Pumpkin Caramel Cheesecake Crunch Ice Cream

The “everything Fall” ice cream featuring pumpkin spice flavor with a cheesecake finish smothered with caramel and crunch in every bite. I cannot be around this ice cream alone!

One of Fall’s favorite flavor matched with sinful, silky homemade caramel and crunchy bits of heath bar toffee for texture. I make my own caramel, salted and pumpkin spice flavor that you can drink through a straw. You can find the pumpkin spice caramel recipe here.

What you need:

For this pumpkin cheesecake caramel crunch ice cream you need a container, hand beaters, and only a few ingredients! This is a no churn ice cream that requires a bowl and two hands. I beat the whipping cream first that can serve as your bicep workout for the day even with a hand mixer doing all the work! Then I add in the sweeten condensed milk, this is what I call magic milk. Add softened cream cheese, spices, pumpkin, spices, and beat together until combined. You will pour either in a lined container or, as I do, a bread loaf pan (lined, or unlined), add caramel layer and finish with heath bar candy bits. It really is a simple process, the waiting period is the challenge! Once you dive in, beware that is is hard to stop!

Preparation Time

This process takes a whopping 5 minutes. Now, you have to prepare and take out the cream cheese first to let soften and the freezing period I like to give 12+ hours. 6-8 hours is probably standard but the best is ensure the ice cream is frozen all the way through. Best to make it at night and then add a scoop in the morning to your coffee for an affogato. A splash of bourbon if you are anything like me, HA!

Can I make other flavors?

Of course, apple cinnamon is a favorite as well. The process is a bit lengthy because you will want to cook your apples almost like making a pie filling then cool completely. You use the same base ingredients for a cheesecake touch or discard the cream cheese and use the same measurements of whipping cream, condensed milk, and add apple pie spice, apples, and caramel sauce! It is just like apple pie in ice cream form. If I am really going for it, I do add real pie crust!

Is this allergy friendly?

This is a gluten free dessert, however, to make it vegan you would sweetened coconut condensed milk and coconut whipping cream is in your freezer section. Whipping cream doubles when whipped so buy two containers of your favorite whipped cream brand and leave out to thaw. You will just whisk everything together by hand. Scroll down to “No beaters? No problem!” for help. You can find the sweetened condensed coconut milk online, I like Amazon for this or a specialty store near you. It may result in a coconut flavor? I have yet to do this, but I have use both products for ice cream before and it holds it up nicely. Check out the other flavors here!

Doubling the recipe.

Yes, but do it in batches. I would not recommend doubling in one bowl. Use this recipe for one batch only. Because we work quickly after everything is folded together, sometimes the milk will sink to the bottom and then you are left with almost a layer ice cream with more whipped cream in the bottom and more milk on the top. When pouring this mixture in the pan I like to keep slowly swirling it to make sure everything is mixed as well as it be while poured into the loaf pan. Call me obsessed!

Do I need an ice cream maker?

This is a no churn, so most likely not. In an ice cream maker you usually heat your mixture together in a sauce pan and different ingredients are required. The sweeten condensed milk makes for a creamy texture and the whipping cream holds it all together. This is generally the same ingredients in my mom’s favorite no bake strawberry pie! I’ll have to add that soon! She is a pro at that pie, when I made it it was soupy! I’ll get some tips!

Check out the video below to see how easily this ice cream mixture comes together!

The best ice cream dessert! Pumpkin Caramel Cheesecake Crunch with crunchy bits you can’t beat!

No beaters? No problem!

You can totally cheat on the whipped cream. Buy your favorite whipped cream and leave out to thaw. In a bowl whisk together your pumpkin, and cream cheese and then fold everything else in. Easy and a great way to keep it mess free!

The Caramel

I am always a sucker for homemade caramel. I wasn’t a caramel person until I made my own, then I became addicted! You can watch the full video and recipe here for easy homemade caramel without the pumpkin spice flavor. The difference? There is no pumpkin puree or pumpkin spice. This recipe has the same base but with out the pumpkin.

How to store this.

You will want to store this uncovered in the freezer. You can cover it after the first couple scoops but it isn’t necessary unless you don’t plan on finishing it within a week. It really is decadent and addictive. I cannot wait for you to try this!