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–+ servings

Pumpkin Caramel Ice Cream Cake

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pumpkin spice ice cream, vanilla bean ice cream, salted caramel sauce, salted caramel whipped cream, and a cream puff as the cake.
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Prep Time1 hour 30 minutes
Cook Time28 minutes
Chilling Time 4 hours
Total Time6 hours
Servings8 slices
Calories692 kcal

Ingredients 

Pumpkin Spice and Vanilla Ice Cream

Choux Pastry

  • 60 g whole milk (2 oz.)
  • 100 g water (3 ⅓ oz.)
  • 85 g unsalted butter sliced (6 tbsp.)
  • 1 tbsp. granulated sugar
  • ¼ tsp. salt
  • 90 g all purpose flour (¾ c.)
  • 150 g egg room temperature (~3 large eggs)
  • 14 g unsalted butter (1 tbsp.)

Whipped Cream

Instructions 

Pumpkin Spice and Vanilla Ice Cream

  • Add the heavy whipping cream and salt to a large mixing bowl. Beat with a hand mixer or with a stand mixer fitted with the whisk attachment until stiff peaks form.
  • Add in the sweetened condensed milk and gently fold the milk into the whipped cream until the mixture is cohesive.
  • Pour half of the mixture into a separate mixing bowl. To one of the bowls, fold in the vanilla bean paste. To the other bowl, fold in the pumpkin puree and pumpkin pie spice.
  • Cover both bowls and place them in the freezer to set up while you make the choux pastry.

Choux Pastry

  • Preheat the oven to 425℉ / 220℃. Line the bottom and sides of two 7” springform pans with parchment paper. Set aside.
  • Add the milk, water, butter, sugar, and salt to a medium-sized saucepan. Set the mixture over medium heat, stirring occasionally until the mixture starts to boil.
  • Once boiling, vigorously mix in the flour until the mixture thickens and clumps up into one cohesive dough. Continue to cook the mixture, continuously mixing, for one more minute.
  • Remove the dough from the heat and transfer it into a medium sized mixing bowl. Set the dough aside to cool down for 5-10 minutes, until the dough temperature is around 120℉ / 50℃ (or just not too hot to touch.)
  • While the dough is cooling down, whisk your eggs together in a small bowl.
  • Once the dough has slightly cooled, slowly beat the whisked eggs into the dough. Have a stand mixer or hand mixer running, and slowly stream in 1/4 of the egg mixture. Beat for ~30 seconds, then beat in another 1/4 of the mixture. Continue until you’ve used up all of the egg, then beat the dough for another minute.
  • Split the dough between the two lined springform pans. Spread the dough into an even layer. Use the back of a spoon or an offset spatula to form little swoops to make the top of the dough uneven.
  • Melt 1 tbsp. of butter and brush it over the pastry.
  • Bake for 8 minutes, then, without opening the oven door, reduce the heat to 375℉ / 190℃. Bake for another 18-20 minutes, until the top of the pastry is golden brown. Turn off the oven and crack the oven door. Leave the pastry in the oven for 10 minutes, then remove it and let it cool to room temperature before assembling the cake.

Filling / Assembly

  • Take both pastries out of their springform pans, and line one of the springform pans with plastic wrap.
  • Choose the pastry that has the least amount of peaks on top to be the bottom pastry. Put it right side up into the springform pan and press down on it to flatten it.
  • Remove the two ice creams from the freezer. Alternate scooping in ½ of the vanilla and ½ of the pumpkin ice creams, then smooth them into an even layer.
  • Drizzle 120g of salted caramel sauce over the ice cream, then top it off with the rest of both ice creams, smoothing the top into an even layer.
  • Place the other pastry on top of the ice cream, then cover the whole thing with plastic wrap. Place the cake in the freezer to firm up for at least 4 hours.

Whipped Cream

  • Hold off on this part until you're ready to serve the cake.
  • Add the heavy whipping cream and salted caramel sauce to a medium sized mixing bowl. Use a hand mixer or a stand mixer fitted with the whisk attachment to beat the cream until soft peaks form.
  • Remove the cake from the springform pan, top it with the whipped cream and more salted caramel sauce - then slice, serve, and enjoy!

Notes

Affiliate links: 7-inch Springform Pan | Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Oven Thermometer | Cordless Hand Mixer | Stand Mixer

Nutrition

Serving: 1sliceCalories: 692kcalCarbohydrates: 81gProtein: 10gFat: 37gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 185mgSodium: 233mgPotassium: 427mgFiber: 3gSugar: 57gVitamin A: 1451IUVitamin C: 19mgCalcium: 223mgIron: 2mg