So, remember when I was having a dilemma about whether or not to keep adding text to my lead photo? Well, I’ve decided, with your feedback, to just do whatever the heck I wanna do. I think it will work out nicely and now I don’t have any more imaginary stress about it. So, THANKS. You are all the best…so, I made you ice cream!
YAY!
This ice cream is so dang good, you guys. I mean, it has all the flavors of a pumpkin cinnamon roll, including a gooey cinnamon caramel swirl AND a cream cheese icing swirl. I mean, we all know cream cheese icing never hurt a cinnamon bun, amiright? The ice cream is laced with pumpkin puree and a punch of spices making it taste like all the things we love about autumn, plus those swirls. The swirls aren’t totally necessary, but they really make this ice cream something else…plus they make for pretty scoops and I’m all about cute food.
And, can we talk about how it’s October and I’ve been wearing witchy colors on my nails EVERYDAY, that have apparently transferred into the styling here. I love that black flatware and have had it almost since the beginning of this blog–meaning it’s older than my 3-year-old niece. I can’t always make it work the rest of the year…so just another reason to L-O-V-E fall. Okay, I’m done. Happy Friday, get yo’ pumpkin ice cream on!
- 3 tablespoons cream cheese, softened
- ¾ cup plain pumpkin puree (not pie filling)
- ¼ cup maple syrup
- 1 tablespoon plus 1 teaspoon cornstarch
- 2 cups whole milk
- ¼ teaspoon sea salt
- 1¼ cup heavy cream
- ⅔ cup sugar
- 2 tablespoons corn syrup
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- For the Cinnamon Caramel Sauce:
- ½ cup sugar
- 3 tablespoons water
- 2 tablespoons unsalted butter
- 2 tablespoons corn syrup
- ⅛-1/4 teaspoon salt
- ½ cup heavy cream
- 2 teaspoons cinnamon
- For the Cream Cheese Swirl:
- 6 ounces cream cheese, softened
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- ½ cup confectioner’s sugar
- In a large bowl whisk the softened cream cheese until creamy, stir in the maple and pumpkin. In another small bowl whisk together the cornstarch with a few tablespoons of the milk. Set both aside. Prepare an ice bath in a clean sink or large bowl.
- In a saucepan heat the remaining milk, sea salt, cream, sugar, corn syrup, cinnamon, ginger, and nutmeg. Bring to a simmer and quickly whisk in the cornstarch mixture until well combined. Bring the mixture to a boil and cook while stirring for 3-4 minutes or until thickened. Remove from the heat and pour the mixture into the bowl containing the cream cheese and pumpkin mixture. Whisk to combine completely. Pour the mixture into a gallon size freezer bag, seal, and dunk into the ice bath. Let it sit in the ice bath until cool. Process the ice cream base in a ice cream maker according to manufacturers instructions. Layer the ice cream into a container with the cooled cinnamon caramel and cream cheese—try to get at least three layers for maximum swirled goodness.
- In a saucepan heat the sugar, water, butter, and corn syrup together until sugar dissolves. Bring to a boil and cook until the mixture becomes deep golden brown and caramelized. Remove from the heat and immediately stir in the salt and heavy cream until smooth and glossy. The caramel will bubble furiously at this point, so be careful! Stir in the cinnamon and pour into a heatproof container to cool.
- In a bowl, combine all the ingredients and beat with a hand mixer until combined and smooth.
It is best to make the cinnamon caramel in advance so it can cool to room temperature before layering with the ice cream. You will probably have a little extra caramel, so just store it in a lidded jar in the refrigerator for 1 week…and pour it over this ice cream OR use it to dip apples into.
Can we be neighborz.. I ate 6 mini bowls of Jeni’s ice cream yesterday. True Story.. the fact that you can create that same ice cream at home while pouring Cinnamon Caramel Sauce on top just made me love you even more.
let’s just move into a neighborhood where all our blogger friends can live too…we can call it EatCity or YumTown or something probably more awesome than both of those. Also, you HAD to eat 6 mini bowls…I mean, how could you not?
