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As the leaves turn golden and the air becomes crisp, the allure of pumpkin-flavored desserts takes center stage in many kitchens across the country. Fall is synonymous with the rich, comforting flavors of pumpkin spice, and it seems that each year, the enthusiasm for these seasonal treats grows stronger. One delightful way to indulge in the spirit of autumn is through the creation of a Pumpkin Spice Cheesecake Ice Cream. This unique dessert combines two beloved treats—cheesecake and ice cream—resulting in a creamy, decadent frozen delight that encapsulates the essence of the season.

Pumpkin Cheesecake Ice Cream

Indulge in the flavors of fall with this delicious Pumpkin Spice Cheesecake Ice Cream recipe. Combining creamy cheesecake and the warm, comforting notes of pumpkin spice, this homemade treat is perfect for autumn. With easy-to-follow steps and quality ingredients, you’ll create a creamy ice cream layered with the rich flavor of pumpkin puree, spices, and crunchy graham crackers. Celebrate the season with every delightful scoop!

Ingredients
  

1 cup pumpkin puree (canned or fresh)

1 cup cream cheese, softened

1 cup heavy cream

1 cup whole milk

3/4 cup granulated sugar

1/2 cup brown sugar

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp allspice

1/4 tsp salt

1/2 cup crushed graham crackers (for mix-in and topping)

Optional: Whipped cream for serving

Instructions
 

In a large mixing bowl, combine the softened cream cheese and granulated sugar. Use a hand mixer or whisk to beat until smooth and creamy.

    Add the pumpkin puree, heavy cream, whole milk, vanilla extract, ground cinnamon, nutmeg, ginger, allspice, and salt to the cream cheese mixture. Beat until well blended and smooth, ensuring there are no lumps.

      Taste the mixture and adjust sweetness or spices as desired. If you want a deeper spice flavor, feel free to add more cinnamon or nutmeg according to your preference.

        Once your mixture is smooth, pour it into a blender or food processor and blend for a few seconds until everything is perfectly combined and airy.

          Transfer the mixture to an ice cream maker and churn it according to the manufacturer’s instructions (usually about 20-25 minutes).

            If you don’t have an ice cream maker, you can pour the mixture into a freezer-safe container and freeze it. Every 30 minutes for the first 2-3 hours, stir the mixture vigorously with a fork to break up any ice crystals until it reaches your desired consistency.

              During the last five minutes of churning, add in the crushed graham crackers to create a delightful crunch in the ice cream.

                Once churned, transfer the ice cream to a container and freeze until solid, about 4 hours or overnight.

                  Serve your pumpkin cheesecake ice cream in bowls or cones, topped with whipped cream and extra graham cracker crumbs if desired.

                    Prep Time: 20 minutes | Total Time: 8 hours (including freezing) | Servings: About 6-8 servings