This Pecan & Pumpkin Spice No-Churn Ice Cream is not only ridiculously easy to make but also tastes amazing! Warming spices are mixed with pumpkin purée, cream, and condensed milk, and layered with chopped pecans before being frozen. Enjoy a scoop or two in a waffle bowl with whipped cream and sprinkles, or serve à la mode on a slice of pumpkin or apple pie – delicious!
I’ve got more Pumpkin Recipes for you to try – right click and open these other recipes in a new tab so that you can read them after this one!
This post is part of the Crafty October series on The Purple Pumpkin Blog – a celebration of everything Halloween and Autumn. Now in its 8th year, the 2019 series is bigger and better, running from September 1st, all the way through All Hallows’ Eve on October 31st!
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Pumpkin Spice No-Churn Ice Cream
If you have never made ice cream before because you think it is too difficult; or because you think you can only make it with an expensive ice cream machine – think again! This no-churn ice cream is really simple to make – no specialised equipment required (unless you count a food mixer, but even if you don’t have one of those you can still make this frozen dessert!).
Ingredients used in this recipe
To make pumpkin spice no-churn ice cream you are going to need the following ingredients.
- Double/Heavy Cream
- Sweetened Condensed Milk
- Vanilla Extract
- Pumpkin Purée
- Ground spices:
- Chopped Pecans
Equipment used in this recipe
This recipe uses American cup measurements. Since I use this type of measurement often, I find it handy to have a set of measuring cups in the kitchen.
You will also need a food mixer – be it a stand mixer or handheld. If you don’t have one, you can just use a large balloon whisk and some elbow grease to whip up the heavy cream.
The prepared ice cream goes into a freezer-proof dish – a 9″ loaf pan is ideal.
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How to make Pumpkin No-Churn Ice Cream
Full instructions are found in the printable recipe card at the end of this post, but here is a quick outline so you know what to expect from the recipe. I highly recommend always reading a recipe all the way through before starting. There is also a slideshow video over on my YouTube channel that you can watch and save to your Playlists for future reference. (Don’t forget to subscribe while you are there!)
You want to start by whipping up cold cream until it is thick – don’t go too far or it will turn to butter!
Now add the pumpkin, condensed milk, vanilla, and spices and fold everything together gently until combined.
With the ice cream mixture made, transfer half of it to your freezer-safe container and sprinkle over some of the chopped pecans. Then add the rest of the mix and finish with the remaining pecans.
Place into the freezer for 5-6 hours, or overnight.
When ready to serve, remove your ice cream from the freezer and let sit for 5-10 minutes to soften slightly before scooping into bowls, cups, cones, or onto pies and other desserts like chocolate brownies! Enjoy!
Make It A Meal!
With the ice cream setting in the freezer, how about some more recipes to turn this dessert into a full meal?
- Appetizer: Grandma’s Pumpkin Soup
- Main Dish: Sheet Pan Roasted Chicken Thighs with Potatoes
- Side Dish: Roasted Apple Cauliflower Mash with Crispy Brussels Sprouts
- Beverage: Apple Cider Dark & Stormy
- Dessert: Peanut Butter Pumpkin Brownies Recipe – serve a scoop of ice cream on top!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy! Please feel free to check them out too.
More Recipes Using Pumpkin Spice
Here are a few more recipes that use pumpkin spices:
More Ice Cream Recipes
Once you’ve made this no-churn ice cream, I know you’ll be looking for more ice cream recipes – here are some for you to take a look at:
- 2 cups cold double cream/heavy cream
- 1 cup pumpkin purée
- 1 (396g/14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- ⅛ tsp ground cloves
- ⅛ tsp ground allspice
- ⅛ tsp ground ginger
- ⅛ tsp ground cinnamon
- ½ cup chopped pecans
- With a mixer, beat the cream until it is thick - do not overwhip.
- Add the pumpkin purée, sweetened condensed milk, vanilla, and spices and fold in until smooth.
- Spoon half the mixture into a freezer-safe container and sprinkle with half the chopped pecans. Add the rest of the ice cream mixture and top with remaining pecans.
- Freeze for 5-6 hours or overnight.
- When ready to serve, remove the container from the freezer for 5-10 minutes to soften slightly.
- Enjoy a scoop on its own in a bowl, in a cone, or on top of apple or pumpkin pie!
Makes 8 (½ cup) servings.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 476 Total Fat: 32g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 90mg Sodium: 103mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 2g Sugar: 39g Sugar Alcohols: 0g Protein: 8g
The Crafty October series on The Purple Pumpkin Blog is filled with free printables, crafts, recipes, and more for Halloween and Fall! You can check out Crafty October from 2019, 2018, 2017, 2016, 2015, 2014, 2013 and 2012 for tons of awesome Halloween ideas and inspiration!