Dessertschocolatewithgrace
Caramel Pumpkin Crunch Ice Cream
An easy, no churn pumpkin ice cream with a caramel swirl and crunchy brown sugar pecan bits.
👥 8 Servings⏱️ Prep & Cook: 8h 15m⏳ Prep: 15 min👤 Mary Younkin📖 chocolatewithgrace
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- bowl
- oven
📝 Preparation Steps
1
Pecan Crunch Directions
2
To make the pecan crunch, preheat oven to 400 F. Line a baking sheet with parchment paper. In a small bowl, combine the pecans, oats, sugar, flour, and melted butter.
sugar2 tablespoonsflour2 tablespoonsbutter (melted)3 tablespoons
3
Spread the mixture onto the parchment line cookie sheet. It will be a bit like granola. Bake at 400 F for 5 or ⏱️ 10 minutes or until browned. The mixture will spread out and look like a giant oatmeal cookie. Let it cool completely and then crumble it into small pieces.
4
Pumpkin Ice Cream Directions
5
To make the ice cream, beat the heavy cream in a large bowl until stiff peaks form. Gently fold in the sweetened condensed milk, pumpkin and pumpkin pie spice.
sweetened condensed milk14 ouncespumpkin pie spice1 tablespoon
6
In a 2 quart glass bowl, layer 1/3 of the ice cream mixture, swirl in 1/3 of the caramel and sprinkle on a good dose of the pecan crumbles. Repeat the layers 2 more times. Freeze for ⏱️ 8 hours or overnight.
Nutrition Facts
calories
587 kcal
fat Content
42 g
serving Size
0.5 cup
fiber Content
2 g
sugar Content
31 g
sodium Content
180 mg
protein Content
8 g
trans Fat Content
1 g
cholesterol Content
130 mg
carbohydrate Content
50 g
saturated Fat Content
23 g
unsaturated Fat Content
16 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...