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No-Churn Pumpkin Ice Cream

No-Churn Pumpkin Ice Cream with Cocoa Candied Pecans

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Recipe Details


We love this deceptively simple hack—a creamy, and smooth ice cream comes together in a snap, with no complex or expensive tools required. This version is a toast to cult-classic pumpkin spice, where fresh pumpkin purée and warm baking spices create the most beloved flavor profile of fall. A drizzle of rich chocolate and toasted cocoa pecans take this treat to the next level.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 440
  • Protein 5g
  • Total Carb 38g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • heavy cream
    8 ounces
    heavy cream
  • condensed milk
    3 1/2 ounces
    condensed milk
  • vanilla extract
    1/2 teaspoon
    vanilla extract
  • pumpkin pie spice
    1 1/2 teaspoon
    pumpkin pie spice
  • pumpkin purée
    1 can
    pumpkin purée
  • chopped pecans
    1/4 cup
    chopped pecans
  • sugar
    1/4 cup
  • cocoa powder
    1 tablespoon
    cocoa powder
  • semisweet chocolate chips
    1/4 cup
    semisweet chocolate chips
  • 8" aluminum tin
    8" aluminum tin
  • parchment paper
    parchment paper

What You’ll Need

  • 10" medium nonstick pan

Cooking Steps

  1. Prepare tin

    Prepare tin

    Reshape aluminum tin, if bent. Trim parchment paper to match size of tin, then set both aside, keeping separate.

  2. Make ice cream base

    Make ice cream base

    In a large bowl, vigorously whisk heavy cream until thickened and stiff peaks form, about 3 minutes. Add condensed milk, vanilla extract, pumpkin pie spice, and ¼ cup pumpkin purée and continue whisking vigorously until ingredients are combined and mixture is thickened.

  3. Freeze ice cream

    Freeze ice cream

    Transfer ice cream base to tin and spread in an even layer. Place trimmed parchment on top of ice cream base, pressing to adhere. Transfer tin to a flat surface in freezer. Chill until ice cream is thick and custard-like, 45-60 minutes.

  4. Make cocoa candied pecans

    Make cocoa candied pecans

    While ice cream chills, heat a medium nonstick pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add pecans. Toast, stirring, until golden, 3 minutes. Add sugar and cook, stirring frequently, until sugar begins to melt and cling to pecans, 2-3 minutes more. Remove pan from heat and add cocoa powder, stirring vigorously to coat pecans. Transfer to a plate and spread in an even layer to cool.

  5. Melt chocolate

    Melt chocolate

    Once ice cream has chilled, place chocolate chips in a medium heat-proof bowl and microwave in 30-second intervals until completely melted. Alternatively, create a double boiler: Bring 2 inches water to a boil in a medium pot over high heat. Place bowl with chocolate over pot and stir until chocolate is melted and smooth, 2-4 minutes.

  6. Plate pumpkin ice cream

    Plate pumpkin ice cream

    Remove and discard parchment from tin, then scoop no-churn pumpkin ice cream into serving bowls. Drizzle over melted chocolate, garnish with cocoa candied pecans, and dig in!

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