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!

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.

Pumpkin Cinnamon Bun Ice Cream (No Churn)

Yield: ~1 1/2 quarts

Ingredients:

- 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 (NOT pumpkin pie filling)

- 10 milliliters (2 teaspoons) vanilla extract

- 2g (3/4 teaspoon) ground cinnamon

- 1/2g (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

Instructions:

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