Let’s talk about this pumpkin caramel ice cream cake for a second. Gingersnap crumbs make up the base and part of the filling. I made a no-churn pumpkin ice cream, and layered on some caramel. Oh, and both of these parts can be store-bought. I won’t tell. You can use store-bought ice cream (one-gallon tub is enough) and caramel sauce for this recipe to make it super easy. Take one step out of your 12-step baking routine; the holidays are stressful enough! Here you all stress people, make some noise!!

I love a chilled or frozen dessert option for the holidays. While everyone is leaning into pies and cookies, or turning toward warm recipes to combat the cold weather, I think it’s fun to do something unexpected and pull dessert out of the freezer. It’s almost a palette refresher from the often heavy, starchy, rich foods found on holiday tablescapes — and easier to say yes to when you’re bursting-at-the-seams full.

Watch me make the whole pumpkin caramel ice cream cake here!

This was a partner recipe I made in collaboration with Philly! They paid me to post it on social but but here, just FYI.

Did you make this recipe? I want to see! Tag me @easygayoven on Instagram and TikTok!

Pumpkin Caramel Ice Cream Cake

Print Recipe

This pumpkin caramel ice cream cake features a gingersnap base and swirl, a no-churn pumpkin ice cream, and a layer of salted caramel.

Course Dessert

Cuisine American

Keyword caramel, ice cream, ice cream cake, pumpkin, salted caramel

Servings 12 servings

Ingredients

Gingersnap Crust

• 5 ounces fine gingersnap crumbs 1 heaping cup
• 3 tablespoons unsalted butter melted (98 grams)
• Hefty pinch of fine kosher salt
• Pumpkin no-churn ice cream or use a one-gallon tub
• 1/2 can pumpkin puree
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1- pint heavy whipping cream 473 ml
• 1 14- ounce can sweetened condensed milk
• 2 ounces cream cheese at room temperature
• 1 teaspoon vanilla extract

Caramel (or use store-bought)

• 1/2 cup granulated sugar 110 grams
• 1/2 cup corn syrup 113 grams
• 2 tablespoons water
• 1/2 cup heavy cream 113 grams
• 4 tablespoons unsalted butter 56 grams
• 1 teaspoon vanilla extract
• ¾ teaspoon fine kosher salt

Cream Cheese Frosting (or storebought, such as Philly Cream Cheese frosting)

• 8 ounces cream cheese softened
• 1 1/2 cups powdered sugar 168 grams

Instructions

• Prep a 9×5 loaf tin by greasing with butter and lining with a parchment sling.
• Make the caramel. Have all ingredients measured out and ready to go. In a medium saucepan, combine the sugar, corn syrup and water. Cook over medium heat, undisturbed, until the sugar is dissolved, the caramel reaches a deep amber color, and you begin to see wisps of smoke.
• Immediately whisk in the heavy cream, then the butter. Whisk the mixture vigorously, as it will begin to bubble up and can pour over the sides.
• Remove from heat and stir in the vanilla and salt until smooth. Set aside to cool.
• Mix together the gingersnap crumbs, melted butter, and salt until it resembles wet sand. Pour half of the crumbs into the dish and tamp them down. Set in the freezer to firm up completely.
• Make the ice cream. In a medium saucepan, combine the pumpkin, cinnamon, and pumpkin spice. Cook on medium-low until the mixture starts to stick to the bottom of the pot and looks noticeably drier and darker, about 5-7 minutes. Remove from the heat and allow to cool.
• In a stand mixer or with a handheld mixer, whip the cream just until it forms stiff peaks when the beater is lifted out.
• Combine the sweetened condensed milk, cream cheese, and pumpkin puree in a separate, medium bowl. Add one-third of the whipped cream, folding it into the sweetened condensed milk mixture. Repeat 3 more times with the rest of the whipped cream. Make sure to be gentle, or you will beat all the air out.
• Pour half the ice cream into the tin with the crust. Sprinkle the remaining crumbs onto the surface of the ice cream, then pour the cooled caramel evenly over the top. Top with the remaining ice cream and smooth over.
• Cover with plastic wrap and freeze for at least 8 hours, but preferably overnight.
• Make the cream cheese frosting, if using. Combine the powdered sugar and cream cheese in a bowl.
• When ready to serve, top with frosting when the cake is straight out of the freezer. Use the parchment sling to lift the cake out of the tin; you might have to warm up the sides a bit.
• Warm up a sharp knife with hot water, slice and serve!