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No Churn Sweet Pumpkin Ice Cream | BakeThenEat.com
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No Churn Sweet Pumpkin Ice Cream

No Churn Sweet Pumpkin Ice Cream is a smooth and creamy easy to make ice cream that requires no fancy equipment and only a few ingredients are needed to bring it all together. Packed full of real pumpkin and sweet spices.
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: British
Servings: 1 .6 litres (approx. 3 US Pints)
Author: Emma


  • 397 gram tin sweetened condensed milk 1 and 1/3 cup
  • 600 mililiters double heavy cream (2 and 1/2 cups)
  • 2 teaspoons vanilla extract
  • 150 grams pumpkin puree 2/3 cup
  • 1 tablespoon dark brown sugar
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground ginger


  • 2 teaspoons of Pumpkin Pie Spice


  • Pour the condensed milk, cream and vanilla into a large bowl and whisk together until it has doubled in volume and it has a thick spoonable consistency to it. This will take about 5 minutes.
  • In a small bowl or container mix the pumpkin puree with the sugar and spices. Then gently fold it into your creamy mixture.
  • Spoon into your tub for freezing, cover and freeze for minimum 4-6 hours.
  • To serve take it out of the freezer 15 minutes beforehand to soften up a little bit.
  • Hey presto you have a rich and creamy ice cream.


Even though this ice cream only take 10 minutes to make it needs 4-6 hours to freeze up. This time is inactive time for you :)This ice cream can be kept in the freezer for 2 months.