This post may contain affiliate links. Read my disclosure policy.
Make creamy, dreamy, perfect-for-fall No-Churn Pumpkin Ice Cream extra delicious by adding a swirl of Nutella. The combination of flavors in this frosty dessert is just what you need as warm summer days turn into cool autumn nights. And it’s easy to make with 6 ingredients and no ice cream machine needed.
Why You’ll Love This Pumpkin Ice Cream
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-bake
- Dietary Info: Gluten-free
- Skill Level: Easy
I love fall for many reasons. Watching the leaves start to change colors, apple picking, college football, a trip to the pumpkin patch, and cinnamon-y smells from baking things like an Apple Cider Donut Cake, to name a few. And, of course, the crisp, cool weather. The only problem is that I start craving pumpkin spice before the chilly days arrive. That’s why it’s the season for pumpkin ice cream! It’s perfect for when fall is starting to creep in, but the warm weather hasn’t yet said its official “good-bye”. And here is why this pumpkin ice cream is extra amazing…
- No cooking or ice cream machine. I absolutely love no-churn ice cream because it’s so easy to make a homemade frozen treat without cooking a custard or lugging out another big appliance. In fact, all I use is a hand mixer with a whisk attachment like this from KitchenAid for whipping the cream.
- Incredibly easy. As I said, you start with a basic no-churn ice cream recipe, similar to this Vanilla Bean Cheesecake Ice Cream. In this case, instead of blending cream cheese with the sweetened condensed milk, you add pumpkin puree and pumpkin spice.
- Allergy-friendly. Without a custard base, no-churn ice cream is egg-free, and this recipe is also naturally gluten-free. You can skip the nuts, too, if you omit or substitute the Nutella.
- So delicious. Speaking of Nutella, it’s really an unexpected and incredible flavor combo that takes it beyond basic pumpkin. At first, I was skeptical of pairing pumpkin and chocolate, but it’s amazing, just like in this flourless pumpkin chocolate cake roll. And when you add the hint of hazelnut, like in these Nutella pumpkin muffins, the nuttiness just pops with the classic spiced pumpkin flavor. You’ve really got to try it!
What You’ll Need
There are only a few simple ingredients needed to make this easy pumpkin ice cream recipe. Here’s the short list so you can add the items to your shopping list. Scroll down to the recipe card at the bottom of the post for the full amounts and detailed instructions.
- Sweetened condensed milk. One small can, and you can use fat free if you prefer.
- Pumpkin puree. Not pumpkin pie filling.
- Vanilla extract.
- Pumpkin pie spice. You can buy it or make your own pumpkin spice.
- Heavy cream. Make sure it is well chilled.
- Nutella. I love adding the swirl of chocolate hazelnut spread. But you can also omit it, substitute cooled Fudge Sauce or Chocolate Glaze, or even mix in some chocolate chips or chopped chocolate.
Tips for Success
- Chill out. To be able to whip the cream to soft peaks without over-churning it, I like to put my bowl and beaters in the freezer for a bit before making this pumpkin ice cream recipe. Also, make sure your heavy cream is well-chilled.
- Pack it up. I usually use a 9-inch loaf pan for my no-churn ice cream recipes. It typically fits perfectly. But you can also use a container specifically designed for homemade ice cream.
- Store properly. Obviously you’ll need to keep your ice cream frozen. However, keep in mind that homemade ice cream can get freezer burn more quickly than storebought, so you’ll want to enjoy it within a month, if it lasts that long.
- Scoop it up. If you find it is too hard, then just keep it at room temperature for a few minutes till it softens a bit. Then dig in with my favorite ice cream scoop, this one from OXO.
More No-Churn Ice Cream Recipes
No-Churn Pumpkin Ice Cream
Ingredients
- 14.5 oz sweetened condensed milk
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 cups heavy cream
- 1/2 cup Nutella or other chocolate hazelnut spread
Instructions
- Place a large glass or metal bowl in the refrigerator or freezer for whipping the cream.
- In another bowl, whisk together the sweetened condensed milk, pumpkin, vanilla, and pumpkin pie spice until smooth.
- In the chilled bowl, using an electric mixer or whisk, beat the heavy cream to soft peaks.
- Gently fold the pumpkin mixture into the whipped cream.
- Pour about half of the mixture into a container that you can freeze and has an airtight lid. Top with about half the Nutella and swirl with a knife or spatula. Repeat with the remainder of the cream mixture and Nutella.
- Cover, and place in the freezer until frozen (about 4-6 hours).
Notes
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
So delicious. I want to eat that right now. Thanks for linking it up in our Delicious Dishes roundup.
I’ve never made ice cream at home, but now I know I need to make this!
I hope you love it, Shadi. There’s nothing quite as special as homemade ice cream, and it really is easy to make!
Looks wonderful!