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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