The Wilde Olive Blog: Homemade Pumpkin Ice Cream | No Machine Required


Homemade Pumpkin Ice Cream | No Machine Required

Wednesday, September 16, 2015

Welcome to day three of our week of Fall recipes! Are you ready for the easiest dessert you've ever made? This Homemade Pumpkin Ice Cream takes minutes to put together and only has three main ingredients.

I have seen recipes for years for ice cream you just make in the freezer, shake in a bag, or roll in a ball on the floor. I have never tried any of them. So, I thought it was about time to see for myself what the fuss is all about and if this really does taste like REAL ice cream. I am here to tell you that it definitely does taste like real ice cream, except I've never had Pumpkin Ice Cream so I guess I'm saying the level of creaminess is consistent to good ice cream you could by at the store. I feel like this might have a more creamy - gelato-like consistency. Whatever the case, you will be proud of how it turns out! Here is how it's done.


  • 1 14 oz. can Sweetened Condensed Milk
  • 1 c. HeavyWhipping Cream
  • 1/2 cup 100% Pure Pumpkin Puree (I almost always by this Libby's)
  • Cinnamon or Pumpkin Pie Spice (OPTIONAL) 


  1. Gather your supplies: blender, hand mixer, and a glass or metal bowl. Go ahead and place your bowl and whipping cream back into the refrigerator until you are ready to use them. 
  2. Empty your can of Sweetened Condensed Milk and 1/2 of Pumpkin Puree into the blender. Blend until well blended. 
  3. (optional) Add 1 teaspoon of cinnamon OR 1 teaspoon of Pumpkin Pie Spice and continue to blend well. Set blender aside.
    • If you want your ice cream to be more Pumpkin Spice or Pumpkin Pie Ice Cream go a head and add a little more spice. This will just depend on personal preference. I just used cinnamon this time to break up sweetness just a bit. 
  4. Pour 1 cup heavy whipping cream into your cold metal or glass bowl and use hand mixer for approximately 2 minutes until stiff peaks begin to form. You want your cream to be the consistency of Whipped Cream.
  5. Fold blender contents slowly into the bowl of whipped cream until well mixed.
  6. Pour into an air tight container. I used an plastic ice cream container I saved and washed, but just Tupperware with a lid will do fine! 
  7. Place in freezer and do not open for at least 4 hours. I think it's best to leave it overnight just to make sure it's frozen through!  

Now if you are feeling a little more adventurous, nothing goes better with Pumpkin than chocolate in my option, especially when you add a little of this kind of chocolate. Go check out this post for how to make the crunch bowls shown in the picture below. That's a little Buncha Crunch on top too! 

Don't forget to add your Fall recipe link below!
Also linking up with: The Wednesday ShowcaseInspire Me WednesdayFall Into FallFull Plate Thursday, and Share With Me


  1. Oh my goodness this sounds to die for and I love anything pumpkin flavor I make all kinds of pumpkin recipes come Thanksgiving going to have to add this to my faves. Thank you so much for linking up to Share With Me #sharewithme

  2. Love this recipe! A mix of summer and fall (although I could eat ice cream any time of year!). Love those chocolate bowls, yum! Thanks for sharing with the Wednesday Showcase!


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