Easy no fuss, no churn, no ice cream machine, pumpkin spice ice cream adds the perfect creamy coolness to your favorite warm fall treats.
This year I’m hacking the heck out of pumpkin-flavored recipes to make some of those non-pumpkin-spice lovers believers. That group includes me too. Truth be told, I’m a sweet potato loyalist, and for years I believed you had to pick a side.
With the turn of seasons, pumpkin spice lovers takeover the Fall, and I always wonder, “what is all the fuss about?”
Well, I plan to figure it out. So to give the pumpkin a fair shot, I thought I’d kick things off with one of my favorite dishes in the world, ice cream.
I made this no fuss, no churn, no ice cream machine, easy frozen delicious – Pumpkin Spice Ice Cream. But I didn’t stop there, au contraire. I had to deck it out with a lil bling bling by lacing it with generous portions of sweet, crunchy Biscoff crumbles.
I would love to tell you how rich and soul-satisfying each bite of this ice cream was to my palate, but my husband may do a better job at that, considering he ate 90% of the ice cream in one week.
Pumpkin Ice Cream Ingredients
To make this tasty fall recipe, you will need the following key ingredients:
- Canned pumpkin. This adds a ton of delicious fall-inspired flavor and blends in beautifully with the cream and milk. You should be able to find pumpkin puree in the canned vegetable section at any grocery store.
- Heavy cream. This is a staple ingredient in almost any homemade ice cream recipe. It will help to ensure that the ice cream gets extra thick and creamy.
- Condensed milk. Another ice cream staple, condensed milk, adds a sweetness to the recipe and also softens it up a bit.
- Unsalted butter. This makes the ice cream smoother in texture and richer in flavor. Make sure you use unsalted butter to avoid adding unwanted salt to the dish.
- Brown sugar. Sugar is a must to sweeten the ice cream and enhance the flavors. I like to use light brown sugar, but feel free to use dark brown sugar if you prefer a richer caramel flavor.
- Pumpkin spice. You can buy a store-bought pumpkin spice blend or make your own from scratch. If you don’t have the ingredients, you can use cinnamon instead.
- Biscoff cookies. These buttery shortbread cookies add amazing flavor and a nice crunch to our homemade ice cream.
How to Make Pumpkin Ice Cream
If you’re looking for the perfect fall dessert recipe to impress your friends and family, this is the one. Not only is it delicious, but it’s a lot easier to make than you might think. No ice cream maker required! All you have to do is follow these simple steps:
- Using a stand mixer or a bowl with a hand mixer, whip together the heavy cream and salt for approximately 90 seconds, until stiff peaks form.
- Fold in the condensed milk, making sure not to take all the air out of the peaks.
- In a medium bowl, add the pumpkin, melted butter, brown sugar, pumpkin spice, and vanilla extract. Mix until smooth and well combined.
- Fold the pumpkin mixture and crumbled Biscoff cookies into the ice cream mixture until evenly distributed.
- Transfer the ice cream mixture to an 8×8 baking pan or loaf pan, then cover and place in the freezer overnight. Set the ice cream out for 2 minutes before serving, and enjoy!
Frequently Asked Questions
Below are the answers to some of the most common questions about this delicious fall dessert recipe:
How long can you store homemade ice cream?
While homemade ice cream is best when enjoyed the first time, you can save it for later by storing it in an airtight container in the freezer. I recommend storing your ice cream for up to 2 weeks. You can store it safely for longer, but the flavor will get duller, and the texture will get icier over time.
What can you use instead of heavy cream?
If you’re looking to lighten up this homemade ice cream a bit, you can easily use half and half instead of heavy cream. Half and half is made up of equal parts heavy cream and milk, so it’s a bit lighter than using pure heavy cream.
Can you substitute cinnamon for pumpkin pie spice?
If you don’t have a pumpkin pie spice blend and don’t have the ingredients to make your own, feel free to swap it out for cinnamon instead. Don’t worry; you will still get plenty of delicious pumpkin flavor from the canned pumpkin.
Now It’s Your Turn
Pumpkin spice ice cream has all the flavors you love in a pumpkin pie. It’s creamy, smooth, and delicious without being too sweet. The addition of Biscoff cookies adds the perfect unsuspecting crunch. If you’re looking for a tasty treat that won’t require any special equipment, this recipe is just right!
If you’ve tried this recipe, let me know in the comments below! What changes did you make? And don’t forget to come back and leave me feedback after trying one (or all!) of my
- 2 cups heavy cream cold
- ¼ teaspoon kosher salt
- 14 oz. sweet condensed milk
- 1 cup canned pumpkin
- 2 tablespoons unsalted butter melted
- 2 tablespoons light brown sugar
- 1 teaspoon pumpkin spice seasoning
- 1 teaspoon vanilla extract
- 6 biscoff cookies crumbled plus additional for topping
- In a stand mixer or a bowl with a hand mixer, whip heavy cream and kosher salt until stiff peaks form, about 1 ½ minutes. Fold in condensed milk, make sure you keep some streaks of cream and be careful not to take all the air out of the stiff peaks.
- In a medium bowl, combine pumpkin, melted butter, brown sugar, pumpkin spice mix, and vanilla until smooth. Fold pumpkin mix and biscoff cookies into the ice cream base. Cookies should be evenly distributed and covered in the ice cream base.
- Transfer to a dish 8 x8 baking pan or 9×5 loaf pan. Cover tightly with plastic wrap, and place in the freezer for 6-8 hours or overnight before enjoying. Set ice cream out for 2 minutes before serving.
*Nutrition information is a rough estimate.
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