Pumpkin Pie Ice Cream

Why you'll love this pumpkin pie ice cream recipe

Easy Recipe: This pumpkin ice cream recipe is as simple as it gets. No ice cream machine needed! Just 5 ingredients, a mixer, and a loaf pan are all you need.

Rich Flavor: No skimping on flavor in this recipe! The creamy base is made with whipped heavy cream and sweetened condensed milk, while the pumpkin puree and pumpkin pie spice give it that warm, cozy flavor everyone loves. Crushed Biscoff cookies are folded in for a little crunch and extra spice, making this ice cream the perfect fall dessert.

No Special Equipment Needed: And did I mention you don't need an ice cream maker? All you need is a stand or hand mixer to whip up the cream, and your freezer will do the rest!

Only 5 simple ingredients

Here's what you'll need to make this delicious no-churn pumpkin pie ice cream. The best part? You probably already have most of these ingredients in your kitchen! For the exact measurements see the printable recipe card at the bottom of this post.

• Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. This adds that delicious pumpkin flavor and a beautiful orange color.
• Heavy Cream: The base of our ice cream-whipping it to stiff peaks gives the ice cream a light and airy texture.
• Sweetened Condensed Milk: Adds the perfect amount of sweetness and helps keep the ice cream creamy and scoopable straight from the freezer.
• Pumpkin Pie Spice: A blend of warm, cozy spices like cinnamon, nutmeg, and cloves makes this ice cream taste like pumpkin pie!
• Biscoff Cookies: These spiced cookies add a crunch and a little extra flavor that tastes just like the pie crust of your favorite pumpkin pie!

How to Make Pumpkin Pie Ice Cream

1. Combine sweetened condensed milk, pumpkin puree, and pumpkin pie spice in a medium bowl. Stir well.
2. In a large bowl, whip heavy whipping cream on high speed until stiff peaks form.
3. Fold the pumpkin mixture into the whipped cream.
4. Add crumbled biscoff cookies to the top of the ice cream.
5. Fold the cookies in gently.
6. Pour into chilled loaf pan then scatter extra crumbled biscoff cookies on top. Cover and freeze for 8 hours.

Doesn't that look like the perfect fall season dessert? Making this no churn pumpkin pie ice cream recipe is a no-brainer for all my fellow "ice cream all-year" fans! Not to mention all those fans on team pumpkin too! It's bursting with all the creamy pumpkin pie flavor you could want and I guarantee this ice cream will become your family's new favorite fall dessert.

Recipe Tips: Get the Best Ice Cream Every Time

• Whip the Cream to Stiff Peaks: Be sure to whip the heavy cream until stiff peaks form-this gives the ice cream its light, creamy texture. Just don't overwhip, or it can turn grainy.
• Don't Skip the Fold: When combining the pumpkin mixture with the whipped cream, fold gently to keep the mixture light and airy.
• Chill the Loaf Pan: For best results, chill the loaf pan in the freezer for 10-15 minutes before pouring in the ice cream mixture. This helps the ice cream start freezing faster and ensures a smoother texture.

Recipe variations: Customize your ice cream!

While this Pumpkin Pie Ice Cream is perfect as-is, here are a few fun ways to customize it and make it your own:

Swap the Cookies: If you can't find Biscoff cookies, try using gingersnaps or graham cracker crumbles for a different flavor twist.

Add Some Mix-Ins: Stir in some mini chocolate chips, chopped pecans, or even a swirl of caramel sauce to make this ice cream extra special.

Make It Dairy-Free: You can substitute coconut cream for heavy cream and use sweetened condensed coconut milk to make a dairy-free version of this ice cream.

How to store your homemade ice cream

After making this ice cream, store it in an airtight container in the freezer for up to 2 weeks (if it lasts that long!). Make sure to press a piece of plastic wrap or wax paper directly on the surface of the ice cream to prevent ice crystals from forming.