Pumpkin Cinnamon Ice Cream is the perfect dessert bridge from Summer through Fall all the way to the Winter holidays.
1. Whip the cream until it forms stiff peaks.
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2. Stir together the sweetened condensed milk, pumpkin puree, vanilla, and cinnamon.
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3. Fold the pumpkin mixture gently into the whipped cream.
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4. Stir together the brown sugar brown sugar crumble ingredients (brown sugar, melted butter, and pumpkin pie spice) in a small bowl.
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5. 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, until the mixture is frozen and scoopable.
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This creamy, rich, brown-sugar-crumble-laced Pumpkin Ice Cream is packed with fall flavors -- it'll surely satisfy your tastebuds!
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