An easy, no churn pumpkin ice cream with a caramel swirl and crunchy brown sugar pecan bits.
Are you scared of bats? I didn’t think I was either, until recently several have snuck into our house in the evening. To me, bats always seemed like harmless creatures that flew around at night eating the mosquitoes I didn’t like. However, when one gets trapped in the house and is darting around the room, flying inches from my head, I start to scream. And I’ve never been one to scream at creatures in the house before.
Thankfully, my husband has been able to catch them for me and throw them out. (And I made fun of him for picking up a butterfly net at a garage sale. I’ll say it’s come in very handy!) Anyway, we have survived the bats and are just wondering how to bat-proof our house. We can’t figure out where they are getting in.
Back to 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 other than that it’s simple.
Here are some pumpkin recipes from other bloggers that I’m looking forward to trying this fall.
This classic pumpkin roll from Gimme Some Oven
These pumpkin snickerdoodles from Cooking Classy
And these glazed pumpkin spice cake bars from Whole and Heavenly Oven.
Some of the most popular pumpkin recipes on my blog:
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!