Pumpkin Ice Cream

two scoops of pumpkin spice ice cream with pecans in a white bowl with a spoon, pumpkin in the background.

This homemade pumpkin ice cream is creamy, warmly spiced, and packed with real pumpkin flavour. It’s an easy no-churn recipe made without an ice cream maker and perfect for fall!

Prep Time 15

Freezing Time 6

Total Time 6 15

Servings Servings

Ingredients

1 ¼ cups heavy whipping cream cold
¾ cup full-fat canned coconut milk well shaken
¾ cup pumpkin puree
½ cup powdered sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
½ tsp ground cinnamon
pinch of salt

Optional Add-Ins

Instructions

Add the cold heavy whipping cream to a large mixing bowl. Using an electric mixer, whip until soft peaks form.
Add the coconut milk, pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, cinnamon, and salt to a blender. Blend until completely smooth.
Gently fold the whipped cream into the pumpkin mixture with a rubber spatula until evenly combined, being careful not to deflate the whipped cream.
If using chocolate chips, toasted pecans, or another mix-in, gently fold them in now. Make sure any toasted or cooked add-ins are completely cool first.
Transfer the mixture to a freezer safe container and smooth out the top. Cover tightly and freeze for 4 to 6 hours, or until firm.

Let the pumpkin ice cream sit at room temperature for 10 to 15 minutes before scooping for the creamiest texture.

Notes

Use full-fat canned coconut milk. Skip the refrigerated drinking kind, which is much thinner and won’t give you the same rich, creamy base.

Stick with pure pumpkin puree. Pumpkin pie filling is already sweetened and spiced and will throw off the recipe.

Want a lower carb version? Replace the powdered sugar with ½ cup powdered erythritol. It works, but the ice cream freezes firmer and will need extra time to soften before scooping.

Cool add-ins completely. Toasted pecans, chocolate chips, caramel, or other mix-ins should be completely cool before folding them in.

Chill your bowl and whisk. Pop them in the fridge or freezer for a few minutes before whipping. Keeping everything cold helps the cream whip up faster and hold its volume.

Freeze in an airtight container. This helps protect the texture and prevent freezer burn. For the best flavour and texture, enjoy within 2–3 weeks.

Nutrition