Pumpkin Spice No-Churn Ice Cream

8 Servings
8 hr 15 min

This easy no-churn ice cream satisfies your craving a pumpkin spice latte when the weather is more befitting of ice cream!

Mother Nature was late getting the ‘fall’ memo here in North Carolina, with temperatures in the 90s the last week of September. . . weather more befitting pumpkin spice ice cream than pumpkin spice latte!

This no-churn pumpkin spice ice cream is a breeze to make, satisfying your craving for pumpkin spice! I added some limited edition Pumpkin Pecan Granola that I spied in a line-up of pumpkin spice products available at my grocery store recently. The granola is optional but adds some welcome crunch and texture to the ice cream with the oats and nuts. If you can’t find any pumpkin granola you can make your own, which is oh so good and easy, and you get the added benefit of the wonderful aroma while it’s baking. 

I used the same method as with No-Churn S’mores Ice Cream, no ice cream maker required, using a metal loaf pan that helps the ice cream mixture chill faster and makes scooping easy with the long surface area.

Feel free to use regular granola, or substitute crumbled ginger snap or oatmeal cookies if you like a crunchy add-in to mix with your ice cream. Serve it with a drizzle of salted caramel sauce if desired, to celebrate fall and caramel season!

Note: The cooking time noted in the recipe below is actually freezer time.

Pumpkin Spice No-Churn Ice Cream
Recipe details
  • 8  Servings
  • Prep time: 15 Minutes Cook time: 8 Hours Total time: 8 hr 15 min
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  • 14-ounce can sweetened condensed milk
  • 3/4 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 1/2 teaspoons pumpkin pie spice
  • 2 teaspoons pure vanilla extract
  • Pinch fine salt
  • 2 cups heavy cream, cold
  • Optional add in: 1 cup pumpkin granola or ginger snap or oatmeal cookie crumbs, if desired
  • Salted Caramel Sauce for serving, optional

Chill 9-by-5-by-3-inch metal loaf pan in freezer.
Whisk together condensed milk, pumpkin, pumpkin pie spice, vanilla and salt in a large bowl; set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
Fold about 1 cup of the whipped cream into the condensed milk mixture with spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Swirl in pumpkin granola, reserving some to sprinkle on top layer of ice cream.
Pour ice cream mixture into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered 8 hours or overnight, until solid and scoopable.
  • For faster whipping of cream: Place mixing bowl and beaters in the freezer for about 20 minutes to get as cold as possible. You can use heavy cream or whipping cream for this recipe. Do not overbeat or you’ll make butter.
Mary @ Home is Where the Boat Is
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