No-Churn Pumpkin Spice Ice Cream

No-Churn Pumpkin Spice Ice Cream

No-Churn Pumpkin Spice Ice Cream


8 servings


  • 14 ounces sweetened condensed milk
  • ½ cup pumpkin purée
  • 1 teaspoon L&B Pumpkin Spice
  • ½ teaspoons vanilla extract
  • pinch kosher salt
  • 2 cups heavy cream
  • cup caramel sauce, plus more for serving
  • ½ cup crushed gingersnap cookies, plus more for serving


  1. In a large mixing bowl, combine the sweetened condensed milk, pumpkin purée, pumpkin spice, vanilla extract and salt. Whisk until well combined. Set aside.

  2. In a stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 3 minutes.

  3. Using a rubber spatula, gently fold the whipped cream into the sweetened condensed milk mixture until well combined. 

  4. Layer about ¼ of the pumpkin cream in an 8x4-inch bread pan. Drizzle about ¼ of the caramel sauce and sprinkle ¼ of the crushed gingersnaps on top. Repeat these layers 3 more times until the ice cream and mix-ins are used up. Swirl the top of the ice cream with a toothpick.

  5. Cover the pan with plastic wrap and freeze until firm, 8 hours. Ice cream can be stored in the freezer, covered, for up to 3 weeks.

  6. To serve, let the ice cream warm on the counter for 5 minutes before scooping. Drizzle with more caramel and crushed gingersnaps. Enjoy! 

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.