No-Churn Pumpkin Ice Cream

Try folding chocolate chunks, cookie crumbs, or chopped toasted pecans, plus caramel sauce into the pumpkin ice cream base.

No-Churn Pumpkin Ice Cream
Photo: Carson Downing
Hands On Time:
20 mins
Freeze Time:
8 hrs
Total Time:
8 hrs 20 mins
13 cups


  • 2 14 ounce cans sweetened condensed milk

  • 1 15 ounce can pumpkin

  • 1 tablespoon pumpkin pie spice

  • 1 quart heavy cream

  • 1 tablespoon vanilla

  • 1 7 ounce container marshmallow crème

  • 1 teaspoon pumpkin pie spice (optional)


  1. In an extra-large bowl stir together first three ingredients (through 1 Tbsp. pumpkin pie spice). In a chilled large bowl beat cream and vanilla with a mixer on medium-high until soft peaks form (tips curl). Fold whipped cream into pumpkin mixture. Spread half of the cream mixture in a 3-qt. rectangular baking dish. Spoon mounds of marshmallow crème over mixture in dish. Sift 1 tsp. pumpkin pie spice (if using) over marshmallow mounds. Top with remaining cream mixture.

  2. Cover with foil and freeze at least 8 hours or overnight until firm.

To store

For longer storage, transfer ice cream to freezer containers. Cover and freeze up to 1 month.

Nutrition Facts (per serving)

257 Calories
16g Fat
26g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 26
Calories 257
% Daily Value *
Total Fat 16g 21%
Saturated Fat 10g 50%
Cholesterol 52mg 17%
Sodium 56mg 2%
Total Carbohydrate 26g 9%
Total Sugars 23g
Protein 4g
Vitamin C 1.7mg 9%
Calcium 117mg 9%
Iron 0.4mg 2%
Potassium 184mg 4%
Folate, total 6.8mcg
Vitamin B-12 0.2mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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