Pumpkin Cinnamon Bun Ice Cream (No Churn

• Vegetarian
• Gluten free

• Produce

  • 160 g Pumpkin, canned

• Baking & Spices

  • 120 g (~1/2 cup tightly packed light brown sugar, tightly packed light
  • 8 g Cinnamon, ground
  • 1/2 g Nutmeg, ground
  • 10 ml Vanilla extract

• Dairy

  • 28 g Butter, unsalted
  • 1 14-ounce can Condensed milk, sweetened
  • 475 ml Heavy cream

Found on keepitsweetdesserts.com

Description

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 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

Directions

• 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