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Pumpkin Butter Pecan Ice Cream

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!
Course Dessert
Cuisine American
Keyword pumpkin butter pecan ice cream
Prep Time 10 minutes
Cook Time 5 minutes
Freeze 4 hours
Total Time 4 hours 15 minutes
Servings 12
Calories 416kcal
Author Trish - Mom On Timeout


  • 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


  • 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.


Calories: 416kcal | Carbohydrates: 28g | Protein: 5g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 90mg | Sodium: 2488mg | Potassium: 242mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3340IU | Vitamin C: 2mg | Calcium: 149mg | Iron: 1mg