On one particular brisk autumn afternoon, I wandered into my kitchen, where the air was infused with the sweet aromas of cinnamon and nutmeg. The sun poured through the window, wrapping everything in a warm golden hue, and that’s when the magical idea struck: what if I could capture all the beloved flavors of pumpkin pie into a creamy, dreamy ice cream? And just like that, No-Churn Pumpkin Pie Ice Cream was born!
With every scoop, my taste buds danced with joy as velvety pumpkin blended seamlessly with rich cream, bringing the comforting essence of fall to my bustling kitchen. The first time I served this treat, friends and family were enraptured, their faces lighting up at the first taste. It’s a dessert that not only brings smiles but also cozy memories of family dinners! I know you and your loved ones will adore it too—it’s simple, it’s scrumptious, and it embodies that warm, inviting spirit we all cherish during the fall season.
Why You’ll Love This Recipe
- No Ice Cream Maker Needed: Enjoy creamy ice cream without any special equipment—perfect for spontaneous cravings!
- Quick & Easy: With just a handful of ingredients, you can whip this up in no time—a no-brainer for dessert!
- Decadent Flavor: The delightful blend of pumpkin, caramel, and pecans creates a flavor explosion that’s truly irresistible.
- Crowd-Pleaser: Whether it’s Thanksgiving or a cozy movie night, everyone will be coming back for seconds!
- Versatile: Customize it with your favorite mix-ins, toppings, or spices—let your creativity shine!
Ingredients
- 2 cups heavy cream: This gives your ice cream its silky smooth texture. Make sure to whip it until those peaks stand tall!
- 1 cup sweetened condensed milk: The secret ingredient that sweetens the deal and keeps the ice cream creamy.
- 1 cup pumpkin puree: Packed with flavor and nutrients—pure pumpkin goodness without the fuss!
- 1 teaspoon vanilla extract: Adds a lovely depth of flavor. Use pure vanilla for that authentic touch.
- 1 teaspoon pumpkin pie spice: The classic cozy spice blend that screams autumn—don’t skip it!
- 1/2 cup caramel sauce: Swirling this in gives a luscious sweetness and irresistible warmth.
- 1/2 cup candied pecans: For that delightful crunch and a nutty, sweet finish—these are a must!
Full recipe card is below.
How to Make It
1. Whip the Heavy Cream
In a large bowl, whip the heavy cream until stiff peaks form. This should be light and fluffy—just like the clouds on a lovely fall day! Use a hand mixer for ease, or whip by hand if you’re feeling ambitious (it’s a great arm workout!).
2. Combine the Pumpkin Ingredients
In another bowl, mix together the sweetened condensed milk, pumpkin puree, vanilla extract, and pumpkin pie spice until well combined. The mixture should be smooth and fragrant, filling your kitchen with that nostalgic fall aroma.
3. Fold in the Whipped Cream
Gently fold the whipped cream into the pumpkin mixture until fully incorporated. Take your time with this step—gentle folding keeps the mixture light and airy. Picture fluffy clouds of pumpkin bliss forming!
4. Swirl in Caramel and Pecans
Now, the fun part! Swirl in the caramel sauce and chopped candied pecans. The caramel will ribbon beautifully through the mixture, and those candied pecans will add delightful crunch. You’ll want to sneak a few bites right here!
5. Transfer and Freeze
Transfer the mixture to a freezer-safe container and spread it evenly. Tap the container lightly on the counter to remove any air bubbles and ensure an even texture.
6. Cover and Freeze
Cover the container and freeze for at least 4-6 hours or until it’s firm enough for scooping. While you wait, turn on a cozy movie and get ready for the treat of your life!
7. Serve and Enjoy!
Once it’s frozen, scoop into pretty bowls and enjoy every creamy bite. Don’t forget to drizzle with extra caramel if you’re feeling extra indulgent!
Pro Tips for Success
- Chill Your Bowl: For an extra boost in fluffy whipped cream, chill your mixing bowl in the fridge before whipping!
