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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!

{No-Churn} Pumpkin Caramel Ice Cream

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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!
Course Dessert
Cuisine American
Keyword ice cream recipe, pumpkin dessert
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings 6
Calories 325
Author Gayle

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.

Nutrition

Serving: 1g | Calories: 325kcal | Carbohydrates: 15g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 109mg | Sodium: 78mg | Potassium: 134mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5944IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg