Pumpkin Praline Ice Cream

A moment of silence, please. For this here ice cream.



Pumpkin Praline Ice Cream


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


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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21 Responses to “Pumpkin Praline Ice Cream”

  1. 1

    Bev Weidner on September 27, 2011 at 8:54 pm Reply

    I love you.

  2. 2

    Stephanie on September 27, 2011 at 9:56 pm Reply

    Such a great way to enjoy pumpkin! Especially since its still hot here where I live. Love that this doesn’t require an ice cream maker!

  3. 3

    Jamica WIlcox on September 27, 2011 at 10:39 pm Reply

    Amen, and Hallelujah! I licked the computer screen. Twice. LOVE pumpkin. And in icecream?! Thank you, Brooke!

  4. 4

    Buttercup on September 28, 2011 at 1:09 am Reply

    What time are you serving? I love anything pumpkin and this is my idea of the perfect pumpkin food.

  5. 5

    Katrina on September 28, 2011 at 4:30 am Reply

    Mmm I need this in my life. For realz.

  6. 6

    Skye on September 28, 2011 at 7:17 am Reply

    Eating pumpkin desserts is one of my favorite fall pastimes! This looks amazing! Thanks so much for making it doable with no ice cream maker, too. :)

  7. 7

    Pam on September 28, 2011 at 9:58 am Reply

    What a better way to eat your pumpkin! This is amazing and my family would love it.

  8. 8

    Erin on September 28, 2011 at 10:21 am Reply

    This ice cream needs no introduction. I would have more than just a moment of silence with this. I’d probably eat the entire batch in one sitting if no one was around to judge me.

  9. 9

    Heidi on September 28, 2011 at 12:38 pm Reply

    Drooling. I must try this.

  10. 10

    Cheeky Husband on September 28, 2011 at 12:52 pm Reply

    I gave this ice cream a moment of silence…when my mouth was full of it! This was SO good. One of my favorite Cheeky Kitchen creations in a long time. :)

  11. 11

    Lindsay @ Schnoodle Soup on September 28, 2011 at 3:24 pm Reply

    Just – I don’t know – SHUT UP. Is this the best thing you’ve ever made?! Oh heavens…

  12. 12

    anna on September 28, 2011 at 6:08 pm Reply

    hallelujah ice cream without an ice cream maker! grrrr this looks so good i can’t wait to make it!

  13. 13

    Liser on September 30, 2011 at 7:30 pm Reply

    Uh….yum. This looks positively divine!

  14. 14

    Ren on October 16, 2011 at 12:09 pm Reply


    In this recipe, it says 1 can of sweetened condensed milk, but it doesn’t say how many ounces. The grocery store by my house has 3 different sizes. Do you mind specifying how many ounces to use?


    • Brooke replied: — October 16th, 2011 @ 10:53 pm

      You’ll want to use the standard 14 ounce size! Good luck!

  15. 15

    Russell on October 18, 2011 at 7:41 pm Reply

    I really wish I liked pumpkin, I miss out on so much fun.

    • Brooke replied: — October 18th, 2011 @ 8:48 pm

      You really do, dang it. We gotta work on this.

  16. 16

    Jennifer on November 10, 2011 at 8:35 pm Reply

    I just finished trying to make this, I have a mix master and a hand mixer. I used the hand mixer on all of the ingredients but I was confused as to what “whippy” meant… Do you mean thick? If so, how long approximately do you blend it for? And when I glazed the pecans and cooled them to put the pecans into the mix they just fell to the bottom of the bread pan!

    Do you prefer using the mix master? Please address so I know for next time :)
    Thanks, love the blog!

    • Brooke replied: — November 11th, 2011 @ 9:52 am

      I actually prefer to use the VitaMix. And, yes! Whippy would mean thick and rich looking. Hope that helps for next time!

  17. 17

    Jennifer on November 11, 2011 at 11:58 am Reply

    Ohh I see, I’ll have to use the blender for next time! How long would you say you blend it for?

    • Brooke replied: — November 14th, 2011 @ 12:30 am

      About 4-5 minutes? It will depend on the strength of your blender. But, just whip it until it looks thick and whippy. You can’t mess this up!

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