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Pumpkin Praline Ice Cream

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This easy (and ridiculously delish) ice cream can be made without an ice cream maker. Rich, heavy cream is spiked with spicy pumpkin, studded with mapled pecans, then poured into a bread tin and frozen until you can't stand it anymore, rip it from the fridge, and dig in.

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Rate this recipe 4.5/5 (50 Votes)

Ingredients

  • 1 pint heavy cream
  • 1 can sweetened condensed milk
  • 1/2 cup pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup chopped pecans
  • 1/4 cup maple syrup
  • 1/3 cup sugar

Details

Preparation

Step 1

Place the cream, sweetened condensed milk, pumpkin, pumpkin pie spice, and 2 tablespoons of the sugar into a blender. Beat until the mixture becomes slightly whippy (you can also do this with a hand mixer or stand mixer, if needed).

In a small, nonstick saucepan, heat the pecans, maple syrup, and remaining sugar together until the sugar and syrup start to thicken around the pecans. Transfer to a piece of parchment and allow to cool.

Crumble the mapled pecans on top of the cream mixture. Stir until the pecans are evenly distributed throughout. Transfer the ice cream to a bread pan (or plastic container). Cover with a large plastic bag (or plastic lid) and place in your freezer overnight.

Serve a scoop of ice cream in a small ramekin, or in a mini graham cracker crust topped with a bit of caramel sauce. Enjoy!

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