Description
This Pumpkin Caramel Ice Cream is a no-churn recipe and is filled with smooth pumpkin flavor!
Ingredients
- 2 cups Heavy Whipping Cream
- 1 can (14 Oz. Size) Sweetened Condensed Milk
- 2 teaspoons Vanilla Extract
- ¾ cups Pumpkin Puree
- 4 Tablespoons Caramel Sauce
Preparation
In a large bowl, whip heavy cream with a hand mixer or stand mixer with fitted paddle attachment until stiff peaks form. Set aside.
In a medium bowl, whisk together sweetened condensed milk, vanilla extract, and pumpkin puree. Gently fold pumpkin mixture into whipped cream until just combined.
Pour mixture into a freezer safe container. Top with caramel sauce and then drag a butter knife through the top to create swirls.
Cover and freeze for at least 4 hours, or until firm. Enjoy!
Makes about 1 quart.
