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Pumpkin Cheesecake Ice Cream

Pumpkin Cheesecake Ice Cream: 7 Amazing Tips

  • Author: Ennas Lopez
  • Total Time: 6 hours
  • Yield: 8-10 servings 1x
  • Diet: Vegetarian

Description

Create a creamy, rich Pumpkin Cheesecake Ice Cream Delight a perfect fall treat that combines pumpkin pie and cheesecake flavors. This easy recipe uses simple ingredients and is ideal for cozy evenings or festive gatherings.

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

  1. Prepare the Cheesecake Base: In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. This will form a creamy base for your ice cream.
  2. 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.
  3. Chill the Mixture: Transfer the mixture into a sealable bowl and refrigerate for at least 2 hours to let the flavors meld together and chill the base.
  4. 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.
  5. Add Crunch: In the last few minutes of churning, fold in the crushed graham crackers and chopped pecans (if using). This will give your ice cream a delightful texture reminiscent of cheesecake crust.
  6. Freeze: Transfer the churned ice cream into an airtight container. Smooth the top and press a piece of parchment paper directly onto the surface to prevent ice crystals from forming. Freeze for at least 4 hours or until firm.
  7. Serve: Scoop the pumpkin cheesecake ice cream into bowls or cones and optionally garnish with a sprinkle of cinnamon or additional graham cracker crumble for an extra touch.

Notes

  • For best results, ensure your ice cream maker bowl is fully frozen according to the manufacturer’s instructions.
  • Pressing parchment paper directly onto the surface of the ice cream in the container helps prevent ice crystals.
  • The optional pecans add a delightful crunch that complements the creamy texture.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes (churning)
  • Category: Dessert
  • Method: Ice Cream Maker
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 200-250
  • Sugar: N/A
  • Sodium: N/A
  • Fat: 10-15g
  • Saturated Fat: N/A
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: 30-35g
  • Fiber: N/A
  • Protein: 2-4g
  • Cholesterol: N/A

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Find it online: https://kalirecipes.com/pumpkin-cheesecake-ice-cream/

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