- Fresh Pumpkin Puree: If you’re up for it, roast some sugar pumpkins and puree them for an incredible flavor!
- Swirl Technique: For those beautiful ribbons of caramel, drizzle it in with a spoon as you fold—don’t just dump it all in at once!
- Don’t Rush Freezing: Allow the ice cream to freeze completely. Patience is key for that perfect scoop!
Flavor Variations
- Spice it Up: Add a pinch of cayenne pepper for a warm kick!
- Nutty Twist: Swap the pecans for walnuts or almonds for a different crunch.
- Chocolate Drizzle: Top your scoops with chocolate syrup for a delightful mocha flavor combination!
Serving Suggestions
This dreamy dessert pairs fabulously with a spiced chai latte or a warm cup of apple cider. For plating, add a dollop of whipped cream on top, a sprinkle of cinnamon, or additional caramel sauce for that picture-perfect finish.
Make-Ahead & Storage
You can make this ice cream up to a week in advance—it only gets better as the flavors meld! Store it in an airtight container in the freezer, and make sure to cover the top for freshness.
Leftovers
If you happen to have any leftovers (lucky you!), try mixing them into your morning smoothie or using it as a luscious topping on pancakes. Who says ice cream is just for dessert?
Freezing
This ice cream is perfect for freezing! Just make sure to wrap it well in plastic wrap or foil to avoid freezer burn, and it will last in the freezer for up to a month.
Reheating
While ice cream doesn’t need to be reheated, if you want to warm up the caramel sauce, gently heat it in a small saucepan on low heat or in the microwave in short bursts until it’s gooey again.
FAQs
Can I use pumpkin pie filling instead of pure pumpkin puree?
Sure! Just remember that pumpkin pie filling is already sweetened and spiced, so adjust the sugar and spices accordingly.
How long does this ice cream last?
When stored well, this No-Churn Pumpkin Pie Ice Cream can last up to a month in the freezer.
Can I use a different type of nut?
Absolutely! Feel free to swap out the pecans for your favorite nuts, like walnuts or hazelnuts.
Is it necessary to fold in the whipped cream?
Yes! This step ensures your ice cream remains light and fluffy. Avoid overmixing to maintain that lovely texture.
Final Thoughts
There you have it, my lovely friends! A cozy kitchen treat that captures all the warmth and flavor of pumpkin pie without the fuss of baking. Let this No-Churn Pumpkin Pie Ice Cream be your go-to dessert for those cool, crisp evenings ahead. I hope each bite transports you to cozy moments filled with laughter and love—just like it does for me. Enjoy, and remember to share (or not, I won’t judge)! Happy cooking, and may your kitchen always be filled with delicious joy! 🧡🍦
Feel free to check the full recipe card below for all the detailed steps and measurements. Happy scooping!
No-Churn Pumpkin Pie Ice Cream
Ingredients
Main Ingredients
- 2 cups heavy cream Whip until stiff peaks form.
- 1 cup sweetened condensed milk Keeps the ice cream creamy.
- 1 cup pumpkin puree Pure pumpkin goodness without fuss.
- 1 teaspoon vanilla extract Use pure vanilla for authenticity.
- 1 teaspoon pumpkin pie spice A classic autumn blend.
- 1/2 cup caramel sauce For swirls of sweetness.
- 1/2 cup candied pecans For crunch and nutty flavor.
Instructions
Preparation
- In a large bowl, whip the heavy cream until stiff peaks form.
- In another bowl, mix together the sweetened condensed milk, pumpkin puree, vanilla extract, and pumpkin pie spice until well combined.
- Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
- Swirl in the caramel sauce and chopped candied pecans.
- Transfer the mixture to a freezer-safe container and spread it evenly.
- Cover the container and freeze for at least 4-6 hours until firm.
- Once frozen, scoop into bowls and enjoy with extra caramel if desired.