Easy No Churn Pumpkin Ice Cream
You don’t need an ice cream maker for this easy no churn pumpkin ice cream. It’s never been easier to get that craveable pumpkin flavor all year long!
Dish Count :: 1 Stand Mixer, 1 Baking Dish
It’s August, I’m well aware – so please indulge me this moment of food induced psychosis while I dive right into pumpkin as a coping mechanism to calm myself because right now (if you haven’t heard) my entire state is on fire. Literally. Washington is practically burning to the ground, and right now, we are doing rain dances, and just praying to the gods that fall comes swiftly to drown out these flames. I’m doing my part to usher in fall, rain and sweatshirt weather by opening up my first can of pumpkin almost sacrilegiously early – but I feel it serves a greater purpose. So forgive me this pre-fall sin, and just revel in the pumpkiny goodness of it all.
And eat your feelings, or pumpkin obsessed hearts out with me! This is a safe space of no judgements, and pumpkin loving for all.
Ingredients for Easy No Churn Pumpkin Ice Cream
- Heavy Cream
- Condensed Milk
- Vanilla Extract
- Pumpkin Puree
- Pumpkin Spice
Besides the raging fires, I’m just really ready for the fall. And pumpkin things. Starbucks has this figured out, because word on the street is that their pumpkin spice latte is coming ’round the bend soon, too. Crap. I’m one step shy of a Starbucks toting sorority girl with Ugg boots, and I HATE Ugg boots! And I’m not a sorority girl. Just give me my pumpkin spice loaded treats, gooshy sweatshirts, RAIN, and Harry Potter movies, so we can move on from this hell fire burn down of my state and I can get some relief from this summer. Can we get an Amen?
Amen!
Inspired Homemade Recipes To Try
Make Your Own Pumpkin Spice Blend
Chocolate Frosted Pumpkin Blondies
Skinny White Chocolate Pumpkin Creme Brulee
Easy No Churn Pumpkin Ice Cream
- Prep Time: 15 minutes
- Freeze Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Frozen
- Cuisine: American
Description
You don’t need an ice cream maker for this easy no churn pumpkin ice cream. It’s never been easier to get that craveable pumpkin flavor all year long!
Ingredients
- 2 cups Heavy Cream
- 1 can (14 ounces) Condensed Milk
- 1/2 tsp Vanilla Extract
- 1 cup Pumpkin Puree
- 1 1/2 tsp Pumpkin Spice
Instructions
- In a stand mixer, outfitted with a whisk attachment, beat together the heavy cream, condensed milk, and vanilla extract, until stiff peaks have formed. Approximately 2-3 minutes.
- Gently mix in pumpkin puree and pumpkin spice until evenly incorporated. Pour and spread into the baking dish. Sprinkle with additional pumpkin spice.
- Cover and place in the freezer for four hours until frozen. Remove from freezer and let come to room temperature for 5-10 minutes prior to serving.
Well…I’m still holding out on all things fall over here. But I can certainly get down with doing a rain dance. I’ve been listening to the news and it’s just awful. Hoping for relief soon. XO
Oh yah, bringing out the pumpkin! I won’t turn that down….ever! Looks beautiful!
I’m with you on bringing in fall 🙂 This pumpkin ice cream looks insanely good. Here’s hoping the fires settle down for you ASAP.
I say Fall needs to be a year round thing if you ask me! Also, send the rain vibes your way.
I am with ya…bring on fall! But usually I am all about summer but with a babe on the way, I am all for fall! And bring on the pumpkin. I am ready for it!
Yes, bring on the fall time – and hopefully you can get some sweet blessed relief from this heat!!!
Oh man, I am really hoping you all get rain soon! Florida has gone through crazy summer droughts/fires and it’s scary. I am a pumpkin girl all year round! This looks amazing. And no churn sounds good to me, I’ve never tried it!
I feel like that animated gif with Oprah screaming with joy right now!! Three cheers for pumpkin!!
WOO HOO!! First pumpkin recipe I’ve seen for this coming fall. So excited!!
Woo, happy to be the first!! I almost thought I was tardy to the party!!
I saw your IG post this morning. I’m so glad to hear that your family’s property has been spared. My dad is working on a fire detail in Clearwater Idaho, and they lost about 42 so houses to day he arrived. So sad. Oh a happier note, all things pumpkin are more than welcome! Bring it on!
Clearwater is lucky to have your dad on the line! I have friends out in Orofino and Kamiah with homes at risk. Tell him thanks for all his hard work!!
I am so ready for pumpkin season! But who needs to wait for fall when you can make pumpkin ice cream. This looks sooo good!
Pumpkin and Ice Cream – it’s the perfect combo of summer and fall!
You make it hard to make good on my inner promise of hating everyone pushing pumpkin this month when you bring amazing recipes like this to the table. Praying for the rain gods to do their thing out there 🙁
I PROMISE that this will be my only pumpkin recipe this month… thank goodness August is almost over 😉 I can’t make any promises for September. But come October all bets are off!
Ugh, there’s been SO MANY fires going on in California, too! Seriously, the entire west coast can do with a tiny bit of rain. Here’s to hoping that the rain dance works!!
And OMG, I totally have a love hate relationship with UGGs. I hated when during high schools, all the girls would roll into to class wearing UGGs and a mini skirt in the winter. No clue what they were thinking… But I have to say that those boots were so clutch when I lived in DC and traveled in Europe during the wintertime… Anyhow, this ice cream looks so rich and lovely, and I love that it’s no churn!
AMEN!!! We need rain badly then snow for the mountain for she is naked!!!
Puyallup is BROWN!! It’s so sad!
Totally!! Keep up that rain and snow dance, Diane!! I hope that Almanac is right that this year is going to dump snow, we NEED it!! We can only hope 🙂 In the mean time, there is ice cream.
Your talk of Fall weather, sweatshirts, pumpkin things, and Harry Potter movies has me more excited that I should probably admit. I hope you get some rain soon!
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