This Pumpkin Caramel Ice Cream is a no-churn recipe and is filled with a smooth pumpkin flavor. It’s creamy, swirled with caramel, and so easy to make. If you like pumpkin, then this frozen treat was made for you!
Today, we’re talking about my love of pumpkin. Pumpkin cookies, pumpkin granola, and pumpkin pasta, I love it all! I don’t think I’ve had a pumpkin treat that I didn’t like and I don’t think I ever will. And since fall is just around the corner, I wanted to share my first pumpkin recipe for the season.
Since it’s technically still summer and the warm weather is still lingering, I thought it was only fitting to make this Pumpkin Caramel Ice Cream. There really is no reason to not eat ice cream year round, but since I’m still craving every kind of frozen treat, this ice cream definitely hit the spot.
And even more importantly, some of my blogging friends and I are throwing a baby shower for Meg from With Salt & Wit! We’re so happy that she is going to have a boy, so we’ve all teamed up to bring her a virtual baby shower! And I definitely thought her shower called for pumpkin!
This Pumpkin Caramel Ice Cream is a no-churn recipe and is filled with a smooth pumpkin flavor. It’s creamy, swirled with caramel, and so easy to make. If you like pumpkin, then this frozen treat was made for you!
I’ve made two no-churn ice cream dishes before, and I have to say that I’m hooked.
The recipes are practically fail-proof and so fun to experiment with the flavors. So after this Strawberry Peanut Butter Swirl Ice Cream was a hit, I decided to use the same base and create this Pumpkin Caramel Ice Cream.
And the ingredients in this Pumpkin Caramel Ice Cream are simple and delicious.
To start, I whipped some heavy cream until stiff peaks form. Then, I added in some sweetened condensed milk, vanilla extract, ad pumpkin. Gently fold everything together, swirl in some caramel sauce, and pop it into the freezer to harden. Couldn’t be any easier, right? The hardest part is whipping the cream, but once you have that accomplished, you can sneak a spoonful (or two) of that stuff. And homemade whipped cream is my weakness!
But back to this ice cream. It has a subtle pumpkin flavor, combined with hints of caramel. And if you think caramel sounds a little strange when combined with pumpkin, think again. It makes the most delicious and mouthwatering combo!
Trust me, if you love pumpkin, then you need this Pumpkin Caramel Ice Cream in your freezer. It’s fast, easy, and the perfect frozen treat to ring in the fall season with!
Looking for more pumpkin desserts? I’ve got you covered!
- Pumpkin Chocolate Chip Cookies
- Pumpkin Creme Brûlée
- Pumpkin Spice Peanut Butter Bread
- Pumpkin Scones with Maple Glaze
{No-Churn} Pumpkin Caramel Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla bean paste or vanilla extract
- ¾ cup pure pumpkin
- 4 tablespoons caramel sauce
Instructions
- In a large bowl, whip heavy cream with a hand mixer or stand mixer with fitted paddle attachment until stiff peaks form. Set aside.
- In a medium bowl, whisk together sweetened condensed milk, vanilla extract, and pumpkin. Gently fold pumpkin mixture into whipped cream until just combined.
- Pour mixture into a freezer safe container. Top with caramel sauce and then drag a butter-knife through the tops to create swirls.
- Cover and freeze for at least four hours, or until firm.
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