Pumpkin Spice Caramel Pecan Ice Cream Recipe

It could be snowing outside, and I’d still eat ice cream. Ice cream is one of my favorite desserts and I’d take it over cake or pastries any day of the week. I typically will go for a cookies and cream or mint chip but during the fall months I enjoy tasty flavors like pumpkin pie, apple crisp and even cinnamon. There are a lot of different combinations that you can try by adding a few toppings to store-bought ice cream or making your own ice cream at home! Start by making my delicious Pumpkin Spice Caramel Pecan ice cream or any of the other 5 fall-inspired ice cream flavors from below!

Scooping out Pumpkin Spice Caramel Pecan Ice Cream

Pumpkin Spice Caramel Pecan – This recipe uses a traditional vanilla bean ice cream base and gets turned up by the addition of toasted pecans and the Limited-Edition Pumpkin Spice Caramel dip from Litehouse. The spicy flavor of this dip will make you feel like you’re eating a slice of pumpkin pie!

Pecan Turtle – Swirl in a few spoons of Chocolate Caramel dip with your favorite cashew or pecan ice cream to replicate one of America’s favorite candies!

Caramel Apple Crisp – Recreate a fall favorite: apple crisp! Combine chopped apples, traditional caramel and toasted oats to replicate this classic dessert.

Pear and Ginger – Grab a pint of cinnamon ice cream and sauté freshly chopped pears with a bit of sugar and ginger for a spicy, fall flavor.  Top with crushed gingersnap cookies for the ultimate treat.

Chocolate Pretzel – Using a base of either chocolate or vanilla ice cream, add in crushed pretzels and Chocolate Caramel dip for a salty/sweet dessert.

Don’t take my word for it, these flavors are going to all have you asking for seconds. I’d start with the Pumpkin Spice Caramel Pecan ice cream and work your way down this fall. If you run out, make up some tasty flavors of your own using some of your favorite fall ingrediets!

Pumpkin Spice Pecan Caramel Ice Cream Recipe

Serves 3-4 | Finish in 5 hours

Create a flavorful fall ice cream using the Limited-Edition Pumpkin Spice Caramel dip from Litehouse and crisp pecans in a homemade vanilla bean ice cream.


  • 1 cup whole milk
  • ¼ cup sugar
  • Pinch of kosher salt
  • 1/2 vanilla bean, split lengthwise
  • 5 large egg yolks
  • ¼ cup sugar
  • 1 ½ cups heavy cream
  • ½ cup toasted pecans
  • ½ cup Litehouse Pumpkin Spice Caramel dip


  1. Combine the cream, milk, sugar, and salt in a medium saucepan. Scrape in seeds from vanilla bean and add pod or add vanilla extract. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes.
  2. Whisk egg yolks and sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook mixture over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2–3 minutes.
  3. Strain custard into a medium bowl set over a bowl of ice water and let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions, adding in the pecans towards the end of the cycle.
  4. Transfer the ice cream to an airtight container. Drop the caramel by spoonfuls into the ice cream and use a knife to swirl into the mixture; cover. Freeze until firm, at least 4 hours and up to 1 week.

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