No-Churn Pumpkin Pie Ice Cream
A creamy and easy-to-make no-churn ice cream that captures the essence of pumpkin pie, swirled with caramel and candied pecans.
Ingredients
Main ingredients
- 2 cups heavy cream Make sure it's very cold for better whipping
- 1 cup sweetened condensed milk Can substitute with coconut milk for a vegan option
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Swirls and toppings
- 1/2 cup caramel sauce Use half for mixing into the ice cream, and save half for topping
- 1/2 cup candied pecans Can replace with other nuts or crushed graham crackers
Instructions
Preparation
- In a large bowl, whisk together the heavy cream, sweetened condensed milk, pumpkin puree, vanilla extract, and pumpkin pie spice until well combined.
- Pour half of this creamy mixture into a freezer-safe container.
- Drizzle half of the caramel sauce over the mixture and sprinkle half of the candied pecans on top.
- Pour the remaining pumpkin ice cream mixture on top, and repeat with the remaining caramel sauce and candied pecans.
- Using a knife or spatula, gently swirl the caramel and pecans into the ice cream.
- Cover the container and freeze for at least 6 hours, or until firm. Serve and enjoy!
Notes
For a delicious serving, top with additional caramel sauce and crushed pecans, or layer with graham cracker crumbs in a parfait glass.