Cinnamon Pumpkin Ice Cream – Delicious Tastes of Fall!

No Churn Cinnamon Pumpkin Ice Cream gives you two of the best flavors of fall while cooling you down when temperatures bounce up and down, trying to decide if they want to hang onto summer. This is a great dessert all on its own, or serve with a slice pf pumpkin pie!

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No Churn Cinnamon Pumpkin Ice Cream

Looking for an ice cream that fits the Fall season? The Cinnamon Pumpkin Ice Cream is absolutely perfect for all of your seasonal cravings. I love that it’s no-churn (so no extra small appliances to store or taking up valuable counter space!) and is ready to enjoy within 24 hours.

This recipe is made with my typical base of heavy cream and sweetened condensed milk. At the end of this post, you’ll find an assortment of no-churn ice cream recipes that I have made with these two ingredients. It’s versatile so you can create practically any flavor you desire!

I use a stand mixer to create my ice cream, but if you only have a hand mixer, it will work, too. You just might have to mix a little longer! Placing your mixing bowl and the attachments of your mixer (stand and hand, both) in the freezer prior to using will help keep your ingredients colder, ensuring everything mixes well.

Ingredients and Tools You’ll Need to Make Cinnamon Pumpkin Ice Cream:

  • Stand Mixer (Hand mixers will work, too)
  • Whisk Attachment
  • Silicone Spatula
  • Loaf Pan
  • Clear Wrap
  • Foil
  • Heavy Cream
  • Sweetened Condensed Milk
  • Pumpkin Puree
  • Cinnamon
  • Bowls or Cones, to serve!

How to Make Cinnamon Pumpkin Ice Cream:

Place the bowl to your stand mixer (or other mixing bowl), whisk attachment, and loaf pan in the freezer at least 30 minutes prior to starting your ice cream.

Add heavy whipping cream to a stand mixer with the whisk attachment. Start on a 2 speed and move it up every five minutes until it looks like whipped topping.

Fold in sweetened condensed milk. Fold in pumpkin puree and cinnamon.

Pour into a loaf pan and cover with plastic wrap and foil. Place in the freezer overnight.

Scoop into bowls or cones and enjoy! Feel free to add caramel, sprinkles, or crushed graham crackers!

Cinnamon Pumpkin Ice Cream in a Waffle Bowl
Cinnamon Pumpkin Ice Cream in a Waffle Bowl
Yield: 2 Servings

No Churn Cinnamon Pumpkin Ice Cream

Prep Time: 20 minutes
Additional Time: 1 day
Total Time: 1 day 20 minutes

No Churn Cinnamon Pumpkin Ice Cream holds delicious fall flavor and is great in a bowl or in a cone!

Ingredients

  • 16 fl oz. heavy whipping cream
  • 14 oz. sweetened condensed milk
  • 15 oz. pumpkin puree
  • 1 tablespoon cinnamon

Instructions

    Place the bowl to your stand mixer (or other mixing bowl), whisk attachment, and loaf pan in the freezer at least 30 minutes prior to starting your ice cream.

    Add heavy whipping cream to a stand mixer with the whisk attachment. Start on a 2 speed and move it up every five minutes until it looks like whipped topping.

    Fold in sweetened condensed milk. Fold in pumpkin puree and cinnamon.

    Pour into a loaf pan and cover with plastic wrap and foil. Place in the freezer overnight.

    Scoop into bowls or cones and enjoy! Feel free to add caramel, sprinkles, or crushed graham crackers!

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 1751Total Fat: 110gSaturated Fat: 70gTrans Fat: 3gUnsaturated Fat: 33gCholesterol: 360mgSodium: 415mgCarbohydrates: 172gFiber: 8gSugar: 160gProtein: 30g

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MORE No Churn Ice Cream Recipes to Try:


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No Churn Cinnamon Pumpkin Ice Cream gives you two of the best flavors of fall while cooling you down when temperatures bounce up and down, trying to decide if they want to hang onto summer. This is a great dessert all on its own, or serve with a slice pf pumpkin pie!

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