Pumpkin Spice Ice Cream (with Ginger Snaps & Roasted Pecans)
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This No Churn Pumpkin Spice Ice Cream is easy to make without an ice cream maker and is full the BEST fall flavors! It’s wonderfully creamy, beautifully spiced, and loaded with ginger snaps and roasted pecans!
Friends, today I have a fall themed dessert with summer vibes for you!
This No Churn Pumpkin Spice Ice Cream captures the spirit of fall in the best way possible. It’s loaded with ginger snaps and roasted pecans for crunch, and made with maple syrup and real pumpkin puree!
This ice cream is perfect if you:
- Are looking forward to fall but still not ready to let go of summer.
- Love all things pumpkin and pumpkin spice!
- Enjoy eating ice cream all year round. 🙋♀️
Apart from being lusciously creamy and boasting cozy fall flavors, this ice cream is incredibly easy to whip up and doesn’t require an ice cream maker! All you need is an electric hand mixer (or a stand mixer), a handful of ingredients and 2 mixing bowls to make this quick and easy ice cream! Then just freeze it for a couple of hours and this fall dessert is ready to be enjoyed!
Why This Recipe Works
- No ice cream maker is needed! An electric hand mixer (or a stand mixer) and two mixing bowls is all you need to make this dreamy fall themed pumpkin spice ice cream!
- It’s gluten-free adaptable and suitable for vegetarian diets.
- Can be made anytime of the year! It’s perfect for those who love all things pumpkin any season of the year, but also a great easy dessert post Thanksgiving dinner!
Ingredient Notes
- Sweetened Condensed Milk: To sweeten and also thicken the ice cream. I used a small Nestlē Eagle brand can.
- Heavy Whipping Cream: Or use heavy or double cream. Just ensure that the cream has a minimum of 35% fat content per 100 grams.
- Maple Syrup: To also help sweeten the ice cream.
- Pumpkin Puree: Make sure to use canned pure pumpkin puree, NOT pumpkin pie filling which is already spiced and sweetened. You could also use fresh homemade pumpkin puree if you happen to have some on hand. I’ve used non-strained and strained canned pumpkin puree to make this ice cream before. It’s delicious both ways without making much of a difference in the texture.
- Vanilla Extract: For some warm vanilla tones. Either store-bought or homemade.
- Pumpkin Pie Spice: You can store-bought or homemade. (If you have individual spices on hand, I’ve included how much to use of ground cinnamon, nutmeg, mace, allspice, and cloves in the ‘Notes’ section of the recipe card below.)
- Fine Sea Salt: Just a pinch to balance out the sweetness.
- Ground Cinnamon: For additional warming cinnamon-y flavors.
- Ginger Snap Cookies: Any brand will work.
- Roasted Pecans: I used store-bought lightly salted roasted pecans, but you can use unsalted too if that’s what you prefer. You could leave them out and add more ginger snaps if you’re not a fan of having nuts in your ice cream.
Full ingredient list and amounts are in the recipe card below.
How to Make Pumpkin Spice Ice Cream with Ginger Snaps & Roasted Pecans
1. Combined sweetened condensed milk with flavorings. In a large mixing bowl, use an electric hand mixer (or stand mixer with the paddle attachment) to beat the sweetened condensed milk, pumpkin puree, vanilla extract, pumpkin pie spice, fine sea salt, ground cinnamon and maple syrup until combined well and smooth.
2. Make the whipped cream. Beat the heavy whipping cream in another large bowl until stiff peaks form.
3. Fold. Gently fold the whipped cream into the sweetened condensed milk and flavorings mixture until just combined. Then fold in the roasted pecans and crushed ginger snaps.
4. Freeze: Transfer to ice cream paper cartons (or other sealable freezer safe containers such as insulated ice cream tubs or a bread loaf pan which can be covered with cling wrap). Cover and freeze for 4-6 hours until solid.
Serve! Let the ice cream sit on the counter for a few minutes to slightly soften. Then scoop, serve, and enjoy!
Full detailed instructions are in the recipe card below.
Cook’s Tips
- Chill the beaters of the electric hand mixer and the mixing bowl in the fridge or freezer. The colder they are, the quicker the process for making the whipped cream will be. Twenty minutes in the fridge or freezer will suffice. Your heavy whipping cream should be chilled too and keep it in the fridge until you’re ready to make the whipped cream.
- Gently folding the whipped cream into the sweetened condensed milk and flavorings mixture. Don’t rush the process and take your time to integrate them properly. Avoid stirring and mixing as it will knock the air out of the whipped cream and result in a less creamy ice cream.
- Cover the ice cream with nonstick cooking paper or cling wrap. Make sure to fill the cartons or other freezer safe container(s) all the way to the top. Cover the surface with the nonstick cooking paper or cling wrap and press out any air bubbles, then cover the container with its lid (if it has one). This will help prevent ice crystals from forming while in the freezer.
FAQs
Most large supermarkets and chain supermarkets such as Walmart, Target, Trader Joes, etc. will have them in the cookies and biscuits aisle. They’re also available online. In the UK, Marks & Spencer also stocks them.
Yes – they are the one and same and refer to cooked and mashed pumpkin (or other squash variety). However, pumpkin pie filling is sweetened with sugar and flavored with warming spices such as nutmeg, cinnamon, allspice, cloves and ginger.
Yes you can, but omit the seasonings. You may also want to omit the maple syrup as canned pumpkin pie filling is already sweetened. Note that the flavor may be slightly different if you use pumpkin pie filling to make this ice cream.
