Get dessert ready ahead of time! This Pumpkin Butter Pecan Ice Cream with Caramel Ribbons doesn’t require a machine and is loaded with amazing pumpkin flavor!
Bryce has been asking, no, begging me to make him pumpkin ice cream since the beginning of September. I finally complied.
At first the thought of pumpkin ice cream kind of had me going ewww, and then the more I thought about it I was like hmmm and now I’m like dang – I need to listen to Bryce more often!
Now of course this ice cream doesn’t require a machine. Me and churning? Not BFFs. This ice cream is oh-so easy and packed full of pumpkin flavor.
The star of the show is the butter pecans. The pecans are thrown in a pan of butter and coked for several minutes until both the butter and pecans are fragrant and lightly browned. Pure heaven. These guys get to cool down while the rest of the ice cream is put together.
I used real pumpkin in this recipe to give it an authentic pumpkin flavor. Pumpkin pie spice and International Delight’s Pumpkin Pie Spice Creamer give it that extra oomph of awesomeness that takes this ice cream over the top.
I swirled in the pecans and loads of caramel ice cream topping (get the very thickest kind) so every bite is loaded with crunch and creamy sweetness.
Serve this along side any pie or on it’s own for a true taste of the season. Trust me, one scoop just won’t do.
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Pumpkin Butter Pecan Ice Cream
Ingredients
- 1 cup pecan halves
- 1/2 cup butter
- 2 cups heavy whipping cream
- 1/2 cup International Delight Pumpkin Pie Spice Creamer
- 14 oz can sweetened condensed milk 1 can
- 3/4 cup pure pumpkin pumpkin puree
- 1/2 tsp pumpkin pie spice
- 12 tsp salt
- 1/2 cup thick caramel ice cream topping
Instructions
- Melt butter in a medium sauce pan over medium heat. Add pecans and cook for 4-5 minutes, stirring frequently, just until pecans are lightly browned and fragrant. Remove pecans from butter and set aside to cool. Reserve butter.
- Whip heavy whipping cream until peaks form.
- Gently add creamer and continue mixing until combined.
- Fold in sweetened condensed milk, cooled butter, and pumpkin.
- Mix in pumpkin pie spice and salt.
- Transfer half of mixture to a freezer-safe container that has a lid.
- Sprinkle half of the cooled pecans and drizzle half of caramel topping on top of ice cream mixture
- Use a knife to swirl into ice cream.
- Carefully pour the last half of the ice cream mixture into container.
- Top with remaining pecans and drizzle with remaining caramel topping.
- Use a knife to swirl into ice cream.
- Place lid on container and freeze until it reaches ice cream consistency - at least four hours.
Nutrition
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More pumpkin recipes you don’t want to miss:
Baked Pumpkin Spice Donuts with Maple Glaze
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
