This easy no-churn ice cream satisfies your craving for a pumpkin spice latte when the weather is more befitting of ice cream!
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 Lemon Lovers No-Churn 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.
Pumpkin Spice No-Churn Ice Cream
- 9-by-5-inch metal loaf pan
- 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
- Caramel sauce for serving if desired
- Chill 9-by-5-inch metal loaf pan in freezer.
- Whisk together the 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.
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.
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Definitely something I’m going to try
Oh gosh, that looks and sounds good!
WOW!!! Looks yummy!! 🍨🍯🍨🍎
Wow sounds and looks delicious thank you for sharing God bless
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!🍁
Yum, couldn’t be easier or more delicious!
Can’t wait to do this….looks yummy
Mmmmmary! The ice cream sounds like a heavenly Fall treat! I hope I can make some soon.
Oh my goodness! This is a must try, have already pinned. Ice cream is my favorite treat! Love carmel too! Thanks Mary! ♥
Oooo I want to try this with the oatmeal cookie crumbs! YUMMY! Thanks for sharing, Mary!
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… :@)
Wow…….looks good and tasty…….love to try it :)
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 !
You’re too funny Paula! Happy Sunday :)
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.
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.
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!
I am such a fan of pumpkin spice and mixed with ice cream…oh my how fabulous! Have a wonderful October week!
I love the no churn ice creams, so many endless possibilities! This pumpkin version with granola or oatmeal cookies sounds very divine!
Wow, that looks so GOOD! I may have to get brave enough to try it.
This sounds delish. Everyone is really for some pumpkin. :)
Oh my!!…this looks amazing!!! What a great Fall dessert for us Pumpkin lovers!
Yummy, yummy! This ice cream is calling my name! I’m so behind on commenting. Been out of town!
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!