No-Churn Pumpkin Nutella Ice Cream Recipe

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No-Churn Pumpkin Ice Cream with a Nutella swirl is an easy no-churn ice cream recipe that’s perfect for fall! Pumpkin spice pairs with chocolate hazelnut spread for an unexpectedly delicious combo in this cool and creamy frozen treat. It’s truly one of the best gluten-free pumpkin desserts around!

No-Churn Pumpkin Ice Cream with Nutella Swirl

Originally published Aug 31, 2018

I love fall for many reasons. Watching the leaves start to change colors. Apple picking. A trip to the pumpkin patch. Cinnamon-y smells from baking things like an Apple Cider Donut Cake.

Crisp, cool evenings, and even days that start to get mild and pleasant. College football on the weekends. Comfort food in the crockpot.

But what about that in-between time? You know, when you start to break out some of your cozy fall favorites, but the possibility of a warm day here or there keeps you from packing away all of the summer stuff.

And you are craving all the pumpkin spice lattes, but you’re not quite ready for crustless pumpkin pie.

That’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 it’s official “good-bye”.

Closeup of No-Churn Pumpkin Ice Cream made with six ingredients and a Nutella swirl

No-Churn Nutella Pumpkin Ice Cream Recipe

This easy pumpkin ice cream recipe takes my favorite summertime dessert and adds the perfect fall flavors and a twist. Or technically a swirl. Yes, it has an unexpected swirl of Nutella for the perfect hint of nutty, chocolate goodness that perfectly complements the pumpkin pie spice.

It’s the ultimate dessert to transition from summer to fall. So put on your flip-flops and sweatshirts and no-churn some ice cream. Then enjoy a frozen treat with your favorite autumn flavors.

Does pumpkin taste good with chocolate?

Let me tell you, if you haven’t tried pumpkin with chocolate, you don’t know what you are missing. I was a skeptic at first, but after making these chocolate chip pumpkin cheesecake pastries, I became a total convert. And take that chocolate and add hazelnut, like in these Nutella pumpkin muffins or this flourless pumpkin chocolate cake roll, and wow, that little nuttiness just pops with the flavor of the pumpkin and spices.

No-Churn Pumpkin Nutella Swirl Ice Cream scooped from a pan into a dish

How do you make No-Churn Pumpkin Ice Cream with Nutella?

Start with a basic no-churn ice cream recipe, similar to this Vanilla Bean Cheesecake Ice Cream. Only instead of blending cream cheese with the sweetened condensed milk, you add pumpkin puree and pumpkin spice. And, of course, Nutella!

Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!

What You’ll Need

  • Sweetened condensed milk
  • Pumpkin puree
  • Vanilla extract
  • Pumpkin pie spice
  • Heavy cream
  • Nutella

Equipment

  • A medium bowl and a large bowl (preferably glass or metal)
  • Whisk
  • Hand mixer (one with a whisk attachment like this from KitchenAid works best for whipping the cream)
  • Large rubber spatula
  • Butter knife or small spatula
  • Freezer-safe container

Directions

  1. Whisk together the sweetened condensed milk, pumpkin, vanilla, and pumpkin pie spice until smooth.
  2. In a large chilled bowl, beat the heavy cream to soft peaks.
  3. Gently fold the pumpkin mixture into the whipped cream.
  4. Swirl the Nutella through the pumpkin ice cream base and pour the mixture into a freezer-safe container.
  5. Cover, and place in the freezer until frozen (about 4-6 hours).
No-Churn Pumpkin Nutella Swirl Ice Cream scooped into a dish

Brianne’s pro recipe tips

  • 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. Also, make sure your heavy cream is well-chilled.
  • I usually use a 9-inch loaf pan for my no-churn ice cream recipes. It typically fits perfectly.
  • Still not convinced about the pumpkin and Nutella combination? Instead of Nutella, swirl in some cooled Hot Fudge Sauce.
  • Dig in with my favorite ice cream scoop, this one from OXO.
A dish of Nutella Swirl Pumpkin Ice Cream with a spoon

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Nutella Ice Cream recipes

No-bake autumn dessert recipes

Nutella Pumpkin Ice Cream

No-Churn Pumpkin Ice Cream with Nutella Swirl

Only six ingredients to make the ultimate frozen dessert recipe for fall with the dreamy pairing of perfect pumpkin spice and chocolate!
Prep: 15 mins
freezing time 4 hrs
Total: 15 mins
Servings: 12

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

Yields 1.5 quarts
One serving = 1/2 cup
Nutrition Facts
No-Churn Pumpkin Ice Cream with Nutella Swirl
Amount Per Serving (0.5 cup)
Calories 322 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 14g70%
Cholesterol 65mg22%
Sodium 64mg3%
Potassium 249mg7%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 26g29%
Protein 4g8%
Vitamin A 3850IU77%
Vitamin C 2mg2%
Calcium 143mg14%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!

4 Comments
    1. Brianne Cupcakes & Kale Chips

      I hope you love it, Shadi. There’s nothing quite as special as homemade ice cream, and it really is easy to make!

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