So here we are, at the very first of September! We made it, folks! I can't help but feel like summertime is officially over, and it kind of makes me sad and excited all at the same time. Sad because I love summer so, so much. But I'm also excited because the beginning of September means a few things for us:
1. PUMPKIN FREAKING SEASON.
2. All the baking things. All of them.
3. We are halfway through our house finishing up being built (they're supposed to close November 1st or earlier). We'll see, eh?
4. I don't have to shave my legs. Just kidding. Only a little bit.
5. I'm closer to my half marathon at the end of October (which I was awesome at training for until a week or two ago). Staying up past midnight watching Blue Bloods tends to make the 6am alarm clock less easy to obey.
6. PUMPKIN FREAKING SEASON.
7. All the fun activities that Fall brings: hay rides, fall festivals and carnivals, pumpkin patches, and all that good stuff.
8. Boots, scarves, jackets, beanies. Oh yes.
9. Hot chocolate and spiced apple cider on repeat.
10. ALL THE PUMPKIN FREAKING THINGS.
Like this recipe, which will rock your socks. Let's get in on this ice cream action, shall we?
What I love most about this ice cream is that it's no-churn. You don't have to have an ice cream maker to make this! Woo hoo! Although we do have an ice cream maker, and it has been grossly neglected this summer (my sister-in-law has been spoiling us with her yummy ice cream with their ice cream machine). This recipe is perfect for those who want to hang on to summer for one last ice cream treat, but still dip their toes into fall. Or it wouldn't be a bad idea at all to use this recipe to scoop your ice cream into a juicy slice of apple pie, peach pie, or even a pumpkin pie! Double the pumpkin is always a win, I say.
Each bite of this ice cream is incredible. You have the swirl of pumpkin and cream, and then there are these heavenly bites of cinnamon roll filling. Yes! The filling! It's nuts how addicting this ice cream is. And guess what? It's almost too easy to make.
You start off with cream and whip it until stiff peaks form. If you chill your whisk attachment and bowl before you start this step, it'll cut your time in half. Always, always, chill your whisk and bowl beforehand, you'll never regret it! Of course, if you forget to, life will go on, I promise. It'll just take a little bit longer to get those stiff peaks.
Next, you're going to mix together some sweetened condensed milk, pumpkin, vanilla and pumpkin pie spice together in a separate bowl. Slowly fold in the pumpkin mixture into the whipped cream.
See those little brown crusty things in the ice cream? That's the GOLD, I tell you. It's what transforms this ice cream into the signature cinnamon roll flavor. I found it really hard to not just go straight for the cinnamon roll filling pieces and eat them all out first. They are so good! It's a mixture of butter, cinnamon and brown sugar.
This ice cream fits perfectly in a bread loaf pan, so if you have one of those, use it! Pour half the ice cream mixture into the pan. Then, add in those amazing cinnamon roll filling pieces. Pour in the other half on top, and then top it all off with the rest of the cinnamon roll filling pieces. That way you have some of the goods on top and in the middle.
Hope you enjoy this ice cream as much as we did! I have SO many pumpkin recipes already tried, tested, shot, edited, and ready to post for you in the next couple weeks. So if you're not a fan of pumpkin, don't go away! Find a friend who loves pumpkin, and you'll be their new very best friend.
Pumpkin Cinnamon Roll Ice Cream (No Churn)
makes 1 1/2 quarts
2 C heavy cream
1 can (14oz) sweetened condensed milk
2/3 C canned pumpkin
2 t vanilla extract
2 t pumpkin pie spice
1/2 C light brown sugar
2 T unsalted butter, melted
1 t cinnamon
1. Prep a bread loaf pan with plastic wrap and set aside.
2. In the bowl of a stand mixer fitted with a whisk attachment, beat cream on high speed for several minutes until stiff peaks form.
3. In a separate medium bowl, whisk together sweetened condensed milk, pumpkin, vanilla, and pumpkin pie spice.
4. In another small bowl, stir together brown sugar, melted butter, and cinnamon and set aside.
5. Once cream has stiff peaks in the stand mixer, fold in sweetened condensed milk mixture. Pour half of the ice cream mixture into the prepared bread pan. Top with half of the brown sugar mixture, then pour the rest of the ice cream mixture on top. Top with the remaining brown sugar mixture. Cover with plastic wrap or aluminum foil. Freeze for 3 hours up to overnight.
Recipe adapted from: Keep it Sweet Desserts