Pumpkin Ice Cream with Toasted Pecans and a Caramel Swirl

Fall may still be three months away, but that doesn’t mean you can’t enjoy the warm flavors of pumpkin and cinnamon now! Try your hand at this super easy pumpkin ice cream filled with toasty pecans and swirls of caramel. No ice cream machine needed! 

As far as I know, there’s no law against making pumpkin desserts in the Summer. Personally, I believe we should be able to enjoy pumpkin all year round. It’s just way too good to only savor during the Fall months! Sure, it might feel rather odd for some to be baking a pumpkin pie in the middle of June, but I don’t think anyone would ever object to eating one of their favorite holiday desserts no matter what time of year it is! 

So what wonderful dessert did I make this week? 

Drum roll please…..

Pumpkin Ice Cream with Toasted Pecans and a Caramel Swirl!!!

Yes, it’s a long title, but usually the best ice creams have long titles, in my opinion.

This. Was. Ohmygod.

It tasted JUST LIKE pumpkin pie.

And with the addition of toasty pecans and sweet caramel, you can’t help but close your eyes in pure satisfaction after each bite.

Aside from it’s amazing flavors, the best part about this ice cream is that you don’t need an ice cream machine to make it!!! In fact, it’s SUPER DUPER easy to make. It actually starts with a simple base of heavy cream and sweetened condensed milk. I’ve made several different ice creams this way, and it always produces a very creamy and light texture.

Wanna see how it’s made??

First we’ll start with the ingredients. 

To make the ice cream, you’ll start be whipping 2 cups of heavy cream until stiff peaks form.

Then you’re going to add 10 ounces of sweetened condensed milk. Being that caramel is swirled throughout the ice cream, I felt that the whole 14 ounce can of sweetened condensed milk would be a bit too sweet.

Once the sweetened condensed milk is mixed in, add 3/4 cup of pumpkin (not pumpkin pie filling), 1/2 teaspoon cinnamon, and 1/4 teaspoon pumpkin pie spice.

Fold in 1/2 cup toasted pecans (cooled) until evenly dispersed.

 Pour half of the ice cream mixture into an airtight resealable container. Spoon a few tablespoonfuls of prepared caramel (I used Smucker’s Salted Caramel) over the mixture. Add the rest of the ice cream mixture on top, and add a few more tablespoonfuls of the caramel on top of this layer. Using a chopstick or knife, cut through the blobs of caramel as you make figure-eights throughout the ice cream.

Seal the ice cream and freeze for at least 4 hours or overnight. Scoop and enjoy!

Pumpkin Ice Cream with Toasted Pecans and a Caramel Swirl

Fall may still be three months away, but that doesn't mean you can't enjoy the warm flavors of pumpkin and cinnamon now! Try your hand at this super easy pumpkin ice cream filled with toasty pecans and swirls of caramel. No ice cream machine needed!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Ingredients

  

• 2 cups heavy cream
• 10 ounces sweetened condensed milk
• ¾ cup pumpkin (not pumpkin pie filling)
• ½ teaspoon cinnamon
• ¼ teaspoon pumpkin pie spice
• ½ cup coarsely chopped pecans, toasted*
• ½ cup caramel topping (store-bought or homemade)

Instructions

 

• In a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. With the mixer on low, slowly drizzle in the sweetened condensed milk. Add in the pumpkin and spices and stir until combined. Fold in the pecans.
• Pour half of the ice cream mixture into a container with a resealable lid. Drop spoonfuls of half of the caramel topping over the mixture. Pour the remaining ice cream mixture into the container and spread evenly. Drop spoonfuls of the remaining caramel topping over the top.
• To create the marbled effect, use a chopstick or knife to swirl figure-eights throughout the ice cream until the caramel looks evenly dispersed. Seal container and place in the freezer for at least 4 hours or overnight. Scoop and enjoy!

Notes

*To toast pecans, spread chopped nuts on a baking sheet in a preheated 400ºF oven for 4-5 minutes.