Pumpkin Whiskey Caramel Ice Cream with Homemade Caramel Sauce
This rich and creamy ice cream combines the warm spices of pumpkin pie with the bold flavor of whiskey caramel. The base features silky pumpkin puree and cream cheese for extra richness, while layers of homemade whiskey caramel sauce create pockets of sweet, boozy flavor throughout. Perfect for fall entertaining or as an indulgent dessert after a hearty meal, this ice cream offers a sophisticated twist on classic pumpkin flavors with its deep amber caramel and hint of whiskey warmth.
Ingredients
- 2 cups granulated sugar
- ¼ cup water
- ¼ cup whiskey
- 1 tsp fresh lemon juice
- 2 cups heavy cream
- ½ tsp salt
- ¾ cup canned pumpkin puree
- 1 ¾ cups whole milk
- 1 TBSP plus 1 tsp cornstarch
- 2 oz cream cheese, softened to room temperature
- ¼ tsp fine sea salt
- 1 ¼ cups heavy cream
- 1 cup light brown sugar, packed
- 2 TBSP Lyle's Golden Syrup or corn syrupcorn syrup1:1sweetener
readily available substitute
- 1 ½ tsp pumpkin pie spice
Instructions
- 1
Combine sugar, water, whiskey, and lemon juice in heavy bottomed saucepan over medium heat
- 2
Cook, gently swirling pan occasionally, until sugar dissolves and starts to turn color
- 3
Increase heat to high and boil until syrup turns deep amber color, watching carefully to prevent burning
- 4
Remove from heat and pour in 2 cups cream and 1/2 tsp salt
- 5
Stir carefully with long-handled wooden spoon
- 6
Return to low heat and cook, stirring constantly, until caramel thickens to very thick cream consistency
- 7
Let caramel cool until just warm
- 8
Using stand mixer with whisk attachment, mix cream cheese and 1/4 tsp salt until soft and creamy
- 9
Add pumpkin and mix until fully combined
- 10
Mix 2 tbsp milk with cornstarch in small bowl and set aside
- 11
Pour remaining milk into pot with 1 1/4 cups cream, brown sugar, golden syrup, and pumpkin pie spice
- 12
Heat over medium heat until rolling boil starts, then boil slowly for 4 minutes
- 13
Remove from heat and whisk in cornstarch mixture
- 14
Return to heat and bring back to boil, then boil for 2 more minutes until slightly thicker
- 15
Remove from heat and gradually whisk into pumpkin mixture until smooth
- 16
Transfer mixture to 1 quart zip lock bag and seal
- 17
Place bag in ice water bath and cool for at least 30 minutes
- 18
Transfer to ice cream maker and follow manufacturer instructions
- 19
Place half of finished ice cream in plastic container
- 20
Drizzle half the caramel sauce on top
- 21
Spread remaining ice cream on top and drizzle with remaining caramel
- 22
Seal and freeze for at least 4 hours or overnight
Tips
Watch the caramel carefully as it can burn quickly once it starts turning amber
Use a long-handled spoon when adding cream to hot caramel to avoid splashing
Cool the ice cream base completely in an ice bath before churning for best texture
Good to Know
Store in freezer for up to 1 month in airtight container. Caramel sauce keeps refrigerated for 1 week.
Ice cream base can be made 1 day ahead and chilled before churning. Caramel sauce can be made up to 1 week ahead.
Let soften at room temperature for 5-10 minutes before scooping for easier serving.
Common Mistakes
Don't let caramel get too dark or it will taste bitter
Ensure ice cream base is completely cool before churning to prevent ice crystals
Add cream slowly to hot caramel to prevent violent bubbling
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without an ice cream maker?
Yes, you can use the freeze-and-stir method, stirring every 30 minutes for 3-4 hours, though texture won't be as smooth.
What if I don't have whiskey?
You can substitute bourbon, rum, or even omit alcohol entirely and add 1 tsp vanilla extract to the caramel instead.
How long will this keep in the freezer?
Properly stored in an airtight container, this ice cream will keep for up to 1 month in the freezer.