This ice cream is incredibly easy to make—no ice cream maker or special tools required. With rich pumpkin flavor and warm spices, it’s like enjoying pumpkin pie in frozen form. It’s a crowd-pleaser for holidays or everyday cravings and can be customized with toppings or mix-ins. Plus, it’s egg-free and takes less than 10 minutes to prepare before freezing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
heavy whipping cream sweetened condensed milk pumpkin purée (not pumpkin pie filling) pumpkin pie spice
Directions
In a large mixing bowl, whip the heavy cream using a hand or stand mixer until stiff peaks form.
In a separate bowl, mix together the pumpkin purée, sweetened condensed milk, and pumpkin pie spice until smooth.
Gently fold the pumpkin mixture into the whipped cream until fully combined and smooth.
Pour the mixture into a loaf pan or freezer-safe container and smooth the top.
Cover and freeze for at least 6 hours or overnight until firm.
Scoop and serve as is or with optional toppings like crushed graham crackers, whipped cream, or caramel sauce.
Servings and timing
This recipe makes about 6 to 8 servings. Prep time is 10 minutes, and freezing time is at least 6 hours. No cooking or churning required.
Variations
Dairy-Free: Use coconut cream and a dairy-free sweetened condensed milk alternative.
Maple Twist: Add a tablespoon of maple syrup for deeper fall flavor.
Crunchy Add-Ins: Fold in chopped pecans, gingersnap cookie pieces, or chocolate chips before freezing.
Spice It Up: Adjust the pumpkin pie spice or add a pinch of cinnamon or nutmeg to taste.
Layered Dessert: Serve between graham crackers for ice cream sandwiches or layer in parfait cups.
Storage/Reheating
Store in an airtight, freezer-safe container for up to 2 weeks. To serve, let the ice cream sit at room temperature for 5–10 minutes to soften slightly before scooping. Do not refreeze melted ice cream.
FAQs
Can I use pumpkin pie filling instead of pumpkin purée?
No, pumpkin pie filling contains added sugar and spices, which will throw off the flavor and consistency of the ice cream.
Do I need an ice cream maker for this recipe?
Not at all—this is a no-churn recipe and only requires a mixer and a freezer-safe container.
Can I make this ahead of time for a party?
Yes, you can make it several days in advance. Just be sure to store it properly in the freezer.
What can I use if I don’t have pumpkin pie spice?
Use a mix of cinnamon, nutmeg, ginger, and cloves as a substitute.
Can I use low-fat ingredients?
For best results, use full-fat cream and condensed milk. Low-fat versions may not whip or freeze as well.
How long does it take to freeze?
Freeze for at least 6 hours, but overnight is best for a firmer texture.
Can I add mix-ins before freezing?
Yes, fold in nuts, cookie crumbles, or chocolate chips for added texture and flavor.
Why isn’t my ice cream scooping easily?
Let it sit at room temperature for a few minutes before scooping. Homemade ice cream firms up more than store-bought.
Is this recipe gluten-free?
Yes, the base recipe is gluten-free. Just be sure any mix-ins or toppings you add are also gluten-free.
Can I double the recipe?
Absolutely. Just use a larger container or multiple pans for freezing.
Conclusion
Easy 4-Ingredient Pumpkin Ice Cream is the perfect quick dessert to celebrate fall flavors with minimal effort. Creamy, spiced, and satisfying, it’s a treat that feels indulgent but takes just minutes to prepare. Whether you serve it at a holiday gathering or enjoy a scoop on a quiet night in, this no-churn pumpkin ice cream is sure to become a seasonal favorite.
Easy 4-Ingredient Pumpkin Ice Cream is a no-churn dessert that brings the cozy flavors of fall into a creamy, frozen treat. Made with just pumpkin purée, sweetened condensed milk, heavy cream, and pumpkin pie spice, this simple recipe is perfect for quick holiday prep or autumn cravings.
Author:Catherine
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:6 hours 10 minutes (includes freezing)
Yield:6–8 servings
Category:Dessert
Method:No-Churn/Freezing
Cuisine:American
Diet:Gluten Free
Ingredients
2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
1 cup pumpkin purée (not pumpkin pie filling)
1 1/2 teaspoons pumpkin pie spice
Instructions
In a large mixing bowl, whip the heavy cream using a hand or stand mixer until stiff peaks form.
In a separate bowl, combine the pumpkin purée, sweetened condensed milk, and pumpkin pie spice. Mix until smooth.
Gently fold the pumpkin mixture into the whipped cream until fully combined and smooth.
Pour the mixture into a loaf pan or freezer-safe container and smooth the top.
Cover and freeze for at least 6 hours or overnight until firm.
Let sit at room temperature for 5–10 minutes before scooping. Serve as is or with your favorite toppings.
Notes
Use pumpkin purée, not pumpkin pie filling.Let the ice cream sit out briefly before scooping for easier serving.Fold in optional mix-ins like nuts or cookie crumbs before freezing.Use full-fat cream for best texture and freezing consistency.This recipe is naturally gluten-free—just ensure toppings are GF as well.
