Pumpkin Pie Ice Cream

Easy 5-ingredient homemade pumpkin pie ice cream you can make without an ice cream maker with some condensed milk, pumpkin, and pumpkin spice flavors. All the favorite flavors are frozen to indulge in later.

5 ingredients, 6 steps and you have a whole container of creamy pumpkin ice cream that tastes like pumpkin pie and Biscoff at the same time. I can’t imagine a better ice cream for the Fall season, to be honest.

And how easy it is to make is just mind-blowing. It takes just 15 minutes to combine all the ingredients, and once it is properly frozen, say, overnight, you can eat it! No preservatives, coloring, or enhancers – just pure joy in a loaf pan.

And you don’t have to wait the whole year until Thanksgiving to make it and fix your pumpkin cravings! This pumpkin ice cream recipe works so well as a summer dessert, plus I’ll share two more fun variations of this delicious dessert: homemade pumpkin ice cream pie and ice cream sandwiches.

Ingredients Notes & Substitutions

My recipe uses no eggs, no egg yolks, no added sugar, no milk – all these ingredients are only possible if you pre-cook and churn the ice cream.

This homemade pumpkin pie ice cream is made of sweetened condensed milk, heavy cream, pumpkin puree, pumpkin spice, and some crushed Biscoff cookies.

Base Ingredients

• Heavy cream makes the ice cream mixture creamy, milky, and rich. Beaten heavy whipping cream folded in the ice cream also adds volume and light texture. Fats in heavy cream and condensed milk keep homemade ice cream dense and keep away the clustered ice crystals that ruin the texture and flavor.
• Sweetened condensed milk is the most important ingredient for making a no-churn ice cream base. I use sweetened condensed milk and do not add any more sugar, but unsweetened works too and I usually don’t see a very big difference between them. Sweetened condensed milk is what replaces milk or half & half in ice cream recipes that use an ice cream machine because we either need a machine or a dense (condensed milk) to avoid ice crystals inside the tub. You can’t replace condensed milk with anything else in this recipe.

Fall Flavor Ingredients

• Canned pumpkin puree – pure pumpkin, not pie filling as it can have additives, more flavorings, and added sugar. You can buy a can or make homemade pumpkin puree from fresh pumpkin. If you are making your own puree and it is unsweetened you can add a little bit of light brown sugar to introduce some molasses and toffee-like flavor. But it is completely optional.
• Pumpkin pie spice enhances all the traditional warm spices you associate with pumpkin pie and fall flavor. Pumpkin pie spice is usually ground cinnamon, ground ginger, nutmeg, allspice, and cloves. So you can also use any of them individually.
• Biscoff cookies, coarsely crushed for the topping and for the mixture. I adore Biscoff but you can substitute them for graham cracker crumbs, oatmeal cookies, or any other cookies you like easily. Leftover pie crust works magically for this too. An easy topping idea is to make brown sugar crumble – you simply mix it with melted butter and sprinkle it over the ice cream.
• Optional, sugar cones to serve the ice cream.

You can add a pinch of salt to balance out the sweet pumpkin pie flavor, and some vanilla extract to make the flavor profile more complex.

Equipment

• Loaf Pan
• Hand electric mixer (can also use a stand mixer) and a large bowl.
• Optional, an ice cream scoop for serving.

How To Make Homemade Pumpkin Pie Ice Cream

This recipe has all the components of a classic pumpkin pie – the crust ( Biscoff crushed cookies), the pumpkin pie filling, and the creamy texture (ice cream).

There is no tempering egg yolks, cooking the custard, or churning in an expensive ice cream maker. So it is a 100% beginner-friendly ice cream recipe. Do you still need convincing?

1. Beat the heavy cream in a large mixing bowl at high speed until stiff peaks form for about 2-5 minutes.
2. Whisk the sweetened condensed milk, pumpkin puree, and pumpkin pie spice together in a separate medium bowl. 
3. Gently fold the pumpkin mixture into the whipped cream until smooth.
4. Fold in the crushed cookies, leaving a few extra pieces for garnish.
5. Transfer the mixture to a loaf pan, top with the extra cookie pieces, and cover tightly.
6. Freeze for at least 8 hours or overnight before serving.

When ready to serve, use a warm dry spoon or scoop to portion the ice cream and you can add some caramel or chocolate drizzle on top. You can also decorate it with a cinnamon stick.

