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No-Churn Pumpkin Pie Ice Cream

A creamy, dreamy ice cream that captures the essence of fall with pumpkin spice and caramel, perfect for cozy gatherings.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups heavy cream Use fresh for fluffier ice cream.
  • 1 cup sweetened condensed milk Adds sweetness and creaminess.
  • 1 cup pure pumpkin puree Use fresh or canned pure pumpkin.
  • 1 teaspoon vanilla extract Enhances autumn flavors.
  • 1 teaspoon pumpkin pie spice Add more if you love spices!
Mix-ins
  • 1/2 cup caramel sauce For a rich sweetness.
  • 1/2 cup candied pecans, chopped Adds crunch and nuttiness.

Method
 

Preparation
  1. Whip the heavy cream in a large bowl until stiff peaks form.
  2. In another bowl, mix together the sweetened condensed milk, pumpkin puree, vanilla extract, and pumpkin pie spice until well combined.
  3. Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
  4. Swirl in the caramel sauce and chopped candied pecans.
  5. Pour the mixture into a loaf pan and spread it evenly.
  6. Cover with plastic wrap and freeze for at least 6 hours or until firm.
  7. Scoop and serve, drizzling with more caramel sauce and additional pecans if desired.

Notes

Use cold bowls/utensils for better whipping. Freeze longer for ideal consistency. Variations include adding spiced rum or swapping caramel for maple syrup.