SIMPLE No Churn Pumpkin Ice Cream

homemade simple no churn pumpkin icecream in a dish with a sugar wafer cone

Alright, folks, today we’re going to whip up something special – Homemade NO CHURN Pumpkin Ice Cream. Now, this ain’t your run-of-the-mill ice cream. It’s a creamy, spiced delight that’s bursting with the flavor of real pumpkin and a hint of warm spices AND it’s ready for the freezer in 10 minutes!

What’s In Pumpkin Ice Cream?

  • Heavy Cream: the secret to a decadently rich and creamy texture. It’s what gives your ice cream that luxurious mouthfeel, making each bite an indulgent treat.
  • Sweetened Condensed Milk:  Now, sweetened condensed milk is the sweet talker in this recipe. It not only adds sweetness but also keeps things smooth, silky, and ice-crystal-free. It’s like the magic touch that ensures your ice cream stays lusciously velvety.
  • Pumpkin Puree: Ah, pumpkin puree, the star of the show. This is where we get that quintessential fall color and flavor. It’s like capturing autumn in a scoop.
  • Pumpkin Pie Spice and Nutmeg: These two? They’re the flavor wizards. They dive into the mix, infusing your ice cream with that warm, spicy pumpkin pie goodness we all know and love.
  • Packaged Cream Cheese Pudding Mix: It’s like the life of the ice cream party. It waltzes in, adds a little cheesecake swagger, and suddenly, everyone’s having a great time!

What is NO Churn Ice cream?

Alright, let’s break it down – no-churn ice cream is pretty straightforward. It’s all about two key players: whipped cream and sweetened condensed milk.

  • The cream brings that airy, fluffy texture to the game, while the sweetened condensed milk adds a touch of sweetness and helps prevent ice crystals from forming, resulting in a creamy, scoopable ice cream.
  • Now, what’s great about this no-churn deal is that it’s perfect for home cooks. There’s no need for fancy equipment, and you can get as creative as you want with flavors and mix-ins. It’s a simple and delicious way to make your own ice cream at home, no fuss, no muss. It’s like being the Willy Wonka of your kitchen but with ice cream.

How to Make No Churn Pumpkin Ice Cream

  • Combine a can of condensed sweetened milk with heavy cream and mix with a mixer.
  • Toss in some packaged pudding mix, pumpkin pie spice and nutmeg, and then pour in that canned pumpkin puree.
  • Give it all a solid mix.
  • Now, don’t panic if it seems a bit loose right now. This concoction is on its way to becoming a lusciously creamy delight once it hits the freezer.

The Pudding Mix Secret:

This recipe works like a charm, and here’s why: that cheesecake pudding mix is the unsung hero. It steps up and does a couple of important jobs:

  • Flavor Enhancement: it brings a velvety cheesecake flavor to the pumpkin ice cream party.
  • Texture Improvement: With its thickening properties, the pudding mix contributes to a smoother and creamier texture in the finished ice cream, ensuring a satisfying, velvety mouthfeel.
  • Ice Crystal Control: By preventing the formation of ice crystals, the pudding mix maintains the ice cream’s consistency, preventing it from becoming overly icy and preserving its creamy goodness.

Can’t Get Enough Pumpkin?

  • Pumpkin Cinnamon Rolls – Quick and Easy: These pumpkin cinnamon rolls are a breeze to make, thanks to pre-made canned Pillsbury dough.
  • Pumpkin Spiced Pretzels: Irresistible Crunch: Pumpkin spiced pretzels offer a satisfying crunch with a hint of warm pumpkin spice.
  • Starbucks Pumpkin Latte: Cozy and Comforting: Sip on a pumpkin latte for the ultimate comfort in a cup, combining the goodness of coffee and autumn spices.

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homemade simple no churn pumpkin icecream in a dish with a sugar wafer cone

SIMPLE No Churn Pumpkin Ice Cream

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  • Author: simplepartyfood
  • Prep Time: 10 minutes
  • Cook Time: 4 hours Freeze time
  • Total Time: 4 hrs. 10 minutes
  • Yield: 6 servings 1x
  • Category: Dessert


  • 2 Cups Heavy Cream
  • 1 Can Sweetened Condensed Milk (14 ounces)
  • 1 Box Cheesecake Pudding Mix (3.5 ounces)
  • 1 Tbsp. Pumpkin Pie Spice
  • ½ Tbsp. Nutmeg
  • ½ Cup Pumpkin Puree 


  • Whip the heavy cream and sweetened condensed milk. Combine ’em in a large bowl. We’re talking thick, velvety goodness here, so grab your trusty hand mixer and give it a whirl until it thickens up.
  • Add the spices and cheesecake pudding mix. Drop ’em in and mix it all up again.
  • Add the pumpkin puree and give it one more mix.
  • Pour this creamy concoction into a 9×5 loaf pan. Now, exercise some patience – we’re sending this beauty into the freezer for about 4 hours or until it’s frozen through. Trust me, it’s worth the wait.

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