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homemade pumpkin pecan ice cream
Pumpkin Pecan Ice Cream
Prep Time
15 mins
Freezer Time
6 hrs
Total Time
6 hrs 15 mins

Pumpkin Pecan Ice Cream is easy to make and is a homemade no churn ice cream.

Course: Dessert
Cuisine: American
Keyword: dessert, homemade ice cream, pumpkin
Servings: 8 people
Calories: 424 kcal
  • 2 cups cold heavy cream
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • ½ cup chopped pecans
  1. With a mixer, beat heavy whipping cream until thick.
  2. Pour in sweetened condensed milk, pumpkin puree, vanilla and seasonings and fold in until smooth.
  3. Next, spoon half of the ice cream into a freezer safe container. Top with half of the pecans. Repeat layers and top with remaining pecans.
  4. Freeze for 5-6 hours or overnight. When it is time to serve, remove the container from the freezer and let sit on the counter for 5-10 minutes before serving to soften.
Nutrition Facts
Pumpkin Pecan Ice Cream
Amount Per Serving
Calories 424 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 17g106%
Cholesterol 98mg33%
Sodium 87mg4%
Potassium 320mg9%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 28g31%
Protein 6g12%
Vitamin A 5773IU115%
Vitamin C 3mg4%
Calcium 192mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.