Pumpkin Cheesecake Ice Cream

With fall season just around the corner, you should not miss out on the great taste of pumpkin cheesecake ice cream. It is delicious, sweet, slightly tangy, and has warm flavor of pumpkin pie spice which will make you drool for.

This is an easy homemade pumpkin cheesecake ice cream recipe with no eggs and made in the 1.5 qt. Cuisinart compressor ice cream maker. It is a perfect dessert for the Thanksgiving feast and a treat for Halloween party.

It is one of the ice cream you would enjoy making in fall when it is all about pumpkins! You can also try other fall flavors like cinnamon ice cream, ginger ice cream, and pumpkin ice cream if you like making a variety of ice cream recipes in your ice cream maker.

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• Ingredients
• Instructions
• Variations
• Serving suggestions
• Equipment
• Storage
• Top tip
• Related
• Pairing
• 📖 Recipe
• 💬 Comments

Ingredients

This pumpkin cheesecake ice cream recipe with no eggs requires only few ingredients. The main ingredient other than pumpkin puree is the cream cheese that gives it a slightly tangy taste like cheesecake. I have used the Philadelphia cream cheese block.

You will need the pumpkin puree and not the pumpkin pie filling. You can use canned puree and it will mention either pumpkin or pumpkin puree. Pumpkin pie spice adds warm flavor to the ice cream.

Other ingredients are heavy cream, sugar, and whole milk. For add ins you will need Graham crackers, butter, and sugar to make the graham cracker crumble.

Instructions

Before you make the pumpkin cheesecake ice cream base, let the cream cheese soften at room temperature for a few hours else it will be difficult to blend it. Once it is softened, blend it on low speed using a hand blender with a whisk attachment or a stand mixer using a wire attachment. You can also use a hand mixer.

Blend the cream cheese until it is smooth, fluffy, and has no lumps. Then add the sugar, milk, pumpkin puree, pumpkin spice, and salt and continue to blend it until all the sugar is well dissolved. Add the heavy cream and vanilla extract and give it a stir. There is no need to blend it after adding the heavy cream.

Optionally, let the cheesecake ice cream base chill in the refrigerator for about 30-45 minutes before churning it. You can also strain the mixture to get rid of any cream cheese bits in case the cream cheese did not get blended well. This will prevent any cream cheese pieces in the ice cream.

Pour the mixture into the ice cream maker bowl and churn it for about 30 minutes or as per manufacturer's instructions. The mixture will be of soft-serve consistency.

While the ice cream is churning, make the Graham cracker crumbs, crush the Graham crackers in a blender or a food processor and then mix it well with some melted butter and sugar.

Make layers of ice cream and graham cracker crumbles in the container you plan to freeze the ice cream in. Freeze the ice cream for 5-6 hours before serving.

Variations

While the ice cream is churning, you can add the Graham cracker crumble about 5 minutes before it is done. This is perfect what you plan to serve the ice cream with soft serve consistency.

Serving suggestions

Pumpkin cheesecake ice cream has a creamy texture, is sweet, slightly tangy, and has warm flavors of pumpkin pie spice. You can serve it as is in a sugar cone, waffle cone, or in a waffle bowl. Some grated chocolate, caramel, or your favorite topping can be served on top of the ice cream.

You can also decorate it with some whipped cream and dust some cinnamon powder or pumpkin spice. You can also serve it with some chocolate chip cookies, pumpkin cookies, or chocolate brownies.

Equipment

For blending cream cheese you will need a hand blender with a whisk attachment. You can also use a stand mixer or a hand mixer.

For crushing the Graham crackers, a blender like Vitamix or a food processor will work well.

I have made the ice cream in 1.5 qt. ICE-100 Cuisinart ice cream maker. The recipe can be scaled to make it in any ice cream maker.

If you are looking for an ice cream maker for your family needs, check out this post on which ice cream maker to buy.

Storage

Pumpkin cheesecake ice cream can be stored in the freezer for up to a month. It is best to consume it by 15 days else you might start seeing some icy crystals on the top layer.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with pumpkin cheesecake ice cream:

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