No Churn Pumpkin Spice Ice Cream with Pumpkin Caramel and Gingersnaps

No Churn Pumpkin Spice Ice Cream is swirled with layers of Pumpkin Caramel and Crunchy Gingersnaps for the perfect fall ice cream recipe!

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Kevin and I recently grabbed a small pint of Pumpkin Ice Cream at the grocery store.

When we got home, we were sorely disappointed!

First of all, it was diet ice cream and we didn’t realize that.

It felt like we were eating frozen, whipped, air.

Personally, if I were on such a diet that desserts were being restricted, I’d rather not eat them at all.

Dessert that doesn’t even taste like dessert is the worst.

Second of all, there was hardly any pumpkin or pumpkin spice flavor.

It was a let down for sure.

After that, I took it upon myself to come up with a way better make at home recipe for Pumpkin Spice Ice Cream.

I definitely wanted to make a No Churn Ice Cream.

That is my favorite way to make ice cream these days.

It is so easy to come up with tons of variations.

No Churn Pumpkin Spice Ice Cream and Pumpkin Caramel and Gingersnaps

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I love how the consistency is just right and that it doesn’t freeze so hard that it is impossible to scoop.

No Churn Ice Cream is also super simple to make!

But, I didn’t keep it as simple as just Pumpkin Spice Ice Cream.

(You totally can if you want, just make the ice cream base in this recipe!)

I decided to use some of the Pumpkin Spice Salted Caramel Sauce with Real Pumpkin that I had made recently to add a caramel swirl layer.

I hadn’t planned to do this when I made the caramel; it was kind of a last minute AHA! moment.

Since I had a silky caramel layer, I decided I needed a crunchy layer for some bite.

I didn’t want to risk my recipe tasting more like air than a decadent ice cream recipe.

Gingersnap cookies were perfect for my crunchy layer.

The flavors of gingersnap taste really good with the caramel and with the pumpkin ice cream, so I knew it was the right addition.

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How to Make No Churn Pumpkin Spice Ice Cream

First, you’ll want to prepare a batch of my Pumpkin Spice Salted Caramel Sauce with Real Pumpkin.

Make sure that it has cooled completely to room temperature.

Alternatively, you can make this ahead of time and store it in the refrigerator, then allow it to warm slightly at room temperature when you are ready to make the ice cream.

Next, crunch up some gingersnap cookies.

I think the crunchy kind work best, but feel free to use what you like.

Then, line a pan with parchment paper.

An 8×8 pan or a loaf pan both work great.

The last thing you’ll do is to prepare the ice cream base.

The ice cream base recipe is super simple and contains only 5 ingredients:

  1. Heavy Cream
  2. Sweetened Condensed Milk
  3. Pumpkin Puree (not pumpkin pie filling)
  4. Vanilla Extract
  5. Pumpkin Pie Spice

After all of the elements are prepared, assembling the No Churn Pumpkin Spice Ice Cream with Pumpkin Caramel and Gingersnaps is simply a matter of layering the ingredients.

No Churn Pumpkin Spice Ice Cream and Pumpkin Caramel and Gingersnaps photo and recipe

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Layering a small amount of each element, and then repeating the process over and over until all the ingredients have been used works much better than trying to swirl the layers.

I like to layer in this order:

  • Caramel – I do a thick drizzle all over the bottom of the pan
  • Crushed Gingersnaps – sprinkle for the next layer
  • Then add about 1/4 of the ice cream base.
  • Repeat!

When swirling the layers, things tend to get much too stirred together.

By layering, you’ll keep the elements more distinct.

That way you end up with bites of crunchy gingersnaps or big thick swirls of pumpkin caramel throughout your bowl of ice cream.

It tastes so much better this way!

For a pretty presentation, I make sure that the very top layer is caramel

Then, I run a knife through the top layer to drag the caramel into a pattern.

The very last thing I do is sprinkle a bit of gingersnaps after I’ve drawn through the caramel.

After that, you just have to wait for it to freeze!

No Churn Pumpkin Spice Ice Cream and Pumpkin Caramel and Gingersnaps photo and recipe

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The verdict on my No Churn Pumpkin Spice Ice Cream with Pumpkin Caramel and Gingersnaps?

It was a win for sure!

The kids and Kevin went nuts for it!

I loved it too and we will definitely be making it again.

Do you like Pumpkin Spice Ice Cream?

More No Churn Ice Cream Recipe Ideas

Looking to try some more No Churn Ice Cream recipes? Check out these favorites below.

Or, browse the recipe index for more dessert recipes.

No Churn Brownie Chunk Ice Cream with Vanilla Bourbon Caramel is a creamy vanilla no churn ice cream is layered with chewy brownie chunks and swirled with sweet and salty vanilla bourbon caramel sauce.

Check out this recipe for a delicious, no-churn, low-fuss recipe for Blueberry Cheesecake Ice Cream – no ice cream maker required!

No Churn Vanilla Frozen Yogurt with Balsamic Roasted Strawberry Rhubarb is a creamy vanilla frozen yogurt is swirled with sweet and tangy balsamic roasted strawberries and rhubarb.

 

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No Churn Pumpkin Spice Ice Cream with Pumpkin Caramel and Gingersnaps

Yield: serves 6
Prep Time: 15 minutes
Additional Time: 6 hours
Total Time: 6 hours 15 minutes
No Churn Pumpkin Spice Ice Cream is swirled with layers of Pumpkin Caramel and Crunchy Gingersnaps for the perfect fall ice cream recipe!

Ingredients

Instructions

No Churn Pumpkin Spice Ice Cream

  1. Chill the mixing bowl for the whipping cream and beaters in the freezer until very cold.
  2. In another medium bowl, combine the sweetened condensed milk, pumpkin puree, pumpkin spice, and vanilla extract. Mix until combined. Set aside.
  3. Remove the mixing bowl and beaters from the freezer. Beat the cream on medium high until stiff peaks form, about 3 minutes.
  4. Add the whipped cream to the pumpkin mixture and gently fold together until well combined. A spatula works well for this.

Layering the Ice Cream

  1. A bread pan or 8x8 baking pan work really well for freezing the ice cream.
  2. Add a few large dollops of the pumpkin spice caramel sauce to the bottom of the pan.
  3. Then, sprinkle some of the crushed gingersnap.
  4. Next, layer a few scoops of pumpkin spice ice cream on.
  5. Repeat, making several layers, until all of the pumpkin spice ice cream, caramel, and gingersnaps are used.
  6. Freeze until firm, about 5 - 6 hours.

Notes

For faster freezing, the cream, pumpkin puree, and sweetened condensed milk should be very cold.

The caramel sauce will drizzle easier if it is at room temperature. But, it should not be hot.

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