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Easy Homemade Maple Pumpkin Ice Cream Recipe- No Churn

You will love this Easy, Homemade, No-Churn Pumpkin Ice Cream Recipe with Cinnamon, Maple, and Vanilla flavors. Homemade Ice Cream is always a treat! Pumpkin ice cream is especially loved during the Fall and over the holidays. Also, this homemade ice cream recipe will satisfy all your pumpkin spice cravings!

Pumpkin Maple Ice Cream in cones

I love putting a big scoop of Pumpkin Ice Cream in Pumpkin Spice Lattes. The delicious creamy texture and pumpkin spices are so comforting. This recipe is a lovely, delightful dessert at a holiday party or brunch.

You can also serve this ice cream with homemade gingerbread cookies, oatmeal cookies, or a crunchy gluten-free sugar cone. Your whole family will LOVE this homemade pumpkin pie ice cream! It tastes like an icy, creamy slice of pumpkin pie.

What you’ll love about this recipe:


  • Perfect Fall Dessert with no Ice Cream Machine needed!
  • Delicious any time of year
  • Made with Simple Ingredients
  • This ice cream has a creamy, soft-serve consistency
  • Full of warm spices
  • Gluten-free and free of preservatives
  • Satisfies all your pumpkin cravings
  • A dessert your whole family will LOVE!

Ingredients for No Churn Pumpkin Ice Cream

  • 7.5 oz Pumpkin Puree
  • 14 oz condensed milk
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 3 tbsp maple syrup
  • 1 ½ cup heavy whipping cream
  • 1 tbsp Pure vanilla extract
Ingredients for Homemade  Pumpkin Ice Cream

Step by Step Instructions with Photos

Full Instructions are below in the Recipe Card.

Step 1– Combine pumpkin puree, condensed milk, pure vanilla extract, cinnamon nutmeg, and maple syrup in a large bowl. Mix everything using an electric mixer until smooth.

Mix Pumpkin Puree with Condensed Milk, Vanilla, Cinnamon and Nutmeg
Mix Pumpkin Puree, Condensed milk, Vanilla, Cinnamon and Nutmeg.

Step 2 – In a separate bowl, mix the whipping cream with an electric mixer on high speed until peaks form.

Whip Cream on High Speed
Whip the Heavy Cream

Step 3– Pour your pumpkin mixture into whipping cream and fold it until thoroughly combined.

Mix Whipped Cream with Pumpkin Ice Cream Mixture

Step 4 – Transfer the pumpkin ice cream mixture into a freezer-safe container, preferably an airtight container, square, or loaf pan, and freeze the ice cream base for a minimum of 6 hours or overnight.

No churn ice cream in loaf pan
Place No-Churn Ice Cream Mixture in Pan for 6 hours

Step 5 – Enjoy this delicious ice cream in a cone or an ice cream bowl with maple syrup, cinnamon, or walnuts.

Pumpkin Ice Cream in Cones

I hope you enjoyed this unique creamy Pumpkin Ice Cream Recipe. With the holidays fast approaching, we love all things with Pumpkin flavor!

Tips & Tricks

  • You can make Pumpkin Spice Ice Cream by adding a teaspoon of Pumpkin Spice
  • Add chopped pecans or walnuts to the ice cream
  • Add chopped toffee bits for Pumpkin Toffee Ice Cream
  • Layer over a homemade brownie and serve with whipped cream. Decadent!
  • Blend with milk for a Pumpkin Milkshake.
  • Top with homemade peanut butter granola or crumbled graham crackers
  • Spread Ice Cream in a Graham Cracker Crust and top with sugared pecans
Print

Easy Homemade Maple Pumpkin Ice Cream Recipe- No Churn

You will love this Easy, Homemade, No-Churn Pumpkin Ice Cream Recipe! Flavors of Cinnamon, Maple, and Vanilla. Homemade Ice Cream is always a treat. Pumpkin ice cream is especially loved during the Fall and over the Holidays. This homemade ice cream recipe will satisfy all your pumpkin spice cravings!

 

 

  • Author: Sherie Friedlander
  • Prep Time: 15 Minutes
  • Cook Time: 6 Hours
  • Total Time: 6 Hours, 15 Minutes
  • Yield: 4 1x
  • Category: Desserts
  • Method: Freezer
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale

7.5 oz Pumpkin Puree

14 oz condensed milk

1 tsp cinnamon

1 tsp nutmeg

3 tbsp maple syrup

1 ½ cup heavy whipping cream

1 tbsp Pure vanilla extract

Instructions

Step 1- Make the Pumpkin Mixture: In a large bowl, combine pumpkin puree, condensed milk, pure vanilla extract, cinnamon nutmeg, and maple syrup. Mix everything using an electric mixer until smooth.

Step 2- Make the Whipped Cream: In a separate bowl, whip Heavy Whipping Cream at high speed with an electric mixer until peaks form. 

Step 3- Combine Pumpkin Mixture and Whipped Cream: Pour your pumpkin mixture into whipping cream and fold it until thoroughly combined.

Step 4 – Transfer to Freezer-Safe Container: Transfer the ice cream mixture into a freezer-safe container, preferably an airtight container, square, or loaf pan, and freeze the ice cream base for a minimum of 6 hours or overnight.

Enjoy this delicious Dessert: Serve in a cone (gluten-free, of course!) or an ice cream bowl with maple syrup, cinnamon, or walnuts.

Notes

Store Homemade Ice Cream in an airtight container. 

Enjoy with a multitude of toppings such as chopped pecans, granola, fudge sauce or chopped toffee bits! 

Keywords: Gluten-Free, No-Churn Ice Cream, Pumpkin Desserts, Pumpkin Ice Cream, Holiday Desserts

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