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!
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.