No churn easy pumpkin pie ice cream
No churn easy pumpkin pie ice cream

No churn easy pumpkin pie ice cream

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if you asked my friends who have known me since childhood, or at least high school, what they remember about my house, they would probably say something like, “man, there was always a party happening over there!” followed shortly by, “dude, you remember her dad made the best ice cream? …. memories, man… so good.”
because it’s true. we both partied pretty hard, and always ate ice cream on sunday evenings.

so when i kept seeing all of these recipes pop up for “no churn” ice cream nonsense, i was, to be frank, slightly offended. {in honor of my dad, really}, because i was secretly on board with the less-work version. while i still think my dad’s nectarine ice cream is something i wouldn’t touch with a ten foot pole, i’m pretty happy to say that this whole “just mix it up and throw it in the freezer” version, is something i can’t bash too hard either!
i’m already excited to use the leftover cream to try another flavor. and so is my must-have-ice-cream-every-night-while-i-detox-in-front-of-a-plot husband.

he’s so, so supportive. 😉
which is why when i asked him to come try scooping this naughtiness, he literally jumped up and ran out to help, then wagged his tail and panted until it was time to eat the “sample”. silly boys…

No churn easy pumpkin pie ice cream
No churn easy pumpkin pie ice cream


  • 8 oz heavy whipping cream
  • 14 oz sweetened condensed milk
  • 3/4 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla


  1. whip whipping cream in a mixer {goes faster if the bowl is chilled first} until peaks form.
  2. add sweetened condensed milk while still mixing, then add remaining ingredients and combine.
  3. pour into a freezable container, cover, and freeze until solid. {4 hours or overnight}.
  4. serve with chocolate sauce and whipped topping, or this salted caramel sauce {whoah, i went there}

You can find complete recipes of this No churn easy pumpkin pie ice cream in

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