Pumpkin Cinnamon Bun Ice Cream (No Churn)
Recipe type: Dessert
Makes: ~1½ quarts
Super creamy pumpkin ice cream with a cinnamon brown sugar swirl. No ice cream maker needed for this recipe!
  • 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
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/pumpkin-cinnamon-bun-ice-cream-no-churn/