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Pumpkin Pie Ice Cream.. I know what you’re probably thinking, that its too cold for ice cream. Not in this house! I eat ice cream all year round, it’s such a great dessert and you can easily customize the base to suit the season. Can’t wait for Christmas to make an eggnog version, cinnamon apple and maybe a candy cane ice cream?

No-churn Pumpkin Pie Ice Cream | My MiaouNo-churn Pumpkin Pie Ice Cream | My Miaou

Being that this is the last day of October, this is also the last day for my 7 Days of Pumpkin Spice. I love this time of year, the crisp fall air, the ever changing colour of leaves and my favourite, baking with pumpkin. Pumpkin is such an easy ingredient to work with. Most recipes that call for yogurt or apple sauce can be substituted with pumpkin. It adds moisture to cakes and muffins and seems strange to bake with but it’s actually so good. I’m a little sad pumpkin season is almost over.

No-churn Pumpkin Pie Ice Cream | My Miaou No-churn Pumpkin Pie Ice Cream | My Miaou

This Pumpkin Pie Ice Cream recipe is a no-churn ice cream so you don’t need a fancy ice cream machine and the result is a light but creamy ice cream that will take you no less than the time it’ll take you to eat this ice cream. After making the base, I folded in store bought ginger snap cookies as the “crust” to the pumpkin pie and drizzled dulce de leche for a little something extra.

Pumpkin Pie Ice Cream

Delicious and creamy no-churn pumpkin pie ice cream with ginger snap cookies and dulce de leche.

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 pint


  • 2 cups heavy cream
  • 1 can condensed milk
  • 1 cup pumpkin puree
  • 2 tsp pumpkin spice mix see NOTES for recipe
  • 1/2 cup ginger snap cookies


  1. In a stand mixer, whip the cream until it has stiff peaks.

  2. In a medium bowl, mix together the condensed milk, pumpkin puree and pumpkin spice mix.

  3. Turn the mixer to medium speed, stream in the condensed milk mix. Mix until well combined.

  4. Crush up the ginger snap cookies and fold it into the mixture, save a handful for the top of the pan.

  5. Transfer the ice cream base to the loaf pan, top the ice cream with the remaining ginger snap cookies. Cover with plastic wrap and freeze for at least 6 hours or overnight.

Recipe Notes

Have you check out my 7 Days of Pumpkin Spice series yet? What are some of your favourite fall desserts? Let me know in the comments!


  1. October 31, 2017 / 4:38 pm

    I need to try this recipe!!
    Looks amazing as always 😘😘

    • mymiaou
      October 31, 2017 / 10:55 pm

      YAY! Thanks boo, pumpkin is everything 🙂

      x Sabrina

  2. November 7, 2017 / 12:08 pm

    This ice cream looks amazing! I’m with you, it’s never too cold for ice cream. Heaters were invented so we can enjoy ice cream all the time.

    • mymiaou
      November 7, 2017 / 2:45 pm

      HAHA I love the way you think!!! Ice Cream all day everyday 🙂

      Thank you for reading doll,

      x Sab

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