Variations
- Make it gluten-free. Use GF certified ginger snaps or other gluten-free spiced cookies.
- Use other nuts. Lightly salted (or unsalted) roasted walnuts, cashews, hazelnuts, macadamias or any other type of nuts you love would taste wonderful!
- Use Biscoff cookies. Instead of ginger snaps, you can use Lotus Biscoff cookies for a caramelly spiced flavor!
- Make it nut-free. Simply leave out the roasted pecans and add more ginger snap cookies if desired.
More No Churn Ice Creams
- No Churn Amaretto Ice Cream (with Disaronno Velvet & Honey Roasted Almonds)
- Baileys Strawberries & Cream Ice Cream
- Baileys Espresso Crème Ice Cream (with Hot Fudge Sauce Swirl)
- Baileys Salted Caramel Peanut Butter Ice Cream
- S’mores Ice Cream
- Or browse the entire Desserts recipe collection.
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PrintPumpkin Spice Ice Cream (with Ginger Snaps & Roasted Pecans)
This No Churn Pumpkin Spice Ice Cream is easy to make without an ice cream maker and is full the BEST fall flavors! It’s wonderfully creamy, beautifully spiced, and loaded with ginger snaps and roasted pecans!
- Prep Time: 20 minutes
- Freezing Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 3 pints 1x
- Category: Desserts
- Method: Freeze
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 350 grams / 12.35 ounce can Sweetened Condensed Milk (I used Nestlē Eagle brand – note 1)
- 150 grams / 2/3 cup canned Pumpkin Puree (not strained weight – note 2)
- 1 TSP Pure Vanilla Extract
- ½ TBLS Pumpkin Pie Spice (store-bought or homemade – note 3)
- ¼ TSP Fine Sea Salt
- ¼ TSP ground Cinnamon
- 60ml / ¼ cup Maple Syrup
- 500ml / 16.9 ounces Heavy Whipping Cream (minimum 35% fat content)
- 50 gram / ½ cup lightly salted Roasted Pecans – chopped
- 50 grams / ½ cup crushed Ginger Snap Cookies
Instructions
- Combined sweetened condensed milk with flavorings. In a large mixing bowl, combine the sweetened condensed milk, pumpkin puree, vanilla extract, pumpkin pie spice, fine sea salt, ground cinnamon and maple syrup. Using an electric hand mixer (or stand mixer with the whisk attachment) beat on medium speed until combined well and smooth – about 1 minute.
- Make the whipped cream: In another large mixing bowl, pour in the heavy cream and use the electric hand mixer (no need to wash the beaters) to beat on medium-high speed until the cream starts to thicken. Increase the speed and continue beating until stiff peaks form. (This should take 4-12 minutes depending on various factors – note 4).
- Fold in the whipped cream: Starting with one big dollop, gently fold the whipped cream into the sweetened condensed milk and flavorings mixture to lighten it up a little. Then gently fold in the rest of the whipped cream until combined well and the mixture is slightly thick and creamy.
- Fold in mix-ins: Add the chopped pecans and crushed ginger snap cookies and gently fold them in until just combined.
- Freeze: Transfer to ice cream paper cartons (or other sealable freezer safe containers such as insulated ice cream tubs or a bread loaf pan which can be covered with cling wrap). Make sure to fill all the way to the top. Cover the surface with nonstick cooking paper/parchment paper or cling wrap, making sure that it touches the ice cream mixture to prevent ice crystals from forming. Seal the containers with their lids (or cling wrap if using a bread loaf pan) and freeze for 4-6 hours or until solid.
- Serve: Once solid, place the ice cream on the counter at room temperature for 5-10 minutes to slightly soften. Then scoop, serve, and enjoy!
Notes
- Sweetened condensed milk. If you can’t find a 350 grams can, you can use a 400 grams / 14 ounce can of sweetened condensed milk. However, increase the heavy whipping cream amount to 750ml / 2 and ½ cups to prevent the ice cream from becoming overly sweet.
- Pumpkin Puree: Make sure to use canned pure pumpkin puree or homemade pumpkin puree, NOT pumpkin pie filling which is already spiced and sweetened. I’ve used non-strained and strained canned pumpkin puree to make this ice cream during testing. It’s delicious both ways without too much difference in the texture.
- Pumpkin Pie Spice: If you don’t have store-bought or homemade pumpkin spice on hand but have individual spices, use ¾ TSP ground cinnamon, ¼ TSP ground nutmeg, ¼ TSP allspice, ⅛ TSP ground cloves, and ⅛ TSP ground mace. If you don’t have mace on hand, use an extra ⅛ TSP of ground nutmeg.
- Beating the cream. Time for beating the cream until stiff peaks form varies depending on several factors including environmental and altitude. In general, the colder the cream, beaters of the electric hand mixer, and bowl used to make the whipped cream, the quicker it’s be for stiff peaks to form.
- Storing. The ice cream will last in the freezer for 3-4 weeks in a freezer safe sealed airtight container. If freezing in a bread loaf pan or other freezer friendly container covered with cling wrap but without a cover, transfer to a sealable freezer-safe airtight container after a few days. This will help the ice cream stay fresh longer.
Nutrition
- Serving Size: 1 scoop
- Calories: 308
- Sugar: 23.4g
- Sodium: 115.4mg
- Fat: 21.3g
- Saturated Fat: 11.7g
- Unsaturated Fat: 8.2g
- Trans Fat: 0.7g
- Carbohydrates: 26.7g
- Fiber: 0.9g
- Protein: 4.2g
- Cholesterol: 57.4mg
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