Super easy pumpkin ice cream recipe for fall – you only need 5 ingredients and 5 minutes to whip it up and no ice cream maker needed. This ice cream is rich, creamy and decadent you’d never guess it’s no churn!
Fall temperatures in Houston swing between the forties to the eighties, occasionally hitting both of those extremes in a week’s time! š® That means ice cream is always in season, which I’m not complaining about!
The downer about traditional homemade ice cream is that it takes two days to make – between freezing the ice cream maker bowl, churning the mixture, then freezing it all again…when you have the time, the results are definitely worth it – two of my favorite slow churn ice cream flavors areĀ Creamy Pumpkin Ice Cream with Candied Pecans and Apple Crumble Ice Cream!Ā Both are out of this world!
But, forĀ times when you want a bowl of homemade ice cream tonight, 5 ingredients, 5 minutes, no churn ice cream is the only answer! We love this 5 minute homemade vanilla, but it’s fall, y’all! So today it’s all about the pumpkin!
Healthier Pumpkin Ice Cream
Store-bought ice cream is often loaded with unnecessary additives and flavors. When you make it at home, you know exactly what’s in there, just like with this simple, 5 ingredient recipe!
How to Make Easy Pumpkin Ice Cream in only 5 Minutes!
How is No Churn Ice Cream Different?
The main difference between this no-churn ice cream and regular ice cream is that there is no egg involved. Most traditional ice creams are made by making a custard base first which is cooked and can take some time.
You have to constantly stir it making sure the eggs don’t scramble whereas this no-churn ice cream cuts that whole process out altogether whilst still giving you a super creamy and smooth ice cream.
Pro Tip: Use this ice cream as a base and experiment with different flavors!
Top Tips for Making No Churn Pumpkin Ice Cream
- Be careful not to overwhip the cream or the fat will separate and it’ll resemble scrambled eggs. You’ll know the cream is ready when it’s thick, glossy and can hold without collapsing.
- You can add extra flavorings to this ice cream why not try cinnamon, nutmeg or some a splash of liqueur for something a little extra special.
- This pumpkin ice cream will store really well in the freezer for months just make sure that it’s covered.
- Let the ice cream thaw for 10 minutes before serving it’ll be much easier to scoop.
- When it comes to toppings you can add whatever you like, candied nuts are a delicious and healthy treat.
- 2 cups organic whipping cream
- 2 Tbsp milk, I use raw
- 2 cup organic fair trade powdered sugar
- 1 can canned pumpkin, I use organic
- 1 Tbsp pure vanilla extract
- Use an electric mixer to beat cream and milk to stiff peaks
- Add remaining ingredients and mix on low until combined.
- Cover and freeze several hours or until ready to serve.
- Be careful not to overwhip the cream or the fat will separate and it'll resemble scrambled eggs. You'll know the cream is ready when it's thick, glossy and can hold without collapsing.
- You can add extra flavorings to this ice cream why not try cinnamon, nutmeg or some a splash of liqueur for something a little extra special.
- This pumpkin ice cream will store really well in the freezer for months just make sure that it's covered.
- Let the ice cream thaw for 10 minutes before serving it'll be much easier to scoop.
- When it comes to toppings you can add whatever you like, candied nuts are a delicious and healthy treat.
Pavani says
Wow, that is such an easy to make ice cream. Love that the recipe doesn’t have any eggs in it. Will have to try this fall favorite ice cream soon.
Karyl Henry says
I’m not a big fan of pumpkin, but I love a super easy ice cream recipe! I will be saving this one for sure
Lauren Vavala says
I’m not usually a big fan of ice cream past summer, but when you go and add pumpkin and turn it into a fall ice cream I’m so there! Delicious!
Dena @ Back To The Book Nutrition says
Right?!
Claudia Lamascolo says
this sounds great we love ice cream and this is so easy to make for the pumpkin holiday season!
Kylee from Kylee Cooks says
I love pumpkin everything – and can never remember to freeze the icecream churner. So happy you have created a no churn version!
Marisa Franca says
Isn’t this funny!! I just posted pumpkin no-churn ice cream. Must mean we have impeccable taste. We certainly love the ease of no-churn and how quickly you can make the frozen treat. It’s really great that you use the natural ingredients.
Dena @ Back To The Book Nutrition says
Great minds! š
Veena Azmanov says
I love how simple, easy and delicious no-churn ice cream can be. Love the sound of pumpkin ice cream. So perfect for the season. Pretty color too.
Dena @ Back To The Book Nutrition says
Thanks, Veena.
Catherine says
I love no-churn ice cream recipes…you can never have enough. Your pumpkin ice cream looks perfect and delicious!
Dena @ Back To The Book Nutrition says
Thanks, Catherine. š
Stine Mari says
What a great idea to add those Fall flavors in ‘Summer foods’ as well. I know a lot of people live in warmer areas, and I think there’s a lack of weather friendly recipes for them! This would be perfect on top of some warm brownies here in the cold though. Sounds so yummy!
Dena @ Back To The Book Nutrition says
Thanks Stine for sharing, and I like your idea about the brownies!
Constance says
Pumpkin is one of my favorites! Like ice cream, it is an “all year” thing we enjoy. Your recipe looks fantastic!
Dena @ Back To The Book Nutrition says
So true Constance. I hope you get a chance to enjoy it!