Pumpkin Ice Cream: Irresistibly cheesy, perfectly charred.

A Sweet Surprise

My grandson once asked for pumpkin pie in July. I told him it was too hot to turn on the oven. So we got creative. We made a frozen version instead. I still laugh at that.

This pumpkin ice cream is our happy solution. It tastes just like the holiday pie. But you can enjoy it all year long. It is cool, creamy, and so simple.

Why This Matters

Making food from scratch lets you control what’s inside. You know every single ingredient. This matters for feeling good about what you eat.

It also connects you to your kitchen. Stirring a bowl can be a quiet, happy moment. It is a small way to care for yourself and others. That is a wonderful feeling.

The Simple Steps

First, whip that heavy cream until it is fluffy. It should look like a soft cloud. Then, gently pour in the sweetened condensed milk. Doesn’t that smell amazing already?

Now, stir in the pumpkin and spices. The color becomes a warm orange. I love that part. Pour it all into a loaf pan and let the freezer do the rest.

A Little Story for You

The first time I made this, I was so nervous. I worried it would not freeze right. I checked the freezer every hour. It was hard to be patient.

But the next day, it was perfect. It was smooth and scoopable. My worry was for nothing. This is why I trust this easy recipe now.

Fun Fact & A Question

Fun fact: The “pumpkin pie spice” in your cabinet is not one spice. It is a mix of a few, like cinnamon and nutmeg. They are all warm and cozy friends.

What is your favorite frozen treat on a hot day? Is it ice cream or a popsicle? I would love to know what you think.

Your Turn to Share

This recipe does not need an ice cream maker. That is the best part. Have you ever made ice cream without a special machine? Tell me about your kitchen experiments.

If you try this, let me know how it goes. Did you eat it plain or with a sprinkle of cinnamon on top? Sharing stories is the best part of cooking.

Ingredients:

Ingredient	Amount	Notes
Heavy whipping cream	8 ounces
Sweetened condensed milk	14 ounces
Pumpkin puree	3/4 cup
Pumpkin pie spice	1 teaspoon
Vanilla extract	1/2 teaspoon

My No-Churn Pumpkin Ice Cream Dream

Oh, the smell of pumpkin pie spice. It always makes me think of crisp autumn days. I wanted that cozy feeling to last all year. So I created this simple, no-churn ice cream. You don’t even need an ice cream maker. Just a bowl and a little muscle. Or a mixer, if you’re feeling fancy.

Let’s get started. First, grab a big, clean bowl. Pour in that heavy whipping cream. Now, whip it until it forms stiff peaks. That means when you lift the beaters, the cream stands up tall. (A hard-learned tip: make sure your bowl and beaters are completely dry. Even a little water can stop the cream from whipping up properly. I learned that the messy way!). Doesn’t that fluffy cloud look wonderful?

• Step 1: Whip your heavy cream. Use an electric mixer if you have one. The paddle attachment works best for this. Watch the cream turn thick and dreamy. It should hold a firm peak. I still laugh at the time I got a little on my nose.
• Step 2: Now, slowly pour in the sweetened condensed milk. Keep the mixer running on low. Let it all mix together smoothly. This sweet milk is the magic. It makes the ice cream creamy without churning. My grandson calls it “magic milk.”
• Step 3: Time for the star of the show. Gently stir in the pumpkin puree. Add the pumpkin pie spice and vanilla too. Fold it all in with a big spoon. You want to keep all that air in the cream. See how the color changes to a soft orange? It looks like a sunset.
• Step 4: Pour your mixture into a loaf pan. A freezer container works just fine, too. Smooth the top with your spoon. Now, the hardest part is waiting. You must freeze it overnight. What’s your favorite thing to do while waiting for a treat to freeze? Share below!

Cook Time: 0 minutes
Total Time: 1 day 10 minutes
Yield: 6 servings
Category: Dessert

Three Tasty Twists to Try

This recipe is like a blank canvas. You can paint it with so many flavors. Here are a few of my favorite ways to change it up. They are all so simple and fun.

• Gingersnap Crunch: Stir in crushed gingersnap cookies right before freezing. It adds a lovely, spicy crunch. It tastes like the holidays in a bowl.
• Maple Pecan Swirl: Swap the vanilla for a teaspoon of maple extract. Then, swirl in some chopped, toasted pecans. The toasty nuts are so good.
• Chocolate Chip Pumpkin: Add a handful of mini chocolate chips. The chocolate and pumpkin are a surprise best friendship. My grandkids love this one most.

Which one would you try first? Comment below!

Serving Your Frozen Masterpiece

This ice cream is wonderful all on its own. But a little extra touch makes it special. For a pretty plate, serve a scoop on a warm gingerbread cookie. Or, drizzle it with a little caramel sauce. A sprinkle of extra pumpkin pie spice on top looks so inviting.

Now, what to drink with it? A hot cup of spiced apple cider is my go-to. The warm and cold together is just perfect. For a grown-up treat, a small glass of bourbon on the side is lovely. It smells like oak and autumn. Which would you choose tonight?

Keeping Your Pumpkin Ice Cream Perfect

This ice cream is best eaten within two weeks. Keep it covered tight in the freezer. I use a loaf pan with a lid of plastic wrap.

My grandson once left the tub out on the counter. We came back to a sweet, creamy soup. It was a sad day for dessert.

Storing food well saves money and time. You get to enjoy your hard work later. It is a simple way to show you care.

Have you ever tried storing it this way? Share below!

Easy Fixes for Common Ice Cream Troubles

Is your ice cream too hard? Let it sit on the counter for five minutes. This softens it just right for scooping.

I remember when my cream would not whip. My bowl was still a little warm from washing. Make sure your bowl and cream are very cold.

Not enough pumpkin flavor? Add a tiny bit more spice. Taste the mix before you freeze it. Fixing small problems builds your cooking confidence. It also makes the final treat taste just how you like it.

Which of these problems have you run into before?

Your Pumpkin Ice Cream Questions

Q: Is this recipe gluten-free?
A: Yes, all the ingredients are naturally gluten-free. You are safe to enjoy it.

Q: Can I make it ahead?
A: Absolutely! You must freeze it overnight. It is a perfect make-ahead dessert.

Q: What if I do not have pumpkin pie spice?
A: Use ¾ teaspoon cinnamon and a pinch of nutmeg and ginger.

Q: Can I double the recipe?
A: Yes, just use a bigger pan. The freezing time stays the same.

Q: Any fun topping ideas?
A: Try crushed ginger snaps or a drizzle of caramel. A fun fact: pumpkin is actually a fruit!

Which tip will you try first?

From My Kitchen to Yours

I hope you love this frosty treat. It always makes me think of crisp autumn days. Making food for others is a beautiful thing.

I would be so happy to see your creation. Share a picture of your beautiful ice cream. It makes my whole week to see you in the kitchen.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Anna Whitmore.