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Pumpkin Ice Cream

With 5 ingredients only, you can have the best Fall pumpkin ice cream right inside your kitchen and it is no churn, rich, creamy!
Servings: 1 pint
Author: Lainey


  • 8 oz heavy whipping cream
  • 14 oz sweetened condensed milk
  • ¾ cup Libby's Pumpkin Puree
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • ½ to 1 cup cookie dough*
  • 1 teaspoon espresso powder*


  • In a large stand mixer, mix the heavy whipping until it has stiff peaks. Then slowly add the condensed milk to the bowl.
  • Turn off the mixer then add Libby's Pumpkin Puree, pumpkin spice, vanilla extract and mix until just combined.
  • Split the ice cream batter into 3 different bowls, then add the cookie dough and espresso powder into each bowl.
  • Freeze at least 4 hours or best overnight.
  • Serve.


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