Pumpkin Praline Ice Cream

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

Amen.

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Pumpkin Praline Ice Cream

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

Directions:

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!

21 Responses to “Pumpkin Praline Ice Cream”

  1. Stephanie says:

    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!

  2. Jamica WIlcox says:

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

  3. Buttercup says:

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

  4. Katrina says:

    Mmm I need this in my life. For realz.

  5. Skye says:

    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. :)

  6. Pam says:

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

  7. Erin says:

    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.

  8. Heidi says:

    Drooling. I must try this.

  9. Cheeky Husband says:

    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. :)

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

  11. anna says:

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

  12. Liser says:

    Uh….yum. This looks positively divine!

  13. Ren says:

    Hello,

    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?

    Thanks!

  14. Russell says:

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

  15. Jennifer says:

    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!

  16. Jennifer says:

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

    • Brooke says:

      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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