No-Churn Pumpkin Spice Ice Cream

No-Churn Pumpkin Spice Ice Cream

Fall is officially here, and that means it's pumpkin spice season!

We're suckers for sampling every pumpkin spice treat in sight, but nothing beats this homemade gem. Quick, easy and a blissful blend of fall flavors, this no-churn pumpkin spice ice cream will give you all the fall flavor feels. Need some more DIY ideas? Head here to find your ultimate personalized ice cream recipe.

Enjoying every last spoonful of your season scoops is the only way to go. Snag some of our insulated ice cream bowls to ensure that you get to savor every spoonful of this pumpkin-packed delight without it getting soupy on you. Yup, these triple insulated cups keep your frozen treats from melting up to 200% longer than traditional bowls. Plus, they'll keep your hands warm and cozy, so you can drift away in your ice cream dreams without any frozen finger nightmares.

No-Churn Pumpkin Spice Ice Cream

  • 2 cups heavy whipping cream
  • 1 (14oz) can sweetened condensed milk (not evaporated milk)
  • 1-2 tsp vanilla extract
  • ½ cup marshmallow crème or fluff (our secret ingredient 🤫 - optional, but see note below)
  • ⅔ cup pumpkin puree (not pie filling)
  • 2 tsp pumpkin pie spice (or ¾ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg, ⅛ tsp ground cloves)
  • Pinch of salt (optional)
  • Orange food color (optional)
  1. Mix the sweetened condensed milk, vanilla extract, food color and salt (if using).
  2. Stir in marshmallow crème and mix until minimal lumps remain.
  3. Stir the pumpkin puree and spices into to the condensed milk mixture.
  4. Using a stand mixer fitted with the whisk attachment or an electric hand beater, beat the cream until it forms stiff peaks. The cream will hold its shape when the beater is lifted (and looks like whipped cream). Don’t overbeat it or you’ll end up with butter.
  5. Gently fold half of the whipped cream into the condensed milk mixture. Once combined, fold in the rest of the whipped cream.
  6. Transfer the mixture to a shallow, plastic container with a tight-fitting lid. A metal (not glass) loaf pan will work in a pinch.
  7. Place a piece of parchment paper or plastic wrap directly on the surface of the ice cream to prevent any ice crystal formation.
  8. Cover with the lid (or more plastic wrap) and freeze for at least 4-6 hours before using. (Find the best way to store your ice cream here).



◦ For best results, chill the milk mixture in the fridge for 20-30 minutes before using. This will help keep your cream cold so it freezes faster, giving the ice cream a smoother, creamier texture (and further increasing the yumminess).

◦ Marshmallows don't freeze, so the crème keeps your ice cream scoopable without adding much marshmallow taste. Without it, the ice cream will be pretty firm. If so, let your container sit out for a few minutes to soften before scooping.

Both marshmallow crème and fluff will both work and precise measurements aren’t needed for this sticky sweet (there’s really no such thing as too much marshmallow).


Avoid sticky situations. Here are our tips for measuring marshmallow crème and fluff:

For Jet-Puffed Marshmallow Crème: One 7 oz jar contains about 2 cups of crème, If you have a kitchen scale, the easiest way to measure it is by weight. A half cup weighs about 2 oz, otherwise use about ¼ of a 7oz jar or 2 really big spoonfuls.

For Marshmallow Fluff: A 7 1/2 oz jar contains about 2 1/2 cups. By weight, a half cup is a generous 1.5 oz. No scale? Try a ¼ jar or 2 big spoonfuls.

Hot Tip: For either product, dipping your spoon in hot water before scooping can make things a bit less sticky and easier to work with.