn ice cream. However, the taste will still be delicious should you choose to forgo the cinnamon whiskey in this recipe.

What can be used in place of the cinnamon whiskey?

A teaspoon of cinnamon extract will work nicely, but it’s a completely optional ingredient.

Best practices for making no-churn ice cream;

  • Make sure your bowl and beaters are completely clean and dry.
  • Chill the bowl and beaters in the refrigerator for at least 30 minutes before whipping the cream.
  • Do not overbeat the cream.
  • Always add a small pinch of salt to increase the flavor profile.
  • Once you’ve achieved soft peaks, it’s time to whip in the remaining ingredients
  • Always cover the ice cream while freezing.
  • Allow the ice cream to sit at room temperature for 5-10 minutes before scooping and serving.
An ice cream scoop tucked inside a creamy container of no churn pumpkin ice cream.

The easy instructions for making no-churn pumpkin ice cream;

  • Chill bowl and beaters before whipping the cream.
  • Start and slow speed and gradually increase the whipping speed to high.
  • Beat until soft peaks form. Be careful not to overbeat the cream.
  • Add the sweetened condensed milk, pumpkin puree, vanilla extract, grated nutmeg, salt, pumpkin pie spice, and ground cinnamon.
  • Beat to combine.
  • If using cinnamon whiskey, fold in until just combined.
  • Spoon the ice cream mixture evenly into a 13 x 9 baking dish.
  • Sprinkle with ground cinnamon, cover and freeze for a minimum of 4 hours.

Closeup photo of a creamy dish of no churn pumpkin ice cream with cinnamon sprinkled on top and a spoon.

For additional no-churn ice cream recipes, please click on the titles for;

Save this Boozy Irish Coffee Ice Cream for after the kiddos have gone to bed, and then you can savor the flavor of being a grownup!

Closeup photo of two mugs of Irish coffee no-churn ice cream with green sprinkles on top.

Creamy No-Churn Banana Walnut Ice Cream is a favorite for people who love bananas, and the crunch of toasted walnuts.

Vertical closeup photo of a dish of banana walnut ice cream with bananas in the background and carmel sauce on top.

Smooth, creamy, and super flavorful! This no-churn Cherry Chunk Amaretto Ice Cream will soon become your new favorite ice cream flavor! I guarantee it!

Offset photo of a dish of cherry chunk amaretto ice cream on a red tablecloth with a green spoon and a sprig of mint.
  • No-Churn Pumpkin Ice Cream (pictured below) This is the place!!
Vertical title text image of a closeup photo of creamy no churn pumpkin ice cream with pumpkins in the background and a spoon.

Whether you’re working on a blue screen all day, or in the kitchen, the following affiliate products are ones I can highly recommend to save your eyesight and your sanity.

Below is the printable recipe card along with the nutritional information and instructions for making for today’s homemade no-churn pumpkin ice cream. 

Yield: 16 cups (1 gallon)

No-Churn Pumpkin Ice Cream

No-Churn Pumpkin Ice Cream
Prep Time 5 minutes
Additional Time 4 hours
Total Time 4 hours 5 minutes

Ingredients

  • 2 pints heavy whipping cream
  • 1 can sweetened condensed milk
  • 1 can 100% pumpkin puree
  • 1/8 teaspoon salt
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkie spice
  • 1/8 teaspoon grated nutmeg
  • ¼ cup cinnamon whiskey

Instructions

  1. Chill the bowl and beaters for 30 minutes before starting.
  2. In a large bowl, whip the heavy cream (starting on low speed and working up to high speed) until the cream has formed soft peaks.
  3. Add the sweetened condensed milk, pumpkin puree, salt, vanilla, cinnamon, pumpkin pie spice, and grated nutmeg.
  4. Whip again until all the ingredients are combined.
  5. Use a spatula to gently fold in the cinnamon whiskey (or cinnamon extract) until thoroughly combined.
  6. Spoon the ice cream mixture into a 13 x 9 baking dish.
  7. Cover and freeze at least 4 hours.
  8. Allow the ice cream to sit for 5-10 minutes before serving.
  9. Serve and enjoy!

Notes

Always cover the ice cream when in the freezer.

Freeze for a minimum of 4 hours.

Ice cream can be kept for up to 4 weeks.

Nutrition Information

Yield

16 cups

Serving Size

1

Amount Per Serving Calories 232 Total Fat 22g Saturated Fat 14g Trans Fat 1g Unsaturated Fat 6g Cholesterol 68mg Sodium 37mg Carbohydrates 7g Net Carbohydrates 0g Fiber 2g Sugar 4g Sugar Alcohols 0g Protein 2g
The nutritional information and calorie count provided is intended as a guideline only and has been provided by third-party software.

Thank you so much for visiting me here in my Kudos Kitchen!!

I sincerely hope you’ve enjoyed today’s simple recipe for no-churn pumpkin ice cream as much as I’ve enjoyed bringing it to you!

Overhead picture of a corner of a baking dish filled with pumpkin ice cream sprinkled with cinnamon.

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!

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Until we eat again, I hope you have a delicious day!

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One Comment

  1. Sophie Heath

    Absolutely delicious! Perfect for a thanksgiving dessert!

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