Gluten Free No Churn Pumpkin Ice Cream

This Gluten Free No Churn Pumpkin Ice Cream recipe is rich, creamy, and packed with real pumpkin flavor. If you've been looking for an easy homemade pumpkin ice cream recipe that doesn't require an ice cream maker, this simple fall dessert is guaranteed to become a favorite.

Recipe Ingredient Notes

Heavy Cream: Whipped heavy cream is the secret to this Gluten Free Pumpkin No Churn Ice Cream. Folding the whipped cream into the ice cream base adds tiny air bubbles that create a light, creamy texture without an ice cream maker. It also helps keep the ice cream smooth and scoopable instead of dense or icy.

Sweetened Condensed Milk: Sweetened condensed milk is cow’s milk with most of the water removed, creating a thick, rich, and sweet base (not the same as evaporated milk). It’s the key to no-churn ice cream, keeping the mixture smooth and scoopable while stabilizing the whipped cream. It also adds a subtle caramelized sweetness that gives the finished ice cream extra depth and flavor.

Canned Pumpkin: Make sure to use 100% canned pumpkin and not pumpkin pie filling when preparing this recipe. I prefer using canned pumpkin seems to be more consistent, but if you have homemade pumpkin puree on hand, you can use that as well.

Sour Cream: I like adding a little sour cream to my No Churn Pumpkin Ice Cream because it balances the sweetness with a subtle tang.

Rum or Bourbon: This is an optional ingredient! Alcohol lowers the freezing point, which helps keep the no churn ice cream softer and easier to scoop instead of freezing rock hard. It also adds a subtle depth of flavor. I use Captain Morgan Spiced Rum. Like most major rum brands, it’s naturally gluten free since it’s made from sugar cane, yeast, water, and spices.

Spices: I use a combination of pumpkin pie spice, ground cinnamon, and ground ginger.

Why and how to blot pumpkin puree

Pumpkin purée contains a lot of water, which can make no-churn ice cream icy. Blotting away some of the excess moisture creates a creamier texture, minimizes ice crystals, and concentrates the pumpkin flavor for an even richer-tasting ice cream.

1. Step 1: Line a plate with several layers of paper towels.
2. Step 2: Spread the pumpkin purée onto a plate in an even layer.

3. Step 3: Place more paper towels on top and gently press to absorb excess moisture.
4. Step 4: Repeat with fresh paper towels if needed until the pumpkin is noticeably thicker but still smooth and spreadable.

How to make Gluten Free No Churn Pumpkin Ice Cream

Making no churn pumpkin cream is pretty uncomplicated. Make sure to blot the pumpkin ahead of time to remove excess water from the puree. It should have the consistency of thick Greek Yogurt.

1. Step 1: Start out by lining a standard loaf pan with parchment paper and place it in the freezer. I like to lightly spray the pan with nonstick cooking spray to make sure the paper sticks to the pan.

2. Step 2: Make sure to blot your pumpkin to remove any excess water. It should look like thick Greek Yogurt.

3. Step 3: In a mixing bowl, combine the sweetened condensed milk, sour cream, pumpkin puree, pumpkin pie spice, ground cinnamon, ground ginger, vanilla extract, kosher salt, and rum (if using).

4. Step 4: Whisk the ingredients until smooth and no lumps of pumpkin puree and sour cream remain. Place the bowl in the fridge while you whip the heavy cream.

5. Step 5:  Add the cold heavy cream to the bowl of the stand mixer fitted with the whisk attachment.  Whisk at a medium speed until stiff peaks have formed. This takes around 2-3 minutes depending on how powerful your mixer is.

6. Step 6: Retrieve the bowl with the condensed milk mixture from the fridge.
7. Step 7: Fold in the whipped cream in thirds, starting with one portion to lighten the base, then gently folding in the rest until smooth, airy, and fully combined. A whisk or flexible rubber spatula works best for this.

8. Step 8: Before freezing, no-churn ice cream should look like a thick mousse. Be careful not to overmix it, or the whipped cream will deflate.

9. Step 9: Retrieve the prepared loaf pan from the freezer and transfer the no churn ice cream to it.
10. Step 10: Cover the no churn pumpkin ice cream with a piece of plastic wrap or parchment paper and place it in the freezer for at least 6 hours before serving.

How to store No Churn Pumpkin Ice Cream

Gluten free no-churn ice cream can typically be stored in the freezer for about 2 to 3 weeks for the best texture and flavor.

After that, it’s still safe to eat if it’s been kept frozen consistently, but it may start to develop ice crystals, lose some creaminess, and become a bit harder to scoop. For the best results, store it in an airtight container with a piece of parchment or plastic wrap pressed directly on the surface to help prevent freezer burn.

Serving Ideas

Enjoy this creamy no churn pumpkin ice cream straight from the freezer, or dress it up for an extra-special dessert. Serve scoops in gluten free waffle cones, top with warm salted caramel sauce, toasted pecans, or crushed gluten free gingersnaps or gluten free graham crackers. For a coffeehouse inspired treat, pour a shot of hot espresso over a scoop for a pumpkin affogato. However you serve it, don't forget a dollop of whipped cream and a dusting of cinnamon for the perfect finishing touch.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.