Pumpkin No-Churn Ice Cream

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.

Course Gluten Free Dessert Recipes

Cuisine American

Keyword gluten free ice cream, no churn ice cream, pumpkin ice cream, pumpkin no churn ice cream

Prep Time 10

Additional Time 6

Total Time 6 10

Servings servings

Calories 436kcal

Author Celeste Noland | Life After Wheat

Equipment

StarPack Long Scoop Ice Cream Freezer Storage Container - for Home Made Ice Cream, Freezer Containers, Meal Prep, Soup and Food Storage
Spring Chef Ice Cream Scoop with Comfortable Handle, Black
Greenco Set of 12 Vibrant Colors Ice Cream Bowls and Spoons
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
USA Pan Bakeware Aluminized Steel Loaf Pan, 1 Pound, Silver

Ingredients

1 cup heavy whipping cream
14 oz can sweetened condensed milk
1 cup pumpkin puree not pumpkin pie mix
¾ teaspoon allspice we love Frontier Co-op brand-find at Whole Foods
½ teaspoon maple flavoring

Instructions

Whip cream until stiff. Set aside.
Whisk together remaining ingredients.
Gently fold whipped cream into pumpkin mixture just until combined. Make sure it's completely blended but don't over mix.
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.
Ice cream is best if you let it sit out a few minutes before serving.
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.

Nutrition