Char’s Salty Pumpkin Spice Ice Cream with Caramel Swirl

Move over pumpkin pie…

Char’s Salty Pumpkin Spice Ice Cream is in the house!

This no churn, delicious and totally doable ice cream recipe might just change your life. You’re welcome!

Few notes about this recipe:

• the step of mixing pumpkin, vanilla and spices with condensed milk (and then adding to whipped cream) is important as it is less mixing/stirring of the whipped cream = less chance of the cream deflating.
• store bought caramel can be used instead of making your own (you will need about ¾ cup (175 mL) caramel). But making your own caramel is super simple, and so worth the little bit of effort!!
• serving alternative (instead of scooping): lift ice cream out of loaf pan using edges of parchment paper, and slice using a sharp knife.
• what to do with any leftover canned pumpkin you may have? Click here for more pumpkin spice recipes (both sweet and savoury).

Caramel Layer

• 1 cup (250 mL) brown sugar
• ½ cup (125 mL) butter
• ¼ cup (60 mL) 35% cream
• pinch salt

Ice Cream

• 1 can (300 mL) condensed milk
• 1 ½ cups (375 mL) pure pumpkin puree not pumpkin pie filling
• 1 tbsp (15 mL) pumpkin spice (if you don’t have pumpkin spice on hand, you can make your own – click here for my pumpkin spice recipe)
• 2 tsp (10 mL) vanilla extract
• 2 cups (500 mL) 35% whipping cream
• ½ tsp (2 mL) flaky sea salt

Directions

1. Line a 9 X 5-inch loaf pan with parchment paper on the bottom and up the sides. Place in freezer.
2. For the caramel: Place brown sugar, butter and cream in a small sauce pan over medium heat. Cook, stirring occasionally for about 3 to 5 minutes, until mixture comes to a boil. Boil, while stirring for about one minute. Remove from heat and cool to room temperature.
3. While caramel is cooling, stir together condensed milk, pumpkin puree, pumpkin spice and vanilla. Set aside.
4. Whip cream until stiff peaks form. Beat in condensed milk/pumpkin mixture until just combined.
5. Pour about half (does not have to be exact) of cream/pumpkin mixture on the bottom of the prepared pan. Drizzle about half of the caramel over the cream/pumpkin mixture. Using a toothpick (or tip of a knife) swirl the caramel throughout the cream mixture. Sprinkle half of the salt over caramel. Top with remaining cream mixture, and swirl remaining caramel on top, and sprinkle evenly with remaining salt
6. Place in the freezer for at least 4 hours (ideally overnight).
7. Remove from the freezer about 10 minutes before serving. Scoop, serve and enjoy!!

Delicious & Doable Tips:

~ add 2 tbsp (30 mL) dark rum to caramel (stir well) before swirling into ice cream.
~ fold in ½ cup (125 mL) finely diced candied ginger to cream mixture when adding condensed milk/pumpkin mixture.