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Hi it’s Jo-Anna from ‘A Pretty Life‘, and I’m back to share another delicious recipe with you! This time I wanted to share a dessert with all the flavours of pumpkin pie, but in a no-churn ice cream! Ice cream seems to be one of those universally loved foods, and the beautiful thing about making home made ice cream is all the flavour combinations! Really, the flavours possibilities are endless. And since it’s fall, and pumpkin is all the rage, why not a pumpkin ice cream! A perfect dessert idea for Thanksgiving weekend don’t you think?
Aside from being scrumptious, my goal for this recipe, was that I wanted it to be simple to make. So many ice cream recipes require an ice cream maker to churn the ice cream, but for many of us that’s just not possible (not everyone has an ice cream maker). With this recipe, you don’t have to churn it, in fact all you need is a blender. The combination of the coconut milk with the sweetened condensed milk and pumpkin, all pureed together makes this ice cream very creamy.
What Is No Churn Ice Cream (and Why It Actually Works)
No churn ice cream is exactly what it sounds like. It's ice cream made without an ice cream maker. Instead of relying on a machine to churn air into the base as it freezes, no churn recipes get their creamy, scoopable texture from a clever combination of ingredients that do the work for you.
In this recipe, that magic combo is coconut milk and sweetened condensed milk. The sweetened condensed milk is the real secret weapon here. It's thick, sugary, and low in water, which means fewer ice crystals form as the mixture freezes. Fewer ice crystals equals smoother, creamier ice cream. The coconut milk brings all the richness and body you'd normally get from heavy cream, plus a subtle coconut flavor that plays beautifully with the pumpkin and warm spices.
Blend it all together, pour it into a loaf pan, and let the freezer do the rest. No churning, no fancy equipment, no fuss. Just a scoop of creamy, dreamy pumpkin ice cream at the end of it all.
Why You'll Love This No Churn Pumpkin Coconut Ice Cream
If you've ever been intimidated by the idea of making ice cream at home, this is the recipe that's going to change your mind. It's dreamy, it's cozy, and it tastes exactly like a scoop of pumpkin pie. Here's why I think you're going to fall head over heels for it:
- No ice cream maker required. All you need is a blender. That's it.
- Just 6 pantry staples. Coconut milk, pumpkin puree, sweetened condensed milk, vanilla, and a couple of warm spices. That's the whole list.
- Dairy-free friendly. Thanks to the coconut milk base, this ice cream is naturally dairy-free (as long as you grab a dairy-free sweetened condensed milk).
- Tastes like pumpkin pie in a scoop. Warm cinnamon, ginger, and allspice give it that classic fall flavor everyone loves.
- Perfect for Thanksgiving. Make it a few days ahead, pull it out of the freezer, and serve it up alongside pie for the ultimate fall dessert.
- That gorgeous pumpkin color. I mean, just look at it. Your guests are going to be so impressed.
Basically, if you love pumpkin, love ice cream, and love a shortcut, this recipe was made for you.
Ingredients You'll Need
Six ingredients. That's all you need to make this ice cream happen. Every one of them plays a specific role in getting that creamy, spiced, pumpkin-pie-in-a-scoop magic, so here's a quick rundown of what to grab and why.
- Coconut milk. Reach for the full-fat canned kind, not the carton kind you'd pour on cereal. Full-fat coconut milk has enough richness to mimic heavy cream, which is what gives this ice cream its silky, scoopable texture.
- Pure pumpkin puree. Make sure the can says 100% pumpkin, not pumpkin pie filling. Pie filling is already sweetened and spiced, which will throw off the whole balance of the recipe.
- Sweetened condensed milk. This is the star behind the scenes. It sweetens the ice cream, thickens the base, and keeps ice crystals from forming as everything freezes. Without it, you'd end up with a block of pumpkin ice instead of creamy ice cream.
- Vanilla. Just a splash. It rounds out the flavors and brings a little warmth to every bite.
- Cinnamon, ginger, and allspice. The trio that makes this taste like pumpkin pie. If you're a nutmeg or clove person, feel free to add a little pinch of either one too.
How to Make Ice Cream Without an Ice Cream Maker
Here's the best part. You don't need any fancy equipment to pull this off. No churner, no custard base, no eggs, no stovetop. If you have a blender and a freezer, you're already good to go.
The trick to no churn ice cream comes down to the ingredients. When you blend full-fat coconut milk with sweetened condensed milk and pumpkin puree, you get a base that's naturally thick, rich, and low in water. That combination is what prevents ice crystals from forming and gives the finished ice cream that smooth, creamy scoop.
Here's how it comes together:
1. Toss everything into a blender. Coconut milk, pumpkin puree, sweetened condensed milk, vanilla, cinnamon, ginger, and allspice all go in at once.
2. Blend until smooth. You're looking for a silky, evenly colored mixture with no streaks of pumpkin left behind.
3. Pour it into a loaf pan. A standard loaf pan works perfectly, but any small baking dish will do the trick.
4. Freeze for at least 6 hours. Overnight is even better if you can plan ahead.
5. Let it soften before scooping. Set the pan on the counter for about 15 minutes before serving so you can scoop it out easily.
That's really it. No churning, no stirring every 30 minutes, no watching over a hot stove. Just blend, freeze, and scoop.
No Churn Pumpkin Coconut Ice Cream Recipe
Recipe Type:
Dessert
Prep Time:
10 minutes
Servings:
6
Ingredients
- 1 - 398 mL can of coconut milk
- 1 cup pure pumpkin puree
- â…” cup sweetened condensed milk
- ½ tsp vanilla
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- Dash of allspice
Instructions
- Add all of the ingredients to a blender, and puree until the mixture is nice and smooth.
- Pour into a loaf pan, or small baking dish.
- Freeze for at least 6 hours.
Before serving:
- Before you want to serve this ice cream, take it out of the freezer and let it sit at room temperature for about 15 minutes, so you can easily scoop it out.
What Wine Pairs Best with No Churn Pumpkin Coconut Ice Cream?
Kendall-Jackson Vintner's Reserve Chardonnay is a beautiful match because its bright fruit and subtle oak complement the warm cinnamon, ginger, and pumpkin spice flavors without making the dessert feel overly sweet. The creamy texture of the wine also mirrors the smooth richness of the coconut-based ice cream, creating a pairing that feels especially cozy during the fall season.
If you're serving this for Thanksgiving or another holiday gathering, Kendall-Jackson Grand Reserve Chardonnay is another wonderful option. Its richer texture and layered flavors stand up beautifully to the pumpkin and spices, making each spoonful feel a little more indulgent. Serve both well chilled, then sit back and enjoy one of fall's most delicious combinations.
