Name: Pumpkin Cinnamon Ice Cream
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 8
Cuisine: American
Ingredients: 2 cup heavy cream; 1 can (14oz) sweetened condensed milk; 2/3 cup canned pumpkin; 3 teaspoons vanilla extract; 3 teaspoons pumpkin pie spice; 1/2 cup light brown sugar; 2 tablespoon unsalted butter, melted; 1 teaspoon cinnamon

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The perfect dessert for the holidays! This no-churn Pumpkin Cinnamon Ice Cream is creamy, rich, and with just enough spice. It's perfect for fall entertaining or holiday parties.

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Pumpkin Cinnamon Ice Cream

No churn pumpkin cinnamon ice cream is a quick and easy dessert that can be whipped up in no time. With only a few ingredients, you most likely have them in your pantry.

While we already have another no-churn Pumpkin Ice Cream recipe, this one is kicked up a notch with the brown sugar crumble bits.

This recipe uses heavy whipping cream, condensed milk, and canned pumpkin to create a creamy consistency with just enough spice! It's perfect for fall entertaining or holiday parties.

The perfect dessert for the holidays! This no-churn pumpkin ice cream is creamy, rich, and tastes just like the real thing. No eggs are used so it's safe to eat without worrying about raw eggs.

This recipe was inspired by my favorite holiday flavors but I know that many people have different favorite flavor combinations or are looking for a vegan alternative. You can even use fresh pureed pumpkin if you like.

Variations

You can sub applesauce for the pumpkin puree and use maple syrup instead of brown sugar to create an apple cinnamon ice cream.

If you're not into sweet things at all then try adding some lemon juice to your vanilla extract with ginger powder or cayenne pepper which will give you a spicy citrusy flavor.

Probably the easiest pumpkin dessert I've ever made! When I added the magic ingredient cinnamon to my no-churn pumpkin ice cream, it was suddenly so much more delicious.

The no-churn ice cream is one of those desserts that you can't stop eating. It hits the spot on a cold, fall day with just enough spice to make it interesting and delicious!

A perfect treat for fans like me who are looking for something different than what they usually eat at home or out in public.

This pumpkin-flavored treat will have your taste buds going wild after every bite made sure not to miss any pieces by pushing them aside before taking another bite yourself

The post includes step-by-step instructions on how to make this no-churn ice cream at home.

(serves 8)

Prep time: 20 minutes

Freeze time: Overnight

No Churn Ice Cream Recipe Ingredients

Ice Cream:

Heavy cream
Sweetened condensed milk
Canned pumpkin
Vanilla extract
Pumpkin pie spice

Brown Sugar Crumble:

Light brown sugar
Unsalted butter, melted
Cinnamon
For exact amounts, please see the recipe card below.

More Pumpkin Recipes

How to Make No Churn Pumpkin Cinnamon Ice Cream

In a large bowl or stand mixer bowl, mix your heavy cream on medium speed for several minutes until you have peaks that are stiff.

While your heavy cream is mixing, take a separate medium-size bowl, and mix together your sweetened condensed milk, canned pumpkin, vanilla, and pumpkin pie spice. Set aside.

Once your heavy cream half stiff peaks, fold in the pumpkin mixture until everything is fully incorporated. Set aside.

In a small bowl, mix together your brown sugar crumble. Set aside.

Combine the pumpkin mixture with the whipped cream.

Mix well.

In a bread loaf pan, line it with saran wrap. This will help remove the ice cream when you are ready to serve.

Pour half of your ice cream mixture into your bread loaf pan.

Take half of your brown sugar crumble and sprinkle that on top of the ice cream mix.

Pour the remaining half of your ice cream mixture on top of the brown sugar crumble.

Add in the remaining brown sugar crumble to top off your ice cream.

Cover the bread loaf pan with saran wrap or aluminum foil.

Allow it to freeze for at least five hours, but preferably overnight.

Transfer your ice cream scoopful to your favorite ice cream bowl and enjoy!

Yield: 8

Pumpkin Cinnamon Ice Cream

The perfect dessert for the holidays! This no-churn Pumpkin Cinnamon Ice Cream is creamy, rich, and with just enough spice. It's perfect for fall entertaining or holiday parties.

Prep Time 20 minutes

Cook Time 5 hours

Total Time 5 hours 20 minutes

Ingredients

Ice Cream:

2 cup heavy cream
1 can (14oz) sweetened condensed milk
⅔ cup canned pumpkin
3 teaspoons vanilla extract
3 teaspoons pumpkin pie spice

Brown Sugar Crumble:

½ cup light brown sugar
2 tablespoon unsalted butter, melted
1 teaspoon cinnamon

Instructions

In a large bowl or stand mixer bowl, mix your heavy cream on medium speed for several minutes until you have peaks that are stiff.
While your heavy cream is mixing, take a separate medium-size bowl, and mix together your sweetened condensed milk, canned pumpkin, vanilla, and pumpkin pie spice. Set aside.
Once your heavy cream half stiff peaks, fold in the pumpkin mixture until everything is fully incorporated. Set aside.
In a small bowl, mix together your brown sugar crumble. Set aside.
In a bread loaf pan, line it with saran wrap. This will help remove the ice cream when you are ready to serve.
Pour half of your ice cream mixture into your bread loaf pan.
Take half of your brown sugar crumble and sprinkle that on top of the ice cream mix.
Pour the remaining half of your ice cream mixture on top of the brown sugar crumble.
Add in the remaining brown sugar crumble to top off your ice cream.
Cover the bread loaf pan with saran wrap or aluminum foil.
Allow it to freeze for at least five hours, but preferably overnight.
Transfer your ice cream scoops to your favorite ice cream bowl and enjoy!

No Churn Pumpkin Cinnamon Ice Cream