This No-Churn Pumpkin Spice Ice Cream is the perfect fall treat! Made with real pumpkin puree, warm spices, and a creamy base, it's easy to make and sure to become a family favorite. And, you don't even need an ice cream machine to make it!
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Why you'll love this recipe
- This recipe is so easy to make, and since it's a no-churn recipe, you won't even need an ice cream maker.
- You need simple ingredients to make pumpkin ice cream, no spending extra money at the grocery store.
- This recipe is easy enough for beginners can make it.
- Try a scoop of this ice cream on top of your favorite holiday pie recipe.
Ingredient List
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- heavy cream
- sweetened condensed milk
- pumpkin pie spice
- pumpkin puree
- Biscoff cookies
Equipment
- Loaf Pan
- Hand Mixer
- Measuring Spoons and Cups
- can opener
- Whisk
- Wooden Spoon
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- In a large mixing bowl, whip heavy cream until stiff peaks form.
- Whisk in the sweetened condensed milk, pumpkin pie spice, and pumpkin puree until combined. Gently fold into the whipped cream.
- Set aside three tablespoons of the crushed cookies. Fold the remaining cookies into the pumpkin whipped cream.
- Spread the mixture into a loaf pan. Sprinkle the top with the remaining crushed cookies. Freeze for 8 hours or until hardened.
Eileen's Tips for Success
- To easily whip cream, place the bowl in the freezer for about 30 minutes so it's cold. This will help the stiff peaks form faster.
- While you can mix the ice cream base by hand, an electric mixer will help you save a lot of time and arm cramps.
- You must use heavy whipping cream, not whipping cream otherwise your base will not fully set up.
Frequently Asked Questions
This recipe works because the whipped cream firms up in the freezer tp give a nice and firm ice cream full of pumpkin pie flavor.
If your ice cream is not firming up, that typically means that you didn't whip the creamy ice cream base enough.
Ensure that you get firm peaks before you add the remaining ingredients.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Crunch: Try using different types of cookies. Crushed gingersnaps, graham crackers, or even Oreo cookies all work great in this ice cream.
- Flavor: Add a splash of vanilla extract or almond extract.
Make ahead, storage, and freezer tips
Storage - Homemade pumpkin pie ice cream can be kept in the freezer for up to three months.
Wrap the loaf pan tightly with plastic wrap to keep the ice cream fresh.
A freezer-safe covered pan will keep the ice cream fresh for three months.
Serving Suggestions
This no-churn pumpkin pie ice cream recipe is great when you pair it with your favorite fall meal.
We like to serve it after a hearty dinner like this Instant Pot Beef Bourguignon with an easy recipe like this Instant Pot French Bread for dipping.
Similar recipes
Do you love making homemade ice cream? If so, you may want to give these ice cream recipes a try next time.
Check out all our ice cream recipes here.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Pumpkin Pie Ice Cream
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Equipment Needed:
Ingredients
- 1 ½ cups heavy cream
- 14 ounce can, sweetened condensed milk
- 1 ½ teaspoons pumpkin pie spice
- ⅔ cup pumpkin puree canned or home made
- 25 Biscoff cookies crushed but not fine split, note 1
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Instructions
- In a large mixing bowl, use a hand mixer with beaters attached and add 1 ½ cups heavy cream. Begin on low speed and increase to high to whip until stiff peaks form.
- Whisk until combined, 14 ounce can, sweetened condensed milk, 1 ½ teaspoons pumpkin pie spice, and ⅔ cup pumpkin puree together, about 1 minute. Add this mixture to the whipped cream and fold together until smooth.
- Fold in the crushed Biscoff cookies, leave out about 2 to 3 Tablespoons of the crushed cookies to top the ice cream mixture.
- Pour the ice cream mixture into the loaf pan and top with the 2-3 Tablespoons of extra Biscoff cookie pieces.
- Freeze for at least 8 hours or overnight.
- Scoop with an ice cream scoop to serve and enjoy.
NOTES
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