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–+ servings
A scoop of Pumpkin Pie Ice Cream in a white bowl with a spoon.
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5 from 3 votes

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 pie ice cream!
Prep Time5 minutes
Additional Time4 hours
Total Time4 hours 5 minutes
Course: dessert, frozen dessert, no churn ice cream
Servings: 16 cups (1 gallon)
Calories: 232kcal
Author: Renee Goerger

Ingredients

  • 2 pints heavy whipping cream
  • 1 can (14 ounces) can sweetened condensed milk
  • 1 can (15 ounces) 100% pumpkin puree
  • ⅛ teaspoon salt
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkie spice
  • ⅛ teaspoon grated nutmeg
  • ¼ cup cinnamon whiskey

Instructions

  • Chill the bowl and beaters for 30 minutes before starting.
  • 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.
  • Add the sweetened condensed milk, pumpkin puree, salt, vanilla, cinnamon, pumpkin pie spice, and grated nutmeg.
  • Whip again until all the ingredients are combined.
  • Use a spatula to gently fold in the cinnamon whiskey (or cinnamon extract) until thoroughly combined.
  • Spoon the ice cream mixture into a 13 x 9 baking dish.
  • Cover and freeze at least 4 hours.
  • Allow the ice cream to sit for 5-10 minutes before serving.
  • 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

Serving: 1 | Calories: 232kcal | Carbohydrates: 7g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 37mg | Fiber: 2g | Sugar: 4g