Pumpkin Ice Cream with Salted – Caramel Pecans (No Churn)

Rich and luscious pumpkin ice cream dotted with salted – caramel pecans!

Last week, I had this sudden crave for ICE CREAM. It’s ice cream, so it’s for summer. But it’s pumpkin ice cream, so it’s for fall and winter. So why not!?

First I made the no churn ice cream, it’s super easy and quick and requires no ice cream machine. This ice cream use both freshly made pumpkin puree and pumpkin pie spice. So it’s definitely not shy on the pumpkin flavour.

I have been making traditional ice cream for years, refusing to get on the no churn ice cream for a very long time. Honestly, I didn’t see how it was possible to make rich and creamy ice cream without an ice cream maker. But you know what? This ice cream is so velvety and wonderfully smooth, you’ll wonder why you haven’t been making your ice cream this way for years. I’m definitely convinced!

And then… I got thinking. Pumpkins and pecans. Pecans and pumpkin. The rest is history. Cause that’s another thing I was dreaming about… Salted – caramel pecans. Sounds good, right?!? I know, I know, I got a little carried away in my kitchen.

Those little bits of sweet and salty pecans floating through the ice cream, adding extra flavour and texture. This is what makes the ice cream sensational and really sets it apart. It’s not pumpkin ice cream, it’s pumpkin pie ice cream!

Try this creamy no churn ice cream studded with salted caramel pecans. It’s so simple to make, uses no ice cream maker and is a wonderfully creamy treat!

Or try one of our other luscious ice cream recipes!

Thank you for visiting CHILLIES for CHOCOLATE!

When pumpkins glow by the moonlight… hocus pocus happens in the kitchen!

Remember to subscribe to CHILLIES FOR CHOCOLATE’S newsletter for FREE to get happy & healthy vegan recipes each week! And be sure to follow me on FacebookInstagram or Pinterest.

Sharing is caring!

Pumpkin Ice Cream with Salted – Caramel Pecans (No Churn)

vegan, gluten free



For the pumpkin ice cream:

500 ml non-diary cream (I used soy)

350 grams coconut condensed milk

⅔ cup pumpkin puree (homemade or store-bought)

2 tsp pumpkin pie spice

1 tsp vanilla extract

1 tsp tapioca starch 

1-2 tbsp vegan dark rum (optional)

For the salted – caramel pecans:

1 cup pecans

½ tbsp water

2 tbsp muscovado/brown sugar

2 tbsp maple syrup

Fleur de sel



For the pumpkin ice cream:

Add the ingredients for the ice cream to a large mixing bowl. Whisk (using a hand mixer or stand mixer) until fluffy and peaks form (a few minutes). Gently fold in the pecans.

Pour into a metal bowl or freezer safe container. Cover with foil or plastic wrap, and freeze for about 8 hours or until firm.

When you are ready to serve, remove the container from the freezer to soften for 10 minutes. Best eaten fresh.


For the salted – caramel pecans:

Heat a small pan over medium heat. Toast the pecans a few minutes.

Add the coconut sugar, maple syrup and water. Simmer on low for one minute, whilst  stirring. Tip on a small piece of parchment paper, sprinkle with fleur de sel.

Cool down completely. Roughly chop the salted – caramel pecans.



Add some crumble (Biscoff) cookies instead of the salted – caramel pecans.

Serve the ice cream with granola for extra crunch!

© 2020, Chillies for Chocolate. All rights reserved.



  1. I can’t wait to try this! It looks delicious.
    I can’t get my hands on any coconut condensed milk out here in japan. Do you have a substitute or a recipe for that?
    Thank you!

    • Thanks! The condensed milk is in the recipe because of its high sugar content. You could try subbing with a thick sugar syrup (2:1 ratio), but can’t guarantee the result as I haven’t tried it. Let me know how it turns.
      To make a sugar syrup: Bring water to a boil. Dissolve the sugar in the boiling water, stirring constantly. Once the sugar is dissolved completely, reduce the heat, and simmer for 10 to 15 minutes (the more sugar, the less simmering time). Remove from the heat and cool down completely before using. 2=sugar / 1= water

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.