How To Store Pumpkin Ice Cream

Store leftover pumpkin pie ice cream in the same loaf pan, tightly covered with plastic wrap, or in a freezer-safe container for up to 4 weeks.

Thaw at room temperature for 8-10 minutes to scoop easier.

Do not let the ice cream melt completely if you want to freeze it again.

Pumpkin Pie Ice Cream Variations

Add Texture

You can use Reese’s pieces, crushed graham crackers, Nilla wafers, finely chopped nuts, candied ginger, mini chocolate chips, toffee bits, or even peanut butter bits to mix in the ice cream mixture.

Ice Cream Cake (Pumpkin Ice Cream Pie)

Pumpkin pie ice cream pie is super easy to make from my base recipe, the only thing we need to add is the pie crust.

You can either use a no-bake crust, like crushed graham crackers mixed with melted butter and granulated sugar (graham cracker crust), or similar, or bake a simple frozen pie shell.

You press the crust into the pan and then layer the ice cream. Freeze following the same instructions.

Ice Cream Sandwich

1. Get a pack of fat sandwich cookies, and make the ice cream following the recipe above.
2. Once the ice cream has set in the freezer for around 3 hours and is still a bit jiggly, pull it out.
3. Place a scoop of ice cream on every cookie and top it with another cookie to make a sandwich.
4. You can roll the sides in crushed graham crackers or mini chocolate chips.
5. To store ice cream sandwiches, wrap them individually and store them in the freezer.
6. Instead of store-bought cookies, you can also make 2 x no-bake Biscoff crusts and use a pie dish to lay out the first crust, then ice cream, then the second crust. You can then freeze it and cut slices for serving.

Vegan Pumpkin Ice Cream

To make a vegan version of pumpkin pie ice cream, you will need to whip unsweetened coconut cream, pulse some soaked raw cashews or dates (for texture), mix pure pumpkin puree, pumpkin spice, and some salt (optional).

The steps are the same. You combine the ice cream base and pumpkin ingredients in two separate bowls, fold them together, and freeze.

Pumpkin Pie Ice Cream In An Ice Cream Maker

1. We will use all the same ingredients with only swapping condensed milk by a 50/50 mix of whole milk and half and half.
2. Mix all the dairy ingredients in the machine bowl, then add pumpkin purée and pumpkin spice, and churn according to the machine instructions.
3. Transfer to an airtight container and freeze for at least 3-4 hours for a more soft serve consistency, or for 8 hours for a more dense texture.

The two great machines are Cuisinart and KitchenAid.

Expert Tips To Make The Best Homemade Ice Cream

• Chill the bowls you will use to make ice cream in the freezer overnight before making it. It will help a lot!
• You can check the ice cream before the whole 8 hours run out if you prefer a soft serve.
• Homemade ice cream doesn’t have any preservatives. While it will last for a whole month in the freezer, it tastes best and freshest within the first two weeks.

Popular Questions & Troubleshooting

Is No-Churn Ice Cream Better?

No-churn ice cream tastes the same but is much easier and cheaper to make, and you don’t need to cook anything or buy a special machine. If all is done right, no-churn ice cream is no different from churned ice cream.

What Can I Use Instead Of An Ice Cream Churn?

If you don’t have an ice cream maker to churn the ice cream, simply use condensed milk instead of regular milk and mix the ice cream by hand or with a hand mixer before folding in pumpkin puree and cookies.

How Do You Thicken No Churn Ice Cream?

Condensed milk thickens no-churn ice cream, you can whip it together with heavy cream to make the ice cream more stable.

Why Is My No Churn Ice Cream Not Freezing?

Some recipes call for added bourbon or salt and it can keep the homemade ice cream from freezing properly.

What Does Pumpkin Pie Ice Cream Taste Like?

Pumpkin pie ice cream tastes like traditional pumpkin pie and warm pumpkin pie spice but in a frozen, creamy form.

How To Make Vanilla Ice Cream Into Pumpkin Ice Cream?

To turn vanilla ice cream into pumpkin pie ice cream you can add a mix of pumpkin spice and pure pumpkin puree. You can also add some brown sugar to the mix, it compliments the pumpkin flavor nicely.

If you love this holiday dessert recipe, you’re going to love these other holiday ideas too. Please click each link below to find the easy, printable recipe!

More Great Pumpkin Desserts

50+ Pumpkin Recipes

Pumpkin Spice Cake

Pumpkin Dump Cake

Costco Pumpkin Pie

---

---