For the warmer days of autumn, creamy no churn Pumpkin Ice Cream makes a wonderful frozen treat. Pumpkin puree, cozy spices and bourbon are added to a creamy no churn ice cream base, and then frozen for a deliciously chilly fall dessert that tastes just like pumpkin pie. This ice cream is fantastic on its own, or served along side a slice of pecan pie or apple crumble.
Looking for more pumpkin recipes? You’ll love this pumpkin crumb coffee cake, pumpkin pie spice shortbread cookies, and pumpkin pecan waffles.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love This Recipe
Quick and Easy to Make. No churn ice cream recipes are one of the easiest desserts you can make. And it only takes five minutes to beat everything together for this no churn pumpkin ice cream. The hardest part is just waiting for it to freeze!
Tastes like Pumpkin Pie. With the vanilla, spices and cream, this delicious dessert tastes just like a slice of pumpkin pie, but without the crust.
Customizable. Don’t want to add the bourbon? It’s not a problem to leave it out. Love cinnamon but not nutmeg? Adjust the spices to suit your taste. And for a little crunch, see the section below for suggested toppings and add-ins.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Heavy Whipping Cream. Adds fat and richness for a smooth, creamy, fluffy texture.
- Bourbon. Adds more depth of flavor, while the alcohol content improves the texture of homemade ice cream.
- Spices. A blend of vanilla extract, cinnamon, ginger, cloves and nutmeg adds coziness, warmth and lots of flavor to complement the pumpkin. And while I didn’t include cardamom in the recipe, a pinch of that would also be wonderful.
- Salt. Balances the sweetness.
- Sweetened Condensed Milk. Sweetens the ice cream, without any other added sugar, and keeps it smooth.
- Pumpkin. Be sure to use plain canned pumpkin puree, not pumpkin pie filling.
Instructions
- In a large bowl, use an electric mixer to whip the cold heavy whipping cream for several minutes, until soft peaks form.
- Add the bourbon, vanilla, spices and salt, and beat for 1 more minute, until well combined.
- Add the sweetened condensed milk and canned pumpkin, and use a spatula or whisk to fold everything together until well combined.
- Spread the ice cream mixture into a lidded container, place the lid on, and freeze until firm enough to scoop, at least 8 hours or overnight.
Toppings & Add-ins
Do you like a little crunch and texture in your ice cream? Here are a few suggestions of treats that would beautifully complement this pumpkin ice cream. Rather than mixing everything into the ice cream, I like to layer it in the containers, with alternating layers of ice cream and toppings.
- Toffee Bits
- Crumbled Cookies or Crushed Graham Crackers (for a pumpkin pie ice cream)
- Swirls of Salted Caramel or Toffee Sauce
- Salted Pecans or Walnuts
Frequently Asked Questions
Can I make this without the bourbon?
Yes, for an alcohol free pumpkin ice cream, you can just leave out the bourbon. I’d suggest increasing the vanilla extract to 1 tablespoon if you don’t include the bourbon.
Will this recipe work with pumpkin pie filling?
Not really, since pumpkin pie filling contains eggs, spices, sugar, and other ingredients. You need to use plain canned pumpkin puree.
You Might Also Like
Favorite Products
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Bourbon Pumpkin Ice Cream (No Churn)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 2 cups (490ml) cold heavy whipping cream
- 1 tbsp (15ml) bourbon
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 can (14oz/397g) sweetened condensed milk
- 1 cup (244g) canned pumpkin puree (not pumpkin pie filling)
Instructions
- In a large bowl, use an electric mixer to whip the cold heavy whipping cream for several minutes, until soft peaks form.
- Add the bourbon, vanilla, spices and salt, and beat for 1 more minute, until well combined.
- Add the sweetened condensed milk and canned pumpkin, and use a spatula or whisk to fold everything together until well combined.
- Spread the ice cream mixture into a lidded container, place the lid on, and freeze until firm enough to scoop, at least 8 hours or overnight.
I made the Bourbon Pumpkin Ice Cream for Thanksgiving. It will pair beautifully with both pumpkin and pecan pies. It’s fabulous! I did add two extra tablespoons of bourbon and churned it in my Cuisinart ice cream bowl. What a great treat! Delicious!
I’m so glad you love it! This is perfect for Thanksgiving. 🙂