Caramel Pumpkin Crunch Ice Cream
An easy, no churn pumpkin ice cream with a caramel swirl and crunchy brown sugar pecan bits.
Servings: 2 quarts
For the Pecan Crunch
- 1/2 cup chopped pecans
- 1/2 cup rolled oats
- 2 tablespoons sugar
- 2 tablespoons flour
- 3 tablespoons butter melted
For the pumpkin ice cream
- 2 and 1/2 cups heavy whipping cream
- 1 can 14 ounces sweetened condensed milk
- 1 cup canned pumpkin
- 1 tablespoon pumpkin pie spice
- 1/2 cup caramel sauce
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.
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 1/3 of the ice cream mixture, swirl in 1/3 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.
Serving: 1/2 cup