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Creamy homemade pumpkin ice cream with pumpkin pie spice and caramel drizzle in a white bowl on gray countertop

Creamy Homemade Pumpkin Ice Cream: No Machine Needed

Indulge in creamy, homemade Pumpkin Ice Cream without an ice cream machine. Perfect for fall! This homemade pumpkin ice cream is a fall favorite, capturing the essence of pumpkin pie in a refreshing, frozen treat. It's perfect for dessert, a sweet snack, or even a unique breakfast treat.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 231
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 cups Heavy Cream
  • 1 can (14 oz) Condensed Milk
  • 1 cup Pumpkin Puree
  • 2 tsp Pumpkin Pie Spice
  • 1 tsp Vanilla Extract
  • 0.25 tsp Salt
Optional Mix-ins
  • As desired Chocolate chips, nuts, marshmallows, etc.

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • Loaf pan or freezer-safe container
  • Freezer

Method
 

Step 1: Preparing the Ingredients
  1. In a large mixing bowl, combine heavy cream, condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt.
  2. Whisk until smooth and well combined.
Step 2: Chilling the Mixture
  1. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight. This helps the ice cream base chill and prevents ice crystals from forming.
Step 3: Freezing the Ice Cream
  1. Pour the chilled mixture into a loaf pan or freezer-safe container.
  2. If using mix-ins, gently fold them into the mixture at this point.
  3. Cover the container with plastic wrap or an airtight lid.
Step 4: Freezing and Serving
  1. Freeze for at least 6 hours, or until firm. For best results, freeze overnight.
  2. When ready to serve, remove the ice cream from the freezer, let it sit for 5-10 minutes to soften slightly, then scoop and enjoy!

Notes

For a creamier texture, you can churn the mixture in an ice cream maker according to the manufacturer's instructions before freezing.