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pumpkin ice cream

Salted Caramel Pumpkin Ice Cream

  • Author: Elizabeth Buuck
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 min + 6 hr chill
  • Yield: 6 Cups Ice Cream 1x


Creamy no churn pumpkin ice cream swirled with salted caramel and pumpkin spice crumble.



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


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