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Pumpkin Cinnamon Ice Cream is the perfect dessert bridge from Summer through Fall all the way to the Winter holidays. This creamy, rich, brown-sugar-crumble-laced Pumpkin Ice Cream is packed with fall flavors.
This Pumpkin Cinnamon Ice Cream the perfect topper for an ice cream cone, apple pie, chocolate cake, gingerbread, pumpkin bread, gingersnaps, graham crackers, biscoff cookies, oatmeal cookies, or anything else you can think of to put ice cream on.
Ice Cream Time
Today is one of those perfect California fall days. The crisp, sepia-colored light is clear and slanty now that the sun has dipped lower in the sky.
The air has the autumn smell that urges us towards the promise of new beginnings, but the weather is still warm and dry beckoning us back to the lazy days of summer.
It’s the kind of day I look forward to all year, Indian summer. Some people call it earthquake weather. But because I prefer to look on the bright side (and plug my ears—lalalalalala—when anyone brings up the imminent “big one”), I call it ice cream weather!
What’s so great about Pumpkin Cinnamon Ice Cream?
I love the flavors of fall, and what could be better than cold, creamy ice cream with fall flavors like pumpkin and cinnamon? This no-churn Pumpkin Ice Cream will satisfy all your pumpkin cravings.
It has the flavors we all love in fall desserts , so it’s ideal for a day like today, and it’s also going to be a perfect pick for my holiday dessert spreads
I love to make my own ice cream and even wrote a book about it, The Homemade Ice Cream Recipe Book. The book includes custard-based ice creams made with an egg-based custard and churned in an ice cream maker.
This recipe isn’t in that book because it is an easy recipe that doesn’t require a custard base OR an ice cream maker. Just mix the ingredients together, pop it in the freezer, and wait for it to set.
What ingredients do you need to make Pumpkin Cinnamon Ice Cream?
This no-churn ice cream is made from a simple mix of cream and condensed milk. There are no eggs that need to be tempered, making this ice
cream quick and simple to make. (Note that the complete recipe, with ingredient measurements and detailed step-by-step directions, is located in the recipe card at the bottom of this post.)
- Heavy cream
- Sweetened condensed milk
- Pumpkin purée (just the 100% pumpkin, NOT pumpkin pie filling!)
- Vanilla extract
- Light brown sugar
- Pumpkin pie spice
How do you make it?
This is a simple, no-churn ice cream without eggs. You don’t need to make a custard ice cream base, which eliminates the need for tempering the eggs. (Note that the complete recipe, with ingredient measurements and detailed step-by-step directions, is located in the recipe card at the bottom of this post.)
- Whip the cream until it forms stiff peaks. Stir together the sweetened condensed milk, pumpkin puree, vanilla, and cinnamon. Fold the pumpkin mixture gently into the whipped cream.
- Stir together the brown sugar brown sugar crumble ingredients (brown sugar, melted butter, and pumpkin pie spice) in a small bowl.
- Line a loaf pan with plastic wrap and then layer the ice cream mixture and the brown sugar crumble mixture together.
- Freeze for at least 6 hours (preferably overnight), until the mixture is frozen and scoopable. Scoop it onto pie or cake, between cookies for an ice cream sandwich, or into an ice cream cone or bowl.
What do you serve with Pumpkin Ice Cream?
That Rosh Hashana Honey Cake will be even sweeter with a scoop of Pumpkin Cinnamon Ice Cream.
For Hanukkah, it will go nicely with wedges of apple cake. At Christmas, I’ll scoop it onto slabs of moist, cakey gingerbread or sandwich it between crisp gingersnaps or oatmeal cookies. It’s also great dolloped onto dark chocolate cake.
What are some variations?
If you’re looking for variations that still incorporate these fall flavors, you might want to try switching the cinnamon and pumpkin pie spice in the recipe. Put 1 tablespoon of pumpkin pie spice in the ice cream mixture and 1 teaspoon of cinnamon in the brown sugar crumble. This turns it into Pumpkin Spice Ice Cream.
Add some crumbled graham crackers for Homemade Pumpkin Pie Ice Cream.
You can also make it more gingery by substituting 2 teaspoons of ground ginger for the cinnamon in the ice cream mixture. Or leave out the spices altogether to make more of a Pumpkin Cheesecake Ice Cream.
If you want to use real pumpkin, you can absolutely do that. The flavor of the pumpkin will really shine through. Cook the pumpkin and then puree it in a food processor until it is smooth.
Do you need an ice cream maker to make it?
You don’t need an ice cream machine to make this no-churn ice cream. You don’t need any fancy equipment, at all. An electric mixer or stand mixer is super helpful for whipping the cream, but you can absolutely do it by hand with a whisk.
That said, you absolutely could put this homemade Pumpkin Ice Cream recipe in an ice cream maker if you wanted. Freeze the ice cream mixture in the ice cream maker, using the freezer bowl, according to the manufacturer’s instructions, and then swirl in the brown sugar crumble in the last minute of churning.
After churning, the ice cream will probably be more of a soft serve consistency. If you want a classic firm ice cream rather than soft-serve ice cream, you can make it firmer by popping it in the freezer. Transfer ice cream to a loaf pan or other container and freeze for an additional few hours.
More Dessert recipes you’ll love
You can use this flavorful ice cream in my crazy good Air Fryer Fried Ice Cream, too!
If you love the flavor of pumpkin, you won’t want to miss these Paula Deen Pumpkin Bars.
Pumpkin Ice Cream
For the ice cream
- 2 cups heavy cream or whipping cream
- 1 14-ounce can sweetened condensed milk
- 2/3 cup canned pumpkin puree
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
For the brown sugar crumble
- ½ cup light brown sugar
- 2 tablespoons unsalted butter melted
- 1 teaspoon pumpkin pie spice
- In a large bowl using a hand mixer or the bowl of a stand mixer using the whisk attachment beat the heavy cream on
medium speed for several minutes until you can form peaks that hold their shape.
- In a separate medium-size mixing bowl, stir together the sweetened condensed milk, pumpkin puree, vanilla, and cinnamon.
- Using a rubber spatula, gently fold the pumpkin mixture into the whipped cream until they are fully incorporated.
- In a small mixing bowl, stir together the brown sugar, melted butter, and pumpkin pie spice.
- Line a loaf pan with plastic wrap. This will make it easy to remove the ice cream when you are ready to serve.
- Pour half of the ice cream mixture into the loaf pan. Sprinkle half of the brown sugar crumble mixture over the top. Pour the remaining ice cream mixture on top of the brown sugar crumble. Finish by sprinkling the remaining brown sugar crumble on top.
- Cover the loaf pan with plastic wrap or aluminum foil. Freeze for at least 6 hours, but preferably overnight.
- Serve frozen.