Pumpkin Pie Ice Cream (No Machine) Recipe

Prep in: 10 mins
Cook in: 4 hrs
Ready in: 4 hrs 10 mins
We Gonna Make Pumpkin Ice Cream.


  • Pumpkin Puree
  • Heavy Cream
  • Condensed Milk
  • Pumpkin Pie Spice
  • Pinch Of Salt
  • Vanilla Extract



You’ll need a very few basic some pumpkin puree this is just canned pure pumpkin puree heavy cream sweetened condensed milk pumpkin pie spice a little small pinch of salt and some vanilla extract that is it now the first thing. I’m gonna actually work on is whip my cream because I want to get that out of the way because if, you get your beaters dirty chances are it’s not gonna whip as well so,I’m going to use a handy-dandy handheld electric whisk and I’m just going to beat these until they’re really nice stiff peaks firm tech set that aside now we need to do is I want you to take everything else like your pumpkin sweetened condensed milk.


I’m just going to destroy the spoon in this bowl because you know I’m obsessed with sweetened condensed milk okay let’s make a nice milk my pumpkin pie spice and my salt it’s important that you add a small pinch of salt because it really makes that pumpkin sing it makes it come alive almost salt is nothing but just a flavor enhancer so think of it that way it makes everything else taste like it should okay get everything off the spatula and I’m just going to use the you know whisk here and mix all these together until the well combined really well combined now you just take your cream and just fold it in the pumpkin mixture just a little bit at a time so you don’t deflate the cream and it doesn’t have to be like perfectly mixed.


I kind of like that ripple effect and it’s just the outcome is perfection you just wait okay that looks perfect if I seem like I’m rushing it’s because truth be told with the bright lights all around me it’s really hot in here and I want to get this in the freezer as soon as possible so that the cream doesn’t deflate that’s all now it’s important that you pop this into a container that has a tight-fitting lid because you do not want any ice crystals to form on your ice cream because of that it’ll just end up being a hard like just a solid rock and it’s not going to scoop up perfectly so I’m gonna pop this into the freezer for about 8 to 10 hours you know it’s best to do it overnight which is what I’m gonna do and then.


I’m going to show you what it looks like when it’s fully set it’s going so creamy so, delicious you are gonna love it this baby was in the freezer overnight to let it stand at room temperature for a few minutes before you start scooping but it is just oh I just can’t I’m going to go for that right there you can see all the beautiful spices from the UM from the pumpkin pie spice and I actually can smell the pumpkin pie spice even though like what there’s nothing warm here it’s not hot you can just really smell it as soon as you open up the container like on point it really is so creamy the hint of the spices it’s perfectly sweet it’s just up if you love pumpkin spice latte pumpkin spice.