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    Home » Recipes » Gluten Free Desserts

    No Churn Pumpkin Ice Cream

    Published: Oct 6, 2023 by Nicole Spiridakis

    Jump to Recipe Print Recipe

    Easy, creamy no churn pumpkin ice cream is just what you need to celebrate fall! A sweet, whipped cream base is swirled with smooth pumpkin puree and warming spices like cinnamon, ginger, and nutmeg. No machine is required!

    A bowl of no churn pumpkin ice cream with a spoon.

    Welcome to your new favorite way to usher in autumn. This lightly spiced pumpkin pie ice cream is so perfect with cozy sweaters and cooler temps! Plus, it's no-churn so you can whip it up literally in minutes, then let the freezer do the rest of the work. A simple yet luscious blend of mellow pumpkin puree and sweet cream is punched up with warming spices for the ultimate October treat.

    Why You'll Love This Pumpkin Spice Ice Cream

    I love all things pumpkin throughout fall and beyond (evidenced by the gluten free pumpkin cookies, gluten free pumpkin bundt cake, and gluten free pumpkin muffins that come out of my oven regularly). This luscious pumpkin ice cream is an unexpected dessert that makes the most of this vibrant squash. I love how adding pumpkin to ice cream, especially no-churn ice creams, gives it an unbelievably creamy, decadent texture. Here's why you'll love it:

    • No ice cream maker is needed. Look, I love making proper ice cream at home, but sometimes I just want to keep things simple. Enter no-churn ice cream. Whipping cream and condensed milk combine to make an almost-as-good base for ice cream that doesn't need a machine.
    • You can make your own condensed milk! If you're like me and don't keep condensed milk in the pantry at all times, don't worry, you can make it yourself. I've included a quick method in the recipe notes below to get you started. Plus, if you make it yourself you'll know it's gluten-free.
    • So flavorful. This ice cream tastes like what pumpkin pie would be if it were frozen, but even better because it's meant to be an ice cream from the start. You'll get that gorgeous pumpkin flavor we all crave this time of year, plus cozy spices like ginger and cinnamon to keep things interesting.
    • Naturally gluten-free. All of the ingredients needed to make this ice cream are gluten-free!

    What You'll Need for No Churn Pumpkin Ice Cream

    Labeled ingredients for no churn pumpkin ice cream.

    Here’s what you’ll need to make this sweet and creamy pumpkin spice ice cream. The full ingredient amounts and instructions are in the recipe card below.

    • Pumpkin puree - You'll want to use pure pumpkin puree rather than pumpkin pie filling, which is already spiced.
    • Sweetened condensed milk - So, I made my own condensed milk and I put the recipe in the notes section of the recipe below. Feel free to use a can of condensed milk. Just make sure it's sweetened.
    • Salt - I always use fine-grain sea salt in my recipes.
    • Ground spices - Cinnamon, ginger, nutmeg.
    • Heavy cream - Heavy cream is what gives the ice cream its silky richness. You can try half-and-half with similar results.
    A bowl of scoops of pumpkin ice cream with a spoon is shown on a white background.

    Tips for Success

    Need subs? I’ve got you covered! Read on for substitution suggestions plus some variation options:

    • Make this dairy-free - You can easily make this ice cream dairy-free by substituting dairy-free condensed milk (Carnation brand makes an option!) and coconut milk for the heavy cream
    • Make it refined sugar-free - This one is a bit more tricky, but do-able. You will have to make homemade condensed milk with coconut sugar or maple syrup. To make homemade condensed milk, boil 2 cups of 2% or whole milk with 1 cup of natural sweetener until it thickens and reduces.
    • Add-ins - Yes, we love add-ins! Try mini chocolate chips, gluten-free graham crackers, a chocolate sauce swirl, or chopped, candied nuts like pecans or walnuts
    A pan of pumpkin ice cream is shown on a white background with a bowl of pumpkin ice cream next to it.

    Serving Suggestions

    You can serve pumpkin ice cream plain - it's perfect just as it is and truly doesn't need much else. But if you feel like kicking it up a notch, you can:

    • Drizzle it with chocolate or caramel sauce
    • Top scoops of ice cream with chopped, toasted nuts
    • Add it to slices of homemade gingerbread
    • Serve it in gluten-free ice cream cones
    • Make ginger cookies and put together pumpkin-ginger ice cream sammies!
    A loaf pan of pumpkin ice cream with an ice cream scoop is shown on a white background.

    Proper Storage

    Store the ice cream in the freezer, tightly covered, for up to one week. Homemade ice cream doesn't last nearly as long as store-bought ice cream and no-churn ice cream tends to lose its freshness even more quickly. So you'll want to eat this up within a few days of making it for the best results.

    A loaf pan full of pumpkin ice cream.

    More Homemade Frozen Dessert Recipes

    • Vegan Chocolate Peanut Butter Ice Cream
    • Easy Greek Frozen Yogurt
    • Peanut Butter Chocolate Nice Cream
    A bowl of scoops of pumpkin ice cream with a spoon is shown on a white background.
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    No Churn Pumpkin Ice Cream

    Nicole Spiridakis
    Easy, creamy no churn pumpkin ice cream is just what you need to celebrate fall! A sweet, whipped cream base is swirled with smooth pumpkin puree and warming spices like cinnamon, ginger, and nutmeg. No machine is required!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Chilling Time 6 hours hrs
    Total Time 6 hours hrs 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 servings
    Calories 93 kcal

    Ingredients
      

    • ¾ cup pure pumpkin puree
    • 1 14 ounce can sweetened condensed milk , or 1 ⅓ cup homemade condensee milk, see notes
    • ¼ teaspoon sea salt
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • 1 ¼ cups cold heavy cream

    Instructions
     

    • In a medium bowl, whisk together the sweetened condensed milk, pumpkin, vanilla, spices, and salt until smooth.
    • In a large bowl of a standing mixer or with a hand mixer, beat the heavy cream on high speed until stiff peaks form.
    • Whisk half of the whipped cream into the pumpkin mixture until it's fully incorporated.
    • Then, using a spatula, gently fold the remaining whipped cream into the pumpkin mixture until all the whipped cream is mixed in.
    • Pour the ice cream mixture into a standard-size loaf pan, smoothing the top. Cover the pan lightly with foil, making sure to not let the foil touch the ice cream, and place it in the freezer for at least 6 hours to firm.
    • To serve, let the ice cream stand at room temperature for a few minutes until it's scoopable. Store the ice cream in the freezer, tightly covered, for up to one week.

    Notes

    To make homemade condensed milk, combine 2 cups whole or 2% milk with 1 cup sugar in a heavy bottom pan. Bring to a boil, whisking constantly, then reduce to a simmer and simmer, whisking frequently, until the mixture reduces slightly and becomes thick. Cool to room temperature and use in your recipe!

    Nutrition

    Calories: 93kcalCarbohydrates: 2gProtein: 1gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 56mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 2749IUVitamin C: 1mgCalcium: 23mgIron: 0.3mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

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    5 from 1 vote (1 rating without comment)

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    Welcome!

    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer, and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

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