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No-machine-required pumpkin ice cream with crunchy graham cracker bits and a creamy-dreamy marshmallow fluff swirl. It’s pumpkin pie in ice cream form. www.showmetheyummy.com #pumpkin #icecream #pumpkinicecream #marshmallowfluff #grahamcrackers #pumpkinspice #nomachinerequired #whippedcream #pumpkin
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5 from 2 votes

Pumpkin Ice Cream with Marshmallow Swirl - No Machine Required

No-machine-required pumpkin ice cream with crunchy graham cracker bits and a creamy-dreamy marshmallow fluff swirl. It’s pumpkin pie in ice cream form.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: marshmallow fluff, no churn, pumpkin spice
Servings: 12 people
Calories: 403kcal
Author: Jennifer Debth

Ingredients

Pumpkin Pie Spice

  • 4 tablespoons cinnamon
  • 4 teaspoons nutmeg
  • 4 teaspoons ginger
  • 3 teaspoons allspice

Ice Cream

  • 1 (14 oz) can sweetened condensed milk
  • 1 cup canned pure pumpkin puree
  • 3 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 cup graham crackers chopped
  • 1 (13 oz) jar marshmallow fluff melted in microwave safe glass measuring cup
  • 2 cups heavy whipping cream chilled

Instructions

Pumpkin Spice

  • Mix spices together and store in an airtight container.
  • Use any time a recipe calls for pumpkin spice!

Ice Cream

  • In a large bowl combine sweetened condensed milk, pumpkin puree, melted butter, vanilla, and pumpkin pie spice.
  • Whisk until all ingredients are throughly incorporated.
  • Stir bite sized graham crackers into the pumpkin mixture.
  • Set aside.
  • In a chilled bowl, pour in your cold whipping cream and use your stand mixture to whisk the heavy whipping cream until stiff peaks form. (Look at photos above for what that looks like.)
  • Gently fold the whipped cream into the pumpkin mixture.
  • Place 1/3 of the pumpkin mixture into the bottom of an airtight container.
  • Pour 1/2 of the melted marshmallow fluff to cover the bottom layer of the pumpkin mixture.
  • Top with another 1/3 of the pumpkin mixture.
  • Top that with the last of the melted marshmallow fluff.
  • Pour the remaining pumpkin mixture into the airtight container.
  • Freeze for 4-6 hours or until set.

Notes

If freezing for longer than 4-6 hours, you may want to set the ice cream out 30 minutes to an hour before serving time to let it thaw a bit, as it may get a little hard to scoop and not as creamy.
Using a hot metal spoon (warmed with water) helps, too!

Nutrition

Calories: 403kcal | Carbohydrates: 53g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 108mg | Potassium: 209mg | Fiber: 1g | Sugar: 39g | Vitamin A: 3850IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 0.7mg