Pumpkin Spice No-Churn Ice Cream with Pumpkin Granola and Caramel Sauce

This easy no-churn ice cream satisfies your craving for a pumpkin spice latte when the weather is more befitting of ice cream!

Happy October! Are you ready for all things pumpkin spice?

Mother Nature was late getting the ‘fall’ memo here in North Carolina,

with temperatures in the 90s the last week of September. . .

weather more befitting pumpkin ice cream than pumpkin spice latte!

This no-churn pumpkin spice ice cream is a breeze to make,

satisfying your craving for pumpkin spice!

I added some limited edition Pumpkin Pecan Granola that I spied in a line-up of pumpkin spice products

available at my grocery store. The granola is optional but adds some welcome crunch

and texture to the ice cream with the oats and nuts.

If you can’t find any pumpkin granola you can make your own,

which is oh so good and easy, and you get the added benefit

of the wonderful aroma while it’s baking.

Feel free to use regular granola, or substitute crumbled ginger snap or oatmeal cookies

if you like a crunchy add-in to mix with your ice cream.

Serve it with a drizzle of salted caramel sauce if desired, to celebrate fall and caramel season!

I used the same method as with Lemon Lovers No-Churn Ice Cream,

no ice cream maker required, using a metal loaf pan that helps

the ice cream mixture chill faster and makes scooping easy with the long surface area.

No-Churn Pumpkin Spice Ice Cream

Makes 2 quarts

 Ingredients

14-ounce can sweetened condensed milk

3/4 cup canned pumpkin puree (not pumpkin pie filling)

1 1/2 teaspoons pumpkin pie spice

2 teaspoons pure vanilla extract

Pinch fine salt

2 cups heavy cream, cold

Optional add in: 1 cup pumpkin granola or ginger snap or oatmeal cookie crumbs, if desired

Salted Caramel Sauce for serving

Procedure:

Chill 9-by-5-by-3-inch metal loaf pan in freezer.

Whisk together condensed milk, pumpkin, pumpkin pie spice, vanilla and salt in a large bowl; set aside.

Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Swirl in pumpkin granola, reserving some to sprinkle on top layer of ice cream. Pour ice cream mixture into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered 8 hours or overnight, until solid and scoopable.

To serve, top with additional granola and caramel sauce if desired.

Print Recipe

Pumpkin Spice No-Churn Ice Cream

This easy no-churn ice cream satisfies your craving for a pumpkin spice latte when the weather is more befitting of ice cream!

Prep Time15 minutes mins

Cook Time0 minutes mins

freeze time: 8 hours8 hours hrs

Total Time8 hours hrs 15 minutes mins

Course: Dessert

Cuisine: American

Keyword: caramel topping, fall dessert, granola, ice cream, no churn, pumpkin puree, pumpkin spice

Servings: 2 quarts

Equipment

• 9-by-5-inch metal loaf pan
• mixer

Ingredients

• 14- ounce can sweetened condensed milk
• 3/4 cup canned pumpkin puree not pumpkin pie filling
• 1 1/2 teaspoons pumpkin pie spice
• 2 teaspoons pure vanilla extract
• Pinch fine salt
• 2 cups heavy cream cold
• Optional add in: 1 cup pumpkin granola or ginger snap or oatmeal cookie crumbs if desired
• Caramel sauce for serving if desired

Instructions

• Chill 9-by-5-inch metal loaf pan in freezer.
• Whisk together the condensed milk, pumpkin, pumpkin pie spice, vanilla and salt in a large bowl; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
• Fold about 1 cup of the whipped cream into the condensed milk mixture with spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
• Swirl in pumpkin granola, reserving some to sprinkle on top layer of ice cream.
• Pour ice cream mixture into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered 8 hours or overnight, until solid and scoopable.
• To serve top with additional granola and caramel sauce if desired.

Notes

For faster whipping of cream: Place mixing bowl and beaters in the freezer for about 20 minutes to get as cold as possible. You can use heavy cream or whipping cream for this recipe. Do not overbeat or you’ll make butter.

I used Smucker’s Simple Delight Salted Caramel Topping to the ice cream,

but you can find an easy recipe for Apple Cider Caramel Sauce, here,

 if you want to add a hint of apple flavor to the mix.

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