This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why I Love This No Churn Pumpkin Spice Ice Cream Recipe
While fall usually brings chilly weather, Iowa is never predictable. Late September into October can still be fairly warm, as is the case this year. Thankfully there are still ways to enjoy the cozy flavors of fall in the form of ice cream! Usually, with the word pumpkin in a title, you would expect it in the recipe. But that’s not the case here. Since pumpkin holds so much water, it made this ice cream way too hard. Leaving out the pumpkin and instead adding all the spices and flavors usually associated with pumpkins, you have no idea it’s missing! You don’t need an ice cream machine for this, just a few simple ingredients and you’re set!
This ice cream always keeps a smooth and scoopable consistency so you can enjoy it anytime!
Follow These Tips
Serving & Storage
To serve – Serve directly from the freezer once it softens slightly. Scoop into bowls or cones and garnish with crushed gingersnaps, nuts, or cinnamon.
To store – Freeze in a loaf pan or container, well covered, for up to 2 months. Press parchment on top to prevent ice crystals.
More Ice Cream Recipes to Try
- Simple Vanilla Ice Cream
- Lemon Buttermilk Ice Cream
- Creme de Menthe Ice Cream
- Peanut Butter & Jelly Ice Cream
- Nutella Ice Cream
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
No Churn Pumpkin Spice Ice Cream
Ingredients
- 2 cups heavy cream
- 2 tbsp dark brown sugar
- 1 14-oz can sweetened condensed milk
- 2 tsp vanilla extract
- 1 tbsp molasses
- ¾ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
Instructions
- Whip the heavy cream and sugar until they reach stiff peaks.2 cups heavy cream, 2 tbsp dark brown sugar
- Stir in the sweetened condensed milk, vanilla extract, molasses, cinnamon, cloves, and nutmeg until completely incorporated and no streaks remain.1 14-oz can sweetened condensed milk, 2 tsp vanilla extract, 1 tbsp molasses, ¾ tsp ground cinnamon, ¼ tsp ground cloves, ¼ tsp ground nutmeg
- Pour into large loaf pan and freeze 6-8 hours.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I would love an updated Pumpkin Pie Ice Cream that uses a churn. One of our favorite treats was the Pumpkin Pie Blizzard from Dairy Queen.
Awwww! I jumped to the recipe and did not see why you didn’t add pumpkin. I now know.
Hey there was excited about this recipe but there isn’t any pumpkin in it. Is this correct?