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no-churn pumpkin ice cream

Pumpkin No-Churn Ice Cream

Pumpkin sometimes ends up in odd places (for instance, in my latte), but once autumn arrives and sweaters are part of my everyday attire, that big orange gourd calls to me, promising me comfort.

Subtle pumpkin flavor, warm spices, and a creamy texture make this no-churn ice cream a perfect treat for the colder months.

I like to serve it along side pumpkin pie, sandwiched between ginger molasses cookies, or just by its lovely little self.

More No-Churn Ice Cream Recipes:

Pumpkin No-Churn Ice Cream

no-churn pumpkin ice cream

Prep Time: 10 minutes
Additional Time: 6 hours
Subtle pumpkin flavor, warm spices, and a creamy texture make this no-churn ice cream a perfect treat for the colder months.
Sarah Kieffer
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  • One 14 oz [396 g] can sweetened condensed milk
  • 3/4 cup [185 g] unsweetened pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon fresh grated nutmeg
  • Pinch cloves
  • 1/2 teaspoon salt
  • 2 ounces [57 g] cream cheese at room temperature
  • 2 cups [480 g] heavy cream


  • In a large bowl, whisk the sweetened condensed milk, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until completely combined.
  • In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium until smooth. Turn the mixer to low and add the heavy cream in a slow steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.
  • Add half the whipped cream mixture to the sweetened condensed milk and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain. Pour into a 9 in [23 cm] loaf pan or Pullman pan with a lid and freeze until firm, 6 hours or, covered, up to 1 week.
  • Reply
    Monday, October 24, 2022 at 2:35 pm

    Do you think this will be good without cream cheese? Or maybe use mascarpone instead? Can’t find cream cheese without gums, and I refuse to buy food with that added. Also if using pumpkin spice, do you think I need to add extra cinnamon? Thanks for a beautiful blog!

  • Reply
    Thursday, July 15, 2021 at 7:00 pm

    I wonder if one can use sweetened condensed coconut milk instead of regular sweetened condensed milk? I am lactose intolerant but I can process whole cream and actually have lactose free cream cheese. Most no churn recipes use sweetened condensed milk. I was ecstatic when I found the coconut milk version.

  • Reply
    Sunday, December 27, 2015 at 9:12 pm

    I’m confused about what to do with the cream. Am I whipping it to stiff peaks or soft? Or am I dividing it and doing some soft and some stiff. Once it is at the stiff peaks point it can’t go back to soft. Or did I miss something entirely?

    • Reply
      Monday, December 28, 2015 at 12:33 pm

      Hi Pete, I’m so sorry about that! Somehow that line in the directions was repeated. The cream should be whipped until stiff peaks form. I’ve changed it in the recipe. Thanks for letting me know – Sarah

  • Reply
    Tuesday, September 23, 2014 at 12:21 pm

    Can you describe the texture for us? I’ve been debating on whether or not to get an ice cream maker.

  • Reply
    Tuesday, October 16, 2012 at 9:18 am

    I’m going to guess that the pumpkin is cooked, yes?
    -Beck (who can’t log in as anything other than ‘anonymous’… how clandestine…)

    • Reply
      vanilla bean blog
      Wednesday, October 17, 2012 at 1:44 am

      Hi Beck – I used canned pumpkin. I will change the recipe to make it more clear! Thanks so much for stopping by.

  • Reply
    Monday, November 14, 2011 at 9:38 am

    LOve! 🙂

  • Reply
    Jesica @ Pencil Kitchen
    Sunday, November 6, 2011 at 5:09 am

    I’ve never had pumpkin ice cream, ever before!

  • Reply
    Friday, November 4, 2011 at 1:42 pm

    Looks delicious!

  • Reply
    my little celebration
    Wednesday, November 2, 2011 at 3:50 am

    brilliant. bookmark: check.

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