Desserts/ Giveaways

Pumpkin Pie No Churn Ice Cream

Pumpkin Pie No Churn Ice Cream: All the creaminess of ice cream in a quick and easy no churn recipe packed with pumpkin pie flavor!

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! 

 

Pumpkin Pie No Churn Ice Cream

Yield: 6

Pumpkin Pie No Churn Ice Cream

Ingredients

  • 1 cup heavy whipping cream
  • 14 oz can sweetened condensed milk
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 3/4 tsp allspice (we love Frontier Co-op brand-find at Whole Foods)
  • 1/2 tsp 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 🙂
https://thereislifeafterwheat.com/2017/08/pumpkin-pie-no-churn-ice-cream/

 

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

Roasted Pineapple Cherry Shake by Vegetarian Mamma

Chocolate Sandwich Cookie Ice Cream Sandwiches by Celiac and the Beast

Dairy Free Salted Caramel Ice Cream Pie by Allergy Free Alaska

Vegan Unicorn Pudding Pops by Flippin’ Delicious

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

The best of Summer and Fall in a deliciously creamy NO CHURN Pumpkin Ice Cream! No ice cream machine needed, no cooking, and no eggs. Gluten Free, quick, and easy.

 

 

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12 Comments

  • Reply
    Brianna Wolin
    August 14, 2017 at 1:52 pm

    So grateful for your easy AND egg free recipe! Putting this on my to-make list!

    • Reply
      thereislifeafterwheat@gmail.com
      August 15, 2017 at 12:18 pm

      Yay! Glad you can enjoy it Brianna!

  • Reply
    Leah | Grain Changer
    August 15, 2017 at 8:13 am

    No churn ice creams are the BEST! And of course I’m extra in love with this because: PUMPKIN! Never too early for some pumpkiny goodness. Can’t wait til I’m back on dairy so I can make this <3

    • Reply
      thereislifeafterwheat@gmail.com
      August 15, 2017 at 12:18 pm

      I forgot you can’t have dairy! You can make some of the dairy free recipes here to tide you over 😉 And I’m with you, pumpkin should be an all-year-round affair!

  • Reply
    Bethany
    August 15, 2017 at 1:00 pm

    This ice cream looks perfect for fall!!

    • Reply
      thereislifeafterwheat@gmail.com
      August 17, 2017 at 10:25 am

      It really is! I’m an eat-ice-cream-all-year-round kind of gal, so having fun seasonal flavors is a must 🙂 Thanks for stopping by Bethany!

  • Reply
    Susan Shirer
    August 16, 2017 at 5:21 pm

    I want everything in that picture!

    • Reply
      thereislifeafterwheat@gmail.com
      August 17, 2017 at 10:24 am

      It all looks so good, doesn’t it? Thanks for stopping by Susan!

  • Reply
    Naya M
    August 24, 2017 at 6:21 pm

    Definitely going to try this out. I was just looking at the new pumpkin ice cream by Tillamook but I don’t think theirs is gluten free.

    • Reply
      thereislifeafterwheat@gmail.com
      August 27, 2017 at 12:24 am

      Although we’ve heard Tillamook is great, it isn’t on our safe list of ice creams 🙁 It’s so easy to make your own with this recipe though, I hope you enjoy it!! Thanks for stopping by. -Celeste

  • Reply
    Christine
    September 6, 2017 at 7:35 am

    This sounds so delicious! I love homemade ice cream but I don’t have an ice cream maker. It’s great this recipe doesn’t need one!

    • Reply
      thereislifeafterwheat@gmail.com
      September 7, 2017 at 8:48 am

      Yes, it’s so easy and has quickly become one of my favorite ice cream recipes! Thanks for stopping by Christine! -Celeste

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