This super creamy no-churn pumpkin ice cream is filled with pumpkin puree, warm spices, and crushed Biscoff cookies. This ice cream tastes just like pumpkin pie with whipped cream.
Pumpkin Ice Cream! Because we are ready for fall flavors, but here in the desert it’s still one million degrees outside. The perfect solution: a cold and creamy treat that is loaded with real pumpkin and pumpkin spice. This recipe is so easy, let’s get to it!
To make the ice cream, gather the following ingredients:
- Heavy cream
- Sweetened condensed milk
- Pumpkin puree
- Vanilla extract
- Spices (pumpkin pie spice and cinnamon)
- Crushed Biscoff cookies (optional)
- Whip the heavy cream until stiff peaks form.
- Whisk the sweetened condensed milk, pumpkin, vanilla, and spices.
- Fold the whipped cream into the pumpkin mixture.
- Stir in the cookies.
- Transfer to a freezer safe container and freeze until solid.
What is no-churn ice cream?
No-churn ice cream is ice cream that can be made without an ice cream maker. A typical no-churn ice cream recipe uses a combination of sweetened condensed milk and heavy cream that has been whipped to stiff peaks. The sweetness from the sweetened condensed milk and the fluffy quality of the whipped cream combine to make ice cream with an unbelievably smooth and creamy texture.
- Make sure the heavy cream is really cold. This ensures that it will whip up easily.
- Adjust the spices to suit your taste. You can add more or less pumpkin spice or cinnamon based on what you prefer.
- Swap around the cookie mix-in. I love the flavor of Biscoff cookies, but you could also use shortbread cookies or gingersnaps. You could even leave the cookies out completely.
- Freeze in a metal loaf pan or 9-inch round cake pan. This makes for super easy scooping! See more on this below under “storage”.
- Run your ice cream scoop under hot water before scooping to get the ice cream out easily.
Serving and storage
Serving: Serve this ice cream straight from the freezer (after at least 6 hours of freezer time). Like other no-churn ice cream recipes this one will get quite soft and creamy after sitting out, so eat it right from the freezer.
Storage: This ice cream will keep for about one week if tightly covered with plastic wrap (I use two layers). If you’d like to store it for longer than that (up to one month) you will want to store it in a tightly sealed freezer safe storage container. Note: the cookies will soften over time.
Pumpkin Ice Cream
- 2 cups chilled heavy cream
- 14 oz can sweetened condensed milk
- ⅔ cup canned pumpkin puree*, not pumpkin pie filling
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 cup crushed Biscoff cookies**, optional
- Using a hand mixer or stand mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form.
- In a separate large bowl, whisk sweetened condensed milk, pumpkin puree, spices, and vanilla extract. Using a silicone spatula, fold half of the whipped cream into the condensed milk mixture, then fold in the other half. Feel free to taste the ice cream base at this time. If you'd like it more heavily spiced you can whisk in additional pie spice or cinnamon. Stir in the crushed cookies (if using), reserving a few for topping the ice cream.
- Pour the ice cream base into a freezer safe container (I use a metal cake pan or loaf pan). Smooth the top into an even layer. Sprinkle the top with the reserved crushed cookies.
- Tightly cover and freeze until frozen, at least 6 hours, preferably overnight.