Super creamy pumpkin ice cream with a cinnamon brown sugar swirl. No ice cream maker needed for this recipe!
It was so much fun reconnecting with my best friends from childhood this weekend. I was only with them for one night but we had such a good time. We had dinner at Amada and then a few of us were up talking for a couple of hours in the room. I stayed up to the record hour of 1am (well, I didn’t really sleep much so it was practically an all-nighter for me). Only someone you know from the age of seven can get away with trying to wake up a baby in your belly. Ha! And only someone you’ve been best friends with since fourth grade knows that all you want after a night out is to get back to the room, change into PJs and have the options of many snacks.
But this ice cream… I made it a few weeks ago, shared a little bit, and then ate most of it myself. Matt doesn’t love pumpkin but did admit that it was pretty darn good. Pretty darn good is an understatement. The flavor was fantastic, the texture was so creamy and the cinnamon bun swirl… well, what do you think?! Make this immediately so that you can enjoy it later. Trust me.
- 475 milliliters (2 cups) heavy cream
- 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
- 160g (2/3 cup) canned pumpkin (NOT pumpkin pie filling)
- 10 milliliters (2 teaspoons) vanilla extract
- 2g (3/4 teaspoon) ground cinnamon
- ½g (1/4 teaspoon) ground nutmeg
- 120g (~1/2 cup tightly packed) light brown sugar
- 28g (2 tablespoons) unsalted butter, melted
- 6g (2 teaspoons) ground cinnamon
- In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
- While whipping cream, in a separate large bowl, whisk together sweetened condensed milk, pumpkin, vanilla, cinnamon and nutmeg
- In a separate small bowl, combine brown sugar, melted butter, cinnamon; set aside
- Once cream is ready, fold it into sweetened condensed milk mixture
- Pour half of ice cream into a regular-sized loaf pan and drop half of brown sugar mixture over top; top with remaining ice cream and top with remaining brown sugar mixture; wrap well with seran wrap or tin foil
- Freeze for 10 hours or overnight before serving
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This ice cream sounds sooooo good!! I still don’t have an ice cream maker, so this is perfect for me!!
Thanks, Katrina! I retired my ice cream maker (it was old and sad) so I’m all about the no-churn recipes!
That looks amazing, I love ice cream and this is such a fabulous recipe!
Thanks so much!
Not having an ice cream maker, I LOVE recipes like this!!! Looks amazing!
And seeing old friends are the best. I love all my friends, but the old ones know me the best!
YUM.. what an awesome flavour idea for ice cream! thanks for sharing.. definitely will be trying this out!
Thanks, Thalia. I hope you enjoy it as much as I did!
I want to hug these ice cream cones and you and your adorable belly for bringing them into this world! You know pumpkin cinnamon bun is SO my jam.
My hubby isn’t smitten with pumpkin either (?!?!)…ohhh well, his loss! I’m loving seeing pumpkin year-round!
What is it with men and pumpkin?!
This cooler fall weather we’ve been having makes me crave this pumpkin-y ice cream even more! LOVE the cinnamon bun flavor, too.
I NEED pumpkin ice cream. Will it bring fall and cooler temps??? :)
This sounds so good!! Reminds me of the pumpkin ice cream that Trader Joe’s has in the fall. Have you tried it? To die for. Love the idea of adding cinnamon!
I’ve eyed their pumpkin ice cream every fall but never actually had it. The cinnamon swirl addition is so good:-)
Love that you pulled out pumpkin in the summer! Looks amazing too.
i will be making this soon. I love pumpkin.
That’s great, Leanna! Let me know how it turns out for you:-)
my husband sais Yes, when i asked if he would like totry this ice cream, we made it a few days ago, totally rocks, my grandson said this is best ice cream we made to date lol, its delish! Thanks for sharing it, next time though, i will make some beautiful vanilla donut holes to be served with this ice cream! We LOVE it!
Thank you so much for the kind comment, Laura. I’m thrilled that you and your family enjoyed the ice cream! And serving it with donuts is an amazing idea!
This sounds delicious! Can this recipe be done in an ice cream freezer instead of a loaf pan? If so, at what point would you put in the brown sugar mixture?