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Easy, No-Churn Pumpkin Spice Ice Cream

A simple 7-ingredient ice cream that you make whip up in about 10 minutes
Prep Time 10 mins
Total Time 6 hrs 10 mins
Servings 6 people


  • 2 cups heavy whipping cream
  • 400 mL sweetened condensed milk
  • 2/3 cup pure pumpkin puree do not get pumpkin pie filling
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1 tsp. ground cinnamon


  • In a large mixing bowl, whisk together the condensed milk, pumpkin puree, vanilla extract, nutmeg, ginger and cinnamon until well-combined.
  • In another large mixing bowl, whip the heavy cream using a hand mixer, or you can whip in the bowl of a stand mixer. Whip the cream for between 3-5 minutes, until you get stiff peaks.
  • Fold the whipped cream into the ice cream batter gently. Do this until the ice cream is uniformly mixed and you don't have any clumps.
  • Pour mixture into a loaf pan and freeze for a minimum of 6 hours.
  • When you're ready to serve, you can top with pecans or other ingredients. Enjoy!