{No-Churn} Pumpkin Caramel Ice Cream
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.
You had me at No-Churn! Such a great idea to combine pumpkin caramel with homemade ice cream…and what a sweet idea for Meg’s shower! Loving all the tasty recipes everyone’s come up with! Congratulations to Meg!
Thanks so much for the sweet comments, Annie! 🙂 This ice cream is my favorite, so good with the caramel!
I love no churn ice churn ice cream! It just makes things so much easier. And this looks so great. Pumpkin ice cream on apple crisp sounds good to me!
Thanks, Amanda! I love the idea of adding this to apple crisp…going to try that next time! 🙂
I have NEVER had pumpkin ice cream, but yours looks so so so delicious 🙂
Thanks, Medha! It’s SO good!
How fun! This looks like the perfect treat for any fall party!
I love pumpkin and caramel together, so I’m sure this ice cream is delicious. And of course, I love how easy it sounds!
Thanks, Blair! Pumpkin and caramel go perfectly together!
Still 80+ degrees here, so pumpkin ice cream is about the only way I can enjoy pumpkin right now. Looks amazing! Also, can’t believe I haven’t made a “no-churn” ice cream before. I need to fix that ASAP. So glad we can celebrate Megan’s growing family together! Yeah!
Yes you need to try no-churn ice cream, Liz! You would LOVE it! 🙂
Love love loveee No churn icecream.. this pumpkin caramel icecream sounds absolutely incredible! ! So delicious.. 🙂
Thanks so much, Arpita!
I remember the first time I ate pumpkin ice cream I was blown away. For some reason I didn’t know if I’d like it (I mean, really) but it was AH-MAZING. That kind was store-bought, but this homemade pumpkin caramel (!) version looks even better! I love that flavor combo. Plus no-churn – perfect!
I remember trying it for the first time too, thinking it was kind of a weird combo, but I loved it! 🙂 Thanks for the kind words, Alyssa!
COME TO MAMA!!! But seriously!
It’s SO good, Gigi! 🙂
That ice cream is incredible. I never would have thought to combine caramel and pumpkin in ice cream but it’s just brilliant. That would be so good! And it’s no churn which makes me love it even more!
No-churn ice cream is my favorite to whip up, so I just couldn’t resist combining caramel and pumpkin! 🙂 Thanks for the ice cream love, Stacey!
If only I had a big bowl of this ice cream right now… it’s so hot here today and I’m craving something sweet! This ice cream sounds so easy to make and I bet the combination of pumpkin and caramel is amazing!
Thanks, Kristine! It’s been warm here too, so I’ve been craving everything cool and refreshing! 🙂
Oh my goodness, you girls are SO sweet! I am flattered and now have a major craving for ice cream! Which is a pretty common craving as we can too eat ice cream year around. And pumpkin ice cream? Something I have never had but definintely need!
Thank you girls again! I am so hungry now 😉
I’m SO glad you liked everything, Meg! It was so fun putting this together for you. Thanks so much for the kind words!
What a perfect no-churn flavor, Gayle, and I love that you added caramel! I eat ice cream year round so this would be a perfect flavor for fall and winter. And congrats to Megan!
Thank you, Marcie! It definitely is perfect for this time of year!
I am totally in love with this ice cream, Gayle! Love the pumpkin caramel flavor and the fact that it’s no churn makes it even more irresistible! So happy and excited for Meg, this ice cream is the perfect way to celebrate 🙂
Thank you, Kelly! This no-churn ice cream is my favorite fall flavor! 🙂
Wow, Gayle. This ice cream is incredible! No churn, pumpkin, and caramel… I love every element. I seriously want a scoop right now.
I don’t remember ever having pumpkin ice cream, but I can’t wait to try this one! Perfect for the nice weather we are having! Congrats to Meg!
Today it is going to be 102 degrees in California. What?! It’s supposed to be fall! Hoping this is our last heat wave. So this ice cream will be just perfect : )
Ugh I know! It’s too hot here to for the fall too, so I’ve been indulging in lots of this ice cream! 🙂
With temperature in 90s in my part of the world, I can totally use a BIG bowl of this ice cream, right away! Thanks for a delicious recipe, Gayle!
Thanks for the ice cream love, Savita!
Totally gaga over this recipe! Has EVERYTHING I loveeeee – but I have to some how make it VEGAN. Challenge, accepted! 😉
Thanks, Gigi! Hope you love it if you try it!