This no churn pumpkin ice cream is a wonderful combination of real pumpkin, a little warm spice and a wonderfully creamy base. It's really easy to make and perfect for those warmer fall days, or any excuse.

glass of no churn pumpkin ice cream with spoon under and tub behind

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In general, I'll admit I'm not one to jump on everything pumpkin in the usual sense. I do love pumpkin, but particularly in savory dishes like pumpkin ravioli or pumpkin risotto. Many sweet pumpkin treats in cafes etc I find too sweet for my taste.

But there are a few things I find exceptions for, and this ice cream is definitely one of them. It's creamy and has a wonderful flavor - just enough pumpkin and and a gentle spice.

glass of no churn pumpkin ice cream with spoon below

When I first said I had been making pumpkin ice cream, my kids were both a little bit skeptical. They love pumpkin pie, but need reminded of it each year, and we haven't got there yet. They'd also happily enjoy pumpkin cheesecake, as would I.

The idea of ice cream won them over to enough to at least try it. But it went down well first time with lots of yums, and has been requested a few times since.

pumpkin puree, spices and condensed milk in blender

Making no churn ice creams

If you don't have an ice cream maker then you have a few options on no churn versions. You can take a regular recipe and mix up the mixture at regular intervals as it freezes, but there's always the risk of ice crystals. That's not necessarily bad, but it may not be the smooth mixture you were hoping for.

This recipe uses a pretty common no churn ice cream base of sweetened condensed milk and whipped cream which I have used before in my no churn roasted strawberry ice cream. The beauty of this base is it's incredibly easy, doesn't need additional sweetener and the end result is sweet, creamy and smooth.

folding pumpkin mixture and cream together

Since the sugar is already in the sweetened milk and the air is in the cream, you don't get crystals. At worst, you get bits of frozen cream that didn't quite mix through.

For this autumnal flavor, you then add in pumpkin puree and a few classic seasonal spices. I've used cinnamon and a little ginger and cloves, but you can adjust this to taste. Cardamon, allspice and nutmeg would all be good, though in small amounts.

I also plan to try it with a little rum or bourbon in there, as I think they'd add a great little something. My challenge is always keeping things away form my ever-present taste testers so that one might have to wait until I ever have them not around.

This no churn pumpkin ice cream was one we all really enjoyed. So much so, my youngest even requested it for his birthday a week or two after I first made it. It's smooth, creamy, gently spiced but not so much that you can't pick out the pumpkin too. In the best possible way that is. Try it yourself, and enjoy.

no churn pumpkin ice cream in glass with tub and piece of pumpkin behind

Try these other ice creams and frozen treats:

Roasted banana ice cream
Concord grape sorbet
Grilled pineapple ice cream
Persimmon ginger sorbet
Plus get more dessert recipes and fall recipes in the archives.

glass of no churn pumpkin ice cream with spoon in front

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5 from 2 votes