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Pumpkin Cheesecake Ice Cream Deligh

Creamy Pumpkin Cheesecake Ice Cream Delight for Fall Bliss

Enjoy a delicious blend of pumpkin and cheesecake in this Pumpkin Cheesecake Ice Cream Delight, perfect for fall.
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Prep Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ice Cream Base
  • 1 can Canned Pumpkin Puree Canned is convenient, but fresh can be used.
  • 8 oz Cream Cheese Ensure it’s softened.
  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • 1 can Sweetened Condensed Milk
  • 1 tbsp Vanilla Extract
Spices
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Salt
Texture
  • 1 cup Crushed Graham Crackers
  • 1/2 cup Chopped Pecans Optional

Equipment

  • Ice Cream Maker
  • mixing bowl
  • hand mixer
  • airtight container

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy, about 2-3 minutes.
  2. Add the canned pumpkin puree, heavy cream, sweetened condensed milk, whole milk, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt into the cream cheese mixture. Mix on medium speed until fully combined and smooth, about 2-3 minutes.
  3. Transfer your blended mixture into a covered container and refrigerate for at least 2 hours.
  4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions for about 20-30 minutes.
  5. During the last few minutes of churning, gently fold in the crushed graham crackers and optional chopped pecans.
  6. Scoop the churned ice cream into an airtight container and freeze for at least 4 hours, or until firm.
  7. When ready to serve, scoop the Pumpkin Cheesecake Ice Cream Delight into bowls or cones.

Notes

For best results, ensure cream cheese is softened completely. Chill mixture thoroughly before churning for enhanced flavors.