An easy, no-churn Pumpkin Ice Cream with a caramel swirl and crunchy brown sugar pecan bits.
No Churn Pumpkin Ice Cream
This Caramel Pumpkin Crunch Ice Cream, it’s perfect for these hot late summer days where I’m craving fall flavors, but it’s still so hot outside I want ice cream!
This is a no-churn recipe making it easy to stir together in a few minutes. Making the “crunch” part takes a bit of oven time, but feel free to swap in store-bought sugared or candied pecans if you want to make it even easier to make.
How To Make Pecan Crunch
- To make the pecan crunch, preheat oven to 400 F. Line a baking sheet with parchment paper. In a small bowl, combine the pecans, oats, sugar, flour, and melted butter.
- Spread the mixture onto the parchment line cookie sheet. It will be a bit like granola. Bake at 400 F for 5 or 10 minutes or until browned. The mixture will spread out and look like a giant oatmeal cookie. Let it cool completely and then crumble it into small pieces.
Pumpkin Ice Cream Recipe
- To make the ice cream, beat the heavy cream in a large bowl until stiff peaks form. Gently fold in the sweetened condensed milk, pumpkin and pumpkin pie spice.
- In a 2 quart glass bowl, layer ⅓ of the ice cream mixture, swirl in ⅓ of the caramel and sprinkle on a good dose of the pecan crumbles. Repeat the layers 2 more times. Freeze for 8 hours or overnight.
No Bake Pumpkin Desserts
From Pumpkin Milkshakes to Nutella Swirled Pumpkin Dip, there are a whole lot of fun no-bake ways to enjoy pumpkin while the weather is still cooling off.
Pumpkin Cheesecake Trifles and No-Bake Layered Pumpkin Cheesecake are company worth desserts that won’t require any oven time.
Caramel Pumpkin Crunch Ice Cream
Ingredients
Pecan Crunch Ingredients
- ½ cup chopped pecans
- ½ cup rolled oats
- 2 tablespoons sugar
- 2 tablespoons flour
- 3 tablespoons butter melted
Pumpkin Ice Cream Ingredients
- 2½ cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 cup canned pumpkin puree
- 1 tablespoon pumpkin pie spice
- ½ cup caramel sauce
Instructions
Pecan Crunch Directions
- To make the pecan crunch, preheat oven to 400 F. Line a baking sheet with parchment paper. In a small bowl, combine the pecans, oats, sugar, flour, and melted butter.
- Spread the mixture onto the parchment line cookie sheet. It will be a bit like granola. Bake at 400 F for 5 or 10 minutes or until browned. The mixture will spread out and look like a giant oatmeal cookie. Let it cool completely and then crumble it into small pieces.
Pumpkin Ice Cream Directions
- To make the ice cream, beat the heavy cream in a large bowl until stiff peaks form. Gently fold in the sweetened condensed milk, pumpkin and pumpkin pie spice.
- In a 2 quart glass bowl, layer ⅓ of the ice cream mixture, swirl in ⅓ of the caramel and sprinkle on a good dose of the pecan crumbles. Repeat the layers 2 more times. Freeze for 8 hours or overnight.
Nutrition
{originally published 9/2/15 – recipe notes and photos updated 8/5/21}
These glazed pumpkin spice cake bars from Whole and Heavenly Oven are also on my list to try soon.
Salted Caramel Pumpkin Cheesecake
Medha @ Whisk & Shout says
This is stunning- I don’t think I’ve ever had pumpkin ice cream!
Renee @ Tortillas and Honey says
I cannot wait to give this recipe a try! I can feel fall in the air and cannot wait to start making fall inspired recipes, and this is at the top of my list!
amanda says
This ice cream looks amazing!