No-Churn Pumpkin Ice Cream with Gingersnap Cookie Swirls

Whether you live in one of the world’s ice cream-loving countries (hello Australia, Denmark, New Zealand, the USA and Belgium) or you simply want something new, this pumpkin ice cream delivers on flavor and comfort.

Pumpkin ice cream

Ice cream is a frozen dessert made from milk, cream or both. This version—rich, dense and luscious—differs from lighter styles like kulfi, gelato, akutaq and booza. Made with whipping cream and sweetened condensed milk, this no-churn pumpkin ice cream has a velvety texture that melts on the tongue and satisfies any autumn craving.

This simple recipe is quick to assemble and needs about 24 hours to set in the freezer. It replaces the familiar chocolate, strawberry and vanilla choices with a cozy pumpkin and ginger pairing. Easy to follow and minimal on washing up, it’s perfect when you want an impressive dessert without fuss.

Other desserts you will love:

• No churn peach ice cream
• Cookies and cream ice cream
• Air fryer pumpkin donuts
• No bake pineapple banana split
• Easy blackberry dump cake
• Cookie dough ice cream

A hint of ginger in the gingersnap cookies brings warm, woody and slightly lemony notes with a pleasant spicy bite. Pumpkin’s earthy, mildly sweet flavor balances beautifully with the rich dairy, and the whipped cream provides the structure that keeps this no-churn dessert scoopable. Try it alongside rosemary- or sage-infused baked treats for an interesting savory-sweet contrast.

Do you use canned pumpkin or fresh pumpkin?

You can use either fresh pumpkin puree or canned pumpkin—canned is a convenient option when fresh pumpkin is out of season.

How much sugar is in this ice cream?

This recipe relies on sweetened condensed milk and the ginger snap cookies for sweetness, so no additional sugar is required. The condensed milk also contributes a rich, caramel-like note to the base.

What goes well with pumpkin ice cream?

This pumpkin gingersnap ice cream pairs nicely with Oreo cookies, chocolate, pumpkin pie, graham crackers or an extra dollop of whipped cream.

Pumpkin and Gingersnap Ice Cream ingredients

This recipe yields about 10 double scoops and is ideal for a small gathering. Prep takes roughly 20 minutes, but the mixture needs to freeze for at least a day to firm up properly.

The recipe uses whipped heavy cream folded with sweetened condensed milk and pumpkin puree, then layered with crumbled gingersnap cookies. Whipped cream provides the easy, no-churn foundation, and the gingersnaps add both texture and spice.

While you can experiment with different cream types, this version calls for heavy whipping cream for best results—stick to it for the creamiest texture.

The ginger in the cookies brightens the overall flavor and adds welcome crunch in each bite.

How to make pumpkin ice cream

1. Place the heavy whipping cream in a stand mixer fitted with the whisk attachment. Beat starting on low for about 4 minutes, gradually increasing speed as the cream thickens until it resembles whipped topping.
2. Gently fold the sweetened condensed milk into the whipped cream until combined.
3. Fold in the pumpkin puree until evenly mixed.
4. Crumble the gingersnap cookies into chunks. Spoon a layer of the ice cream mixture into a 9×9-inch pan, sprinkle with gingersnap pieces, then add another layer of the ice cream and more cookies.
5. Cover and freeze the pan upright overnight, or until fully set. Serve in cones, waffle cones, or as a topping for seasonal pies and desserts.

How to store this ice cream

Homemade ice cream lacks the stabilizers in commercial products, so store it in an airtight container in a well-controlled freezer for up to one month. Label the container with the date. Serve immediately after removing from the freezer to preserve texture.

If you enjoy recipes like this, sign up for the newsletter to get more easy desserts delivered to your inbox.

Pin to save for later

 

Print the recipe card