Salted Caramel Pumpkin Ice Cream

This salted caramel pumpkin ice cream is perfect for when it’s the fall season and you want to enjoy pumpkin but it’s still very warm out. I grew up enjoying this salted caramel pumpkin frozen custard from a local restaurant so this brings back so much nostalgia! It’s made with simple real food ingredients and contains a bit lass sugar than your average treat. Trust me, the flavor is sensational, and the salted caramel sauce is next level! I made this with my Ninja Creami, but you can check the notes below for other methods. 

Why you will love this salted caramel pumpkin ice cream

• It’s made with simple real food ingredients and nothing artificial.
• It’s very easy to make and you can make it with or without an ice cream maker.
• This recipe literally taste like fall in ice cream form.
• The salted caramel is dairy and refined sugar free.
• The texture of the ice cream is so thick and creamy not icy.

What you will need

Coconut Milk – You will want to use the full fat coconut milk from the can to get the creamiest texture for this ice cream.

Pumpkin Puree – You can use either store bought or homemade. This ice cream recipe only uses a little bit of pumpkin so it’s not too overpowering don’t worry!

Maple Syrup – This is what we will use to sweeten the ice cream with. Maple syrup has a slight caramel like flavor which works perfectly in this recipe.

Cashew Butter – I prefer to use a raw cashew butter so it wont alter the taste too much. You can also substitute with almond butter as well.

Vanilla Extract – This gives the ice cream and salted caramel a sweet delicious flavor note.

Pumpkin Spice – I like to add a touch of pumpkin spice to really give this ice cream fall flavor notes.

Coconut Cream – This is what we will use for the dairy free base for the salted caramel sauce. You will want to make sure you use the kind from the can.(When measuring be sure to only use the thick top part of the coconut cream and not the liquid part.)

Coconut Sugar – This is what we will use to sweeten the caramel sauce with along with a little maples syrup.

Himalayan Salt – You can’t have salted caramel without the salt! I know salt gets a bad rep sometimes but Himalayan salt is different than typical iodized table salt. Himalayan salt contains trace amounts of up to 84 minerals and has many health benefits.

How to make the salted caramel pumpkin ice cream

First, in a small blender, add all the ice cream ingredients and blend until smooth and creamy. Then, pour the ice cream mixture into a pint container compatible with a Ninja Creami and freeze for at least 12 hours.

Next, make the salted caramel sauce by adding the coconut cream, maple syrup, coconut sugar, vanilla extract, and salt to a small sauce pan on the stove over medium heat. When the caramel mixture starts bubbling a lot, turn the heat down to low-medium and let simmer for 15-20 minutes to thicken(Make sure to stir the caramel frequently.) Once the caramel is done, set aside to cool down.

When ready to enjoy the ice cream, add the pint into the Ninja Creami and press the “ice cream” function, and let it cycle. Add 1 tbsp of dairy free milk and 1-2 tbsp of caramel sauce and then press the “re-spin” button. Scoop some ice cream into a bowl or in an ice cream cone and drizzle some of the caramel sauce on top and enjoy!

What if I don’t have a Ninja Creami?

 If you don’t own a Ninja Creami, there are a couple of methods you can do instead. One: If you have another ice cream maker, just pour the mixture in and follow the manufacturer directions. Two: If you don’t have an ice cream maker, just pour the mixture into ice cube trays and then freeze. Once ready to enjoy, add some cubes to a blender with a little milk and blend until creamy.

Other recipes you will enjoy

Salted Caramel Pumpkin Cups

Pumpkin Caramel Frappuccino

Mini Pumpkin Cheesecakes

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!