No Churn Pumpkin Spice Ice Cream

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The hype is real! and no wonder why, No-Churn Ice Cream is incredibly easy to make and just as good as regular Ice cream. I’ve been wanting to start making pumpkin recipes so bad but the heat in Texas Is still on the high 90’s! So, the solution… Pumpkin Spice Ice Cream!

Here are two options for you, you can make it sugar-free if you’re following a low carb diet (yes pumpkin is high in carbs but it’s no the worst, track your macros!) or you can indulge with the sweet, condensed milk version! it’s up to you.

There are some things I have learned when it comes to no-churn ice cream and sugar-free ice cream…

  1. Do not over whipped the heavy cream or It would be hard as a rock!
  2. If you’re not use to the taste of Stevia or Truvia, you’re not going to lake the after taste ( I didn’t in the beginning). Don’t let this one be your first experience with sugar-free ice cream.
  3. Always set your ice cream out on the counter for at least five minutes before eating. It doesn’t matter if it’s homemade or store-bought, I always have to do this to make it easier to serve.

And that’s it! Hope you give this recipe and try and enjoy it as much as I did.

Recipe below!


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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