Omidays. I just saw this on instagram and had to check out. Cinnamon bun flavours. In an icecream. I even love how you got a cream cheese swirl in there, and that sauce. My oh my.
yes! I’ve been thinking about this combo for weeks! Thanks, Rochelle!!
Yum times infinity! Cindy, this looks so good. Fall is the best season for baking but I love seeing all the fun fall flavors in something chilly and delicious like this ice cream!
sometimes you just need ice cream!
You & megabite are the ice-cream queens! Can y’all open a shop + sell one million franchies so there’s one in every neighborhood? Pretty please?
SURE! why not? ice cream for everyone!
Good decision 🙂 Also, your pictures are phenomenal so either decision was going to be the right decision. Regardless, this Miami girl appreciates the inclusion of a pumpkin recipe that’s ice cream based. Not everyone is experiencing a cool, crisp fall!
Yes! Everyone in every climate should be able to enjoy fall flavors!
There is so much goodness up there, Cindy, that I almost can’t process it all! You really outdid yourself!
THANKS!! and happy birthday, lady!!
Thanks, friend!!!
It’s gorgeous and so impressed you could keep the ice cream in perfectly frozen round balls. Whenever I shoot ice cream, it’s a literal hot mess. You must be a really fast shooter. I am slow as molasses 🙂 lol
I try to shoot super fast! and I set everything up, style a few test shots sans ice cream, then scoop 😉
You are rocking my world with all your fabulous ice cream flavours. This looks sooooo good!
Thanks, Katrina!!
Over the summer I made chocolate chip cinnamon roll ice cream and just fell head over heals for the combo! I mean there were chunks of gooey cinnamon roll in there and a brown butter topping.
But this? This is better!! The cinnamon caramel, the cream cheese swirl, the pumpkin ice cream, the photos!!! Just come one!! LOVE it and you for being the genius girl who created it! 🙂
YUM! Chocolate chips make most things better!
Thanks, girl!
Oh, this looks delicious – thanks for the recipe! x
Thanks, Rachel!!
Love this! I also vote for becoming a neighbor 🙂
SURE! Thanks, Molly!
This sounds brilliant. I live in Hawaii, so it’s always warm enough for ice cream. I can’t wait to try it!
Perfect! also, jealous 😉
Oh gosh yes… I’m ready to dig my spoon into this. Jeni’s base is just an absolute delight and I love this flavor combo. So classic!
Jeni’s base really is wonderful. Thanks, Brian!
I want to live in YUMTOWN! Yes, I read the comments. You can be mayor if you promise to ensure that this ice cream is always available at the 24 hour ice cream parlour.
haha, YES! As future mayor of YumTown, I will make that first on my agenda 😉
I have no freaking idea how I missed this post (I suppose I’m a little behind in my reading), but for lack of a better expression, holy $@%#!!! Total yumtown!
Oh my god! I love pumpkin and this look unreal.
Have you had any experience making ice cream without an ice cream maker? Do you think this recipe would work?
Thanks!
You are just the best. This ice cream is the best. These photos are the best. BEST!!
YOU da best! Thanks, Brittany!
Your pics are so gorgeous!We don’t have that kind of addiction for pumpkin here in France,but still,I just wanna try it!
Thank you! I have heard that about pumpkin in other parts of the world. We are partial to it here 🙂
This is such a fun recipe! I love desserts morphed into other desserts, and I’ve had a lot of pumpkin on my mind lately. I wanted to stop by to let you know that I featured your post on my blog’s Weekend Wrap-Up, where I share some of my favorite recipes, pins, articles, etc. from the past week. Thank you for such an amazing sounding (and looking!) recipe, and I hope you’ve had a great weekend!
Here’s a link to the wrap-up — feel free to stop by, take a look at some of the other posts, and even grab a badge for your own post, if you’d like:
http://www.floptimism.com/2013/10/weekend-wrap-up-irrationality.html