Pumpkin Cheesecake Ice Cream
Indulge in the velvety richness of Pumpkin Cheesecake Ice Cream, a decadent dessert that combines the cozy warmth of pumpkin pie spices with the tangy creaminess of cheesecake. This no-bake ice cream recipe is elevated by a buttery graham cracker crumble swirled throughout, perfectly mimicking the flavors of a classic cheesecake crust. Made with real pumpkin puree, cream cheese, and a touch of cinnamon, this fall-inspired frozen treat is churned to perfection for a creamy, dreamy texture. Ideal for autumn celebrations or a sweet Thanksgiving twist, this homemade ice cream is quick to prepare in just 20 minutes (plus churning and freezing time) and irresistibly delightful scooped into bowls or served on cones. A must-try for ice cream lovers and pumpkin enthusiasts alike!
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Recipe Information
Ingredients
- 8 ounces Cream cheese
- 1 cup Pumpkin puree
- 1 cup Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Pumpkin pie spice
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 4 sheets Graham crackers
- 2 tablespoons Butter, melted
Instructions
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add the pumpkin puree, granulated sugar, and brown sugar to the cream cheese. Mix until fully incorporated.
Stir in the heavy cream, whole milk, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix well to create a smooth ice cream base.
Transfer the mixture to your ice cream maker and churn according to the manufacturer's instructions (this typically takes 20–30 minutes).
While the ice cream churns, crush the graham crackers into small crumbs and combine them with the melted butter. Mix until the crumbs are evenly coated.
Once the ice cream is firm and nearly finished churning, sprinkle the graham cracker mixture into the ice cream maker. Let it churn for an additional 1–2 minutes to incorporate the crumbs evenly.
Transfer the finished ice cream to an airtight container and freeze for at least 2 hours to firm up.
Serve scooped into bowls or on cones, and enjoy this pumpkin cheesecake-inspired treat!
Nutrition Facts
Calories |
3236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.1 g | 268% | |
| Saturated Fat | 117.7 g | 588% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 1676 mg | 73% | |
| Total Carbohydrate | 297.1 g | 108% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 261.4 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 699 mg | 54% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1307 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
