For the perfect transition from summer to fall, enjoy this Pumpkin Cheesecake Ice Cream. Although churning is required, this is a quick, delicious & easy recipe.
Before we get started, just a friendly reminder. Be sure to have your insulated ice cream bucket fully frozen and ready to use.
Let’s gather up the ingredients for your Pumpkin Cheesecake Ice Cream…
- Place the cream cheese, sour cream, pumpkin puree & granulated sugar into a large bowl.
- Beat until smooth.
- Add the heavy cream, pumpkin pie spice & salt.
- Beat until well combined.
- Transfer the mixture to the frozen insulated bowl of your ice cream maker.
- Churn the ice cream according to the manufacturers’ instructions.
- If you haven’t crumbled your cookies yet, now’s the time.
- You can substitute with gingersnaps or graham crackers.
- The crumble can be substantial chunks or a fine crumb, do it your way.
- Place some broken cookies in a sturdy ziplock bag.
- Break them down with a rolling pin or meat mallet.
I also like to throw some additional cookies in my mini-processor to create some extra finely-ground crumbs. Store them in an airtight container to use as a garnish when serving the ice cream.
Need a gluten-free option?
These honey grahams are my go-to choice.
- When the ice cream reaches the texture of soft serve, it’s time to transfer to a freezer safe container.
- A metal loaf pan works well.
- For the best results, create several layers.
- Add a layer of the ice cream base followed by evenly placed sprinkles of cookie crumbs.
- Being careful not to combine the layered ingredients, add at least one more layer.
- Use a skewer or chopstick to gently swirl.
- Cover and freeze for about 2 hours, until hardened.
- If the ice cream is too firm to scoop straight from the freezer, let sit at room temperature for a few minutes to soften.
- Top with finely crushed cookie crumbs and whipped cream for a delicious treat.
Store any leftover Pumpkin Cheesecake Ice Cream in an airtight container in the freezer for up to a month.
pumpkin cheesecake ice cream
Adapted from IWashYouDry.com
Perfect transition from summer to fall. Quick, delicious & easy.
Ingredients
- 8 ounces cream cheese, at room temperature
- 1 cup sour cream
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2/3 cup granulated sugar
- 1/2 cup heavy cream (or whole milk)
- 3 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 4 biscoff cookies, crushed (can substitute with gingersnaps or graham crackers)
- whipped cream, for serving
- additional biscoff cookies, processed to fine crumbs (optional)
Instructions
-
Place the cream cheese, sour cream, pumpkin puree & granulated sugar into a large bowl. Beat until smooth. Add the heavy cream, pumpkin pie spice & salt. Beat until well combined.
-
Transfer the mixture to the frozen insulated bowl of your ice cream maker. Churn the ice cream according to the manufacturers’ instructions.
-
When the ice cream reaches the texture of soft serve, it's time to transfer to a freezer safe container. A metal loaf pan works well.
-
For the best results, create several layers. Add a layer of the ice cream base followed by evenly placed sprinkles of cookie crumbs. Being careful not to combine the layered ingredients, add at least one more layer. Use a skewer or chopstick to gently swirl.
Cover and freeze for about 2 hours, until hardened.
-
Store in an airtight container in the freezer for up to a month. If the ice cream is too firm to scoop straight from the freezer, let sit at room temperature for a few minutes to soften.
Top with finely crushed cookie crumbs and whipped cream for a delicious treat.
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Love homemade ice cream?
