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!
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.