These pumpkin caramel ice cream sandwiches are the fall dessert I didn’t know I needed — proof that you don’t have to give up cool, creamy treats just because pumpkin season has arrived. Even with fall right around the corner, it’s still warm enough outside that a frozen dessert feels right, and this no-churn ice cream recipe delivers all the cozy pumpkin flavor without turning on the oven. There’s no ice cream maker, no tempering eggs, and no waiting around for a custard base to cook and cool — just a handful of pantry staples whipped together into rich, creamy pumpkin ice cream. Layered over a crisp gingersnap crust with a ribbon of caramel in between, it’s the perfect mix of warm autumn spice and cool sweetness.
The magic of this easy pumpkin ice cream sandwich recipe is all about contrast: cold, creamy no-churn ice cream against a buttery, spiced gingersnap crust, with a layer of caramel sauce adding just the right amount of gooey sweetness in between. Since the ice cream base relies on whipped cream and sweetened condensed milk rather than a cooked custard, it comes together with minimal effort — just whip, fold, and freeze. The warm spices in the gingersnap crust echo the pumpkin and caramel flavors above it, so every bite feels intentional rather than just stacked together.
These no-churn ice cream sandwiches are an easy make-ahead dessert for fall gatherings, football watch parties, or a cozy night in when you’re craving something sweet without heating up the kitchen. Simply whip up the pumpkin ice cream, spread caramel sauce over the gingersnap crust, top with the ice cream, and freeze until ready to serve — no last-minute prep, no stress. Make a batch ahead of time and keep it in the freezer for whenever that pumpkin craving hits, whether it’s still 80 degrees out or the first cold snap has finally arrived.
Ingredients
- 36 gingersnap cookies
- 7 tablespoons unsalted butter
- 1 cup heavy whipping cream
- 1/3 cup sweetened condensed milk
- 1/2 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1 & 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- Torani caramel sauce
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
Step 1: Line your 8″x8″ square baking pan with parchment paper.
Step 2: Add gingersnaps to food processor and pulse until fine crumbs.
Step 3: Add melted butter and pulse again to combine.
Step 4: Add 1/2 of the crumbs to the pan and press firmly to form a compact crust.
Step 5: Add heavy whipping cream to a large glass mixing bowl. Beat to stiff peaks.
Step 6: Add sweetened condensed milk, pumpkin puree, vanilla extract, pumpkin pie spice, and salt.
Step 7: Mix until fully combined.
Step 8: Pour the pumpkin ice cream over the crust. Use an offset spatula to smooth out an even layer. Freeze for 30 minutes.
Step 9: Drizzle caramel sauce over filling and freeze for 2 hours.
Step 10: Remove from freezer and add remaining crust mixture and press firmly to compact crust. Freeze for at least 6 hours or overnight.
Step 11: Lift from pan and cut into 9 bars.
Step 12: Freeze cut bars for 30-60 minutes and then enjoy!
Why you’ll love these pumpkin caramel ice cream sandwiches
- No-churn and fuss-free – Made with just heavy whipping cream, condensed milk, and pumpkin, this ice cream comes together without an ice cream maker.
- Layers of fall flavor – A crisp gingersnap crust, gooey caramel layer, and creamy pumpkin ice cream come together for the ultimate autumn dessert.
- Perfect make-ahead treat – Freezer-friendly and ready whenever a craving hits, these are ideal for prepping ahead of parties or busy weeks.
- Sweet and spiced – Warm gingersnap spices echo the pumpkin and caramel flavors, creating a dessert that feels cohesive in every bite.
- Great for any fall occasion – From football watch parties to Thanksgiving gatherings, these ice cream sandwiches always fit the moment.
- Texture in every bite – Crunchy crust, gooey caramel, and cold, creamy ice cream create the perfect contrast from top to bottom.
- Customizable – Swap in a graham cracker or spiced cookie crust or add a layer of crushed toasted pecans.
If you love fall desserts, try these recipes next!
- Mini Pumpkin Cheesecakes
- Apple Fritter Bars
- Maple Pecan Cookies
- Almond Cookies
- Brown Butter Snickerdoodles
Tips for the best pumpkin caramel ice cream sandwiches
- Whip the cream to stiff peaks – This is what gives the no-churn ice cream its light, airy texture, so don’t stop mixing too early.
- Press the crust firmly – A tightly packed gingersnap crust holds together better once frozen, making it easier to slice and serve.
- Freeze until fully set – Give the sandwiches at least 6 hours (overnight is best) in the freezer so every layer firms up and holds its shape when cut.
- Use a sharp knife for clean cuts – Run your knife under hot water and wipe it dry between cuts for neat, clean-edged sandwiches.
- Store tightly wrapped – Keep leftovers well-covered in the freezer to prevent ice crystals and freezer burn.
- Use Torani caramel sauce – It’s a smooth, pourable consistency which makes it easy for drizzling over the ice cream and doesn’t get overly hard once frozen.
Frequently asked questions
Stored tightly wrapped or in an airtight container, these ice cream sandwiches will keep well in the freezer for up to 2 weeks. Just make sure they’re well-covered to prevent freezer burn.
No! This is a no-churn ice cream recipe, meaning it’s made simply by whipping heavy cream to stiff peaks and folding it with sweetened condensed milk and pumpkin — no ice cream maker required.
Yes, these are an ideal make-ahead dessert. In fact, freezing them a day in advance helps all the layers — crust, caramel, and ice cream — fully set before slicing and serving.
Absolutely — a graham cracker crust or spiced cookie crust would both work well if you want to switch things up, though the gingersnap adds a nice spiced flavor that pairs perfectly with pumpkin and caramel.
Canned pumpkin puree works perfectly here and is actually recommended for the best consistency — just make sure it’s pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
Either works! Store-bought caramel sauce keeps things quick and easy, but homemade caramel gives you more control over thickness and lets you adjust the sweetness or add a pinch of sea salt.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Pumpkin Caramel Ice Cream Sandwiches
Ingredients
For the crust
- 36 (250g) gingersnap cookies
- 7 tablespoons (100g) unsalted butter (melted)
For the pumpkin ice cream
- 1 cup (240g) heavy whipping cream
- 1/3 cup (100g) sweetened condensed milk
- 1/2 cup (120g) pumpkin puree (blotted)
- 1/2 teaspoon vanilla extract
- 1 & 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- Torani caramel sauce
Instructions
For the crust
- Line your 8"x8" square baking pan with parchment paper.
- Add gingersnaps to food processor and pulse until fine crumbs.
- Add melted butter and pulse again to combine.
- Add 1/2 of the crumbs to the pan and press firmly to form a compact crust.
For the pumpkin ice cream
- Add heavy whipping cream to a large glass mixing bowl. Beat to stiff peaks.
- Add sweetened condensed milk, pumpkin puree, vanilla extract, pumpkin pie spice, and salt.
- Mix until fully combined.
- Pour the pumpkin ice cream over the crust. Use an offset spatula to smooth out an even layer. Freeze for 30 minutes.
- Drizzle caramel sauce over filling and freeze for 2 hours.
- Remove from freezer and add remaining crust mixture and press firmly to compact crust. Freeze for at least 6 hours or overnight.
- Lift from pan and cut into 9 bars.
- Freeze cut bars for 30-60 minutes and then enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
