Pumpkin Cinnamon Bun Ice Cream (No Churn)

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Super creamy pumpkin ice cream with a cinnamon brown sugar swirl.  No ice cream maker needed for this recipe!

Pumpkin Cinnamon Bun Ice Cream - you don't need an ice cream maker for this!

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.

Super Creamy Pumpkin Cinnamon Bun Ice Cream

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.

NO CHURN Pumpkin Cinnamon Bun Ice Cream - so many good things in one place

5.0 from 1 reviews
Pumpkin Cinnamon Bun Ice Cream (No Churn)
Super creamy pumpkin ice cream with a cinnamon brown sugar swirl. No ice cream maker needed for this recipe!
Recipe type: Dessert
Makes: ~1½ quarts
  • 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
  1. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  2. While whipping cream, in a separate large bowl, whisk together sweetened condensed milk, pumpkin, vanilla, cinnamon and nutmeg
  3. In a separate small bowl, combine brown sugar, melted butter, cinnamon; set aside
  4. Once cream is ready, fold it into sweetened condensed milk mixture
  5. 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
  6. Freeze for 10 hours or overnight before serving
Base from Martha Stewart

Pumpkin Cinnamon Bun Ice Cream - incredible and no ice cream maker needed

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28 Responses to “Pumpkin Cinnamon Bun Ice Cream (No Churn)”

  1. Katrina @ Warm Vanilla Sugar July 14, 2014 at 7:44 am #

    This ice cream sounds sooooo good!! I still don’t have an ice cream maker, so this is perfect for me!!

    • Keep It Sweet July 17, 2014 at 3:29 pm #

      Thanks, Katrina! I retired my ice cream maker (it was old and sad) so I’m all about the no-churn recipes!

  2. Librarian Lavender July 14, 2014 at 8:20 am #

    That looks amazing, I love ice cream and this is such a fabulous recipe!

  3. DessertForTwo July 14, 2014 at 8:23 am #


  4. Liz @ Tip Top Shape July 14, 2014 at 10:53 pm #

    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!

  5. Thalia @ butter and brioche July 15, 2014 at 1:32 am #

    YUM.. what an awesome flavour idea for ice cream! thanks for sharing.. definitely will be trying this out!

    • Keep It Sweet July 17, 2014 at 3:30 pm #

      Thanks, Thalia. I hope you enjoy it as much as I did!

  6. Joanne July 15, 2014 at 6:42 am #

    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.

  7. Nicole, RD July 15, 2014 at 7:22 am #

    My hubby isn’t smitten with pumpkin either (?!?!)…ohhh well, his loss! I’m loving seeing pumpkin year-round!

  8. Stephanie @ Girl Versus Dough July 16, 2014 at 8:30 am #

    This cooler fall weather we’ve been having makes me crave this pumpkin-y ice cream even more! LOVE the cinnamon bun flavor, too.

  9. Dorothy @ Crazy for Crust July 16, 2014 at 9:18 pm #

    I NEED pumpkin ice cream. Will it bring fall and cooler temps??? :)

  10. Karen @ The Food Charlatan July 18, 2014 at 3:57 pm #

    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!

    • Keep It Sweet July 18, 2014 at 5:05 pm #

      I’ve eyed their pumpkin ice cream every fall but never actually had it. The cinnamon swirl addition is so good:-)

  11. Erin @ The Spiffy Cookie July 20, 2014 at 8:55 am #

    Love that you pulled out pumpkin in the summer! Looks amazing too.

  12. Leanna August 26, 2015 at 11:09 pm #

    i will be making this soon. I love pumpkin.

    • Keep It Sweet August 27, 2015 at 3:11 pm #

      That’s great, Leanna! Let me know how it turns out for you:-)

  13. Laura harvey September 8, 2015 at 5:02 pm #

    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!

    • Keep It Sweet September 9, 2015 at 10:55 am #

      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!

  14. Diana June 30, 2016 at 9:56 am #

    This ice cream is delicious! I think the sweetened condensed milk + heavy cream base is pretty much foolproof – I’ve used it as the base for at least 7 different ice cream flavors, including this one, and it always works out fantastically. I think this recipe has a nice flavor, but could maybe even use a little more pumpkin! I also think that this ice cream gets better the longer it sits in the freezer after it has firmed up more. Thanks for a tasty recipe!

    • Keep It Sweet June 30, 2016 at 8:48 pm #

      Thank you so much for the nice comment, Diana! Isn’t the no churn method the best? I think I’d like it with more pumpkin, too, though I know some people don’t like things too “pumpkiny” :-)


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