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Pumpkin Ice Cream Recipe

The fall season is all about the warm flavors of pumpkin. Why not try your hand at making this creamy, rich, and delicious no-cook Pumpkin Ice Cream made in the KitchenAid Ice Cream Maker. It will make for the ultimate fall dessert recipe.
Prep Time5 mins
30 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: No-cook Pumpkin Ice Cream, Pumpkin Ice Cream, Pumpkin Ice Cream Recipe
Servings: 8 servings
Calories: 261cal
Author: Amy
Cost: $7


  • KitchenAid Stand Mixer
  • Stand Mixer Bowl
  • Stand Mixer Ice Cream Attachment


  • 15 ounces canned pumpkin *not pumpkin pie filling
  • 1 2/3 cups heavy whipping cream
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp nutmeg
  • 2/3 cup brown sugar


  • Using your regular stand mixer bowl, add all your pumpkin ice cream ingredients. Mix until combined thoroughly.
  • Place your ice cream bowl and attachment to your KitchenAid.
  • Add the mixture to your ice cream machine, and blend until you reach a soft serve consistency. This can take up to 30 minutes time.
  • Once it is thick, and soft-serve like add it to a freezer-safe ice cream container, and freeze until enjoying.
  • This pumpkin ice cream recipe serves 8 people, and would make a wonderful addition to a slice of pumpkin pie.


Tips for Making this without a KitchenAid Mixer
Mix all the ingredients in a large bowl using a hand mixer.
Add pumpkin mixture to your ice cream mixer and churn until soft-serve consistency.
Place ice cream in a freezer-safe container until desired hardness is achieved. 
*Nutritional values may differ and are meant to be a guide. 


Serving: 1portion | Calories: 261cal | Carbohydrates: 24g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 27mg | Potassium: 171mg | Fiber: 2g | Sugar: 20g | Vitamin A: 9001IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg