When I think of pumpkin pie, I remember those cozy fall evenings where we’d all gather around the table, waiting for a slice of Mom’s homemade pie topped with a dollop of whipped cream.
But let’s be real—sometimes, you just want all that creamy pumpkin spice flavor without cranking up the oven.
That’s where this Pumpkin Pie No Churn Ice Cream comes in! It’s ridiculously easy, packed with real ingredients, and feels like a spoonful of autumn in every bite.
Plus, it’s gluten-free and no fancy gadgets needed. Let’s make something unforgettable, shall we?
Tips for Max Flavor
- Spice it Your Way: Adjust the spices to your liking. Love cinnamon? Add more. Prefer it mild? Skip the cloves.
- Substitutions: No condensed milk? Swap in coconut cream and ¼ cup maple syrup for a dairy-free option. Vegan? Use plant-based whipped cream.
- Texture Boost: Mix in some chopped pecans or a swirl of caramel sauce before freezing.
Serving Suggestions
Scoop your pumpkin pie ice cream into a bowl or onto a gluten-free cone. For a picture-perfect touch, sprinkle a dash of cinnamon on top or garnish with a gluten-free graham cracker stick. If you’re feeling fancy, drizzle some maple syrup over it.
Pumpkin Pie No Churn Ice Cream
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Creamy, gluten-free ice cream with all the comforting flavors of pumpkin pie, no ice cream maker needed.
Ingredients
- 1 cup pumpkin puree (fresh or canned, but fresh gives the best flavor)
- 14 oz sweetened condensed milk
- 1 tsp pure vanilla extract
- 1 ½ cups heavy whipping cream, chilled
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger
- ⅛ tsp ground cloves (optional, for extra spice)
- Pinch of salt
- ½ cup crushed gluten-free graham crackers (optional, for crunch)
Instructions
- Prep Your Pumpkin: If you’re using fresh pumpkin, roast it first. Cut a small pumpkin in half, scoop out the seeds, and bake at 375°F until tender (about 45 minutes). Once cooled, scoop out the flesh and blend until smooth. Trust me, the flavor is worth it.
- Mix the Base: In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, vanilla, cinnamon, nutmeg, ginger, cloves, and salt. The aroma? Oh, it’s heavenly already.
- Whip It Good: In a separate bowl, whip the heavy cream with a hand mixer (or some strong arms!) until stiff peaks form. Don’t overdo it—you’re going for fluffy, not buttery.
- Fold Gently: Carefully fold the whipped cream into the pumpkin mixture in thirds. You want to keep it light and airy, so take your time.
- Layer and Chill: Pour the mixture into a freezer-safe container. If you’re using crushed gluten-free graham crackers, sprinkle them between layers for some extra crunch.
- Freeze: Cover with a lid or plastic wrap and freeze for at least 6 hours, but overnight is even better.
Notes
Fresh pumpkin puree brings out the best flavor. Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 18g
- Sodium: 35mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 45mg
- Cholesterol: 0mg
