EASY Pumpkin Spice Ice Cream Cake

When I see that Pumpkin Spice Lattes are back, I know it’s officially pumpkin season!

In honor of this much-anticipated time of year, I asked my husband to create a brand-new pumpkin treat. I could not have imagined the amazingness that would come out of the kitchen…

Double Pumpkin Spice Ice Cream Cake — and you make right in the ice cream carton! It’s practically foolproof!

But the BEST part is that this cake has two versions: the super-super easy version, and the gluten free / lactose free version. You can choose which you’d like to do based on how you eat and how much time you have to make it!

Pumpkin Spice Ice Cream Cake (The easy version)

What you need for cake:

• yellow box cake mix (and ingredients listed in directions on box)
• 1/2 cup pumpkin puree
• 1 egg
• 1/8 teaspoon cinnamon

Prepare cake mix as directed on box, with the addition of pumpkin puree, cinnamon, and extra egg.

What you need for ice cream:

• 1 pint vanilla ice cream
• 1/4 cup pumpkin puree
• 1/8 teaspoon cinnamon
• 1/2 teaspoon maple syrup

Whisk together ingredients until well-combined. Store in a freezer-safe container until you’re ready to assemble the pumpkin spice ice cream cake. Keep the empty ice cream carton for the next steps!

Now you can skip to the Final Assembly Instructions further down the post.

Pumpkin Spice Ice Cream Cake (Gluten free and lactose free version)

What you need for the cake:

• 1/2 cup pumpkin puree
• 1 1/2 cup dark brown sugar
• 1/2 cup canola oil
• 1/2 cup mayonnaise (for lactose free) or sour cream
• 5 eggs
• 1 cup tapioca flour
• 1 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoon vanilla
• 1/8 teaspoon cinnamon
• 1/8 teaspoon powdered ginger

Follow instructions HERE to make the Gluten Free Pumpkin Spice Cake.

What you need for the ice cream:

• 1 pint dairy free vanilla “ice cream”
• 1/4 cup pumpkin puree
• 1/8 teaspoon cinnamon
• 1/8 teaspoon powdered ginger

Whisk together ingredients until well-combined. Store in a freezer-safe container until you’re ready to assemble the pumpkin spice ice cream cake. Keep the empty ice cream carton for the next steps!

How to assemble this easy Pumpkin Spice Ice Cream Cake:

STEP ONE: Crumble 1/2 finished cake into a large mixing bowl. Add about 2 tablespoons of caramel sauce to cake pieces and combine by hand.

Note: You can use store-bought caramel, or create your own. (In a small saucepan over medium-low heat mix 1 cup dark brown sugar, 1 stick butter, and 1 cup coconut milk. Stir constantly for about 10 minutes. Allow to cool.)

STEP TWO: Layer about 1 inch cake on bottom of ice cream carton and pack with spatula. Spoon in a layer of pumpkin ice cream (if frozen, you may want to allow it to soften for easier molding). Add another layer of cake, taking caution when placing this layer. If you press too hard, the ice cream with squirt through. Add one more layer of ice cream, then top with a final layer of cake.

STEP THREE: Seal carton and freeze for 2-3 hours or until solid.

STEP FOUR: Remove from freezer, slice, and top with caramel sauce. Serves 2-4.

Here’s a quick demo video of how to assemble the pumpkin spice ice cream cake:

This Pumpkin Spice Ice Cream Cake reminds me of the Gluten Free Sticky Toffee Pudding Cake that my husband makes around the holidays! You’ve gotta try it too!

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