Toasted Marshmallow Pumpkin Ice Cream

This no churn toasted marshmallow pumpkin ice cream is unbelievably creamy, packed with warm pumpkin spice, and swirled with ribbons of gooey toasted marshmallow fluff that taste just like the top of a campfire s’more. Every scoop is finished with buttery graham cracker crumbles for a little crunch, creating the perfect combination of pumpkin pie and toasted marshmallow in frozen form.

Why You’ll Love This Recipe

This isn’t your average pumpkin ice cream. Every step is designed to create the creamiest texture and biggest flavor possible.

• Ultra creamy texture. Pumpkin contains quite a bit of water, which can create icy homemade ice cream. By squeezing excess moisture from the pumpkin puree before mixing it into the base, you’re left with concentrated pumpkin flavor without sacrificing creaminess.
• Real toasted marshmallow flavor. Instead of mixing marshmallow fluff directly into the ice cream, it’s torched first. Toasting adds those caramelized, campfire flavors that pair perfectly with pumpkin.
• Layers of buttery graham cracker crumble. It’s layered between the ice cream so every scoop has crisp buttery bits that taste like pumpkin pie crust.
• No ice cream machine needed. Simply whip, fold, layer, and freeze!

The Secret to Creamy Pumpkin Ice Cream

Pumpkin puree seems like the perfect addition to ice cream, but it comes with one problem: it’s full of water. Too much creates ice crystals, leaving homemade ice cream hard and icy instead of smooth and scoopable.

Before adding the pumpkin to the base, wrap it up in a paper towel and gently squeeze out as much moisture as possible. The pumpkin becomes thicker, more concentrated, and blends beautifully into the no churn mixture without watering it down.

It only takes a few extra minutes, but it makes a huge difference in the final texture.

Ingredients You’ll Need

Pumpkin Puree – Be sure to use 100% pumpkin puree, not pumpkin pie filling. Removing excess moisture helps create an incredibly smooth ice cream.

Sweetened Condensed Milk – The foundation of any great no churn ice cream. It sweetens the mixture while keeping it soft enough to scoop straight from the freezer.

Pumpkin Pie Spice – A cozy blend of cinnamon, ginger, nutmeg, and cloves gives this ice cream its classic fall flavor.

Cream Cheese – The added fat adds so much richness and thickness to this no churn ice cream.

Heavy Whipping Cream – Whipped to medium-stiff peaks, this creates the light and airy texture that makes no churn ice cream so creamy.

Marshmallow Creme (or Marshmallow Fluff) – Torching the fluff before swirling it into the ice cream transforms the flavor from sweet marshmallow into toasted marshmallow with rich caramelized notes.

Graham Cracker Crumble – A simple mixture of crushed graham crackers, melted butter, brown sugar, and cinnamon creates buttery layers that stay pleasantly crisp even after freezing.

Tips for Perfect No Churn Ice Cream

• Squeeze as much moisture as possible from the pumpkin before measuring it into the batter.
• Whip the heavy cream only to medium-stiff peaks so it folds easily into the condensed milk.
• Fold gently to keep as much air in the mixture as possible.
• Freeze overnight for the best texture.
• Let the ice cream sit at room temperature for about 20 minutes before scooping.

Toasted Marshmallow Pumpkin Ice Cream FAQs:

For more ice cream recipes, check out my:

• Banana Pudding Ice Cream
• No Churn Churro Ice Cream
• Coffee Cookie Dough Ice Cream
• Brownie Cookie Pistachio Ice Cream Sandwiches
• Peanut Butter Brownie Ice Cream Sandwiches
• Creamy Chocolate Fudge Pops

Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this toasted marshmallow pumpkin ice cream. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!

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