Creamy nochurn pumpkin ice cream swirled with salted caramel and pumpkin spice crumble topping.

So you’re ready for fall flavors and pumpkin spice everything, but it’s still 100 degrees out? Same girl, same. Lucky for us, I developed this salted caramel pumpkin no churn ice cream so we can enjoy the best of both worlds. And lemme tell you… it is SO good. I probably stole at least 10 bites while shooting this recipe. AND since I STILL haven’t invested in an ice cream maker – it’s no churn which means all you need is a couple bowls and your freezer. Yussssss. You’re gonna love it! Let’s get right to it.
How to Make Salted Caramel
We’re going to start with the caramel sauce because we want to give it some time to cool before swirling it into the ice cream. Now, if you want to take a shortcut and use your favorite store bought caramel sauce, go for it! This is one of my personal favorites. But, if you’re up for it, make it at home! It’s actually super easy.
Measure out the cream, butter, and salt. Set aside until needed.
In a heavy bottomed medium saucepan (preferably not nonstick – I use my stainless steel one – using a nonstick/teflon pan will make it harder to get a smooth caramel, the sugar always tends to crystallize and clump up in nonstick) add 1 C of granulated sugar, 1/4 C water, and 2 TBSP light corn syrup. Stir gently just to moisten all the sugar. Cook over medium high heat until the mixture starts to bubble around the edges. Put a lid on the pan and let it simmer for 3 minutes. This allows any sugar that is stuck to the sides of the pan to steam back down into the caramel and prevents crystallization.
After 3 minutes, remove the lid. Don’t stir the caramel anymore after this point. Continue to cook over medium heat and swirl the pan around occasionally. Cook until the caramel reaches an amber color and you can smell the sugar caramelizing. This will happen around 375-380 degrees, but you can eyeball it. You want it to be a medium dark amber color, but it should smell like caramel, not burned sugar.
Take the caramel off of the heat and let it sit for 30 seconds, then, while stirring with a wooden spoon, drizzle in the cream. The mixture will bubble up and steam so be careful. After the cream is incorporated stir in the butter and salt. Set aside to cool. It will thicken and deepen in color as it cools.

Make the Pumpkin Spice Crumble Topping
In a medium bowl, use a fork to mix together the melted butter, flour, brown sugar, and spices. It should be crumbly, but not too dry. Spread out in an even layer on a sheet pan (a quarter sheet pan is plenty big enough if you have one) Put it into a 350 degree oven for 10 minutes. This will crisp up the topping and also cook the flour so that it’s safe to eat. Set aside

Make the Pumpkin Ice Cream Base
Add the heavy cream to the bowl of a stand mixer with the whisk attachment and whip until stiff peaks. Set aside.
In a medium bowl, stir together the sweetened condensed milk, pumpkin puree, vanilla, salt, and spices. Take 1 C of the whipped cream and stir it into the pumpkin mixture, then take the pumpkin mixture and fold it into the remaining whipped cream.
Sacrificing a little of the whipped cream into the pumpkin mixture first, then folding it back in to the remaining cream helps it stay light and fluffy and gives the ice cream the best texture. If you skip that part, you risk deflating the cream too much and ending up with soup.
Grab a freezer safe container – I typically use my 9X9 metal pan – but you could use an 8 or 10 inch cake pan, or a couple loaf pans would work too! Layer in 1/3 of the ice cream base, swirl in 1/3 C salted caramel, and sprinkle 1/3 of the pumpkin spice crumble. Repeat 3 times. You will have some caramel left over for serving, but should use all of the ice cream base and crumble topping. Freeze for at least 6 hours, but preferably overnight.
Serve in waffle cones or in a bowl topped with extra salted caramel!


Salted Caramel Pumpkin Ice Cream
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 min + 6 hr chill
- Yield: 6 Cups Ice Cream 1x
Description
Creamy no churn pumpkin ice cream swirled with salted caramel and pumpkin spice crumble.
Ingredients
For the Salted Caramel
- 1 C Sugar
- 1/4 C Water
- 2 TBSP Light Corn Syrup
- 1/2 C Heavy Cream
- 2 TBSP Butter
- 1 tsp Sea Salt
For the Pumpkin Spice Crumble
- 4 TBSP Melted Butter
- 1/2 C Brown Sugar
- 1/2 C Flour
- 1 tsp Cinnamon
- 1 tsp Pumpkin Pie Spice
For the Pumpkin No Churn Ice Cream
- 2 C Heavy Cream
- 14 oz Sweetened Condensed Milk (1 Can)
- 1 C Pumpkin Puree
- 2 tsp Vanilla Extract
- 1 tsp Cinnamon
- 1 tsp Pumpkin Pie Spice
Instructions
For the Salted Caramel Sauce
- Measure out the cream, butter, and salt, and have them by the stove ready to go.
- Add the sugar, water, and light corn syrup to a heavy bottomed pan. Stir gently just to moisten all of the sugar.
- Heat over medium heat until the syrup starts to bubble around the edges of the pan. Put a lid on it for three minutes. This is to create steam so any sugar on the sides of the pan will melt back down into the syrup.
- There’s no need to stir the caramel as it cooks, but you can swirl the pan around occasionally. Cook until the caramel reaches a medium amber color. This will happen around 375-380 degrees.
- Take the caramel off the heat and let it sit for 30 seconds.
- While stirring the caramel with a wooden spoon, drizzle in the cream. It will bubble up and steam so be careful.
- Add in the butter and salt and stir until butter is melted and caramel is smooth. Let cool.
For the Pumpkin Spice Crumble
- Preheat oven to 350.
- In a medium bowl stir together the melted butter, brown sugar, and flour. Add in the spices and salt. Spread in an even layer on a cookie sheet (a quarter sheet pan will be plenty big enough if you have one.)
- Bake for 10 minutes, then cool.
For the Pumpkin Ice Cream
- In your stand mixer with the whisk attachment (or with a whisk by hand) whip the heavy cream until stiff peaks.
- In a separate bowl, stir together the sweetened condensed milk, pumpkin puree, vanilla, salt, cinnamon, and pumpkin pie spice.
- Take 1 C of the whipped cream and stir it into the sweetened condensed milk mixture.
- Then, take the sweetened condensed milk mixture and fold it gently into the remaining whipped cream.
- Now grab a freezer safe pan (I use my metal 9X9 usually) and layer all three components three times. So start by adding 1/3 of the ice cream base in an even layer, then swirl in about 1/4 C of the caramel, then sprinkle 1/3 of the crumble topping, and repeat. You will have a little caramel left that you can save for serving, but you should use all of the ice cream base and the crumble topping.
- Freeze for at least 6 hours, or overnight.
- Serve in waffle cones or in bowls with extra salted caramel on top.
Keywords: no churn ice cream, pumpkin desserts, fall recipes, pumpkin ice cream

Check out these other no churn ice cream recipes! Like this Roasted Strawberry Cheesecake No Churn Ice Cream, or these Mocha Brownie Ice Cream Sandwiches.
Could I make this in a frozen canister style ice cream freezer?
Hey Amy!
This recipe doesn’t require any churning and I’m not sure how it would do in an ice cream maker. I would definitely be curious to know if you tried it tho!