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Caramel Crunch Pumpkin Ice Cream


Ingredients

Scale
  • 1 ¼ Cups Heavy Whipping Cream
  • 14 oz can Sweetened Condensed Milk
  • 1 Cup Pumpkin Puree
  • 1 TSP Pumpkin Pie Spice
  • 1 12 oz jar Caramel Sauce (you will use 6 oz)
  • 2 Heath Bar Candy Bars, Crushed
  • 1 TSP Vanilla Extract

Instructions

  1. 1) Using a hand mixer, whip the heavy whipping cream in a large bowl until stiff peaks form.
  2. 2) In a medium bowl combine sweetened condensed milk, pumpkin puree, pie spice, and vanilla extract. Use a whisk to mix well.
  3. 3) Add the pumpkin mixture to the whipped cream using a hand mixer on medium speed to combine well and mix completely.
  4. 4) Pour half of the ice cream mixture into a 9 x 5 loaf pan. Smooth out and make sure it is even.
  5. 5) Drizzle half of the caramel sauce( ¼ of the jar) over the ice cream and then use a knife to swirl it gently into the ice cream. Top with one crushed candy bar.
  6. 6) Pour the second half of the ice cream mixture on top and follow instructions for caramel and candy bar again.
  7. 7) Cover with plastic wrap or aluminum foil and place in the freezer for at least 6 hours.

Notes

Enjoy this with additional caramel and toffee candy bars, it is especially good as a topping for your favorite blondie brownie or with sugar cookies on top.

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