no-churn caramel pumpkin ice cream🍨🎃

In a large mixing bowl, beat the heavy whipping cream with a hand mixer or stand mixer on medium-high speed until stiff peaks form, about 3–4 minutes. In a separate bowl, whisk together the condensed milk, pumpkin purée, vanilla, and pumpkin pie spice until smooth and well combined. Pour the pumpkin mixture onto the whipped cream, and gently stir it in. Pour 1/3 of the mixture into a loaf pan or freezer-safe container, drizzle with caramel, and lightly swirl with a knife. Repeat with the rest of the ice cream and caramel. Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, or until firm. Scoop, drizzle with extra caramel if desired, and enjoy.