About This Recipe
Its becoming clear to me that homemade ice cream is equally as impressive as store bought! With only a few, simple ingredients and about 20 minutes of your time, you can make ice cream shop worthy ice cream!
Just in time for pumpkin season (and the holidays!) I give to you this Biscoff & Salted Caramel Pumpkin Ice Cream! It is wonderfully creamy and has beautiful pumpkin and spice notes throughout. There’s ribbons of salted caramel swirled throughout and I think my favorite part… are the chunks of biscoff cookies that have been soaked and softened in that creamy pumpkin medley.
This ice cream is easy, a fun project for you and the fam- and tastes so good whilst sitting on the couch watching your favorite fall movies! Enjoy!
Key Ingredients
Pumpkin Puree — I use the canned stuff that you can find at any grocery store- you can make your own, just make sure it is well drained.
Sweetened Condensed Milk — I like using a mix of granulated and brown in the base of the cake. The brown sugar adds a touch of molasses to the cake which works perfectly with the sweet potato and warm spices.
Pumpkin Pie Spice & Ground Cinnamon — I like to use mostly pumpkin pie spice in this recipe, if you only have cinnamon that works fine. A little nutmeg, ginger and cloves also work here if you dont have pumpkin pie spice.
Fine Sea Salt — I only bake with fine sea salt because it brings out the flavor in each additional ingredient. Regular table salt will just make your baked goods taste salty- you can easily find fine sea salt at any grocery!
Heavy Whipping Cream — Because this recipe has a large amount of heavy cream, I recommend splurging on a quality brand or name that you trust. Remember, it must be HEAVY whipping cream, not just whipping cream. If it is not HEAVY it will not stiffen or whip up properly.
Biscoff — Oh you magical cookie! I love using Biscoff in fall and winter baking. If you don’t have access to Biscoff, cinnamon graham crackers or gingersnaps work great! Any spiced cookie will work here!
Salted Caramel — Im biased to my homemade version (homemade is hard to beat! I have my recipe linked in the ingredients section) but you can absolutely use the store bought stuff in a pinch!
FAQ’s
Helpful Tips
- Drain the pumpkin well: Removing excess moisture helps keep the ice cream creamy instead of icy.
- Use cold heavy cream: Cold cream whips more easily and gives you a lighter, creamier texture.
- Don’t overwhip the cream: Stop when medium peaks form. Overwhipping can make the finished ice cream heavier and less smooth.
- Fold gently: When combining the pumpkin mixture with the whipped cream, fold slowly and gently to preserve as much air as possible.
- Use a freezer-safe container: A shallow container will help the ice cream freeze more evenly and make it easier to scoop.
- Layer the Biscoff and caramel: This gives you little pockets of cookie crunch and caramel throughout instead of having everything concentrated on top.
- Save some Biscoff and caramel for the top: Finishing with both makes the ice cream look extra inviting when you serve it.
- Freeze overnight: The ice cream needs plenty of time to become firm enough to scoop.
- Let it sit before scooping: If the ice cream is very firm straight from the freezer, let it sit at room temperature for about 5–10 minutes before serving.
- Store it well covered: Press parchment paper or plastic wrap directly onto the surface before sealing the container to help prevent ice crystals and freezer burn.
More Recipes!
Here are some more recipes you might enjoy!
Apple Cinnamon Roll Cheesecake
Chocolate Chip Pumpkin Bread (with Espresso Frosting!)
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes !! Thank you so much for stopping by and making yumminess with me!
Biscoff & Salted Caramel Pumpkin Ice Cream
**This post contains affiliate links. If you use these links to buy something, I may earn a commission at no extra cost to you
Equipment
- Stand mixer with whisk attachment (hand mixer also works!)
- Ice Cream Container (a bread loaf pan also works!)
Ingredients
- 1 + 3/4 cups (420 mL) heavy cream
- one 14 oz can (300 mL) sweetened condensed milk
- 3/4 cup (180 g) pumpkin puree, drained
- 1 + 1/4 (6 mL) tsp vanilla extract
- 2 tsp (4 g) pumpkin spice
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp salt
- 8-10 biscoff cookies, crushed
- flaky sea salt
- salted caramel sauce you can find my homemade version here – store bought is also fine
Instructions
Enable Step-by-Step Mode- To begin, we want to drain our pumpkin. Place the pumpkin in a paper towel and gently squeeze out all of the liquid.
- In a large bowl, Add the drained pumpkin puree, pumpkin spice, cinnamon, cloves, sweetened condensed milk, vanilla extract, and salt. Using a hand whisk, mix until smooth and lump free.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until medium peaks form (this will take a couple of minutes). **Be careful not to overwhip whip the cream.
- Then gently fold the whipped cream into the pumpkin mixture. Fold gently until the mixture is well combined. Be careful as you fold and try not to deflate the whipped cream.
- Assembly time! Add a layer of the ice cream mixture to your container or loaf pan. Sprinkle a layer of crushed Biscoff cookies over the ice cream, then drizzle the salted caramel over the cookies. Repeat this process until you reach the top of the container. Finish with a layer of crushed Biscoff and a drizzle of the caramel and lil' flaky sea salt on top!
- Cover the container and freeze until firm (about 6 hours), preferably overnight- if you can wait that long 🙂