Description
A creamy and delicious Pumpkin Cheesecake Ice Cream perfect for fall.
Ingredients
Scale
- 2 cups canned pumpkin puree
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup crushed graham crackers
- 1/2 cup chopped pecans (optional)
Instructions
- Prepare the Cheesecake Base: In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
- Combine Ingredients: Add the canned pumpkin puree to the cream cheese, mixing thoroughly. Then incorporate the heavy cream, sweetened condensed milk, whole milk, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat on medium speed until all ingredients are fully combined and the mixture is smooth.
- Chill the Mixture: Transfer the mixture into a sealable bowl and refrigerate for at least 2 hours.
- Churn the Mixture: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
- Add Crunch: In the last few minutes of churning, fold in the crushed graham crackers and chopped pecans (if using).
- Freeze: Transfer the churned ice cream into an airtight container. Freeze for at least 4 hours or until firm.
- Serve: Scoop the pumpkin cheesecake ice cream into bowls or cones and optionally garnish with a sprinkle of cinnamon or additional graham cracker crumble.
Notes
- Make sure the cream cheese is softened for easier mixing.
- You can adjust the spices to your taste if desired.
- Allow the ice cream to sit at room temperature for a few minutes before scooping for easier serving.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 45mg