Pumpkin Spice No-Churn Ice Cream with Pumpkin Granola and Caramel Sauce

Happy October! Are you ready for all things pumpkin spice? 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 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. 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!

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.

No-Churn Pumpkin Spice Ice Cream

Makes 2 quarts


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


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.

To serve, top with additional granola and caramel sauce if desired.

Printable Recipe

I used Smucker’s Simple Delight Salted Caramel Topping to the ice cream, but you can find an easy recipe for Apple Cider Caramel Sauce, here, if you want to add a hint of apple flavor to the mix.

Fall is my favorite season. . .Pumpkin, Apple, Caramel. . .oh my!

Thank you for your visit, sharing with:

 Metamorphosis Monday


  31 comments for “Pumpkin Spice No-Churn Ice Cream with Pumpkin Granola and Caramel Sauce

  1. Gail
    October 1, 2017 at 6:57 am

    Definitely something I’m going to try

  2. October 1, 2017 at 7:11 am

    Oh gosh, that looks and sounds good!

  3. October 1, 2017 at 7:30 am

    WOW!!! Looks yummy!! 🍨🍯🍨🍎

  4. Norma Rolader
    October 1, 2017 at 7:36 am

    Wow sounds and looks delicious thank you for sharing God bless

  5. Michelle
    October 1, 2017 at 7:43 am

    So much like fall flavor! Yum! Love pumpkin spice, I put it in my coffee in the morning. This recipe sounds great and I will try it!🍁

  6. Alice
    October 1, 2017 at 8:01 am

    Yum, couldn’t be easier or more delicious!

  7. emily
    October 1, 2017 at 8:04 am

    Can’t wait to do this….looks yummy

  8. October 1, 2017 at 9:12 am

    Mmmmmary! The ice cream sounds like a heavenly Fall treat! I hope I can make some soon.

  9. Cynthia Raines
    October 1, 2017 at 9:31 am

    Oh my goodness! This is a must try, have already pinned. Ice cream is my favorite treat! Love carmel too! Thanks Mary! ♥

  10. Ricki Treleaven
    October 1, 2017 at 9:45 am

    Oooo I want to try this with the oatmeal cookie crumbs! YUMMY! Thanks for sharing, Mary!

  11. October 1, 2017 at 11:48 am

    Wow, that sure sounds nice and easy Mary! It has been so fun to see fall everywhere… Had to stop on my way into Walmart and just look at all of the great colors and textures, pumpkins/apples/gourds… :@)

  12. mistimaan
    October 1, 2017 at 1:34 pm

    Wow…….looks good and tasty…….love to try it :)

  13. Paula
    October 1, 2017 at 6:04 pm

    Oooohh I am definitely making this !! yum yum . As I was looking at this I was singing to myself ,”Won’t you be my neighbor”?!?!?!!!
    Have a super week !

    • October 1, 2017 at 6:29 pm

      You’re too funny Paula! Happy Sunday :)

  14. October 1, 2017 at 6:10 pm

    Do you think this would work in a little electric ice cream maker rather than freezing? It sounds too yummy not to give it a try.

    • October 1, 2017 at 6:29 pm

      Hi Linda, Whipping the cream before freezing does what the ice cream maker does, incorporating the air into the ice cream mixture before you freeze it. You could give it a try, skipping that step if you don’t mind experimenting. It’s super easy as a no-churn recipe.

      • October 2, 2017 at 3:51 pm

        I think you’re right about the cream. I see no reason why the churning wouldn’t have the same effect. I’ll find out!

  15. October 1, 2017 at 7:34 pm

    I am such a fan of pumpkin spice and mixed with ice cream…oh my how fabulous! Have a wonderful October week!

  16. October 1, 2017 at 9:47 pm

    I love the no churn ice creams, so many endless possibilities! This pumpkin version with granola or oatmeal cookies sounds very divine!

  17. Brenda
    October 2, 2017 at 11:02 am

    Wow, that looks so GOOD! I may have to get brave enough to try it.

  18. Madonna
    October 2, 2017 at 11:18 am

    This sounds delish. Everyone is really for some pumpkin. :)

  19. October 2, 2017 at 2:27 pm

    Oh my!!…this looks amazing!!! What a great Fall dessert for us Pumpkin lovers!

  20. October 3, 2017 at 11:12 am

    Yummy, yummy! This ice cream is calling my name! I’m so behind on commenting. Been out of town!

  21. Patricia Hall
    October 7, 2018 at 9:52 am

    I’d like to try a low fat version of this. I figure I can sub non-fat sweetened condensed milk for full fat, but can I sub lite cool whip for the whipped cream? If so, how much? One tub for two cups of cream? I love pumpkin ice cream!

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