Caramel Pumpkin Crunch Ice Cream
An easy, no churn pumpkin ice cream with a caramel swirl and crunchy brown sugar pecan bits.
Servings: 8 servings (about 2 quarts)
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
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 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: 0.5cup | Calories: 587kcal | Carbohydrates: 50g | Protein: 8g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 180mg | Potassium: 369mg | Fiber: 2g | Sugar: 31g | Vitamin A: 6142IU | Vitamin C: 3mg | Calcium: 219mg | Iron: 1mg