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Pumpkin Pie No Churn Ice Cream makes the perfect Summer or Fall dessert! Smooth, creamy, and packed with pumpkin pie flavor, this easy no churn ice cream doesn’t require an ice cream maker.

Fall is just around the corner, and I can almost feel the crunchy leaves under my feet and smell the hot apple cider and pumpkin pie! It’s easy to crave fall flavors when Summer and Fall overlap, leaving us with cooler days and then hot days once again. 

Pumpkin pie is my favorite fall dessert, and while it’s definitely not cool enough to bake a pie yet, I am still left craving the flavor and creaminess.

Enter: Pumpkin Pie No-Churn Ice Cream!

Have you heard of no churn ice cream yet? I have to admit that the first few times I tried it, I didn’t love it. Something was off with the texture and it tasted overly sweet to me. I like my ice cream smooooooth and creamy, and while I definitely have a sweet tooth, desserts needn’t be over-the-top.

Something about the combination of flavors and textures in this no churn ice cream is different. The pumpkin gives the ice cream an incredibly smooth texture while the allspice offsets the sweetness perfectly. You’ll LOVE how easy no churn ice cream is! Here are the steps:

1. Whip your cream
2. Stir together the remaining ingredients
3. Fold this mixture into the whipped cream (don’t overmix)
4. Freeze

Can you believe it?? No cooking, no eggs, and no ice cream maker required. This Pumpkin Pie No Churn Ice Cream took me all of 5 minutes to whip up!

Below is the easy printable recipe, be sure to keep scrolling for more gluten free ice cream recipes as part of our Hot August Nights Ice Cream Social! 

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Pumpkin No-Churn Ice Cream

Yield: 6 servings

Prep Time: 10 minutes

Additional Time: 6 hours

Total Time: 6 hours 10 minutes

Pumpkin Pie No Churn Ice Cream makes the perfect Summer or Fall dessert! Smooth, creamy, and packed with pumpkin pie flavor, this easy no churn ice cream doesn't require an ice cream maker.

Print

Ingredients

• 1 cup heavy whipping cream
• 14 oz can sweetened condensed milk
• 1 cup pumpkin puree (not pumpkin pie mix)
• 3/4 teaspoon allspice (we love Frontier Co-op brand-find at Whole Foods)
• 1/2 teaspoon maple flavoring

Instructions

1. Whip cream until stiff. Set aside.
2. Whisk together remaining ingredients.
3. Gently fold whipped cream into pumpkin mixture just until combined. Make sure it's completely blended but don't over mix.
4. Spread into a bread pan. Lay a piece of wax paper or parchment over the top of the ice cream and freeze 4-6 hours or overnight, until solid.
5. Ice cream is best if you let it sit out a few minutes before serving.
6. Feel free to top with chocolate sauce or stir in mini chocolate chips before freezing 🙂

Notes

I always recommend using Libby's pumpkin, it has the best flavor and texture.

Recommended Products

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  Greenco Set of 12 Vibrant Colors Ice Cream Bowls and Spoons
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  M KITCHEN WORLD Heat Resistant Silicone Spatula Set - Non-Stick Rubber Spatula Kitchen Utensils for Cooking, Baking, and Mixing - Ergonomic, Bakeware Set of 4, Orange
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  USA Pan Bakeware Aluminized Steel Loaf Pan, 1 Pound, Silver

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 436Total Fat: 22gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 75mgSodium: 126mgCarbohydrates: 53gFiber: 1gSugar: 51gProtein: 9g

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Check out all these gluten free ice cream recipes, there is something for everyone on this list!

Creamy Earl Grey Infused Ice Cream by Fearless Dining

Gluten Free Vegan Brownie Ice Cream Sandwiches by Sarah Bakes Gluten Free

Gluten Free Mud Pie by What the Fork Food Blog

Chocolate Caramel Sundae Sauce by The Heritage Cook

Chocolate Sandwich Cookie Ice Cream Sandwiches by Celiac and the Beast

Dairy Free Salted Caramel Ice Cream Pie by Allergy Free Alaska

Peanut Butter Ice Cream Topping and Chips by This Vivacious Life

Gluten Free Waffle Cones by GF Jules

Gluten-free Caramel Sauce by My Gluten-free Kitchen

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